Course Code:  VPH 301
Course Title: Environmental Hygiene  
Credit Hours: 2(1+1)              Full Marks:  50             Theory: 25             Practical: 25


Objectives
The main objective of this course is to teach the students about the sources of contamination of water, air pollution, sanitation and prevention of air and water borne diseases in animals and man.  

Course Breakdown  
Theory  
.
1. Sources of water supply and their qualities 1
2 Physical, chemical, microbiological and biological evaluation of water, 1
3 Sources of contamination of water and their prevention, 1
4 Purification and sanitization of water, 1
5 Sources of air pollution within animal houses and its effect on animal health and production 1
6 Sources of air pollution within animal houses and its effect on animal health and production 1
7 Bacteriology of water and air, 2
8 Disposal of sewage and farm refuses, Health implications of farm wastes, 2
9 Health implications of farm wastes, 1
10 Methods of prevention and control of air and water borne diseases of man and animals, 2
11 Atmospheric pollution and methods of control 1
Total 15

Practical Classes along with credit hours

1. Sampling of water for sanitary examination, 1
2 Physical examination of water, estimation of colour, turbidity, total hardness, solids, alkalinity and acidity of water 3


3 Chemical and Microbiological evaluation of water quality, 3
4 Disinfection of animal houses 1
5 Determination of the efficacy of disinfectants, 2
6 Demonstration of water purification system 1
7  Carcasses disposal methods 1
8 Demonstration of various ventiliation systems in animal houses. 1
9 Visit to local polluted sites and documentation of local environmental problems. 1
10 Visit of nearest waste disposal and purification plant. 1
Total 15

Course Code: VPH 302
Course Title: Veterinary Epidemiology  
Credit Hours: 3 (2+1)              Full Marks: 75               Theory: 50              Practical: 25

Objectives
This course will enable students to describe the pattern and spread of a disease in a community, and explain different methods of prevention, control and eradication of diseases.

Course Breakdown
Theory
1. Definitions ,objectives and applications of epidemiology. 2
2. Ecological concepts of epidemiology 3
3. Disease process and its spread 2
4. Pattern of disease distribution in the community; epidemic, endemic, sporadic and pandemic 2
5. Multifactorial causation of disease: agent, host and envirionment 2
6. Strategies of Epidemiology 2
7. Types of epidemiological studies: case control, cohort etc. 2
8. Investigation of an epidemic 2
9. Prevention, control and eradication of diseases. 3
10. Laws regulating animal diseases 2
11. International organizations regulating emerging and spreading diseases of animals and birds; Office Internationale Des epizootic (OIE), its functions , its categorization of diseases that are transmissible 3
12. Regulations regulating handling, import, export of biomaterials. 2
13. Veterinary Economics and risk-assessment. 3
Total 30

Practical

1. Visit to the veterinary hospitals/organized farms etc. for the collection of data for epidemiological investigation 1
2. Collection of epidemiological samples. Measurement of disease: determination of morbidity and mortality rates/ratios   1
3. The laboratories investigations and data collection related to epidemiological studies and its correlation 2
4 Determination of Associations and risks: relative risk, Odd's ratio, Kappa ratio, attributable risk, SPSS, logistic regression, factor analysis 5
5 Evaluation of diagnostic tests 2
6
7 Survey of an animal disease on a farm
GIS (Geographical information system) 1
3
Total 15

Course Code: VPH 403

Credit Hours: 3 (2+1) Full Marks: 75    Theory: 50                     Practical: 25

