First cycle
degree courses
Second cycle
degree courses
Single cycle
degree courses
School of Agricultural Sciences and Veterinary Medicine
Course unit
MVO2043280, A.A. 2019/20

Information concerning the students who enrolled in A.Y. 2018/19

Information on the course unit
Degree course First cycle degree in
MV1734, Degree course structure A.Y. 2011/12, A.Y. 2019/20
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Number of ECTS credits allocated 10.0
Type of assessment Mark
Course unit English denomination FOOD BORNE AND WATER BORNE ZOONOSES
Website of the academic structure
Department of reference Department of Comparative Biomedicine and Food Science
E-Learning website
Mandatory attendance No
Language of instruction Italian
Single Course unit The Course unit CANNOT be attended under the option Single Course unit attendance
Optional Course unit The Course unit is available ONLY for students enrolled in SAFETY AND HYGIENE OF FOOD PRODUCTS

Teacher in charge MATTIA CECCHINATO VET/05
Other lecturers RUDI CASSINI VET/06

ECTS: details
Type Scientific-Disciplinary Sector Credits allocated
Optional VET/05 Infectious Diseases of Domestic Animals 1.0
Optional VET/06 Parasitology and Parasitic Animal Diseases 1.0
Educational activities in elective or integrative disciplines VET/05 Infectious Diseases of Domestic Animals 5.0
Educational activities in elective or integrative disciplines VET/06 Parasitology and Parasitic Animal Diseases 3.0

Course unit organization
Period First semester
Year 2nd Year
Teaching method frontal

Type of hours Credits Teaching
Hours of
Individual study
Practice 1.0 8 17.0 3
Laboratory 1.0 10 15.0 2
Lecture 8.0 64 136.0 No turn

Start of activities 30/09/2019
End of activities 18/01/2020
Show course schedule 2019/20 Reg.2011 course timetable

Examination board
Board From To Members of the board
8  Commissione a.a. 2019/20 01/12/2019 30/11/2020 CECCHINATO MATTIA (Presidente)
CASSINI RUDI (Membro Effettivo)
7 Commissione a.a. 2018/19 01/12/2018 30/11/2019 CECCHINATO MATTIA (Presidente)
CASSINI RUDI (Membro Effettivo)

Prerequisites: Required foundation courses: General Chemistry and Principles of Biochemistry.
Target skills and knowledge: The student should posses basic concepts of:
- microbiology, parasitology and epidemiology;
- aetiology, epidemiology, diagnosis and control of food-borne zoonoses.
Examination methods: The student will be evaluated at the end of the courses based on the acquired knowledge by written exam. The exam will consist of multiple choices and open ended questions, and exercises.
Assessment criteria: The student has to demonstrate that he has acquired the basic concepts of the course through a correct resolution of multiple choice questions. It is required to demonstrate an adequate terminology and ability to synthesise the different aspects of the diseases in the answers to the open questions. Furthermore, a logical and learning capacity of some basic concepts of epidemiology and analytical diagnostics is required.
Course unit contents: Program - Microbiology, epidemiology and control of transmissible infectious diseases (6 ULC)

Introduction to microbiology: differences between Eukaryotic and Prokaryotic cells. Use of the microscope; simple stains; bacterial smears and differential stains: Gram Stain; Spore stain; Acid-fast stain. Morphology and bacterial arrangement. Bacterial structure. Endospore structure and function. Introduction to classification of bacteria. Bacterial control: sterilization and disinfection; antimicrobials: disinfectants and antiseptics (16 hours).
Viral structure and main differences with Prokaryotic cells (2 hours).
Principles of hygiene. Concept of zootechnical health status. Importance and social and economic consequences of infectious disease in livestock animals. Concept of infection, disease and zoonosis. Determinants of disease: host, agent and environment determinants. Routes of infection and shedding. Methods of transmission. Defence host mechanisms: specific and non-specific defences. Basic epidemiological concepts: prevalence and incidence. The control and eradication of infectious diseases. Direct prophylaxis: disinfection and biosecurity measures (8 hours).
Infectious diseases diagnosis: correct sampling, serological, virological and molecular tests. Test sensitivity and specificity (6 hours).
Some infectious disease: Tubercolosis, Brucellosis, Listeriosis, Salmonellosis, Q fever and mastitis (8 hours).

