DANIELA ELETTO | APPLIED MICROBIOLOGY TO PRODUCTS FOR ANIMALS

cod. 0712300010

APPLIED MICROBIOLOGY TO PRODUCTS FOR ANIMALS

	0712300010
	DIPARTIMENTO DI FARMACIA
	EQF6
	PHARMACEUTICALS AND NUTRACEUTICALS FOR ANIMALS
	2024/2025

PERCORSO COMUNE

	OBBLIGATORIO
	YEAR OF COURSE 2
	YEAR OF DIDACTIC SYSTEM 2022
	SPRING SEMESTER

TEACHING UNITS

	SSD	CFU	HOURS	ACTIVITY	TYPE OF ACTIVITY
	BIO/19	6	48	LESSONS	COMPULSORY SUBJECTS, CHARACTERISTIC OF THE CLASS

	Objectives
	The course examines the main microbiological safety criteria of products intended for animals. Therefore, the central objective of the course is to illustrate the microbiological criteria to be followed in the various stages of a production process, as well as the microbiological characteristics that these products must preserve throughout their commercial life. Knowledge and understanding: At the end of the course the student will know: 1.The main deteriorating and/or pathogenic microorganisms 2.The role played by the different microbial groups within a given product 3.The principles of HACCP (Hazard Analysis and Critical Control Point) 4.Challenge Test and Shelf-Life Ability to apply knowledge and understanding: The student applying the skills acquired must be able to: 1.carry out a vital count of the microorganisms present in different products 2.carry out Challenge Test and Shelf-Life 3.verify compliance with microbiological criteria at all stages of the production process 4.verify that the different products preserve certain microbiological characteristics

The course examines the main microbiological safety criteria of products intended for animals. Therefore, the central objective of the course is to illustrate the microbiological criteria to be followed in the various stages of a production process, as well as the microbiological characteristics that these products must preserve throughout their commercial life.
Knowledge and understanding:
At the end of the course the student will know:
1.The main deteriorating and/or pathogenic microorganisms
2.The role played by the different microbial groups within a given product
3.The principles of HACCP (Hazard Analysis and Critical Control Point)
4.Challenge Test and Shelf-Life

Ability to apply knowledge and understanding:
The student applying the skills acquired must be able to:
1.carry out a vital count of the microorganisms present in different products
2.carry out Challenge Test and Shelf-Life
3.verify compliance with microbiological criteria at all stages of the production process
4.verify that the different products preserve certain microbiological characteristics

	Prerequisites
	GENERAL AND INORGANIC CHEMISTRY, APPLIED BIOLOGY AND ELEMENTS OF PHYSIOLOGY, GENERAL BIOCHEMISTRY

	Contents
	6 CFU, 48H DIFFERENCES BETWEEN PROKARYOTES AND EUKARYOTES, (1 HOUR THEORETICAL LESSON) BACTERIAL MORPHOLOGY, BACTERIAL CAPSULE, BACTERIAL WALL, FLAGELLA, PILI (4 HOURS OF THEORETICAL LESSON) MICROBIAL GROWTH CURVE, SPORULATION (2 HOURS OF THEORETICAL LESSON) BACTERIAL TOXINS: LPS, EXOTOXINS AND THEIR MECHANISMS OF ACTION (4 HOURS OF THEORETICAL LESSON) BACTERIA--CLASSIFICATION, STRUCTURE, PHYSIOLOGY, AND VIRULENCE FACTORS OF: E. COLI, SALMONELLA, BRUCELLA; SHIGELLA; YERSINIA; CAMPYLOBACTER; BACILLUS, CLOSTRIDIUM (12 HOURS OF THEORETICAL LESSONS) ANTIBIOTIC RESISTANCE AND SUSCEPTIBILITY (1 HOUR OF THEORETICAL LESSON) PARASITES: LEISHMANIA, TOXOPLASMA (3 HOURS OF THEORETICAL LESSONS) MYCOLOGY: YEAST, MYCELIUM; DIMORPHIC FUNGI; ASPERGILLUS; MYCOTOXINS (4 HOURS OF THEORETICAL LESSONS) VIRUS: MORPHOLOGY, VIRAL GENOME, BALTIMORE CLASSIFICATION (2 HOURS OF THEORETICAL LECTURE) HACCP SYSTEM (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) (2 HOURS OF THEORETICAL LESSONS) BASIC MICROBIOLOGICAL TECHNIQUES: CULTURE MEDIA, STERILIZATION TECHNIQUES; GRAM STAINING; BACTERIAL AND FUNGAL ISOLATION AND COUNT; CHALLENGE TEST, AND SHELF-LIFE (13 HOURS OF LABORATORY PRACTICE)

