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Prerequisites
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Language of Instruction
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Turkish
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Responsible
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Assoc. Prof. Şinasi AŞKAR
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Instructors
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Assistants
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Resources
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1. İrfan Erol (2007) Gıda Hijyeni ve Mikrobiyolojisi, Pozitif Matbaacılık, Ankara.
2. Halkman K. (2000) Gıda Mikrobiyolojisi Uygulamaları. Başak Matbaacılık.
3. Erkmen O. (2017).Gıda Mikrobiyolojisi. 5. Basım, Efil Yayınevi, Ankara.
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Supplementary Book
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1.Michael P. Doyle, Larry R. Beuchat (Editors). 2012, Food Microbiology: Fundamentals and Frontiers.
2. Tayar M.Hecer C.(2013)Gıda Mikrobiyolojisi, 3.Bası, Dora yayınları, Bursa.
3. Bakırcı G.T ve Kayaardı S.( 2017) Mikrobiyolojik Analiz Metotlar,Sidas yayıncılık izmir.
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Goals
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Teaching fundamentals of basic microbiology (history, infections, sterilization, disinfection, identification, classification, morphology, structure, nutrition and production, reproduction curve and energy metabolism of microorganisms) .
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Content
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Food sources and reproduction of microorganisms, Microbial ecology and microflora of foods, Food spoilage and causes of spoilage, Foodborne pathogenic bacteria, diseases and prevention methods, Foodborne pathogen viruses, prions, diseases caused and prevention methods, Foodborne parasites, diseases and prevention methods, Foodborne mycotoxigenic fungi, diseases and prevention methods, Porterage and its importance in food hygiene, Prevention of microbial growth in foods, Foodborne intoxications, pathogenesis and immune reactions
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