METODI E TECNICHE DI MICROBIOLOGIA DEGLI ALIMENTI

Degree course: 
Corso di First cycle degree in Biomedical Laboratory techniques
Academyc year when starting the degree: 
2018/2019
Year: 
2
Academyc year when helding the course: 
2019/2020
Course type: 
Compulsory subjects, characteristic of the class
Credits: 
1
Period: 
Second semester
Standard lectures hours: 
12
Detail of lecture’s hours: 
Lesson (12 hours)
Requirements: 

Knowledge of microbiology

Written test, three open
questions about program
topics

Assessment: 
Voto Finale

Acquisition of the main
methods for microbiological
analysis of food and water
destined for human
consumption

The main topics discussed
are:
- microbiological basic
methods (les.2)
- Plate seeding
techniques (les.3)
- Cultural methods for
counting
microorganisms in
water destined for
human consumption
(les.4)
- Cultural methods for
counting and detection
microorganisms in food
(les.5-6)

1. Laboratory
equipment and
maintenance;
environmental
microbiological controls;
workplace and
environmental conditions.
2. Accredited
laboratory according to UNI EN ISO/IEC 17025;
basic microbiological
methods; colture media
for food and water
destined for human
consumption.
3. Plate seeding
techniques; sampling,
report of sampling,
transport of the sample,
acceptance of samples,
expression of results, RdP
4. Reg.CE 2073/2005;
D.Lgs 31/01; preparation
of test samples, initial
suspension and decimal
dilutions for
microbiological analysis of
foods; preparation of
samples of water destined
for human consumption
and mineral water for
microbiological analysis:
Count of Escherichia coli
and coliforms bacteria,
Enterococci, Pseudomonas
aeruginosa; Costridium
perfringens,
microorganisms at 22°C
and 36°C; sporygen
anaerobic sulphitereducers.
5. Cultural methods
for counting
microorganisms at 30°C;
Escherichia coli betaglucuronidase positive;
Coliforms;
Enterobacteriaceae;
Coagulase positive
staphylococci
(Staphylococcus aureus
and other species);
Clostridium Perfringens;
presumed Bacillus cereus;
Listeria monocytogenes
and Listeria spp; lactic
mesophilic bacteria at
30°C; yeasts and moulds in
food
6. Cultural methods
for detection of Salmonella
spp, Listeria monocytogenes e Listeria
spp; Escherichia coli O:157;
presumed pathogenic
enterocolitic Yersinia;
Campylobacter spp,.; FILTH
TEST in food; infections,
food intoxications, food
toxinfections

//

Convenzionale

The course consists of 12
hours of frontal lessons;
lessons are facilitated by
slide shows in PPT,
delivered to the student at
the end of the lesson

Available to meet students
by appointment.
e-mail:
laura.bressan@uninsubria.it

Professors

BRESSAN LAURA