Inspection of Animal Source Foods 2

A.Y. 2019/2020
Lesson for
8
Max ECTS
80
Overall hours
SSD
VET/04
Language
Italian
Learning objectives
To provide scientific and regulative knowledge to approach the correct inspection and control on food of animal origin, with special reference to meat and seafood.
The most important meat animals are considered (cattle, pigs, sheep, horse, goat, poultry, rabbit, game) with the specific procedures for slaughter, ante and post mortem veterinary inspection and decision concerning meat, considering the main hygiene and health issues for human consumption. Fishery and live bivalve molluscs are considered with regard to inspection procedures, biological and chemical hazards, freshness, commercial frauds.
Knowledge and understanding skills
the student must demonstrate knowledge of the notions concerning the main infectious and parasitic diseases and from unconventional agents of interest to the veterinary inspector, as well as the knowledge of the problems related to the use of drugs and anabolics in meat-producing animals. Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
the student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic of the main fish species marketed in Italy and in Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisoning (histamine, algae biotoxins, environmental contaminants ).

Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Autonomy of judgment and communication skills

The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate terminology with the appropriate terminology.

Exam
The integrated course includes a single written test; the written test is integrated with a practical test which includes the inspection of fish products (species recognition of fishery products) and the inspection of meat (solution of an inspective case).
Students to pass the exam must demonstrate knowledge of the main inspection issues of meat and fish products, know zoonoses and national and community legislation concerning food of animal origin.
The student must have acquired and applied the inspection method to assess the suitability for consumption of meat and fishery products.
It must know how to distinguish the main commercialized fish species, the toxic species and the forbidden species.

The final mark of the exam is given by the arithmetic mean of the written test and the practical test.
The partial mark of the written test is calculated from the weighted average of the part concerning the inspection of the meat (4 theoretical credits) and of the one concerning the fish products (2 theoretical credits). To pass the written test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.
The partial mark of the practical test is calculated from the weighted average of the part concerning the inspection of the meat (1 practical CFU) and of that concerning the fish products (1 practical CFU).
To pass the practical test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.

Course structure and Syllabus

Active edition
Yes
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:
Turno per tutti gli stuenti
Professor: Bernardi Cristian Edoardo Maria
Ispezione e controllo delle carni
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Lessons: 24 hours
Professor: Stella Simone
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
Turno 1 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 10 per un gruppo di studenti
Professor: Stella Simone
Turno 11 per un gruppo di studenti
Professor: Stella Simone
Turno 2 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 3 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 4 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 5 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 6 per un gruppo di studenti
Professor: Scanziani Eugenio
Turno 7 per un gruppo di studenti
Professor: Stella Simone
Turno 8 per un gruppo di studenti
Professor: Stella Simone
Turno 9 per un gruppo di studenti
Professor: Stella Simone
Turno unico al macello
Professor: Scanziani Eugenio
Turno12 per un gruppo di studenti
Professor: Stella Simone
ATTENDING STUDENTS
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
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
Lavori pratici nei macelli
Syllabus
FRONTAL LECTURES
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 ACTIVITIES
- 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.
- Problem solving exercices and discussion
- Visit at slaughterhouse
NON-ATTENDING STUDENTS
Ispezione e controllo delle carni
Syllabus
non previsto
Ispezione e controllo dei prodotti della pesca
Syllabus
non previsto
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