Università Roma Tre

The course will illustrate the methods for the detection and quantification of the microorganisms found in food, including any pathogens in relation to the products characteristics and limitations arising from the regulations. In laboratory exercises students will perform some of the most common microbiological analysis of foods in order to determine the microbial load and the suitability or not for human consumption.

Topics covered:
- Description of the main foodborne micro-organisms
- Control of microorganisms in foods
- Food safety: legislative aspects
- Sampling techniques
- Microbiological analysis of foods
- Cultivation methods and coltural media for microbiological analysis of foods: sample preparation, plating techniques, counting techniques, isolation of food microorganisms
- Alternative methods for the microbiological analysis of food
- Research of the main foodborne micro-organisms
- Identification of microorganisms on phenotypic and molecular basis
- Molecular techniques for the identification of microorganisms: ribosomal DNA analysis, Amplified Ribosomal DNA Restriction Analysis (ARDRA), Random Amplification of Polymorphic DNA (RAPD), sequencing
- Analysis of complex microbial communities through metagenomic and culture-independent techniques: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS)
- Proteomics techniques applied to the analysis of food quality and safety
- Bacteriophages as biocontrol agents and applications in food microbiology
- Resistance to antibiotics and implications on the quality and safety of fermented foods
- Critical reading of scientific articles

MICROBIOLOGIA ALIMENTARE APPLICATA. L. Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana (2022)
MICROBIOLOGIA DEGLI ALIMENTI. A. Galli Volonterio. Casa Editrice Ambrosiana (2005)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Slides from the lessons
Specific scientific articles

The course will focus on the methods used for the detection and quantification of microorganisms in food samples, including pathogenic bacteria, according to the intrinsic properties of different food samples and the operating procedures specified by international standards. Emphasis will be given to European regulatory requirements and voluntary standards. Traditional microbiological methods, referred by law as reference methods for the evaluation of food quality and safety, will be analyzed in detail. Special attention will also be dedicated to alternative methods recently in use or under investigation for the analysis of food samples including biochemical, immunological and genetic methods. The advantages and drawbacks linked to the different approaches will also be analyzed.
During laboratory activities students will evaluate safety of different food samples through the application of reference microbiological techniques for the detection and quantification of the microorganisms of interest, following the entire analytical process, from sampling to final confirmation.

MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G.A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini.
Casa Editrice Ambrosiana (2012)