Structure and functions of the prokaryotic cell, viruses, fungi, parasites.
Bacterial survival strategies: spores, L forms, viable but non-cultivable state, microbial biofilm.
Pathogenicity and microbial epidemiology: host-microorganism interactions, microbial virulence factors.
The human microbiome. Probiotics and prebiotics.
Bacteria as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy.
Viruses as agents of food diseases. Clinical Structure and functions of the prokaryotic cell, viruses, fungi, parasites.
Bacterial survival strategies: spores, L forms, viable but non-cultivable state, microbial biofilm.
Pathogenicity and microbial epidemiology: host-microorganism interactions, microbial virulence factors.
The human microbiome. Probiotics and prebiotics.
Bacteria as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy.
Viruses as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy
Parasites as agents of food diseases. Clinical manifestations, laboratory diagnosis, prophylaxis, therapy
Main factors controlling microbial growth in foods (temperature, radiation, water activity, acidity, redox potential, atmosphere of conservation environment, additives, naturally occurring antimicrobial substances, microbial competition). Sterilization and Disinfection.
Main diseases transmitted by food (infections, poisonings, food poisonings).
Microbiological quality control procedures for foods using classical and molecular methods: application of the main safety regulations in the agro-food sector.
