Inspection and Control of Food
A.Y. 2023/2024
Learning objectives
The aim of the course is to provide students with one day competences necessary to carry out the activities of the veterinary inspector, with special reference to meat and seafood. The course will provide the basic competences to perform:
- ante-mortem inspection of animals destined for the food-chain, including paying attention to welfare aspects; correctly identify conditions affecting the quality and safety of products of animal origin, to exclude those animals whose condition means their products are unsuitable for the food-chain.
- Perform a systematic gross post-mortem examination, record observations, sample tissues, store and transport them.
- Perform inspection of seafood including post-mortem inspection of seafood and inspection in the field of seafood technology.
- ante-mortem inspection of animals destined for the food-chain, including paying attention to welfare aspects; correctly identify conditions affecting the quality and safety of products of animal origin, to exclude those animals whose condition means their products are unsuitable for the food-chain.
- Perform a systematic gross post-mortem examination, record observations, sample tissues, store and transport them.
- Perform inspection of seafood including post-mortem inspection of seafood and inspection in the field of seafood technology.
Expected learning outcomes
Knowledge and understanding skills
The student must demonstrate knowledge about the management of the main health and hygienic concerns regarding meat inspection (infectious and parasitic diseases, chemicals such as drugs and anabolics). Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
The student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic classification of the main fish species marketed in Italy and Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisonings (histamine, algae biotoxins, environmental contaminants).
Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Making judgments The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate judgement
Communication
The student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Life long learning skills
The student must also demonstrate an ability of lifelong learning and a commitment to learning and professional development. This includes recording and reflecting on professional experience and taking measures to improve performance and competence.
The student must demonstrate knowledge about the management of the main health and hygienic concerns regarding meat inspection (infectious and parasitic diseases, chemicals such as drugs and anabolics). Particular attention is paid to the operational aspects and the rules that the veterinarian must apply in the inspection activity.
The student must possess the skills concerning the issues related to the production of fresh meat such as traceability, labeling, quality classification, hygiene and related control measures, management of meat (preservation, packaging) and by-products of slaughtering (health risk).
The student must demonstrate knowledge of the systematic classification of the main fish species marketed in Italy and Europe, the knowledge of diseases transmissible from fishery products (viral, bacterial and parasitic), acute and chronic food poisonings (histamine, algae biotoxins, environmental contaminants).
Ability to apply knowledge and understanding
The student must demonstrate that he is able to perform the inspection on meat and organs to establish suitability for consumption. Likewise, it will have to be able to assess the suitability for consumption of fishery products.
Making judgments The student must be able to apply the knowledge acquired in the proposed case studies, arguing the appropriate judgement
Communication
The student must demonstrate the ability to communicate the skills acquired with appropriate terminology.
Life long learning skills
The student must also demonstrate an ability of lifelong learning and a commitment to learning and professional development. This includes recording and reflecting on professional experience and taking measures to improve performance and competence.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Prerequisites for admission
Lo studente deve possedere le conoscenze dei corsi di : farmacologia e tossicologia veterinaria, malattie infettive e parassitarie degli animali da reddito e gestione sanitaria degli allevamenti, zoonosi.
Assessment methods and Criteria
The integrated course includes a 1 hour written test (questions with closed and open answers); the results are published on course Ariel site.
The written test is integrated with a practical test which includes the inspection of fish products (species recognition of fishery products) and the inspection of meat (solution of an inspective case).
Students to pass the exam must demonstrate knowledge of the main inspection issues of meat and fish products, know zoonoses and national and community legislation concerning food of animal origin.
The student must have acquired and applied the inspection method to assess the suitability for consumption of meat and fishery products.
It must know how to distinguish the main commercialized fish species, the toxic species and the forbidden species.
Rubric practical examination species identification of fishery products
Grade: The work does not meet the minimum requirements to demonstrate the relevant learning outcomes.
Knowledge and ability to understand: The student does not know the distinguishing characteristics of the most common commercialised species.
Ability to apply knowledge: The student is unable to distinguish the most common commercialised species.
Ability to communicate what has been learnt: The student does not know the anatomical terminology essential for the identification of aquatic species. Presence of serious errors in the use of official names of fishery products and technical terms.