Course Breakdown
Theory
S. No. Topic No.of  Lectures
1. Milk hygiene in relation to public health. 1
2. Microbial flora of milk and milk products. Sources of  milk  contamination  during  collection  and  transport  of  milk  and  processing  of  dairy products. 2
3. Control of milk and milk product contamination. Hygienic handling/ management of dairy equipment. 2
4. Quality control of milk and milk products; Legislation and standards for milk and milk products. 2
5. Milk as a source of disease transmission. 1
6. Elements of meat inspection. 1
7. Pathological conditions associated with the transport of food animals. 1
8. Hygiene in abattoirs; Ante-mortem inspection of meat animals. 2
9. Humane slaughter of animals. Postmortem inspection of meat animals. 2
10. Methods of inspection of meat. Rigor mortis  and  examination  of  lymph  nodes. 2
11. Speciation  of  meat. 1
12. Health  implications  of emergency and causality slaughter;Hygienic disposal of unsound meat. 1
13. Inspection of poultry and aquatic foods (fish) for human consumption. 2
14 Occupational health hazards in meat processing plants. Meat as a source of disease transmission. 2
15 Food safety, definition, hazard analysis and critical control point (HACCP) system and chemical and microbial toxicities associated with milk, meat and aquatic foods. 2
16 Risk analysis: assessment and management and food safety measures. 2
17 Toxic residues (pesticides, antibiotics, metals and hormones) and microbial toxins in food and their health hazards. 2
18 Types of bio-hazards. Sanitary and phytosanitary measures in relation to foods of animal origin and aquatic foods. 1
19 International and national food safety standards {Office International des Epizootics (OIE), World Trade Organisation (WTO), Sanitary and Phytosanitary (SPS) and Codex Alimentarius}. 1
Total 30

1. Sanitary collection of samples for chemical and bacteriological examination. 1
2. Grading of milk by MBR test 1
3. Test for pasteurization and plant sanitation. 1
4 Microbiological examination of raw and pasteurized milk, milk products and water. Standard plate, coliform, faecal streptococcal, psychrophillc, mesophilic and thermophilic counts. 3
5 Detection of adulterants and preservatives in milk and milk products. 1
6 Isolation and identification of organisms of public hearth significance from milk. 2
7 Visit to abattoirs, meat processing plants, marketing centers and food service establishments. 1
8 Ante-mortem and post mortem inspection of food animals. 1
9 Methods of slaughter (demonstration at the slaughter houses). 1
10 Demonstration of speciation of meat. 1
11 Physical and bacteriological quality of meat and aquatic foods (fish). 1
12 Demonstration of toxic chemical and microbiological residues in milk and meat 1
Total 15 credit hours

Course Code: VPH 504
Credit Hours: 2 (1+1)                      Full Marks: 50                Theory: 25               Practical: 25


Objectives
Upon the completion of this course, student will be able to assess the role of different animals in the transmission of zoonotic diseases and describe the methods of prevention, eradication, and control of zoonotic diseases.


Course Breakdown of Theory Classes
   

1. Definitions and objectives of zoonoses 1
2. Classification of Zoonoses: Direct, Cyclo, Meta, Saprozoonoses 2
3. Role of domesticated pets, various wild & cold blooded animals in transmission of zoonotic diseases 1
4. Mode of transmission of zoonotic diseases 1
5. Study of the important zoonotic diseases of the region, eg., Rabies, Brucellosis , Japanese encephalitis,  influenza, anthrax, , tuberculosis, leptospirosis, listeriosis, plague, rickettsiosis, chlamydiosis and dermatophytosis.
Food borne zoonoses: salmonellosis, staphylococcosis, clostridial food poisoning, campylobacteriosis, toxoplasmosis and sarcocystosis.etc. 5
6. Methods of prevention, control and eradication of zoonotic diseases. 2
7. Socio-economic conditions and Human health 2
8. Zoonotic pathogens as agents of bio-terrorism 1
Total 15

Field survey of zoonotic diseases. 4
Isolation and Identification of important pathogens of zoonotic importance from animal and human sources including foods of animal origin and their interpretation. 4
Study of the Rural Environment and health status of the rural community. 3
Visit to primary health centre/human hospital and study of the common diseases affecting rural/urban population, and probable relationships of these human disease conditions with animal diseases present in the area. 4
Total 15 practical classes