Università Roma Tre

1. Food microbiology: introduction, taxonomy and microbial role
The main microorganisms in food: principles of classification; bacteria, yeasts and
moulds; microbial genera of interest
Sources of contamination
Microbial role in food: useful, altering microbes and pathogens
Microbial interactions
2. Ecology and physiology of microorganisms in food: origin and factors affecting
development
Microbial growth: curve; eco-physiological factors: intrinsic, extrinsic, implicit
3. Food microbiology analysis: classic and molecular methods for quantitative e qualitative
microbial determination
Laboratory techniques in microbiology and applications to food
Culture-based methods
Sampling; microbial count methods; pure colony isolation
Bacterial characterization: identification and typing
Cultivation-independent techniques
4. Control of microbes in food: inhibition of microbial growth
Thermal inactivation; physic and chemical treatments
The HACCP
Microorganisms as quality index
5. Food pathogens
Microbial risk in food: evaluation; management
Infections; poisoning; zoonoses
Pathogen bacteria: Enterobacteria; Clostridium; Bacillus; Staphylococcus; others
6. Microbiology of the main non-fermented food and drinks: contamination; control; risks
Animal origin products; fresh, cooked meat; milk; fish
Vegetables: endophytes; contaminations; fresh cut products
Other food products
Food of microbial origin
7. Introduction to the microbiology of main fermented foods and drinks

Libri di testo:
- Madigan et al. Brock - Biologia dei microrganismi. Pearson Italia (Milano)
- Microbiologia dei prodotti alimentari, G. A. Farris et al., CEA Milano