46203 - Microbiology and Microbiological Analysis (G.B)

Learning outcomes

Principles of microbiology for student of Quality Control of Health Products: introduces the structure and biological functions of microorganisms including bacteria, viruses and parasites. Emphasizes the mechanisms by which microorganisms and viruses cause diseases in humans. Introduces the principles and uses of immunological assays in infectious disease diagnosis and treatment. The laboratory provides hands-on experience in techniques in isolation and characterization of microorganisms and viruses. Laboratory is required.

Course contents

Microbiology. Background to infectious disease. Structure-function relationships in procaryotic cells. Staining techniques in bacteriology. Gram-positive and Gram-negative bacterial architecture. Bacterial chromosome and plasmids. Cytoplasm, bacterial ribosomes. Cell wall. Peptidoglycan structure. Gram-negative bacterial outer membrane. Capsule. Flagella and pili. Energy metabolism of bacteria. Bacterial nutrition and biosynthesis. Bacterial growth. Formation and structure of bacterial spores. Pathogenic properties of bacteria. Colonization of surfaces, invasion of tissues, production of toxins. Exotoxins and endotoxins. Bacterial genetic: mutations and gene transfer.

Microbiology analysis. Specimen collections, transport, and processing. Direct examination of specimens. Plating of specimens on media. Selective and differential media. Isolation procedures. Identification of pathogenic species. Staphylococci, Streptococci, Corynebacteria, Enterobacteria, Pseudomonas, Mycobacteria, Neisseria, Clostridium, Bacillus, Mycoplasma, Chlamidia, Vibrio, Brucella, Bordetella, Helicobacter, Legionella, Haemophilus, Spirochetes. Morphology and structure of viruses. Pathogenesis of viral infections. Virological and serological diagnosis. Biotechnology in viral diagnosis. Fungal structure and morphology. Taxonomy of fungi. Identification of pathogenic species. Cellular organization of parasitic protozoa. Classification and identification of the parasitic protozoa. Good Manufacturing Practice (GMP) regulation in food, drug, and cosmetic industries.

Laboratory: The laboratory exercises provide an introduction to basic microbiology and modern diagnostic microbiology; specimen collections, and processing (air, surface, water); single and differential stain methods; bacterial cultures; preparation of media; bioburden testing; bacterial/fungi identification testing. Viral isolation in cell cultures and viral identification by immunofluorescence or immunoenzymatic assay.

Readings/Bibliography

- E. Lanciotti. Principi di Microbiologia. Quarta edizione di Introduzione alla Microbiologia, Zanichelli Editore - Bologna

Teaching methods

All the subjects of the program will be treated and discussed. Attendance and partecipation are requested

Assessment methods

Final oral examination

Teaching tools

PowerPoint slides

Office hours

See the website of Giovanna Angela Gentilomi

See the website of Elisabetta Manaresi