Lab session: Laboratory cultivation of bacteria: nutritional and physical requirements. Aseptic transfers. Bacterial colony morphology. Bacterial smears and Gram stain. Bacterial identification by biochemical tests. Results discussion of antibiotic sensitivity tests (5 Hours - Individual student activities).

Exercise in classroom on epidemiology and biosecurity measures (discussion of a checklist) (5 hours)

Program "Food-borne parasitic zoonosis" (4 ULC)

Introduction: main concepts of the parasitology (parasite, host, life cycle); definition and classification of zoonoses; socio-economic importance (6 hours).
Food-borne parasitic zoonoses: aetiology, epidemiology, pathogenesis, symptoms, diagnosis e prophylaxis of the protozoan diseases (toxoplasmosis, giardiosis and criptosporidiosis), tapeworm diseases (taeniasis-cysticercosis and cystic echinococcosis) and roundworm diseases (trichinellosis); fish-borne parasitic zoonoses (anisakiasis, diphyllobothriasis, opistorchiasis) (18 hours).

Practical activity: macro and microscopic identification of the parasites responsible for parasitic anthropozoonoses; application of diagnostic methods used to detect the aetiological agents of food-borne parasitic zoonoses (8 hours- Individual student activities).

The discussion during the course of diseases transmissible from animals to humans and of diseases of great economic impact and of measures to control the diaseases , does this course fit into the objectives in 2030: "zero hunger" and "Good health and well-being".
Planned learning activities and teaching methods: The activities of the course include classroom hours where on computer support (powerpoint presentations) course contents are addressed and various types of exercises are also solved. In addition, laboratory and microscopic classroom exercises are carried out.

"Microbiology, epidemiology and control of transmissible infectious diseases" (6 ULC)

- Teaching organization:
40 hours lectures, 10 hours lab activities.
- Class attendance:
Advised, in particular lab activities.

"Food-borne parasitic zoonosis" (4 ULC)

- Teaching organization:
24 hours lectures, 8 hours lab activities.
- Class attendance:
Advised, in particular lab activities.
Additional notes about suggested reading: Slides of the lectures and other supplementary teaching materials on Moodle Platform (

Office hours: every day by appointment with the Professors.
Textbooks (and optional supplementary readings)
  • Poli G. et al., Microbiologia e Immunologia Veterinaria. Torino: UTET, 2005. Utile per la prima parte del corso relativa alla microbiologia Cerca nel catalogo
  • Scatozza F., Farina R., Trattato di malattie infettive degli animali. Torino: UTET, 1995. Utili solo i capitoli relativi alle malattie infettive trattate a lezione Cerca nel catalogo
  • Bottarelli E., Ostanello F., Epidemiologia. Milano: Edagricole, 2011. Cerca nel catalogo
  • La Placa M., Principi di Microbiologia Medica. Bologna: Società editrice esculapio, 2008. Utile per la prima parte del corso relativa alla microbiologia, in alternativa a "Microbiologia e Immunologia Veterinaria" Cerca nel catalogo
  • S. Pampiglione, G. Canestri Trotti, Guida allo Studio della Parassitologia. Bologna: Esculapio, --. Cerca nel catalogo
  • M Scaglia, S Gatti, EG Rondanelli, Parassiti e parassitosi umane. Pavia: Selecta Medica, 2006. Solo i capitoli sulle malattie di origine alimentare Cerca nel catalogo
  • GM Urquhart et al. (ed. ital. a cura di Claudio Genchi), Parassitologia Veterinaria. Torino: UTET, --.
  • Kathleen Park Talaro, Barry Chess, Foundation in Microbiology. New York: McGraw-Hill, 2012. Utile per la prima parte del corso relativa alla microbiologia, in alternativa a "Microbiologia e Immunologia Veterinaria"

Innovative teaching methods: Teaching and learning strategies
  • Lecturing
  • Laboratory
  • Working in group
  • Active quizzes for Concept Verification Tests and class discussions
  • Use of online videos
  • Loading of files and pages (web pages, Moodle, ...)

Innovative teaching methods: Software or applications used
  • Moodle (files, quizzes, workshops, ...)

Sustainable Development Goals (SDGs)
Zero Hunger