ECTS credits ECTS credits: 3
ECTS Hours Rules/Memories Student's work ECTS: 45 Hours of tutorials: 2 Expository Class: 16 Interactive Classroom: 12 Total: 75
Use languages Spanish, Galician
Type: Ordinary Degree Subject RD 1393/2007 - 822/2021
Departments: Microbiology and Parasitology
Areas: Microbiology
Center Faculty of Veterinary Science
Call: First Semester
Teaching: Sin docencia (Extinguida)
Enrolment: No Matriculable
The main objective of this subject is that students know the main pathogens that can be transmitted through food and the methodology used for the isolation and identification of the same and / or its metabolites.
The specific objectives are intended for students to learn:
1.- To identify the important factors that affect the microbial activity in the food
2.- The biological characteristics of the pathogenic microorganisms transmitted by food
3.- The main techniques used in food microbiology.
LECTURES PROGRAM (16 hours)
Item 1.- Food Microbiology: past and present. Future Trends. Role of the consumer: perception of safe food and the hygiene hypothesis. Relation to other sciences. National and international agencies related(1 h)
Item 2.- Factors affecting the growth of microorganisms in food. Hurdle concept. Predictive microbiology. Starter cultures. Probiotics, prebiotics and symbiotics.(1.5)
Item 3.- Microbial contamination of foods. Exogenous and endogenous origin. Contamination of the processed foods: factors that determine the number and class of microorganisms present.(1 h)
Item 4.- Microbiological analysis of food. Control systems used in food industry. Role of microbiological analysis, applications and future trends. Microbiological standards for foods. Microbiological criteria or parameters that determine the microbiological quality food. Microorganisms markers: Indices and indicators(2 h)
Item 5.- Methodological bases of the microbiological analysis of foods. Conventional, rapid, molecular, specific detection methods.(2 h)
Item 6.- Microbial spoilage of the main types of food. Most important microorganisms involved and the factors that facilitate the alteration(1 h)
Item 7.- Foodborne microbial diseases. Overview(0.5 h)
Item 8.- Pathogenic Gram negative foodborne. Reservoirs. Infective dose. Virulence factors. Food involved. Methods of detection and determination(2,5 h)
Item 9.- Pathogenic Gram positive foodborne. Reservoirs. Infective dose. Virulence factors. Food involved. Methods of detection and determination(2,5 h)
Item 10.- Foodborne viruses. Prions(1 h)
Item 11.- Micotoxins. Marine biotoxins(1 h)
Item 12. Foodborne parasites(0.5 h)
INTERACTIVE SESSIONS PROGRAM (10 hours)
Microbiological food testing: sampling, transport, storage prior to analysis, homogeneity of the samples, preparation of decimal dilutions of culture media for food analysis. (2.5 h)
Aerobic plate count and total psychrotrophic by plate count technique by plating surface. (1 h)
Research and Enterobacteriaceae counts by pour plate count technique. Confirmation of suspect colonies. (1 h)
Research and counting lactose positive Enterobacteriaceae (coliforms) technique using NMP. Confirmation. Research and enumeration of E. coli from coliforms test. (2 h)
Direct research and enumeration of E. coli and identification. (MUG) (1 h)
Detection and identification of Salmonella. (1.5 h)
Detection and identification of Staphylococcus aureus.(1 h)
BASIC BIBLIOGRAPHY
JAY, JAMES M. Microbiología moderna de los alimentos / James M. Jay, Martin J. Loessner, David A. Golden ; [traducción a cargo de Juan Antonio Ordóñez Pereda ... [et al.]]. 5ª ed. Zaragoza : Acribia, D.L. 2009.
MONTVILLE, THOMAS J. Microbiología de los alimentos : introducción / Thomas J. Montville y Karl R. Matthews. Zaragoza : Acribia, 2009
MOSSEL, DAVID A.A. Microbiología de los alimentos : fundamentos ecológicos para garantizar y comprobar la integridad (inocuidad y calidad) microbiológica de los alimentos / David A.A. Mossel, Benito Moreno García y Corry B. Struijk. 2ª ed. Zaragoza : Acribia, D.L. 2002
PASCUAL ANDERSON, M.R. “Enfermedades de origen alimentario: su prevención". Editorial Díaz de Santos S.A., 2005.
MEAD, G.C. Análisis microbiológico de carne roja, aves y huevos. Zaragoza: Acribia 2009
YOUSEF, AHMED E. Microbiología de los alimentos : manual de laboratorio / Ahmed E. Yousef, Carolyn Carlstrom. Zaragoza : Acribia, D.L. 2006.
