To provide the basic notions to evaluate the microbiological quality and hygiene in food preparation. To know the main sources of microbial contamination along the production and distribution chain of food; to know the mechanisms of infection and intoxication of the main pathogens microorganisms. Learning of the basic principles of prevention and the use of the microorganisms in foods. Learning experimental protocols for the determination of the main groups and some microbial pathogens in foods. The course is also aimed at giving fundamental notions of the scientific aspects related to the use of microorganisms in industrial fermentations.
The student will be able to: know and evaluate the significance of the presence of pathogen, spoilage and markers of quality microorganisms in food; know the role of microorganisms involved in the maturation of foods that undergo fermentation; apply their knowledge in order to prevent, control or use the presence of microorganisms in the production and food distribution; organize and perform microbiological analysis of a food product, read the results; implement experimental protocols for the identification of microorganisms of interest in food through the analysis of the phenotype. The student will be also able to characterize the elements of a large scale microbial fermentation process.
Presence and growth of micro-organisms on the foodstuff. The principal sources of microbial contamination during the production and retail of foods. The chimico-physical factors influencing the microbial growth (temperature, radiation, water activity, pH and organic acid, redox potential, presence of gas, packaging, antimicrobial natural substances). The principal micro-organisms of food interesting. Physiological characteristics and behaviour of Pseudomonadaceae, acetic acid bacteria, Enterobacteriaceae (Coliforms, E.coli), Micrococcaceae, lactic acid bacteria, Bifidus spp., propionic acid bacteria and Gram positive irregular rods, yeasts and moulds. Action of micro-organism on food: protechnologic and probiotic microrganisms, indices of quality (total microbial count, psichrotrophic and termoduric bacteria) and safety. The foodborne. Bacterial infections, toxinfections (B. cereus and Cl. Perfringens), and intoxication (S. aureus, Cl. botulinum), intoxication from moulds (micotoxins) and algae, byogen ammine and virus. Aspetti microbiologici di prodotti alimentari. HACCP System. Microbiology of milk and derivate, meat and derivate, fruit and vegetables, grains and derivate, water and soft drink. The course also provides exercises in laboratory, where will be explained the tecniques of traditional microbiology to search for and to identifie alterative and pathogens micro-organismsInfo not available
Appunti delle lezioni e delle esercitazioni Galli Volonterio A. Microbiologia degli alimenti. Casa Editrice Ambrosiana, Milano
GENERAL SECTION: set-up of biotechnological processes. Application area of microbial products. Industrial microbiology products in relation to the microbial metabolism. Selection of microbial cultures of industrial interest. Raw ingredients and culture media of industrial use. Bioreactors and their elements. APPLIED SECTION: microbial processes of interest in the food area: baker's yeast, starter cultures, mushrooms, vinegar, beer, fermented milk.