Training in Food Hygiene: the Experience From the Faculty of Veterinary

Medicine of Milano (Italy)

EAEVE 22nd General Assembly, Hanover, 28 and 29 May 2009

Eugenio Scanziani

Food hygiene in the undergraduate curriculum

Disciplines Credits

Basic sciences 74

Clinical sciences 126

Animal production 35

Food hygiene 17

English language and optional subjects 11

Practical training and thesis 37

Total 300

Food Hygiene:Part 1) Food hygiene and technology (third year, II semester, 9 credits)Part 2) Inspection and control of foodstuffs of animal origin and practical works (fourth year, I semester, 8 credits)

Additional credits: practical training and optional courses

Part 1) Food hygiene and technology

Theoretical training• Food borne diseases.• Animal food microbiology.• Animal food technology.• Milk and dairy products: inspection and technology.• Eggs and egg products.• Concepts and methods of HACCP• National and EU legislation on food hygiene.

Practical training• Food microbiology.

Part 2a) Inspection and control foodstuffs of animal origin and practical works - Meat

Practical training- Examination of inspective cases in the autopsy room by the use of organs collected at local slaugtherhouses- Practical training (meat inspection procedures) at local slaughterhouses

Practical training at slaughterhouse

Theoretical training

- Meat inspection procedures- Meat technology (slaughtering and processing)- Inspective pathology- Legislation

Questions• Organ, animal species• Morphological diagnosis• Ethiology and pathogenesis• Further evaluations, laboratory tests • Decisions concerning meat

Organ with lesion from a slaughtered animal: scheme emplojed by the students during the practical training at Faculty

Organ, animal speciesKidney, adult cattle.

Morphological diagnosisMultiple acute renal infarcts.

Ethiology and pathogenesisThrombosis of pulmunary veins in case of fibrinous pleuropneumonia (bacterial infection), or left valvular endocarditis (bacterial infection) > detachmenti of thrombotic fragments > embolism > occlusion of a terminal artery in the kidneys > ischemia > necrosis.

Further evaluations, laboratory tests1. Examination of the lungs.2. Examination for left valvular endocarditis.3. Bacteriological examination. 4. Examination for antibiotic residues.

Decisions concerning meatMeat is unfit for human consumption in case of septic lesions in the lungs or mitral valve and/or positive results of laboratory test.

2b) Inspection and control of foodstuffs of animal origin

and practical works - Seafood

Theoretical training• Seafood inspection and

safety.• Seafood technology.• Seafood legislation.

Practical trainingIn the autopsy room:• Morphological identification of

120 aquatic species (from the fish market of Milano).

• Zoonotic parasites identification.

Red shrimp (Aristeomorpha foliacea)

European see bass: Anisakis spp. infection

ItemDegree of knowledge

Legislation +++

Prevention and control of food borne diseases of humans

+++

Animal welfare +++

TSEs +++

Food processing and technology ++

Good hygiene practices ++

HACCP ++

Modern diagnostic testing ++

Items from Regulation 854/2004 and degree of knowledge for a newly graduated veterinarian (- = unsatisfactory; + = low; ++ = medium; +++ = high; ++++ = excellent)

(I)

ItemDegree of knowledge

Dynamics of infection and intoxication +

Good manufactoring practice/quality management

+

Diagnostic epidemiology +

Monitoring and surveillance +

Auditing and regulatory assesment of food safety management system

+

Data handling and biostatistic +

Investigations of outbreaks +

Environmental issues +

Training of personnel +

Items from Regulation 854/2004 and degree o knowledge for a newly graduated veterinarian (- = unsatisfactory; + = low; ++ = medium; +++ = high; ++++ = excellent)

(II)

ItemDegree of knowledge

Precautionary principles and consumers concerns

-

Information and communication technology related to public health

-

Risk-analysis -

Agricultural policy -

Pre harvest quality management -

Items from Regulation 854/2004 and degree o knowledge for a newly graduated veterinarian (- = unsatisfactory; + = low; ++ = medium; +++ = high; ++++ = excellent)

(III)

Postgraduate education

Specialization schools (3 year)

- Animal husbandry, hygiene and pathology of aquatic species and fish product inspection (27 Diplomates in 2004 and 30 Diplomates in 2007)

- Inspection of animal foodstuff (25 Diplomates in 2006 and 25 Diplomates in 2009)

Doctorate (PhD) programs - Student enrolled during academic year 2007/2008

- Animal husbandry and animal food production - 6 students

- Food security and inspection - 3 students

Continuing education:

- Short courses

- Congress

Conclusion

The demand of veterinarians qualified in food inspection and processing will probably increase in the future due to the need of safe and high quality food for human consumption.

Food hygiene and inspection teaching need a multidisciplinary approach with traditional, still important disciplines and “new” ones that should be introduced in the undergraduated curriculum and fully expanded in ad hoc postgraduate programs/courses to fulfill the requirement indicated in Directive 854/2004.

Veterinarians should be prepared in the management of frequent food “emergencies” (BSE, avian and swine influenza, dioxin in pork meat, melamine in milk and dairy products…) with a good knowledge of topics such as information and communication technology as related to veterinary public health.