INSPECTION OF FISH PRODUCTS

General Module

Course Sheet

Academic Year of enrolment:

2012/2013

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:

Prerequisites
Prerequsites include knowledge on food composition, veterinary microbiology, toxicology and parastitology. Basic knowledge and skills on animal husbandry, animal welfare, pathological anatomy, medical pathology and infectious diseases
Compulsory examination
Medical Pathology and Semiology (4th y. – Ist sem.)
Infectious diseases II (3rd y. – IInd sem.)
Pathological anatomy II (3rd y. – IInd sem.)
Parasitic diseases (3rd y. – IInd sem.)

AF code:

A000255

Teaching period

Second semester

Objectives

The student will acquire knowledge and skills on inspection and control of fishery products and live bivalve mollusks. He must have experience and practices on: systematic and identification of Mediterranean fishery products of commercial interest, EU legislation on production, labeling and traceability of fishery products, inspection and control of fishery products, main tasks of the Official Veterinarian in the fishery products supply chain, main commercial frauds in the marketing of fishery products, live bivalve molluscs supply chain in Sardinia.

Contents

EU legislation on Inspection and control of fishery products and live bivalve mollusks. Specific requirements and hygiene control in the production of fishery products and live bivalve mollusks. Systematic and identification of Mediterranean fishery products of commercial interest. Main tasks of the Official Veterinarian in the fishery products supply chain: organoleptic examinations, freshness indicators, Histamine, residues and contaminants, microbiological checks, visual inspections to verify compliance with Community legislation on parasites, poisonous fishery products. Labeling and traceability of fishery products. Main commercial frauds in the marketing of fishery products. Live bivalve molluscs supply chain in Sardinia: classification of production and relaying areas, monitoring of classified relaying and production areas.

Recommended Bibliography

1. Grande Enciclopedia illustrata dei Pesci, Manzoni P., Tepedino V., editore Eurofishmarket, 2008
2. Grande Enciclopedia illustrata dei Molluschi, crostacei ed echinodermi, Manzoni P., Tepedino V., editore Eurofishmarket, 2011
3. Il controllo sanitario e qualitativo dei prodotti alimentari della pesca, Palese L., Palese A. Piccin Editore, Padova 1992.
4. Igiene e tecnologie degli alimenti di origine animale, Colavita G, editore Point Veterinaire Italie 2008
5. Piano regionale per la vigilanza ed il controllo sanitario della produzione e commercializzazione dei molluschi bivalvi e per la sorveglianza periodica delle zone di produzione e di stabulazione di molluschi bivalvi vivi nella Regione Sardegna (Revisione 2014). http://www.sardegnasalute.it/index.php?xsl=316&s=9&v=9&c=4695&na=1&n=10
6. Gazzetta Ufficiale della Repubblica Italiana (http://sba.uniss.it/)
7. Gazzetta Ufficiale della Comunità europea (http://eurlex. europa.eu/it/index.htm).
8. E-learning site of the Department of Veterinary Medicine http://http://elearning1.uniss.it/moodle/)

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INSPECTION OF FISH PRODUCTS