Contents

6 CFU, 48H
DIFFERENCES BETWEEN PROKARYOTES AND EUKARYOTES, (1 HOUR THEORETICAL LESSON)
BACTERIAL MORPHOLOGY, BACTERIAL CAPSULE, BACTERIAL WALL, FLAGELLA, PILI (4 HOURS OF THEORETICAL LESSON)
MICROBIAL GROWTH CURVE, SPORULATION (2 HOURS OF THEORETICAL LESSON)
BACTERIAL TOXINS: LPS, EXOTOXINS AND THEIR MECHANISMS OF ACTION (4 HOURS OF THEORETICAL LESSON)
BACTERIA--CLASSIFICATION, STRUCTURE, PHYSIOLOGY, AND VIRULENCE FACTORS OF:
E. COLI, SALMONELLA, BRUCELLA; SHIGELLA; YERSINIA; CAMPYLOBACTER; BACILLUS, CLOSTRIDIUM (12 HOURS OF THEORETICAL LESSONS)
ANTIBIOTIC RESISTANCE AND SUSCEPTIBILITY (1 HOUR OF THEORETICAL LESSON)
PARASITES: LEISHMANIA, TOXOPLASMA (3 HOURS OF THEORETICAL LESSONS)
MYCOLOGY: YEAST, MYCELIUM; DIMORPHIC FUNGI; ASPERGILLUS; MYCOTOXINS (4 HOURS OF THEORETICAL LESSONS)
VIRUS: MORPHOLOGY, VIRAL GENOME, BALTIMORE CLASSIFICATION (2 HOURS OF THEORETICAL LECTURE)
HACCP SYSTEM (HAZARD ANALYSIS AND CRITICAL CONTROL POINT) (2 HOURS OF THEORETICAL LESSONS)
BASIC MICROBIOLOGICAL TECHNIQUES: CULTURE MEDIA, STERILIZATION TECHNIQUES; GRAM STAINING; BACTERIAL AND FUNGAL ISOLATION AND COUNT; CHALLENGE TEST, AND SHELF-LIFE (13 HOURS OF LABORATORY PRACTICE)

	Teaching Methods
	THE COURSE INCLUDES LECTURES FOR A TOTAL OF 36 HOURS (4.4 CFU), WHICH TAKE PLACE IN THE CLASSROOM WITH THE HELP OF POWERPOINT PROJECTIONS. IN ADDITION, LABORATORY EXERCISES WILL BE CARRIED OUT, FOR A TOTAL OF 12 HOURS IN TOTAL (1.6 CFU), ON MICROBIAL COUNTING TECHNIQUES AND MEASUREMENT OF MICROBIAL GROWTH (DETERMINATION OF MPN) AND ON THE IDENTIFICATION AND COUNT OF THE MICROBIAL GROUPS PRESENT IN THE MAIN PRODUCTS FOR ANIMALS.

