Zoonoses, Food borne Infections and Intoxications

The course addresses the definition of zoonoses, major pathogenic microorganisms involved in foodborne infections and intoxications; properties, source of contamination, isolation and identification methods and control of pathogenic organisms in foods of animal origin; food technologies of major public health importance; modern versus traditional methods of food preservations in the tropics; Public health aspects of processed foods; rural dairy technology; modern techniques of slaughter hygiene, milk processing, concept and application of HACCP and SPS regulations; parasitic zoonoses: sources of infection, modes of transmission, clinical picture and diagnosis, control and prevention; the role of proper sanitation of the environment for human and animal health; methods and strategies for the hygienic disposal and rendering of animal wastes and dead animals. The concept and the holistic approach of “one medicine- one health” will also be considered