Food safety

Content:

• Food Classification: This module provides a comprehensive analysis of food classification from various perspectives, including nutritional composition, product nature (fresh, processed, preserved, etc.), and origin (animal, vegetable, mineral). It delves into the fundamental food categories, such as primary foods (fruits, vegetables, meats), processed foods (sausages, preserves), and functional foods. It also addresses the scientific and regulatory criteria used to classify foods according to their food safety, organoleptic properties, and nutritional value.
• Microbial Contamination. IBDs (Foodborne Infectious Diseases): This course delves into the nature of microbial contamination in food, with a technical focus on the most common pathogens, such as bacteria (Salmonella, Escherichia coli, Listeria), viruses (Norovirus), parasites (Toxoplasma, Giardia), and fungi. This section examines the transmission mechanisms of these contaminations and their effects on human health, including IBDs. Additionally, the conditions for microbial growth and methodologies for their detection and control in the food industry, such as microbiological cultures, PCR (polymerase chain reaction), and mass spectrometry, will be analyzed.
• Environmental Contaminants and Other Abiotic Contaminants: This module examines abiotic contaminants present in food due to environmental factors, such as heavy metals (lead, cadmium, mercury), pesticides, and industrial chemicals (dioxins, PCBs). The transfer of these contaminants from the environment to food through soil, water, and air will be addressed, as well as their impact on food safety and public health. The maximum permissible limits established by regulatory agencies such as EFSA (European Food Safety Authority) and the FDA (U.S. Food and Drug Administration) for each type of contaminant will also be analyzed.
• Other contaminants: This section covers a wide range of non-microbial and non-abiotic contaminants that can compromise food quality and safety. These include contaminants derived from agricultural and livestock practices, such as herbicide and fungicide residues, fertilizer residues, and toxic substances formed during cooking processes, such as acrylamides in fried foods or heterocyclic amines in grilled meats. The effects of plastic and microplastic contamination on the food chain are also studied.
• Additives:
  • Meat Finishers: Specific additives used in the meat industry to improve sensory characteristics (color, flavor, texture) and extend the shelf life of meat products are studied. Substances such as nitrates, nitrites, phosphates, and antioxidants will be analyzed, discussing their function, mechanisms of action, and the risks associated with their excessive use, including the carcinogenic effects of nitrites.
  • Antimicrobials: This module addresses the use of antimicrobials in the food industry, especially in animal products, to prevent the growth of pathogens during processing and storage. It will examine antimicrobial resistance, the risks associated with inappropriate use of these agents, and the policies and regulations that seek to limit their use in food production, such as directives from the WHO (World Health Organization) and the FDA.
  • Natural Toxins: Toxic compounds naturally present in certain foods will be analyzed, such as mycotoxins in cereals and nuts, alkaloids in plants like potatoes (solanine), and lectins in legumes. In addition, the health risks associated with ingesting these toxins and strategies for mitigating their presence in food products through appropriate cultivation, storage, and processing techniques will be discussed.
• Self-Control Systems: HACCP (Hazard Analysis and Critical Control Points): This module will provide a detailed understanding of the HACCP system as an essential tool for ensuring food safety at all levels of the production chain. The fundamental principles of the system will be analyzed, including the identification of microbiological, chemical, and physical hazards, the determination of critical control points (CCPs), and the establishment of critical limits for each point. In addition, the implementation and continuous monitoring of these controls will be discussed, as well as the importance of personnel training and adequate documentation in the food industry to ensure regulatory compliance and prevent contamination incidents.

Goals

• Provide training in Food Safety for the Agri-Food Sector