Teaching Methods

THE COURSE INCLUDES LECTURES FOR A TOTAL OF 36 HOURS (4.4 CFU), WHICH TAKE PLACE IN THE CLASSROOM WITH THE HELP OF POWERPOINT PROJECTIONS. IN ADDITION, LABORATORY EXERCISES WILL BE CARRIED OUT, FOR A TOTAL OF 12 HOURS IN TOTAL (1.6 CFU), ON MICROBIAL COUNTING TECHNIQUES AND MEASUREMENT OF MICROBIAL GROWTH (DETERMINATION OF MPN) AND ON THE IDENTIFICATION AND COUNT OF THE MICROBIAL GROUPS PRESENT IN THE MAIN PRODUCTS FOR ANIMALS.

	Verification of learning
	THE ACHIEVEMENT OF THE OBJECTIVES OF THE COURSE IS CERTIFIED BY PASSING A SINGLE EXAM WITH EVALUATION IN THIRTIETHS. THE EXAM INCLUDES AN ORAL TEST LASTING 20-30 MIN. THE MINIMUM MARK FOR PASSING THE EXAM IS 18/30 AND WILL BE ATTRIBUTED TO THE STUDENT WHO SHOWS KNOWLEDGE OF HACCP NOTIONS AND CLASSIFICATION AND MORPHOLOGY OF THE MAIN DETERIORATING AND/OR PATHOGENIC BACTERIA, FUNGI AND VIRUSES. THE MAXIMUM GRADE OF 30/30 WILL BE ATTRIBUTED TO STUDENTS WHO DEMONSTRATE TO HAVE COMPLETE MASTERY OF THE ROLE PLAYED BY DIFFERENT MICROBIAL GROUPS WITHIN A SPECIFIC PRODUCT, PROVING THAT THEY ARE ABLE TO INDEPENDENTLY APPLY KNOWLEDGE AND SKILLS ACQUIRED EVEN IN CONTEXTS OTHER THAN THOSE PROPOSED IN CLASS.

Verification of learning

THE ACHIEVEMENT OF THE OBJECTIVES OF THE COURSE IS CERTIFIED BY PASSING A SINGLE EXAM WITH EVALUATION IN THIRTIETHS.
THE EXAM INCLUDES AN ORAL TEST LASTING 20-30 MIN. THE MINIMUM MARK FOR PASSING THE EXAM IS 18/30 AND WILL BE ATTRIBUTED TO THE STUDENT WHO SHOWS KNOWLEDGE OF HACCP NOTIONS AND CLASSIFICATION AND MORPHOLOGY OF THE MAIN DETERIORATING AND/OR PATHOGENIC BACTERIA, FUNGI AND VIRUSES. THE MAXIMUM GRADE OF 30/30 WILL BE ATTRIBUTED TO STUDENTS WHO DEMONSTRATE TO HAVE COMPLETE MASTERY OF THE ROLE PLAYED BY DIFFERENT MICROBIAL GROUPS WITHIN A SPECIFIC PRODUCT, PROVING THAT THEY ARE ABLE TO INDEPENDENTLY APPLY KNOWLEDGE AND SKILLS ACQUIRED EVEN IN CONTEXTS OTHER THAN THOSE PROPOSED IN CLASS.

	Texts
	ANTONELLI G. ET. AL., PRINCIPI DI MICROBIOLOGIA MEDICA; CASA EDITRICE AMBROSIANA. DISTRIBUZIONE ESLCUSIVA ZANICHELLI- 2022 MICROBIOLOGIA ALIMENTARE APPLICATA LUCA COCOLIN MARCO GOBBETTI ERASMO NEVIANI CASA EDITRICE AMBROSIANA. DISTRIBUZIONEZANICHELLI, 2022 MICROBIOLOGIA DEGLI ALIMENTI ANTONIETTA GALLI CASA EDITRICE AMBROSIANA. DISTRIBUZIONE ZANICHELLI, 2005

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DANIELA ELETTO | APPLIED MICROBIOLOGY TO PRODUCTS FOR ANIMALS

APPLIED MICROBIOLOGY TO PRODUCTS FOR ANIMALS

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DANIELA ELETTO | APPLIED MICROBIOLOGY TO PRODUCTS FOR ANIMALS