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