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:
• Microorganisms in food and complex microbial communities: genera of interest, virtuous (beneficial), spoiling, and pathogenic activities. Definition of food quality and safety.
• Virtuous (beneficial) microorganisms: Lactic Acid Bacteria (LAB), propionic bacteria, acetic bacteria, coagulase-negative cocci, yeasts, molds. Association with food. Relevant metabolic pathways in food microbiology. Starter cultures.
• Harmful microorganisms: spoilage organisms and pathogens.
• Approaches for studying food-relevant microorganisms: phenotypic methods.
• Microbiological methods: basic methods; advanced and rapid methods.
• Approaches for studying food-relevant microorganisms: molecular methods.
• Molecular techniques for microorganism identification at species and strain level: ribosomal DNA analysis, fingerprinting, sequencing.
• Culture-independent and metagenomic techniques applied to the study of complex microbial communities: Denaturing Gradient Gel Electrophoresis (DGGE), Next Generation Sequencing (NGS).
• EFSA procedure for the identification and characterization of foodborne microorganisms. The QPS (Qualified Presumption of Safety) system.
• Control measures for spoilage microorganisms in food matrices.
• Shelf-life.
• Microbiological risk assessment.
• Microbiological criteria for food safety: food safety criteria (2-class and 3-class sampling plans); process hygiene criteria (indicator microorganisms).
• Classical and alternative reference methods for pathogen detection.
• Probiotics. Selection criteria for newly isolated probiotics.
• Cell cultures for the evaluation of probiotic activity.
• Biocontrol of pathogenic and spoilage bacteria: use of bacteriophages and bacteriocin-producing bacteria.
• The issue of antibiotic resistance and its implications for the quality and safety of fermented foods.

MICROBIOLOGIA ALIMENTARE APPLICATA. L. Cocolin, M. Gobbetti, E. Neviani. Casa Editrice Ambrosiana (2022)
MICROBIOLOGIA DEI PRODOTTI ALIMENTARI. G. A. Farris, M. Gobbetti, E. Neviani, M. Vincenzini. Casa Editrice Ambrosiana (2012)
Lecture slides
Lecture notes
Scientific articles