{"id":746,"date":"2025-10-07T14:30:56","date_gmt":"2025-10-07T13:30:56","guid":{"rendered":"https:\/\/unv-ebolowa.cm\/?p=746"},"modified":"2025-10-07T14:31:27","modified_gmt":"2025-10-07T13:31:27","slug":"toxicologie-et-securite-des-aliments","status":"publish","type":"post","link":"https:\/\/unv-ebolowa.cm\/index.php\/en\/2025\/10\/07\/toxicologie-et-securite-des-aliments\/","title":{"rendered":"Toxicologie et s\u00e9curit\u00e9 des aliments"},"content":{"rendered":"\n
IAA365<\/strong><\/td>Toxicologie et s\u00e9curit\u00e9 des aliments<\/strong><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n
  1. Information du cours<\/strong><\/li>\n<\/ol>\n\n\n\n

    Nom du cours, Unit\u00e9 d\u2019Enseignement et Niveau :<\/strong> Toxicologie et s\u00e9curit\u00e9 des aliments<\/p>\n\n\n\n

    Nom du Responsable du cours : <\/strong>Dr MBOUOMBOUO Mama<\/p>\n\n\n\n

    Disponibilit\u00e9 et contact :<\/strong> 690241655<\/p>\n\n\n\n

    Date du cours ou p\u00e9riode du cours :<\/strong> 1er<\/sup> semestre<\/p>\n\n\n\n

    D\u00e9coupage du cours (CM\/TD\/TP et TPE) :<\/strong> CM : 25 TD : 5 TP : 10 TPE : 5<\/p>\n\n\n\n

    Nombre de cr\u00e9dits :<\/strong> 3<\/p>\n\n\n\n

      \n
    • Description du cours<\/strong><\/li>\n<\/ul>\n\n\n\n

      Ce cours explore les principes de la toxicologie appliqu\u00e9s \u00e0 la s\u00e9curit\u00e9 des aliments. Il aborde les sources de dangers chimiques et biologiques dans les aliments, les m\u00e9canismes d’action des toxiques, les m\u00e9thodes d’\u00e9valuation des risques pour la sant\u00e9 humaine, les r\u00e9glementations en mati\u00e8re de s\u00e9curit\u00e9 alimentaire, les syst\u00e8mes de gestion de la s\u00e9curit\u00e9 des aliments, les techniques de d\u00e9tection et de quantification des contaminants alimentaires, ainsi que les aspects li\u00e9s \u00e0 la communication et \u00e0 la gestion des crises alimentaires. <\/p>\n\n\n\n

      Objectifs p\u00e9dagogiques :<\/strong><\/p>\n\n\n\n

      \u00c0 la fin de ce cours, les \u00e9tudiants seront capables de: <\/p>\n\n\n\n

      \u2022Identifier les sources de dangers chimiques (naturels et synth\u00e9tiques) et biologiques dans les aliments.<\/p>\n\n\n\n

      \u2022Expliquer les m\u00e9canismes d’action des toxiques alimentaires au niveau mol\u00e9culaire, cellulaire et organique.<\/p>\n\n\n\n

      \u2022D\u00e9crire les m\u00e9thodes utilis\u00e9es pour \u00e9valuer les risques pour la sant\u00e9 humaine li\u00e9s \u00e0 la consommation d’aliments contamin\u00e9s.<\/p>\n\n\n\n

      \u2022Conna\u00eetre les r\u00e9glementations nationales et internationales en mati\u00e8re de s\u00e9curit\u00e9 alimentaire.<\/p>\n\n\n\n

      \u2022Comprendre les principes et les composantes des syst\u00e8mes de gestion de la s\u00e9curit\u00e9 des aliments (HACCP, ISO22000, etc.).<\/p>\n\n\n\n

      \u2022Utiliser les techniques de d\u00e9tection et de quantification des contaminants alimentaires.<\/p>\n\n\n\n

      \u2022Interpr\u00e9ter les r\u00e9sultats d’analyses toxicologiques et \u00e9valuer les risques pour la sant\u00e9 humaine.<\/p>\n\n\n\n

      \u2022Communiquer efficacement en cas de crise alimentaire et participer \u00e0 la gestion des rappels de produits.<\/p>\n\n\n\n

      \u2022\u00c9valuer de mani\u00e8re critique les informations relatives \u00e0 la toxicologie alimentaire et \u00e0 la s\u00e9curit\u00e9 des aliments.<\/p>\n\n\n\n

      \u2022Appliquer les principes de la toxicologie alimentaire \u00e0 des cas concrets d’exposition aux contaminants alimentaires. <\/p>\n\n\n\n