Grade: 18-22 Sufficient
The work meets the minimum requirements to demonstrate the relevant learning outcomes
Knowledge and ability to understand: The student knows the distinguishing characteristics of the most common commercialised species.
Ability to apply knowledge: The student is able to correctly identify the main commercialised species with the help of the lecturer.
Ability to communicate what has been learnt: The student knows the anatomical terminology essential for the identification of aquatic species. Presence of minor inaccuracies in the use of official names of fishery products and technical terms.
Grade: 23-24 Fair
The work clearly meets the requirements to demonstrate the learning outcomes
Knowledge and understanding: The student knows the distinctive features of the main commercialised species.
Ability to apply knowledge: The student is able to correctly identify the main commercialised species without the intervention of the lecturer.
Ability to communicate what has been learnt: The student knows the anatomical terminology for the identification of aquatic species. The student knows the official names of fishery products and technical terms.
Rating: 25-26 Good
Good or very good in many respects. The work shows complete mastery of the relevant learning outcomes
Knowledge and ability to understand: The student knows the distinctive features of the main commercialised species, of histamine-risk species.
Ability to apply knowledge: The student is able to correctly identify the main marketed species, of histamine-risk species without the intervention of the lecturer. Species diagnoses are motivated by pathognomonic anatomical elements.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species. The student is familiar with all official designations of fishery products and technical terms.
Grade: 27-30 Excellent
Outstanding in some aspects. The work is often beyond what is expected of a student at the corresponding level of study.
Knowledge and ability to understand: The student knows the distinctive features of all the species covered in the course.
Ability to apply knowledge: The student is able to correctly identify all the species addressed in the course without the intervention of the lecturer.
Species diagnoses are motivated by diagnostic reasoning.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species.
The student knows all official names of fishery products and technical terms. The student knows the scientific name of most of the species to be identified. (> 50%).
Grade: 30-33 Honours
Outstanding in every respect. The activity is well above the level expected of a student at the corresponding level of study.
Knowledge and understanding: The student is familiar with the distinctive features of all the species covered in the course and has an excellent command of the systematics with an evident degree of independent study.
Ability to apply knowledge: The student is able to correctly identify all the species addressed during the course with full familiarity with the subject. Species diagnoses are clearly and precisely motivated.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species.
The student knows all official names of fishery products and technical terms. The student knows the scientific name of all proposed species. (> 95%).
The final mark of the exam is given by the arithmetic mean of the written test and the practical test.
The partial mark of the written test is calculated from the weighted average of the part concerning the inspection of the meat (4 theoretical credits) and of the one concerning the fish products (2 theoretical credits). To pass the written test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.
The partial mark of the practical test is calculated from the weighted average of the part concerning the inspection of the meat (1 practical CFU) and of that concerning the fish products (1 practical CFU).
To pass the practical test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.
The written test is integrated with a practical test which includes the inspection of fish products (species recognition of fishery products) and the inspection of meat (solution of an inspective case).
Students to pass the exam must demonstrate knowledge of the main inspection issues of meat and fish products, know zoonoses and national and community legislation concerning food of animal origin.
The student must have acquired and applied the inspection method to assess the suitability for consumption of meat and fishery products.
It must know how to distinguish the main commercialized fish species, the toxic species and the forbidden species.
Rubric practical examination species identification of fishery products
Grade: The work does not meet the minimum requirements to demonstrate the relevant learning outcomes.
Knowledge and ability to understand: The student does not know the distinguishing characteristics of the most common commercialised species.
Ability to apply knowledge: The student is unable to distinguish the most common commercialised species.
Ability to communicate what has been learnt: The student does not know the anatomical terminology essential for the identification of aquatic species. Presence of serious errors in the use of official names of fishery products and technical terms.
Grade: 18-22 Sufficient
The work meets the minimum requirements to demonstrate the relevant learning outcomes
Knowledge and ability to understand: The student knows the distinguishing characteristics of the most common commercialised species.
Ability to apply knowledge: The student is able to correctly identify the main commercialised species with the help of the lecturer.
Ability to communicate what has been learnt: The student knows the anatomical terminology essential for the identification of aquatic species. Presence of minor inaccuracies in the use of official names of fishery products and technical terms.
