1,720,968 research outputs found
Food safety - Module 2: Traditional and new tool for improving food safety - Unit 1: Traditional and new tool to improve food safety.
No full textThe general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about non microbial degradation, that in some condition have a great influence on food preservation. This question together with the content of module 1, complete the base necessary for a good comprehension and application of food preservation techniques. In lecture number two are described simple preservation method which require low technology content, but with high efficiency rate. In this case the objective is stress on the importance of the result: a good result is not always linked to a modern technology. In the third lecture the attention is focused on industrial and new technology. This last group of method open new frontier regarding new kind of food products, mostly healthy products, that can go encounter new consumers exigencies
Molecular detection of filamentous viruses infecting garlic from different geographic origins
No full textFood safety - Module 1: Role of beneficial and pathogenic microbes - Unit 2: Role of pathogenic microbes
No full textThe general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about the principal factor influencing microbial growth. This question is on the base for a good comprehension in the development of pathogenic and spoil agents on food. In this second unit the intention is to reinforce the evidence that some microbes can be very dangerous for human health, directly as pathogens or indirectly producing toxin. The attention focused on human poisoning caused by presence of toxin derived from microbes secondary metabolism because causes several problems also in developed country. At least, having a better comprehension about emerging pathogen and problems related to food
Study of the intestinal microflora - Intestinal flora: methods of analysis - (Module 4 - advanced)
No full textTopic I: “ Classical approaches” discusses about the classical methodology of isolation and identification of intestinal microbiota. The topic analyse the possibility to identify genera and the species with morphological and physiological tools.
Topic II. “ Molecular methods” provides basic knowledge for the application of the recentness techniques for the attribution of microorganism at specific groups based on gene expression, gene ibridation and DNA amplification and sequencing.
In Topic III “ Little discussion about molecular techniques” the main molecular methods are compared in their usefulness in identification and taxonomical collocation.
The importance of having standard reference strain give importance to Topic IV “ Bacterial preservation”. It provides knowledge about the possibility to utilize long term methods for conservation of specific strains.
Topic V “Genus Bifidobacterium”, Topic VI “Genus Bacteroides”, Topic VII “Genus Eubacterium”, Topic VIII “Genus Lactobacillus”, gives detailed information about the methods specific for the genus
Methods of analysis of the intestinal microbiota
No full textIntestinal tract represents one of the most complex ecosystems in nature. In this part of the human body, are concentrated a great number of known microorganisms groups. In addition, each individual ecosystem is peculiar with its own distinct characteristics and has the propriety to change during time.
It is very important to known that we are talking about a dynamic ecosystem. Thus the knowledge of this ecosystem and its interactions with the host are still at the beginning.
For many years the lack of adequate methodologies has influenced the analysis. Until now a great part of the intestinal microbiota information has been reached through analyzing colony isolates from faeces or intestinal materials and then cultured in lab.
This approach is still the predominant one, in spite of the inability to reproduce the natural conditions exiting in GI tract in the lab and thus many microbes are left uncultivable. The explanations of this are not well understood, but some causes considered include:
• some bacteria have obligate interactions with host or other microorganisms;
• some bacteria require unknown growth conditions (Zoetendal et al., 1998);
• some bacteria are in a physiological state which is not good for a direct culture from fresh faeces or fresh intestinal material.
This leads to a method which is often not precise. That is also due to the scarce affinity of part of the microorganisms present in GI tract to the majority of the media commonly used. Since intestinal ecosystem is dominated by obligate anaerobes, it is easily understood why investigation by culture-dependent techniques is laborious and prone to misinterpretation.
In spite of this, it is still important to have a classical isolation approach based on culture methods (non-selective and selective media) which can allow us to have basic information about the number and classification of the cultivable part of the microorganisms present in a specific GI tract. In case of culture methods the identification is based principally on phenotypic characteristics.
Molecular techniques are useful to identify and classify the non cultivable microorganism fraction that seems to be the biggest part of the GI ecosystem. Those methods reveal that each individual harbours a specific bacterial intestinal community, but few dominant bacterial species may be present in many individuals (Zoetendal et al., 1998).
Molecular techniques have improved precision, rapidity of analysis and sensibility and are also useful to calculate the evolutionary relatedness between microbial strains.
In the end, the best approach is a combination of traditional techniques and molecular techniques. Further development of molecular techniques will reveal details still obscure about the GI tract microbiota composition
Food safety - Module 1: Role of beneficial and pathogenic microbes - Unit 1: Role of beneficial microbes
No full textThe general objectives of the units are related to the exposed lectures, focusing the intention to give a positive point of view about microbes. The first step is give a basic idea of the kind microbes involved in food industry for their positive action. The second lecture regard food composition and is basic to understand the beast application of microbes for the production of a specific fermented product. In the third lecture microbes are considered as useful tool to start a desirable fermentation for the production of desirable eatable fermented food. From fourth to sixth unit are given information about selected microorganisms that can be use for the production of beneficial substances, or for their use as improver of human health, or to reach a good preservation degree of a food. The last unit complete the scenery with a deep view about the opportunity to use biotechnology to improve the positive actions of microbes
Food safety - Module 3: Food safety and quality management - Unit 1: Food safety and quality management
No full textThe general objectives of the unit are related to the exposed lectures. The first step is give an introductory point of view about the principal factor influencing safety in food chain. This is a first step which conduct the food industry employer to the principal hygienic rules to follow during food handling and food production. That can serve also as introduction to the principal low of European Community in matter of food production and food industry. This module is also a mean to introduce the user to the world of the safety and quality certification (HACCP, UNI EN ISO). As general objective can be recognized an introduction to food quality, with the intent of trying to define it considering the question in each aspect (safety, salubrity, nutrition) and from different point of view (producer and consumers)
LA FLORA INTESTINALE: METODI DI ANALISI (M4-U2- livello avanzato)
No full text1. Tecniche classiche. 2. Metodi molecolari. 3. Breve discussione sulle tecniche molecolari. 4. Conservazione dei ceppi 5. Il genere Bifidobacterium .6. Genere Bacteroides 7. Genere Eubacterium. 8. Genere Lactobacillu
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