      Contenu :<\/strong><\/p>\n\n\n\n

      Le cours sur la toxicologie et s\u00e9curit\u00e9 des aliments couvre les aspects tels que les d\u00e9finitions des concepts cl\u00e9s : toxicologie, s\u00e9curit\u00e9 alimentaire et ins\u00e9curit\u00e9 alimentaire ; les contaminants biologiques, chimiques et physiques des aliments ; les additifs alimentaires : colorants, conservateurs, anti-oxyg\u00e8nes, agents de texture, acidifiants, ar\u00f4mes, exhausteurs de go\u00fbt et les \u00e9dulcorants ; la relation entre additifs alimentaires et sant\u00e9 ; les m\u00e9thodes d\u2019\u00e9tude en toxicologie alimentaire et les types de toxicit\u00e9.<\/p>\n\n\n\n

        \n
      • Apprentissages cl\u00e9s :<\/strong><\/li>\n\n\n\n
      • Comprendre la microbiologie alimentaire<\/strong><\/li>\n\n\n\n
      • Comprendre les m\u00e9canismes de contamination des aliments par les microorganismes<\/strong><\/li>\n<\/ul>\n\n\n\n

        Comp\u00e9tences vis\u00e9es :<\/strong><\/p>\n\n\n\n

          \n
        1. D\u00e9velopper des comp\u00e9tences sur les microorganismes qui contaminent les aliments<\/strong><\/li>\n\n\n\n
        2. Assurer la s\u00e9curit\u00e9 des aliments<\/strong><\/li>\n\n\n\n
        3. Comprendre les moyens de lutte et de pr\u00e9vention de la contamination des aliments<\/strong><\/li>\n\n\n\n
        4. Programme et calendrier<\/strong><\/li>\n<\/ol>\n\n\n\n
          Semaine\/date<\/td>Contenus\/objectifs<\/td>Activit\u00e9s<\/td>Travail pr\u00e9alable<\/td><\/tr>
          Du\u2026..au\u2026<\/td>Introduction \u00e0 la microbiologie alimentaire<\/strong><\/td>Classification des microorganismes Microorganismes rencontr\u00e9s en microbiologie alimentaire<\/td>Lecture des documents<\/td><\/tr>
           <\/td>Toxicologie Alimentaire<\/strong><\/td>G\u00e9n\u00e9ralit\u00e9s Domaines d\u2019application de la toxicologie Origines de l\u2019intoxication Classification des toxines<\/td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr>
           <\/td>S\u00e9curit\u00e9 microbiologique des aliments<\/strong><\/td>Diff\u00e9rents types d\u2019alt\u00e9rations Facteurs influen\u00e7ant la flore d\u2019alt\u00e9ration des aliments Diff\u00e9rentes voies de contaminations Dangers de contaminations Contamination des denr\u00e9es alimentaires par les microorganismes et leurs m\u00e9tabolites Modalit\u00e9s du pouvoir toxique M\u00e9canismes d’infections Diff\u00e9rentes causes de contaminations<\/td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr>
           <\/td>Analyse des risques pour la s\u00e9curit\u00e9 alimentaire<\/strong><\/td>Evaluation de risques alimentaires Notion de dose journali\u00e8re admissible Etudes toxicologiques requises \u00c9valuation de l\u2019exposition Caract\u00e9risation des risques<\/td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr>
           <\/td>Moyens de pr\u00e9vention des contaminations alimentaires<\/strong><\/td>Moyens de lutte Facteurs influen\u00e7ant la destruction microbienne  <\/td>Lecture et rappel du chapitre pr\u00e9c\u00e9dent<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
            \n
          • Mode d\u2019\u00e9valuation<\/strong><\/li>\n<\/ul>\n\n\n\n
            Dates<\/td>Type d\u2019examen\/comp\u00e9tences vis\u00e9es<\/td>Pourcentage<\/td><\/tr>
             <\/td>Travail Personnel de l\u2019\u00e9tudiant (expos\u00e9)<\/td>10%<\/td><\/tr>
             <\/td>Contr\u00f4le Continu : QCM, QRO<\/td>20%<\/td><\/tr>
             <\/td>Examen \u00e9crit : QCM, QRO, \u00e9tude de cas<\/td>70%<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
              \n
            • R\u00e8gles et fonctionnement du cours<\/strong><\/li>\n<\/ul>\n\n\n\n

              R\u00e8gles g\u00e9n\u00e9rales<\/strong><\/p>\n\n\n\n

                \n
              • La pr\u00e9sence en cours est obligatoire et contr\u00f4l\u00e9e.<\/li>\n\n\n\n
              • Les \u00e9tudiants sont attendus pour participer activement aux discussions et aux activit\u00e9s en classe.<\/li>\n\n\n\n
              • Les \u00e9tudiants doivent respecter les d\u00e9lais de remise des travaux.<\/li>\n<\/ul>\n\n\n\n

