INSPECTION AND CONTROL OF FOODS OF ANIMAL ORIGIN

General Module

Course Sheet

Academic Year of enrolment:

2011/2012

Type of Course:

Characterising

Optional/Mandatory:

Compulsory

Degree:

Disciplinary Sector:

Inspection of Food Products of Animal Origin

Is part of:

INSPECTION, CONTROL AND FOOD CERTIFICATION

Credits:

Programme Year:

Professor and Collaborators:

MELONI Domenico

Hours of classroom activity:

Prerequisites:

Medical Pathology and Semiology
Infectious diseases II
Pathological anatomy II

AF code:

40003766

Teaching period

Second semester

Objectives

The student will acquire knowledge and skills on production of meat and fish products. He must have experience and practices on: legislation on the production of fresh meat, minced meat and meat preparations, molluscs and fish products, meat and fish preservation technologies; hygienic measures in production technologies, cutting, preparation, packaging and storage of fresh meat and fish products, factors that affect meat safety; control of microbial and chemical contamination of fresh meat and fish products ; criteria to evaluate the quality of meat and fish products; procedures for prevention,monitoring and control of TSEs, and the veterinarian role; labeling of meat and fish products

Contents

Legislation concerning hygiene and control in fresh meat and fish products. Structural and hygienic requirements for the production of minced meat, meat preparations and mechanically separated meat, molluscs and fish. Cold treatment and storage conditions of fresh meat. Alterations of fresh meat and meat preparations during the cold storage. Post-mortem changes in muscle and impact on meat quality. Factors affecting meat and fish hygiene and quality.Freshness indicators in fishery products. Zoonotic agents along the fresh meat and fish chain. Chemical contamination of meat and fish. Surveillance of TSE. Legislation, tools and organization of official controls by the competent authority. Labelling of foodstuff.

Recommended Bibliography

Suggested books:
Scanziani E., Stella S., Ghisleni G. (2008) – Manuale di ispezione e controllo delle carni. Casa Ed. Ambrosiana, Cesano Boscone (Mi)
Hui Y.H., Nip Wai-kit, Rogers Robert W., Young Owen A. (2001) – Meat and Applications. Marcel Dekker, Inc., New York.
Lawrie R. Andrew, Ledward David (2012) - Scienza della carne. Il sole 24 ore Edagricole, Bologna
Il controllo sanitario e qualitativo dei prodotti alimentari della pesca, Palese L., Palese A. Piccin Editore, Padova 1992
Gazzetta Ufficiale della Repubblica Italiana (http://sba.uniss.it/)
Gazzetta Ufficiale della Comunità europea (http://eurlex. europa.eu/it/index.htm).
E-learning site of the Department of Veterinary Medicine (http:// http://elearning1.uniss.it/moodle/)

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INSPECTION AND CONTROL OF FOODS OF ANIMAL ORIGIN