OTHER REFERENCES
BELL, C. Food microbiology and laboratory practice / Blackwell Science, 2005
Ciencia de los alimentos: bioquímica, microbiología, procesos, productos / coordinadores, Romain Jeantet... [et al.]. Ed. Acribia, 2010
Food microbiology : fundamentals and frontiers / edited by Michael P. Doyle and Larry R. Beuchat. 3rd ed. Washington, D.C. : ASM Press, cop. 2007.
Food-borne viruses : progress and challenges / edited by Marion P.G. Koopmans, Dean O. Cliver and Albert Bosch. Washington, DC : ASM Press, cop. 2008
FORSYTHE, S.J. The microbiology of safe food / Stephen J. Forsythe2nd ed Chichester, West Sussex : Blackwell, 2010.
International Commission on Microbiological Specifications for Foods. Microorganismos de los alimentos 7 : análisis microbiológico en la gestión de la seguridad alimentaria / ICMSF. Zaragoza : Acribia, D.L. 2004.
MCMEEKIN, T.A. Detecting pathogens in food. Publicación Cambridge (England) : Woodhead Publishing, cop. 2003.
SUGGESTED WEBSITES:
http://www.unav.edu/departamento/higiene-alimentaria/enlaces-interes
http://www.fda.gov/food/foodborneillnesscontaminants/causesofillnessbad…
1. GENERAL COMPETENCIES:
-GVUSC01. Ability to learn and adapt.
-GVUSC02. Capability for analysis and synthesis.
-GVUSC03. General knowledge of the working area.
-GVUSC04. Planning and work management.
-GVUSC05. Capability to put knowledge into practice.
2. DISCIPLINARY SPECIFIC COMPETENCIES (knowledge):
- CEDVUSC 06. Knowing the basics of the different biological agents of veterinary interest.
- CEDVUSC 16. To know the basic analytical techniques and its interpretation.
3. SPECICIFIC PROFESSIONAL COMPETENCIES (expertise, day-one skills):
- D1VUSC 02. Collect and send specimens with the corresponding reports.
- D1VUSC 03. Perform standard laboratory tests, and interpret clinical, biological and chemical results.
4. SPECIFIC ACADEMIC SKILLS (to do):
- CEAVUSC 01. Analyze, synthesize and solve problems and make decisions within the scope of the Veterinary profession.
- CEAVUSC 05. Know and apply the scientific method in professional practice, including evidence-based medicine.
- CEAVUSC 08. Being aware of the need to keep professional skills and knowledge up-to-date through a process of lifelong learning
5. TRANSVERSAL COMPETENCIES:
- CTVUSC 01. Capacity for reasoning and argument.
- CTVUSC 02. Ability to obtain adequate, diverse and updated information by various means such as literature and Internet information, and critically analyze it.
- CTVUSC 03. Ability to develop and present an organized and understandable text.
- CTVUSC 04. Ability to make a clear, concise, and consistent public presentation
- CTVUSC 07. Ability to solve problems through the Integration and application of knowledge.
Following the " USC Guidelines for developing safe face-to-face teaching 2020-2021 for or Degree in Veterinary" we raise the following situations :
Stage 1:
Exhibition teaching (in person): 16 hours of theoretical classes focused on the development of the subject program.
Interactive (presence) teaching: 10 hours of laboratory practices, 2 hours of seminar Group tutoring (presence): 2 hours for clarification of doubt
The detailed distribution of the hours of exhibition, interactive teaching and tutorials is listed in the official schedule approved by the Faculty Board
Stage 2:
Exhibition teaching: will be taught entirely by Teams (synchronous mode) at the established schedules if the number of students prevents ensuring compliance with the preventive measures in force.
Interactive teaching: laboratory practices and seminars (face-to-face).
Tutoring by Teams (synchronous mode) and Forum Virtual Campus.
Stage 3:
Exhibition Teaching: Will be fully taught by Teams (synchronous mode).
Interactive teaching: through Teams and Virtual Campus (synchronous mode).
Tutoring by Teams (synchronous mode) and Forum Virtual Campus.
The evaluation will be carried out on the basis of the following sections:
A. CONTINUOUS EVALUATION
The score corresponding to the Continuous Assessment will account for 40% of the final note to be assigned as follows:
Stage 1:
-Master classes: evaluation of attendance. Up to 1.5 points
-Laboratory practices: assessment of individual work. Preparation of practical memory. Up to 1 point
-Seminars: assessment of attendance and participation. Up to 0.25 points
- Oral presentation with ICT support of a topic chosen by the student and related to the content of the subject. Up to 1 point
-Scheduled tutoring: evaluation of attendance. Up to 0.25 points
Stage 2:
- Same as in scenario 1 but, but if it is not possible to comply with the preventive measures in force, the exhibition classes of theory will be carried out in telematic form, through Teams and Virtual Campus.
