| 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 |
|