Microorganisms in foods. Relationships between microorganisms and foods. Pathogenic, spoilage, pro-technologic microorganisms, and their role or behavior in foods. Probiotic microorganism. 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 foods.
1. “Microbiologia dei prodotti alimentari” G.A. Farris, E. Neviani, M. Vincenzini 2012, Casa Editrice Ambrosiana (Agricultural Library, p.le delle Cascine 18, Tel. 055.2755819, e-mail:bibag@unifi.it).
2. “Microbiologia degli alimenti” Springer –Verlag (MI), 2009 Jay, Loessner, Golden, Ed italiana: A. Pulvirenti (Agricultural Library, p.le delle Cascine 18, Tel. 055.2755819, e-mail:bibag@unifi.it)
Learning Objectives
Knowledge acquired :
- roles of microorganisms in foods
- problematic issues related to the microbiological quality and safety of foods
- methodological approaches to the determination and identification of microorganisms in foods, regulations
Competencies acquired:
to understand, integrate and elaborate concepts related to:
- presence and role of microorganisms in foods
- exploitation of microorganisms to improve the quality of foods and to ensure their safety
Skills acquired:
- to operate autonomously and critically in evaluating the various issues related to the microbiological quality and safety of foods
Prerequisites
Possessing basic knowledge of biochemistry and general microbiology.
Teaching Methods
-Lectures and possible seminars in collaboration with external specialists: 43 hours
-Laboratory activity: 5 hours
Further information
The material provided by the teacher has the sole purpose of facilitating the understanding of the topics taught in the lesson and of representing a link between lessons and personal study. Therefore, this material should not be used instead of the recommended textbooks. Do not photocopy or use the material provided for purposes other than the individual exam preparation.
The exam will be a written test consisting of multiple-choice questions (ten) and open questions (two).
Questions will aim at evaluating that students had acquired not only the specific knowledge but also the skill for synthesizing, elaborating and correlating the issues addressed during the course
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