CLINICAL PATHOLOGY, CLINICAL BIOCHEMISTRY AND MICROBIOLOGY

Module GENERAL AND CLINICAL MICROBIOLOGY

Learning Objectives based on the Dublin Descriptors

The module of General and Clinical Microbiology is designed to enable students to achieve the following learning outcomes, in accordance with European academic standards:

D1. Knowledge and understanding

By the end of the course, the student must be able to:

• Describe the structural organization of bacterial cells, viruses, and fungi, understanding their fundamental biological differences.
• Demonstrate knowledge of the pathogenesis and clinical manifestations of key bacteria related to nutrition and the environment (e.g., Listeria, Salmonella, Campylobacter, Clostridium)
• Comprehend the mechanisms of foodborne infections, intoxications, and toxiinfections, including the production of mycotoxins by fungi such as Aspergillus and Fusarium. 
• Describe the characteristics of gastroenteric viruses (Rotavirus, Norovirus) and hepatitis viruses (A, B, C, D, E).
• Understand the role of intestinal parasites (Amebae, Giardia) and Toxoplasma.
• Comprehend the composition and physiological functions of the gut microbiota.

D2. Applying knowledge and understanding

The student will be able to:

• Correlate a patient's gastrointestinal symptoms with potential bacterial, viral, or parasitic etiological agents.
• Utilize knowledge regarding the microbiota to support targeted dietary interventions aimed at restoring eubiosis.
• Evaluate the risks associated with mycotoxicoses within cereal supply chains or food storage facilities.

D3. Making judgements

The student must develop the ability to:

• Critically assess infectious risk in frail or immunocompromised patients undergoing specific dietary regimens.
• Analyze the scientific validity of using probiotics, prebiotics, and synbiotics for the restoration of intestinal eubiosis.
• Distinguish between foodborne toxiinfections, active infections, and simple colonizations based on clinical presentation and laboratory data.

D4. Communication skills

The student will be able to:

• Educate patients and their families on correct hygienic-dietary practices to prevent infections.
• Use appropriate technical terminology when collaborating with physicians, biologists, and other healthcare professionals within a multidisciplinary team.
• Provide scientific rationales for dietary choices aimed at microbiota modulation or the prevention of infectious diseases.

D5. Learning skills

The student must:

• Be proficient in retrieving and interpreting scientific updates from international databases regarding Nutritional Microbiology.
• Independently stay updated on new discoveries concerning the link between the gut microbiota and metabolic or nutritional pathologies.

Frontal Lesson. Should teaching be carried out in mixed mode or remotely, it may be necessary to introduce changes with respect to previous statements, in line with the programme planned and outlined in the syllabus.

Biological characteristics of the main microorganisms:

• Structures of the bacterial cell, microbiological and pathological aspects of Bacillus, Brucella, Campylobacter, Clostridium, Enterobacteriaceae, Helicobacter, Lactobacillus, Legionella, Listeria, Mycobacterium, Pseudomonadaceae,  Staphylococcus, Streptococcus, Vibrionaceae. Microorganisms responsible for infections and food poisoning;
• General characteristics of fungi and pathological aspects of Candida, Aspergillus and Fusarium. Mycotoxins and mycotoxicosis;
• General properties of protozoa and clinical aspects of infection caused by: intestinal amoebae, Giardia, Toxoplasma;
• General characteristics of viruses and pathogenesis of viral infections related to the gastrointestinal tract: Picornavirus (Enterovirus: poliovirus and hepatitis A virus), Adenovirus, Astrovirus, Calicivirus (Norwalk virus and hepatitis E virus), Rotavirus. Hepatitis B, C and D viruses. 
• Intestinal microbiota
  

1. Microbiologia Microbiologia clinica. R. Cevenini - V. Sambri. Ed Piccin
2. Conte M.P., Mastromarino P. - Microbiologia Medica. Batteriologia e Virologia - Esculapio Medicina - IV edizione 2015