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| VETE0463-2 | Biological hazards related to food
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| Duration : | 24h Th, 8h Mon. WS |
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| Number of credits : |
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| Lecturer : | Georges Daube, Frédéric Farnir, Claude Saegerman |
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| Coordinator : | Georges Daube |
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Language(s) of instruction :
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| French language |
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Organisation and examination :
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| Teaching in the first semester, examination in June |
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Course contents :
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| * Main foodborne pathogens: helminths, protozoa, bacteria, viruses, mycotoxins, marine biotoxins, biogenic amines and non conventional transmissible agents.
* Characteristic of the main bacteria responsible of foodborne poisoning : Salmonella, Yersinia, E. coli O157 entérohémorragique, Yersinia enterocolitica entéropathogène, Campylobacter, Vibrio cholerae, Vibro parahaemolyticus, Vibrio vulnificus, Staphylococcus aureus, Clostridium perfringens, Bacillus cereus, Clostridium botulinum, Listeria monocytogenes.
* Main spoiling and technological micro-organisms.
*Management of the shelf life of foodstuffs by producers. |
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Learning outcomes of the course :
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| * At the end of this course, the student will know the main characteristics of biological agents foods: taxonomy, physiology, virulence, reservoirs, sources of contamination, foods associated control measures.
* He should also be able to propose solutions to fight against pathogens and spoilage flora and sought to promote positive micro-organisms in the main food categories
* Finally, he will know the procedure and will be able to perform a simple exercise of food quantitative microbiological risk assessment. |
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Prerequisites and co-requisites/ Recommended optional programme components :
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| This specialized Master is available on the record holders of the degree in veterinary medicine or an equivalent degree. For admission requirements, see: http://www.ulg.ac.be/cms/a_15711/admissions
Basic knowledge in microbiology required for a proper understanding of education. |
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Planned learning activities and teaching methods :
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| * Tutorials consisting of an evaluation exercise carried out in quantitative risk assessment in a computer room |
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Mode of delivery (face-to-face ; distance-learning) :
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| 23 hours of lectures and 9 hours of tutorials |
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Recommended or required readings :
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| Via eCampus |
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Assessment methods and criteria :
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| Oral examination after short period of preparation |
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Work placement(s) :
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Organizational remarks :
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Contacts :
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- Pr. Georges Daube, professor
- Pr. Frédéric Farnir, professor
- Pr Claude Saegerman, professor
- Cristina Rodriguez, assistant
- Mme Christine Bal, secretary
Université de Liège, Faculté de Médecine Vétérinaire, Département des Sciences des Denrées alimentaires, Bld de Colonster, 20. Sart-Tilman, B43bis, Liège, Belgique
tél : +32-4-366 40 15 (40 40)
fax : +32-4-366 40 44
E-mail : Georges.Daube@ulg.ac.be; F.Farnir@ulg.ac.be; Claude.Saegerman@ulg.ac.be; C.Rodriguez@ulg.ac.be; Christine.bal@ulg.ac.be
Website : http://www.dda.ulg.ac.be/ |
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