Grade: 23-24 Fair
The work clearly meets the requirements to demonstrate the learning outcomes
Knowledge and understanding: The student knows the distinctive features of the main commercialised species.
Ability to apply knowledge: The student is able to correctly identify the main commercialised species without the intervention of the lecturer.
Ability to communicate what has been learnt: The student knows the anatomical terminology for the identification of aquatic species. The student knows the official names of fishery products and technical terms.
Rating: 25-26 Good
Good or very good in many respects. The work shows complete mastery of the relevant learning outcomes
Knowledge and ability to understand: The student knows the distinctive features of the main commercialised species, of histamine-risk species.
Ability to apply knowledge: The student is able to correctly identify the main marketed species, of histamine-risk species without the intervention of the lecturer. Species diagnoses are motivated by pathognomonic anatomical elements.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species. The student is familiar with all official designations of fishery products and technical terms.
Grade: 27-30 Excellent
Outstanding in some aspects. The work is often beyond what is expected of a student at the corresponding level of study.
Knowledge and ability to understand: The student knows the distinctive features of all the species covered in the course.
Ability to apply knowledge: The student is able to correctly identify all the species addressed in the course without the intervention of the lecturer.
Species diagnoses are motivated by diagnostic reasoning.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species.
The student knows all official names of fishery products and technical terms. The student knows the scientific name of most of the species to be identified. (> 50%).
Grade: 30-33 Honours
Outstanding in every respect. The activity is well above the level expected of a student at the corresponding level of study.
Knowledge and understanding: The student is familiar with the distinctive features of all the species covered in the course and has an excellent command of the systematics with an evident degree of independent study.
Ability to apply knowledge: The student is able to correctly identify all the species addressed during the course with full familiarity with the subject. Species diagnoses are clearly and precisely motivated.
Ability to communicate what has been learnt: The student knows and uses appropriately the anatomical terminology for the identification of aquatic species.
The student knows all official names of fishery products and technical terms. The student knows the scientific name of all proposed species. (> 95%).
The final mark of the exam is given by the arithmetic mean of the written test and the practical test.
The partial mark of the written test is calculated from the weighted average of the part concerning the inspection of the meat (4 theoretical credits) and of the one concerning the fish products (2 theoretical credits). To pass the written test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.
The partial mark of the practical test is calculated from the weighted average of the part concerning the inspection of the meat (1 practical CFU) and of that concerning the fish products (1 practical CFU).
To pass the practical test, it is mandatory to obtain a sufficient grade (18/30) in each of the two parts.
Meat Inspection and control
Course syllabus
Topic Specific items Hours
·Bacterial diseases Veterinary procedures and judgement: 5
of intersest for septicaemia, anthrax, tuberculosis, brucellosis,
meat inspection glanders, pseudotuberculosis, contagious
bovine pleuropneumonia, salmonellosis,
campylobacteriosis, other "hidden zoonoses"
·Parasitic diseases Veterinary procedures and judgement: 4
of intersest for cysticercosis, echinococcosis, trichinosis,
meat inspection toxoplasmosis sarcosporidiosis
·Prionic diseases Regulations concerning the Transimissible 2
of intersest for Spongiphorm Encephalopaties (BSE - TSE)
meat inspection
·Chemicals of intersest Concerns for meat inspection related to 2
for meat inspection growth promoters and veterinary drugs
·Market perspectives Slaughter yield and primal cuts 1
of meat production Market classification of meats
·Traceability and Regulations concerning traceability 1
labeling of meat Labeling of meat
· Minced meat and Inspective rules concerning the production 1
meat preparations of minced meat, meat preparations and
mechanically separated meat
· Meat storage Meat packaging and storage 2
Spoilage of stored meat
·Animal by-products Mangement of slaughtering wastes and 1
by-products (health risk)
