Food Hygiene and Safety
A.Y. 2026/2027
Learning objectives
The educational objectives of the course are:
the acquisition of the concepts of food safety and food-borne diseases; the knowledge of the hazards (biological, chemical, physical) and risks associated with food; the knowledge and understanding of the methods for epidemiological surveillance and the study of food-borne outbreaks; the knowledge of food-borne diseases of significant impact in Italy and
Europe; the knowledge of the fundamentals of food legislation aimed at ensuring the wholesomeness of products and consumer health; the understanding of the principles of development and application of control systems (HACCP and official controls), to guarantee the hygiene and safety of food products along the production and distribution chain.
the acquisition of the concepts of food safety and food-borne diseases; the knowledge of the hazards (biological, chemical, physical) and risks associated with food; the knowledge and understanding of the methods for epidemiological surveillance and the study of food-borne outbreaks; the knowledge of food-borne diseases of significant impact in Italy and
Europe; the knowledge of the fundamentals of food legislation aimed at ensuring the wholesomeness of products and consumer health; the understanding of the principles of development and application of control systems (HACCP and official controls), to guarantee the hygiene and safety of food products along the production and distribution chain.
Expected learning outcomes
At the end of the course, students should know the food contamination routes, food contaminants and associated risks. The student should also have become able to understand the dynamics of foodborne outbreaks occurring in the population and to know the intervention and prevention strategies based on current legislation.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
In the event of a health emergency in the 2026/27 academic year, the delivery methods for training activities will be established based on the University's guidelines and the evolving situation.
Course syllabus
Foodborne diseases (FBD): health status; epidemiological surveillance systems (general and specific); the study of foodborne epidemics; insights into FBDs with significant impact in Italy and Europe.
Microbiological hazards: modes of contamination.
Bacterial foodborne infections: Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella, Yersinia enterocolitica; viral foodborne infections: Norovirus, HAV, and HEV viruses; foodborne infections "sensu stricto": Bacillus cereus, Clostridium perfringens; bacterial food poisoning: Clostridium botulinum neurotoxins, Staphylococcus aureus enterotoxins; fungal foodborne poisoning: mycotoxins; algal toxins; naturally occurring plant toxins; foodborne TSEs: vCJD.
Chemical hazards: modes of contamination.
Pesticide residues; veterinary drug residues; heavy metals; persistent environmental contaminants; contaminants from manufacturing processes; detergent and disinfectant residues on surfaces or foods; migration of substances from food contact materials; food allergens.
Physical hazards: methods of contamination. Foreign bodies of various kinds.
Prevention of foodborne illnesses: surveillance, training of food service personnel, control systems. Food legislation: current food safety regulations.
Good manufacturing practices (GMP) and good hygiene practices (GHP). Production process control methods: self-monitoring and the HACCP system (definitions and objectives, the seven principles of the HACCP system); official public health controls. Risk analysis, traceability, food safety objectives. Definition and meaning of microbiological limit. Design and structure of a sampling plan. Safety criteria, process hygiene criteria. Hygiene markers in food production: fecal indicators, shelf-life markers. Spoilage bacteria, spoilage eumycetes.
Food quality: quality systems (organization, procedures, processes, resources).
Pro-technological microorganisms: microbial cultures in food technology. Natural and selected starters.
Microbiological hazards: modes of contamination.
Bacterial foodborne infections: Campylobacter, pathogenic Escherichia coli, Listeria monocytogenes, Salmonella, Yersinia enterocolitica; viral foodborne infections: Norovirus, HAV, and HEV viruses; foodborne infections "sensu stricto": Bacillus cereus, Clostridium perfringens; bacterial food poisoning: Clostridium botulinum neurotoxins, Staphylococcus aureus enterotoxins; fungal foodborne poisoning: mycotoxins; algal toxins; naturally occurring plant toxins; foodborne TSEs: vCJD.
Chemical hazards: modes of contamination.
Pesticide residues; veterinary drug residues; heavy metals; persistent environmental contaminants; contaminants from manufacturing processes; detergent and disinfectant residues on surfaces or foods; migration of substances from food contact materials; food allergens.
Physical hazards: methods of contamination. Foreign bodies of various kinds.
Prevention of foodborne illnesses: surveillance, training of food service personnel, control systems. Food legislation: current food safety regulations.
Good manufacturing practices (GMP) and good hygiene practices (GHP). Production process control methods: self-monitoring and the HACCP system (definitions and objectives, the seven principles of the HACCP system); official public health controls. Risk analysis, traceability, food safety objectives. Definition and meaning of microbiological limit. Design and structure of a sampling plan. Safety criteria, process hygiene criteria. Hygiene markers in food production: fecal indicators, shelf-life markers. Spoilage bacteria, spoilage eumycetes.
Food quality: quality systems (organization, procedures, processes, resources).
Pro-technological microorganisms: microbial cultures in food technology. Natural and selected starters.
Prerequisites for admission
Knowledge provided by the biological disciplines covered in the three-year degree courses, in particular in the microbiological field.
Teaching methods
The program will be offered through lectures (6 CFUs), held on a weekly basis during the first semester of the Academic Year with the aid of teaching materials (slide shows and/or films). Students will be actively involved in the discussion of the topics covered to improve their critical and expression skills.
All teaching materials, including slides, PDFs of current regulations, and scientific articles, will be available on the MyAriel platform on the dedicated website.
All teaching materials, including slides, PDFs of current regulations, and scientific articles, will be available on the MyAriel platform on the dedicated website.
Teaching Resources
- Roggi C., Turconi T. (2009) Igiene degli alimenti e nutrizione umana. La sicurezza alimentare. Edizioni Mediche Scientifiche Internazionali, Roma.
- Cocolin L., Gobbetti M., Neviani E. (2022) Microbiologia alimentare applicata. Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the MyAriel platform.
- Cocolin L., Gobbetti M., Neviani E. (2022) Microbiologia alimentare applicata. Casa Editrice Ambrosiana, Milano
Lecture presentations (.pdf) and other teaching materials (lecture notes on specific topics, scientific articles, links to websites, etc.) available on the MyAriel platform.
Assessment methods and Criteria
Type of exam:
written test with open-ended questions within a defined time limit; actual duration of 60 minutes. Registration for the exam through the UNIMIA service is mandatory.
The evaluation criteria are: demonstration of knowledge acquisition; ability to organise knowledge discursively; and correct use of specialist terminology.
Grading: score out of thirty.
Students with learning disabilities (DSA) and disabilities are requested to contact the teacher via email at least 10 days before the scheduled exam date to arrange any individualized measures. In the email addressed to the teacher, it is necessary to Cc the respective University Services: [email protected] (for students with learning disabilities) and [email protected] (for students with disabilities).
written test with open-ended questions within a defined time limit; actual duration of 60 minutes. Registration for the exam through the UNIMIA service is mandatory.
The evaluation criteria are: demonstration of knowledge acquisition; ability to organise knowledge discursively; and correct use of specialist terminology.
Grading: score out of thirty.
Students with learning disabilities (DSA) and disabilities are requested to contact the teacher via email at least 10 days before the scheduled exam date to arrange any individualized measures. In the email addressed to the teacher, it is necessary to Cc the respective University Services: [email protected] (for students with learning disabilities) and [email protected] (for students with disabilities).
MEDS-24/B - Hygiene and Public Health - University credits: 6
Lessons: 48 hours
Professor:
Foschino Roberto Carmine
Professor(s)
Reception:
On appointment
Room 3006, via L. Vanvitelli n.32, 3rd floor