Inspection of Animal Source Foods 2

A.Y. 2017/2018
Lesson for
8
Max ECTS
80
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
Fornire agli studenti le nozioni riguardanti le principali patologie infettive, parassitarie e da agenti non convenzionali di interesse per il veterinario ispettore. Fornire informazioni circa le problematiche legate all'uso di farmaci e anabolizzanti negli animali produttori di carne. Particolare attenzione viene posta agli aspetti operativi e alle norme che il veterinario deve applicare nell'attività ispettiva.
Fornire agli studenti le competenze riguardanti le problematiche relative alla produzione delle carni fresche quali rintracciabilità, etichettatura, classificazione di qualità, igiene e relative misure di controllo, gestione delle carni (conservazione, confezionamento) e dei sottoprodotti della macellazione (rischio sanitario).

Course structure and Syllabus

Active edition
Yes
Modulo: Ispezione e controllo dei prodotti della pesca
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Shifts:
Attività esercitative ripetute a gruppi di studenti
Professor: Bernardi Cristian Edoardo Maria
Modulo: Ispezione e controllo delle carni
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Lessons: 24 hours
Professor: Stella Simone
Modulo: Lavori pratici nei macelli
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 16 hours
Lessons: 8 hours
Shifts:
Professor: Scanziani Eugenio
Attività esercitative ripetute a gruppi di studenti
Professors: Scanziani Eugenio, Stella Simone
ATTENDING STUDENTS
Modulo: Ispezione e controllo delle carni
Syllabus
Theoretical teaching

Topic Specific items Hours

·Bacterial diseases Veterinary procedures and judgement: 5
of intersest for septicaemia, anthrax, tuberculosis, brucellosis,
meat inspection glanders, pseudotuberculosis, contagious
bovine pleuropneumonia, salmonellosis,
campylobacteriosis, other "hidden zoonoses"

·Parasitic diseases Veterinary procedures and judgement: 4
of intersest for cysticercosis, echinococcosis, trichinosis,
meat inspection toxoplasmosis sarcosporidiosis

·Prionic diseases Regulations concerning the Transimissible 2
of intersest for Spongiphorm Encephalopaties (BSE - TSE)
meat inspection

·Chemicals of intersest Concerns for meat inspection related to 2
for meat inspection growth promoters and veterinary drugs

·Market perspectives Slaughter yield and primal cuts 1
of meat production Market classification of meats

·Traceability and Regulations concerning traceability 1
labeling of meat Labeling of meat

· Minced meat and meat Inspective rules concerning the production 1
preparations of minced meat, meat preparations and
mechanically separated meat

· Meat storage Meat packaging and storage 2
Spoilage of stored meat

·Animal by-products Mangement of slaughtering wastes and 1
by-products (health risk)

·Personnel involved in Safety rules for personnel in meat production plants 2
the slaughtering process Functions of the Official Ausiliaries
Zoonoses of concern for the slaughtering personnel

·Inspection of poultry, Inspection rules concerning poultry meat 3
rabbit and game meat Inspection rules concerning rabbit meat
Inspection rules concerning farmed game meat
Inspection rules concerning hunted game meat
Modulo: Ispezione e controllo dei prodotti della pesca
Syllabus
Topic Specific subject hours
Labelling Seafood labelling (fish, mollusks, frozen seafood,
smoked and canned seafood
Traceability 2

Zoonoses Zoonose parasites in fresh water and marine fish. 4

Histamine Sgombroid syndrome: epidemilogy,
deasese in human, prevention and products at risk. 2

Contaminats Environmental contaminants and drug residues
in farming fish 2

Bivalve mollusks Farm, harvest, depuration and packacing.
Main inspection issues 4

Additives Additives in seafood. 2

Freshness Sensorial methods, chemical methods 2

Training
Species identification Shraks and Rays
Fish without ventral fins 1
Asymmetrical fish with ventral fins in jugular position 1
Symmetrical fish with ventral fins in jugular position 1
Fish with ventral fins in thoracic position 2
Fish with ventral fins in abdominal position 1
Crustaceans and mollusks 2
Zoonose parasites Identification, species at risk, sampling. 2
Case studies Case studies in seaffod inspection 6
Modulo: Lavori pratici nei macelli
Syllabus
FRONTAL LESSONS: various aspects of practical activity of meat veterinary inspector are considered:
- Protection of animal welfare during slaughtering activities.
- Slaughtering procedures: Standard and special types of slaughtering.
- Ante mortem inspection.
- Post mortem inspection: refresh of anatomy; inspection procedures and tools; inspection procedure on tissues/organs with lesions; main pathological conditions in meat producing animals; acute/chronic inflammatory lesions; local/generalized lesions.
- Decision concerning meat and health marking.
- Laboratory tests in meat inspection: bacteriological and chemical analyses; examination for trichinosis; histological examination; other tests.

PRACTICAL ACTIVITY: Several inspection cases (organs with lesions) are faced, belonging to the main meat producing species (cattle, pig, sheep/goat, horse); health aspects are considered and decisions concerning meat are expressed.
NON-ATTENDING STUDENTS
Modulo: Ispezione e controllo delle carni
Syllabus
non previsto
Modulo: Ispezione e controllo dei prodotti della pesca
Syllabus
non previsto
Modulo: Lavori pratici nei macelli
Syllabus
Non previsto
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)
Reception:
10-12 am, Monday
Anatomia patologica, Facolty of Veterinary Medicine, Via Celoria 10, Milan