·Personnel involved in Safety rules for personnel in meat production plants 2
the slaughtering process Functions of the Official Ausiliaries
Zoonoses of concern for the slaughtering personnel
·Inspection of poultry, Inspection rules concerning poultry meat 3
rabbit and game meat Inspection rules concerning rabbit meat
Inspection rules concerning farmed game meat
Inspection rules concerning hunted game meat
·Bacterial diseases Veterinary procedures and judgement: 5
of intersest for septicaemia, anthrax, tuberculosis, brucellosis,
meat inspection glanders, pseudotuberculosis, contagious
bovine pleuropneumonia, salmonellosis,
campylobacteriosis, other "hidden zoonoses"
·Parasitic diseases Veterinary procedures and judgement: 4
of intersest for cysticercosis, echinococcosis, trichinosis,
meat inspection toxoplasmosis sarcosporidiosis
·Prionic diseases Regulations concerning the Transimissible 2
of intersest for Spongiphorm Encephalopaties (BSE - TSE)
meat inspection
·Chemicals of intersest Concerns for meat inspection related to 2
for meat inspection growth promoters and veterinary drugs
·Market perspectives Slaughter yield and primal cuts 1
of meat production Market classification of meats
·Traceability and Regulations concerning traceability 1
labeling of meat Labeling of meat
· Minced meat and Inspective rules concerning the production 1
meat preparations of minced meat, meat preparations and
mechanically separated meat
· Meat storage Meat packaging and storage 2
Spoilage of stored meat
·Animal by-products Mangement of slaughtering wastes and 1
by-products (health risk)
·Personnel involved in Safety rules for personnel in meat production plants 2
the slaughtering process Functions of the Official Ausiliaries
Zoonoses of concern for the slaughtering personnel
·Inspection of poultry, Inspection rules concerning poultry meat 3
rabbit and game meat Inspection rules concerning rabbit meat
Inspection rules concerning farmed game meat
Inspection rules concerning hunted game meat
Teaching methods
Theoretical teaching
Teaching Resources
Manuale di Ispezione e Controllo delle Carni - S. Stella, E. Scanziani, G. Ghisleni, III ed. 2023, Casa Editrice Ambrosiana, Milano.
materiale didattico su Ariel:
materiale didattico su Ariel:
Fish Inspection and Control
Course syllabus
Topic Specific subject hours
Labelling seafood labelling legislation and its application 2
Zoonoses Zoonose parasites in fresh water and marine fish. 2
Histamine Sgombroid syndrome: epidemilogy,
deasese in human, prevention and products at risk. 2
Contaminats Environmental contaminants and drug residues
in farming fish 2
Bivalve mollusks Farm, harvest, depuration and packacing.
Main inspection issues 4
Freshness Sensorial methods, chemical methods 2
Parasites non zoonotic, toxic fish, welfare in live seafoods 2
Training fish species identification
Shraks and Rays, Fish without ventral fins 1
Asymmetrical fish with ventral fins in jugular position 1
Symmetrical fish with ventral fins in jugular position 1
Fish with ventral fins in thoracic position 2
Fish with ventral fins in abdominal position 1
Crustaceans and mollusks 2
Freshness assessement training 1
Seafood parasites research 1
Case studies Case studies in seafood inspection 6
Labelling seafood labelling legislation and its application 2
Zoonoses Zoonose parasites in fresh water and marine fish. 2
Histamine Sgombroid syndrome: epidemilogy,
deasese in human, prevention and products at risk. 2
Contaminats Environmental contaminants and drug residues
in farming fish 2
Bivalve mollusks Farm, harvest, depuration and packacing.
Main inspection issues 4
Freshness Sensorial methods, chemical methods 2
Parasites non zoonotic, toxic fish, welfare in live seafoods 2
Training fish species identification
Shraks and Rays, Fish without ventral fins 1
Asymmetrical fish with ventral fins in jugular position 1
Symmetrical fish with ventral fins in jugular position 1
Fish with ventral fins in thoracic position 2
Fish with ventral fins in abdominal position 1
Crustaceans and mollusks 2
Freshness assessement training 1
Seafood parasites research 1
Case studies Case studies in seafood inspection 6
Teaching methods
Theoretical lessons (16 hours)
Pratica lessons (16 hours).
The course includes practical exercises in small groups with fishery products to acquire the ability to identify the different species and zoonotic and non-zoonotic parasites, the ability to evaluate the freshness of fishery products using the sensory method.
Pratica lessons (16 hours).
The course includes practical exercises in small groups with fishery products to acquire the ability to identify the different species and zoonotic and non-zoonotic parasites, the ability to evaluate the freshness of fishery products using the sensory method.
