Ders Adı Kodu Yarıyıl T+U Saat Kredi AKTS
Food Pathogens FST 505 0 3 + 0 3 6
Ön Koşul Dersleri

Food Microbiology

Önerilen Seçmeli Dersler
Dersin Dili İngilizce
Dersin Seviyesi YUKSEK_LISANS
Dersin Türü Seçmeli
Dersin Koordinatörü Prof.Dr. ARZU ÇAĞRI MEHMETOĞLU
Dersi Verenler Prof.Dr. ARZU ÇAĞRI MEHMETOĞLU,
Dersin Yardımcıları
Dersin Kategorisi Diğer
Dersin Amacı

1 - To gain general knowledge about foodborne pathogens

2 - To gain knowledge in estimation which pathogens can be found in which kinds of foods and causes which disease

3 - To learn the methods used to prevent the growth of pathogens in foods

4 - To learn methods used isolation of certain pathogens from certain foods

5 - To gain knowledge of poisoning mechanisms of pathogens

6 - To gain knowledge of in which conditions pathogens can grow

Dersin İçeriği
1.hafta   Introduction to pathogen bacteria and their pathogenity mechanisms
2.hafta   Escherichia coli, pathogenity mechanisms, isolation method
3.hafta   Salmonella and Shigella,  pathogenity mechanisms, isolation method
4.hafta   Vibrio, pathogenity mechanisms, isolation method
5.hafta   Yersinia, pathogenity mechanisms, isolation method
6.hafta   Campylobacter, pathogenity mechanisms, isolation method
7.hafta   Staphylococcus aureus, pathogenity mechanisms, isolation method
8.hafta   Bacillus cereus, Clostridium perfringens
9.hafta   Listeria monocytogenes, pathogenity mechanisms, isolation method
10.hafta   Clostridium botulinium, pathogenity mechanisms, isolation method
11.hafta   Other pathogens
12.hafta   Mycotoxicosis
13.hafta   Parazits
14.hafta   Viruses
# Ders Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
Hafta Ders Konuları Ön Hazırlık
1 Introduction to pathogen bacteria and their pathogenity mechanisms
2 Escherichia coli, pathogenity mechanisms, isolation method
3 Salmonella and Shigella, pathogenity mechanisms, isolation method
4 Vibrio, pathogenity mechanisms, isolation method
5 Yersinia, pathogenity mechanisms, isolation method
6 Campylobacter, pathogenity mechanisms, isolation method
7 Staphylococcus aureus, pathogenity mechanisms, isolation method
8 Bacillus cereus, Clostridium perfringens
9 Listeria monocytogenes, pathogenity mechanisms, isolation method
10 Clostridium botulinium, pathogenity mechanisms, isolation method
11 Other pathogens
12 Mycotoxicosis
13 Parazits
14 Viruses
Kaynaklar
Ders Notu
Ders Kaynakları

Michael P. Doyle, Robert L. Buchanan. 2013. Food Microbiology: Fundemental  and Frontiers, Washington, DC : ASM Press, - Reference Manual, ASM Press. 

Değerlendirme Sistemi
Yarıyıl Çalışmaları Katkı Oranı
1. Ara Sınav 40
1. Ödev 20
2. Ödev 20
1. Kısa Sınav 20
Toplam 100
1. Final 40
1. Yıl İçinin Başarıya 60
Toplam 100
AKTS - İş Yükü Etkinlik Sayı Süre (Saat) Toplam İş Yükü (Saat)