Romboli B., Mantovani G.: Ispezione e controllo delle Derrate di Origine Animale. UTET. 1985. Cenci Goga B. Ispezione e controllo degli alimenti – Le Point Veterinaire, 2018.
Contents
Theoretical program (52 hours) Methodologies of official control of food of animal origin (2). Inspection of fresh red meat: animal transport; ante and post - mortem inspection; animal yield; non-compliances related to the slaughtering process; emergency slaughter (5); diseases listed in the EU Regulation 429/2016 (2); marking of carcass and viscera; meat transport and refrigeration; assessment of meat shelf-life; animal pathologies of health concern; bacterieaemia and pioaemia (5); non-compliance odours, colours and tastes of meat; stress and PSE or DFD meat; meat putrefaction; inspection of minced and prepared fresh meat (2). Bacteriological examination of meat (1). Specific risks on the basis of EU Regulation 627/2019. (2). Inspection of meat preserved in plastic film. Differences from fresh and defrosted meat (1). Residues in meat: estrogens; androgens and progestinics; tyrostatics; Beta-agonists; somatotropic substances; corticosteroids; chemical pollutants; micotoxines; inhibiting substances (3). Minced meat and meat preparations ( 2). Inspection of poultry, rabbit and game meat: animal transport; ante and post-mortem inspection; non-compliances related to the slaughtering process; animal pathologies of health concern (5). Inspection of seafood: general knowledge of fish anatomy; fish classification; transport of live fish; harvest methods and related impact on fish quality; fish microbiology; toxic fish; biogenic amines; chemical pollutants; fraudulent harvest methods (2); main fish pathologies of health concerns; parasites in fish (5); inspection of lamellibranch mollusks, cephalopods, marine gastropods, crustaceans; echinoderms and tunicates. Inspection of batrachians and terrestrial gastropods (5). Zoonotic parasites in food (Cysticercosis; trichinellosis; toxoplasmosis; hyatidosis; sarcosporidiosis; distomatosis; balantidiosis; linguatulosis; plerocercosis; anisakidosis; sparganosis (3). Foodborne diseases (Salmonella sp; Yersiniae sp; Escherichia coli O157:H7; Clostridium sp; Stafilococchi enterotossigeni; Streptococcus sp; Bacillus sp; Campylobacter sp; Vibrio sp; Aeromonas sp; Listeria sp; Pseudomonas sp) (2). HACCP system and Audit in the food industry (2). EU Regulations 2377/1990, 852/04, 853/04, 2073/05, 2075/06, 2406/06, 625/16, 627/19 (3) Practical program (12 hours) Practical training: technical visit to slaughterhouse; evaluation of viscera organs (6). Identification of the most important commercial species of fishery products, evaluation freshness, detection of parasites and risks related to their consumption (5). Communication simulations between official veterinarian/official controllers-FBO/consultants HACCP (1).
