Ateneo - UPO

The course aims to provide the scientific and technical skills to approach the microbiological diagnosis of infectious diseases and quality control of food. Guidelines for the collection, transport, processing, analysis and reporting of crops set up from specific sources will be provided. Information will also be provided on the main human pathogens: bacteria, fungi and parasites. In particular, basic notions of work organization will be provided in a clinical Microbiology laboratory, sterilization methods, preparation of culture media, isolation techniques, identification and for the evaluation of microbial development, microorganism conservation, observation physiological and metabolic characteristics in microbial cultures and for the determination of sensitivity to antimicrobial agents. Finally, information will be provided on food production and possible microbial contamination as a source of infectious food-related diseases.

Koneman E.W., Allen S. D., Janda W.M., Schreckenberger P.C., Winn W.C. Introduzione alla Microbiologia Diagnostica. Antonio Delfino Editore

Winn W. Jr., Allen S., Janda W., Koneman E., Procop G., Schreckenberger P., Woods G. Testo-Atlante di Microbiologia Diagnostica. Sesta edizione. Antonio Delfino Editore.

Farris AG, Gobbetti M, Naviani E, Vincenzini M. Microbiologia dei prodotti alimentari. Casa Editrice Ambrosiana

The course aims to provide the basic theoretical and practical technical skills related to the diagnosis of infectious diseases (of bacterial, fungal and parasitic origin) and of the microbiological control of food quality. The student acquires the basic laboratory principles and skills to isolate, characterize, conserve and manipulate bacteria, fungi and parasites, as well as theoretical notions regarding their biology and the characteristics that determine their pathogenicity. The methods of analysis of the main clinical and food matrices are also provided, as well as the competences for the interpretation of the results. Finally, during the practical part of the course the student will put into practice the concepts acquired during the course by acquiring practical skills and assessing any problems related to the reporting of results.

The student must possess basic knowledge of the biology of microorganisms and, in particular, of the morphology and physiology of the bacterial cell. Furthermore, the student must know the operating principles of the instrumentation suitable for the sterilization of the growth substrates and of the glassware to be used for a correct laboratory practice. Must know the composition of the main bacterial and fungal growth substrates. It must also possess an adequate property of language and scientific mastery. The General Microbiology course is considered preparatory.

Lectures in the classroom with slide presentations and multimedia materials. Practical exercise in the laboratory using equipment such as microbiological hood, spectrophotometer, optical microscope and stereomicroscope, protocols normally used in clinical bacteriology. Discussion of the results obtained in light of the bacterial isolations obtained. Use of the websites of international organizations such as EUCAST and CLSI to obtain standard protocols and interpretative tables for the evaluation and reporting of results.

The control of learning, in itinere, will be carried out with exercises in the classroom and collegial discussion of results obtained in the laboratory. In particular, the different types of results obtained, and the potential variables will be evaluated in order to stimulate the acquisition of critical skills in the interpretation of the results.
Students with physical disabilities, Learning Disabilities or Special Education Needs can request specific services and tools via the Staff Sviluppo e Coordinamento Carriere e Servizi alle Studentesse e agli Studenti, consulting the University webpage: https://www.uniupo.it/en/services/services-students-physical-or-learning-disabilities
Students with disabilities, learning disabilities or special education needs, once they have contacted the University Staff, can refer to the tutor in charge of the course to define the examination modalities, concerning academic aspects.

The exam includes the presentation of a paper / report on the activity and the results obtained during the laboratory experiences, assessed in points 2 on the overall vote. The oral exam consists of a first part in which the activities carried out in the laboratory are discussed and a second part in which the students are asked some questions on the main topics covered during the course. The oral exam has the dual purpose of verifying the level of knowledge and understanding of the course contents and of evaluating the autonomy of judgment, the ability to learn and the ability to communicate. To pass the test, the student must demonstrate that he / she understands and understands at least the fundamental concepts and the most important results related to them; moreover, adequately stimulated, he must demonstrate that he is able to recognize the errors committed and therefore identify the correct ways; finally, he must be able to explain the topics in a comprehensible way. To achieve sufficiency it is necessary to know the basic techniques used in microbiology laboratories and to be able to demonstrate that they have acquired the main methods used in a bacteriology laboratory. To achieve a high grade, the student must demonstrate an autonomy of judgment and a critical sense related to the topics covered, exposing their conclusions in a clear and logical way. The evaluation is expressed in thirtieths (minimum mark 18).