                Retard dans la remise des travaux<\/strong><\/p>\n\n\n\n

                  \n
                • Tout retard dans la remise des travaux sera p\u00e9nalis\u00e9 d’une fa\u00e7on suivante :<\/li>\n\n\n\n
                • 1 jour de retard : 10% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n
                • 2 jours de retard : 20% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n
                • 3 jours de retard : 30% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n
                • Les \u00e9tudiants qui ne remettent pas leurs travaux dans les d\u00e9lais prescrits ne pourront pas obtenir une note sup\u00e9rieure \u00e0 60%.<\/li>\n<\/ul>\n\n\n\n

                  Absent\u00e9isme<\/strong><\/p>\n\n\n\n

                    \n
                  • Tout absent\u00e9isme non justifi\u00e9 sera p\u00e9nalis\u00e9 d’une fa\u00e7on suivante :<\/li>\n\n\n\n
                  • 1 absence non justifi\u00e9e : 10% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n
                  • 2 absences non justifi\u00e9es : 20% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n\n\n\n
                  • 3 absences non justifi\u00e9es : 30% de p\u00e9nalit\u00e9 sur la note finale<\/li>\n<\/ul>\n\n\n\n

                    Travail personnel<\/strong><\/p>\n\n\n\n

                      \n
                    • Les \u00e9tudiants recevront des travaux personnels \u00e0 r\u00e9aliser entre les cours.<\/li>\n\n\n\n
                    • Ces travaux seront not\u00e9s et compteront pour 10% de la note finale.<\/li>\n<\/ul>\n\n\n\n

                      Plagiat<\/strong><\/p>\n\n\n\n

                        \n
                      • Tout plagiat sera s\u00e9v\u00e8rement p\u00e9nalis\u00e9.<\/li>\n<\/ul>\n\n\n\n

                        Participation<\/strong><\/p>\n\n\n\n

                          \n
                        • Les \u00e9tudiants sont attendus pour participer activement aux discussions et aux activit\u00e9s en classe.<\/li>\n\n\n\n
                        • Bibliographie et ressources compl\u00e9mentaires<\/strong><\/li>\n<\/ul>\n\n\n\n

                          Bourgeois C.M., Mescle J.L., Zucca J. (1996). Microbiologie Alimentaire. Tome 1. 2 \u00e9me<\/p>\n\n\n\n

                          \u00e9dition. Lavoisier, Paris.<\/p>\n\n\n\n

                          Catteau M. (1996). Microbiologie alimentaire Tome 1, aspect microbiologique de la s\u00e9curit\u00e9<\/p>\n\n\n\n

                          et de la qualit\u00e9 des aliments, Edit\u00e9 par : Bourgeois C.M., Mescle J.F., Zucca J., TEC & DOC,<\/p>\n\n\n\n

                          Paris, 672 p.<\/p>\n\n\n\n

                          Federighi M. (2005). Bact\u00e9riologie alimentaire compendium d’hygi\u00e8ne des aliments. 2ed.<\/p>\n\n\n\n

                          Economica. Paris, pp 224-233.<\/p>\n\n\n\n

                          Guiraud J.P. (1998). Microbiologie alimentaire. Dunod, Paris, pp 652.<\/p>\n\n\n\n

                          Martinko and Parker (1999). Biology of Microorganisms, Eighth Edition by Madigan,<\/p>\n\n\n\n

                          Southern Illinois University, Carbondale.<\/p>\n\n\n\n

                          Meyer A., J. Deiana et H. Leclerc. (1984). Cours de microbiologie alimentaire. Doin \u00e9diteur.<\/p>\n\n\n\n

                          Paris, pp 307.<\/p>\n\n\n\n

                          Michael M et John M. 2007). Biologie des micro-organismes. Person Education France.11<\/p>\n\n\n\n

                          edition, Paris, pp 1047.<\/p>\n\n\n\n

                          Prescott L.M., Harley J.P. et Klein D. (2003). Microbiologie. 2eme \u00e9dition.<\/p>\n\n\n\n

                          Prescott L.M., Harley J.P., Klein D., Wiley J.M., Sherwood L.M. et Woolverton C.J.<\/p>\n\n\n\n

                          (2010). Microbiologie. 3\u00e9me \u00e9dition, Groupe de Boeck s.a. Bruxelles.<\/p>\n","protected":false},"excerpt":{"rendered":"

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