Teaching Resources
Teaching Resources
Teaching material: the texts of the lessons, exercises and insights provided by the teacher are available on the myAriel website.
Teaching material: the texts of the lessons, exercises and insights provided by the teacher are available on the myAriel website.
Practical activities in slaughterhouses
Course syllabus
FRONTAL LECTURES
Various aspects of practical activity of meat veterinary inspector are considered:
- Protection of animal welfare during slaughtering activities.
- Slaughtering procedures: Standard and special types of slaughtering.
- Ante mortem inspection.
- Post mortem inspection: refresh of anatomy; inspection procedures and tools; inspection procedure on tissues/organs with lesions; main pathological conditions in meat producing animals; acute/chronic inflammatory lesions; local/generalized lesions.
- Decision concerning meat and health marking.
- Laboratory tests in meat inspection: bacteriological and chemical analyses; examination for trichinosis; histological examination; other tests.
PRACTICAL ACTIVITIES
- Several inspection cases (organs with lesions) are faced, belonging to the main meat producing species (cattle, pig, sheep/goat, horse); health aspects are considered and decisions concerning meat are expressed.
- Problem solving exercices and discussion
Various aspects of practical activity of meat veterinary inspector are considered:
- Protection of animal welfare during slaughtering activities.
- Slaughtering procedures: Standard and special types of slaughtering.
- Ante mortem inspection.
- Post mortem inspection: refresh of anatomy; inspection procedures and tools; inspection procedure on tissues/organs with lesions; main pathological conditions in meat producing animals; acute/chronic inflammatory lesions; local/generalized lesions.
- Decision concerning meat and health marking.
- Laboratory tests in meat inspection: bacteriological and chemical analyses; examination for trichinosis; histological examination; other tests.
PRACTICAL ACTIVITIES
- Several inspection cases (organs with lesions) are faced, belonging to the main meat producing species (cattle, pig, sheep/goat, horse); health aspects are considered and decisions concerning meat are expressed.
- Problem solving exercices and discussion
Teaching methods
Frontal lessons
- Classroom exercises on inspection cases
- Classroom exercises on inspection cases (with written paper and evaluation).
- Classroom exercises on complex inspection problems (with written paper and evaluation).
- Classroom exercises on complex inspection problems (work in small groups, with written work and evaluation).
- Classroom exercises on inspection cases
- Classroom exercises on inspection cases (with written paper and evaluation).
- Classroom exercises on complex inspection problems (with written paper and evaluation).
- Classroom exercises on complex inspection problems (work in small groups, with written work and evaluation).
Teaching Resources
Manuale di Ispezione e Controllo delle Carni - S. Stella, E. Scanziani, G. Ghisleni, III ed. 2023, Casa Editrice Ambrosiana, Milano.
materiale didattico su Ariel:
materiale didattico su Ariel:
Fish Inspection and Control
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professor:
Bernardi Cristian Edoardo Maria
Shifts:
Professor:
Bernardi Cristian Edoardo Maria
1 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria2 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria3 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria4 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria5 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria6 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Bernardi Cristian Edoardo MariaTURNO UNICO PER TUTTI GLI STUDENTI
Professor:
Bernardi Cristian Edoardo Maria
Meat Inspection and control
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 3
Lessons: 24 hours
Professor:
Stella Simone
Practical activities in slaughterhouses
VET/04 - INSPECTION OF FOODS OF ANIMAL ORIGIN - University credits: 2
Practicals: 16 hours
Lessons: 16 hours
Lessons: 16 hours
Professors:
Recordati Camilla, Scanziani Eugenio, Stella Simone
Shifts:
Professor:
Scanziani Eugenio
1 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Scanziani Eugenio10 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella Simone11 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella Simone12 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella Simone2 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Scanziani Eugenio3 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Scanziani Eugenio4 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Scanziani Eugenio5 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Recordati Camilla6 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Recordati Camilla7 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella Simone8 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella Simone9 TURNO PER UN GRUPPO DI STUDENTI
Professor:
Stella SimoneTURNO UNICO PER TUTTI GLI STUDENTI
Professor:
Scanziani EugenioEducational website(s)