Role of the microbiological laboratory in the diagnosis of infectious diseases: guidelines for the practice and management.
Guidelines for collection, transportation, processing, analysis and reporting.
Laboratory diagnosis by immunological methods. Antigens and antibodies: basic definitions. Types of antigen-antibody reaction used in diagnostic serology. Methods of solid-phase immunoassay. Immunofluorescence techniques.
Molecular Microbiology. Medical Bacteriology: taxonomy, morphology, physiology and virulence.
Enterobacteriaceae: features for identification, culture medium used for the recognition of the fermentation of carbohydrates, differential characteristics identification. Taxonomy of Enterobacteriaceae. Screening methods for rapid identification. Classical identification systems.
The gram- negative non - fermenting. Curved bacilli and gram- negative oxidase - positive fermenting: Campylobacteriaceae and Vibrionaceae. Haemophilus
Miscellany of gram-negative bacilli. Neisseria and Moraxella catarrhalis
Gram - positive: Staphylococci and gram-positive cocci related. Clinical significance of staphylococci and gram-positive cocci related. Isolation and preliminary differentiation. Identification of Staphylococcus aureus. Identification of coagulase-negative staphylococci. Streptococci and enterococci bacteria "Streptococcus -like". General characteristics of streptococci. Β - hemolytic streptococcus group A. β - hemolytic streptococcus group B β - hemolytic streptococci group C and G streptococci β - hemolytic group F. Bacilli Gram- positive aerobic and facultative. The aerobic actinomycetes. Anaerobic bacteria. Antibiotic sensibility test. Mycobacteria. Disease spirochete. Mycoplasmas and ureaplasmas. Mycology. Parasitology. Diagnosis of infections caused by viruses, Chlamydia, Rickettsia and related microorganisms. New emerging technologies: rapid methods of research and identification of bacteria.
Human Microbiota and Microbiome to describe the characteristics and functions of the resident flora. Micro-organisms in food. The microorganisms cause foodborne illnesses. Food of animal origin and fish products and their microbiological problems. Foods of plant origin and their microbiological problems. Fermented beverages: wine, beer and vinegar and their quality control. Fermented milk, cheese and butter and their quality control. Probiotics and functional food based on bacteria.
Practise.

Acquisition of mastery of the main techniques used in a laboratory of clinical bacteriology and food control. Acquisition of in-depth knowledge on protocols and possible applications, knowledge of the concepts and applications of microbiological investigations, acquisition of appropriate scientific language. Acquisition of critical capability in the evaluation of the results obtained in order to obtain a certain critical autonomy for eventual reporting of results. Use of the websites of international organizations such as EUCAST and CLSI to obtain standard protocols and interpretative tables for the evaluation and reporting of results.
In particular: "Knowledge and understanding": Acquisition of in-depth knowledge on concepts and methodologies related to bacteriology, knowledge of microbiology concepts and applications related to infectious problems, acquisition of appropriate scientific language.
"Knowledge and understanding of applied skills": knowing how to identify the data necessary to provide indications regarding the presence and the type of microorganisms linked to infectious problems and to have the tools to find them in reliable locations; ability to interpret the obtained cultural results, ability to apply appropriate techniques for the isolation and identification of micro-organisms.
"Autonomy of judgment": ability to analyze with critical sense the elements related to the spread of infectious agents, autonomy of judgment in the evaluation of experimental data.
"Communication skills": perfecting the disciplinary vocabulary in the field of microbiology and bacteriology, as well as describing phenomena and problems related to infections in a clear and concise way also to non-professionals. Ability to relate on the pathological characteristics of important microorganisms in infections with an appropriate scientific language, both in oral and written form.
"Learning skills": acquisition of the ability to acquire, deepen and update independently, through reading texts and scientific articles.
Ability to use the teaching material for a critical and reasoned study.