Microorganisms present in food. Relations between microorganisms and foods. Pathogenic, spoilage, pro-technologic and probiotic microorganisms, and their role or behavior in foods. Quantification, evaluation and monitoring of microorganisms during production, processing and preservation of foods. Methods for the control of undesirable microorganisms to ensure the quality and safety of food
1. “Microbiologia dei prodotti alimentari” G.A. Farris, E. Neviani, M. Vincenzini 2012, Casa Editrice Ambrosiana
2. “Microbiologia degli alimenti” Springer –Verlag (MI), 2009 Jay, Loessner, Golden, Ed italiana: A. Pulvirenti
Learning Objectives
Acquired knowledge:
-roles of microorganisms in foods
- problems related to microbiological safety and quality of food
-methodological approaches for the determination and identification of microorganisms in food
Acquired competencies:
- understanding, integrating and developing concepts related to:
- the presence of microorganisms and their role in foods
- the exploitation of microbial properties to improve the quality of foods and to ensure their safety
Acquired skills
- operating autonomously and critically to evaluate the various issues related to the quality and safety
Written examination consisting of multiple-choice questions and open questions
Course program
Introduction to the course
Definition of microbiological quality and safety of foods
Characteristics of predominant microorganisms in foods
Microbial growth response in the food environment: intrinsic, implicit and extrinsic factors
influencing microbial growth
Microorganisms involved in food spoilage, foodborne diseases, or food bioprocessing,
Foodborne intoxications, infections and toxinfections
Mycotoxins and their production by microorganisms in foods
Biogenic amines and their production by microorganisms in foods
Microbial indicators of quality and safety of foods
Role of lactic bacteria in foods
Control of microorganisms in foods, the "mild technologies", biopreservation
Functional foods, probiotic microorganisms, selection of starter cultures, prebiotics
Methods for the detection of microorganisms in food
Notes on the HACCP (Hazard Analysis Critical Control Points)
EC Regulations on microbiological criteria for foodstuff