General pathology, clinical and microbiological biochemistry

Module General and clinical microbiology

The course aims to provide students with the cognitive and methodological tools necessary for understanding the biological and pathogenetic characteristics of microorganisms and parasites responsible for human infections.  It also aims to provide the basic tools needed to understand the influence that microorganisms may have towards food. 

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. 

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