- The valuation will be carried out in the same way as in Scenario 1
Stage 3: - Same as Scenario 2
B. WRITTEN EVALUATION
Stage 1:
The written test will be performed on the date and time agreed at The Faculty Board, in the classroom reserved for that purpose. The written exam will include questions from the theoretical and practical program, of type multiple answer tests, short questions and topics. The score for the Written Assessment will account for 60% of the final grade.
Scenario 2: Same as Scenario 1, unless the number of students enrolled does not allow it. In that case it will be done through the Virtual Campus and Teams
Scenario 3: Integraally through Virtual Campus and Teams
C. GLOBAL ASSESSMENT
The calculation of the final note will be
- Note Continuous Evaluation + Written Assessment Note
The grade to pass the subject must be greater than or equal to 5 in all cases.
Qualification (common to the 3 scenarios): To overcome the subject you have to get a minimum of 5 points of which at least 3 must be theory and 2 points more than other activities. The final note will be the sum of the scores reached in the different activities.
Note: In cases of fraudulent performance of exercises or tests, the provisions of the" Regulations for the assessment of two academic performance and for the review of qualifications"will apply.
CLASSROOM WORK:
- Lectures: 16 hours
- Labs: 10 hours
- Seminars: 2 hours
- Programmed tutorials: 2 hours
- Total hours of student's classroom work: 30
PERSONAL WORK:
- Individual study: 30 hours
- Development of laboratory reports: 2 hours
- Development of personal work: 4 hours
-Literature review, library, etc..: 4 hours
- Oral exposition: 2 hours
- Examination test: 3 hours
- Total hours of student's personal work: 45
STUDENT TOTAL HOURS: 75
The student should attend the lectures, seminars and tutorials scheduled for proper training in this field and also to get a positive Continuous Assessment.
It is highly recommended to review knowledge and concepts of certain previous-coursed subjects such as Veterinary Microbiology, Biochemistry and Infectious Diseases.
Students should perform a comprehensive reading of teaching materials available in the Virtual Campus before attending lectures and seminars. It is also recommended that students complete information with appropriate guidance notes taken during lectures and the literature reviewed.
Students are encouraged to search complementary information about the topics presented and to participate in discussions.
It is advisable to study the subject assiduously and to attend programmed tutorials to solve doubts.
Tutoring hours:
Tuesday, Wednesday and Thursday from 11:00 to 13:00 am at the desk of the Microbiology Unit, Pavilion I, Faculty of Veterinary
The realization of the interactive sessions will be conditioned by the available budget
CONTINGENCY PLAN
Teaching methodology
Stage 2:
Expository teaching: it will be taught entirely by Teams (synchronous mode) at the established times if the number of students prevents guaranteeing compliance with the preventive measures in force.
Interactive teaching: laboratory practices and seminars (face-to-face).
Tutoring by Teams (synchronous mode) and Virtual Campus Forum.
Stage 3:
Expository teaching: it will be taught entirely by Teams (synchronous mode).
Interactive teaching: through Teams and Virtual Campus (synchronous mode).
Tutoring by Teams (synchronous mode) and Virtual Campus Forum.
Assesment system
Stage 2:
- As in scenario 1 but, but if it is not possible to comply with the preventive measures in force, the theory lectures will be conducted telematically, through Teams and Virtual Campus.
- The assessment will be carried out in the same way as in Scenario 1
Stage 3:
- Same as stage 2
Final calification (common to the 3 scenarios): To pass the course, you must obtain a minimum of 5 points, of which at least 3 must be theory and 2 more points from the rest of the activities. The final grade will be the sum of the scores achieved in the different activities
Buenaventura Cabezas Del Toro
- Department
- Microbiology and Parasitology
- Area
- Microbiology
- buenaventura.cabezas [at] usc.es
- Category
- Professor: University Lecturer
| Tuesday | |||
|---|---|---|---|
| 19:00-20:00 | Grupo /CLE_01 | Spanish | Aresa-2 Classroom |
| Wednesday | |||
| 19:00-20:00 | Grupo /CLE_01 | Spanish | Aresa-2 Classroom |
| Thursday | |||
| 19:00-20:00 | Grupo /CLE_01 | Spanish | Aresa-2 Classroom |
| 12.09.2020 13:00-15:00 | Grupo /CLE_01 | Subject Seminars |
| 07.09.2021 18:00-20:00 | Grupo /CLE_01 | Microbiology Laboratory |