Animal and Public Health

Not aplicável (NA)

The teaching methodologies are based on: 1. Theoretical exposition with case studies for each topic addressed; 2. Bibliographic research and discussion of topics throughout the classes; 3. Study visit.

Knowledge of animal diseases of public health importance, particularly foodborne diseases and zoonosis, regarding epidemiology, control/eradication plans and animal health policy development. Control of hygiene at various levels of the food production chain.

Introduction to animal health and public health: The main diseases of importance to Public Health transmitted by animals. General principles of epidemiological surveillance. Integrated surveillance and legislation. Trade Regulations and Importation of Live Animals. Production Systems and Public Health. Risk assessment of major zoonotic diseases. HACCP concept – production, manipulation, transformation. Pre-requisites, critical control points and hazards. Decision tree. Assessment of sources of contamination of food of animal origin. The Sanitary Inspection in the field of Animal Health and Food Safety: Food hygiene and safety. Study of microbial hazards in foods of animal origin and (the means by which) how they affect humans. Prerequisites (hygiene plan, hygiene assessment, pest control, etc.). National Residue Control Plan. National Pharmacovigilance System.

• - CF = (30% Teste Teorico + 40% Projecto de estudo de caso/monografia + 30% Trabalhos de apresentação oral durante as aulas) - 100.0%

• - Exame - 100.0%

NAO

NA – Same as above