FOOD MICROBIOLOGY

Expected learning outcomes

Upon completion of the Food Microbiology course, students will have acquired in-depth knowledge of the main microorganisms of interest in the food sector and their interactions with food products, with particular reference to safety, preservation, quality, and microbiological control.

Knowledge and understanding. Students must be familiar with the main microbial groups of interest in the food sector—including both spoilage and pathogenic organisms—and understand their biological and ecological characteristics, as well as the mechanisms of contamination, growth, and survival in food. They must also understand the key factors influencing microbial growth and the principles of food preservation technologies, as well as the main foodborne diseases, including emerging infections and toxico-infections. Furthermore, they must acquire knowledge regarding the principles and applications of both traditional microbiological methods and the most innovative analytical techniques used for microbiological control in the food industry.

Applying knowledge and understanding. Students must be able to apply the knowledge acquired to the analysis and assessment of the microbiological quality and safety of food products. They must be able to identify the main sources and routes of contamination along the food supply chain, evaluate factors that promote or inhibit microbial growth, and correlate food characteristics and preservation processes with the presence and survival of microorganisms. Additionally, they must be able to select and apply appropriate traditional and innovative analytical methods for the detection, identification, and quantification of microorganisms of interest in the food sector, and to interpret the resulting data.

Making judgments. Students must be able to critically evaluate the results of microbiological analyses of food, recognizing their significance, reliability, and relevance regarding product safety and quality. They must also be able to identify potential microbiological risk situations, formulate reasoned assessments regarding possible sources of contamination, and select—based on the specific analytical problem—the most appropriate methods for its characterization and evaluation.

Communication skills. Students must be able to use the specialized terminology of food microbiology appropriately and communicate information clearly and rigorously—both orally and in writing—regarding microorganisms of interest in the food sector, contamination and preservation processes, foodborne diseases, and microbiological analysis methods. They must also be able to present and discuss microbiological analysis results using scientific terminology appropriate to the professional context.

Learning skills. Students must develop the ability to independently update and deepen their knowledge in the field of food microbiology by consulting specialized texts, databases, regulations, guidelines, and scientific literature.

They must be able to acquire and integrate new knowledge regarding the evolution of microbiological analysis methods, emerging microorganisms, new microbiological risks, and technological innovations in the food safety and quality sector.

 

Infections and food poisoning bacteria:

• Food infections: Escherichia coli, Salmonella enterica, Shigella spp, Yersinia enterocolitica, Vibrio cholerae,  Campylobacter jejuni, Brucella spp., Listeria monocytogenes
• Poisoning bacteria: Clostridium botulinum, Staphylococcus aureus
•  Poisoning sensu strictu: Clostridium perfringens, Bacillus cereus

Fungi and food.

• General characteristics of fungi
•  Methods of study and identification
•  Fungi contaminating food production and animal rearing
•  Fungal species potentially toxinogenic
•  Mycotoxins
•  Mycotoxicosis

Food preservation

1. Factors that control microbial growth in food
   •  High temperature: pasteurization, sterilization
   •  Low temperature: refrigeration and freezing
   •  Radiation, water activity, pH value; redox potential
   •  Atmosphere conservation of the environment (packaging)
   •  Additives and Preservatives

Food contamination

•  Microorganism authenticity indicators: protecnological and probiotics
•  Microorganism quality indicators
•  Microorganism health indicators
•  Sources of contamination (air, soil, water, plants, animals, humans)
• Environmental contamination and microbiological control of air and staff

Control of food production

•  Systems of quality control in the food industry: the system "Hazard Analysis and Critical Control Point" (HACCP)
•  Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP)

 

Microbiological control of food

•  Sampling criteria
•  Drinking water, milk, cheese, wine, beer, cereals, meat, fish, eggs and sauces
•  Techniques of isolation
•  Techniques of counting
•  Culture media
•  Identification of  pathogens
•  Automated and rapid systems
•  LAL test

 1. Antonietta Galli Volonterio, Microbiologia degli alimenti,Casa editrice ambrosiana.

2. Jay, Loessner, Microbiologia degli alimenti Golden. Springer