Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
PATHOGEN MICROORGANISMS IN MILK AND DAIRY PRODUCTS 801800735050 3 + 0 3.0 8.0

Prerequisites None

Language of Instruction English
Course Level Graduate Degree
Course Type Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals This course aims at providing graduate students with information on pathogen microorganisms in milk and dairy products.
Course Content Raw milk microflora and its antimicrobial systems, microbial contamination sources of milk and dairy products, effective factors on formation of milkborne microbial diseases / incorrect practices; concepts about the epidemiology – effects - manifestation of diseases and the characteristics of microorganisms; factors that affect microorganism growth in milk and dairy products; concepts of pathogenicity and virulence, virulence factors; Gram positive and Gram negative pathogenic bacteria, pathogenic and / or toxigenic fungi in milk and dairy products, water, milk and other foodborne viruses, prions and parasites, including the affiliated diseases, pathogenicity, contamination sources, prevention, isolation and identification
Learning Outcomes 1) Students are expected to be qualified on pathogen microorganisms in milk and dairy products.
2) Students will be equipped with knowledge about diseases, contamination, prevention and isolation of pathogenic microorganisms in milk and dairy products.
3) Students will have knowledge about the factors affecting the growth of pathogenic microorganisms in milk and dairy products.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Raw milk microflora; Raw milk antimicrobial systems; Microbial contamination sources of raw milk; Factors effective in the formation of milk-borne microbial diseases / wrong practices Lecture; Question Answer; Discussion
Opinion Pool
Brain Based Learning 		Homework
2. Week Terminology; The factors affecting the growth of pathogenic microorganism in milk and dairy products Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
3. Week Concepts related to pathogenicity and virulence; Virulence factors Lecture; Question Answer; Discussion
Opinion Pool
Brain Based Learning 		Homework
4. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram positive pathojen bacteria (Micrococcaceae family, Streptococcaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
5. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram positive pathojen bacteria (Mycobacteriaceae family, Listeriaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
6. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram positive pathojen bacteria (Bacillaceae family, Clostridiaceae family, Corynebacteriaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
7. Week Mid-term Examination

8. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram negative pathojen bacteria (Enterobacteriacea family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
9. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram negative pathojen bacteria (Brucellaceae family, Campylobacteriaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
10. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram negative pathojen bacteria (Aeromonadaceae family, Vibrionaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
11. Week Pathogen bacteria in milk and dairy products, diseases that they cause, pathogenicity, sources of contamination, prevention, isolation and identification: - Gram negative pathojen bacteria (Pseudomonaceae family, Coxiellaceae family) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
12. Week Pathogen and/or toxigenic fungi in milk and dairy products, mycotoxins, diseases that they cause (mycotoxicosis), sources of contamination, prevention, isolation: (Aspergillus spp., Penicillium spp., Fusarium spp., Alternaria spp.) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
13. Week Water, milk and other food-borne viruses and prions, diseases that they cause, sources of contamination, prevention, isolation : - Viruses (Caliciviridae family: Norovirus-NoV-Norwalk like virus; Picornaviridae family: Hepatit A-HAV, enteroviruses; Hepeviridae family: Hepatit E; Reoviridae family: Rotavirus; Astroviridae family: Astrovirus; Flaviviridae family: Tickborne encephalitis viruses) Lecture; Question Answer; Discussion
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)
14. Week Water, milk and other food-borne parasites, diseases that they cause, sources of contamination, prevention, isolation : - Protozoa (Toxoplasma gondii, Entamoeba histolytica, Cryptosporidium parvum, Giardia duodenalis, Cyclospora cayetanensis) - Helmints (Trichinella spiralis, Taenia saginata, Taenia solium) Lecture; Question Answer; Problem Solving
Brainstorming; Six Hats Thinking; Opinion Pool
Problem Based Learning; Scenario Based Learning; Brain Based Learning 		Homework Report (Including Preparation and presentation Time)

Sources Used in This Course
Recommended Sources
Adley, C.C. (Editor). (2008). Foodborne Pathogens - Methods and Protocols, Humana Press Inc., New Jersey, the USA, 266 pages, ISBN: 1-59259-990-7.
Bari, L., Ukuku, D.O. (2016). Foodborne Pathogens and Food Safety, CRC Press, the USA,318 pages, ISBN-13: 978-1-4987-2410-4.
Bhunia, A. (2008). Foodborne Microbial Pathogens (Mechanisms and Pathogenesis), Springer, the USA, 276 pages, ISBN: 978-0-387-74536-7.
Carry, J.W., Linz, J.E., Bhatnagar, D. (Editors). (2000). Microbial Foodborne Diseases – Mechanisms of Pathogenesis and Toxin Synthesis, Technomic Publishing Company, Inc., the USA, 550 pages, ISBN: 1-56676-787-3.
ICMSF. (2000). Microorganisms in Foods 6 - Microbiology Ecology of Food Commodities, Aspen Publishers, Inc., Maryland, the USA, 615 pages, ISBN: 0-8342-1825-9.
Marth, E.H., Steele, J.L. (Editors). (2001). Applied Dairy Microbiology, 2nd Edition, Marcel Dekker, Inc., New York, the USA, 744 pages, ISBN: 0-8247-0536-X.
Morris Jr., J.G., Potter, M.E. (Editors). (2013). Foodborne Infections and Intoxications, 4th Edition, Elsevier, Inc., London, the UK, 541 pages, ISBN: 978-0-12-416041-5.
Riemann, H.P., Cliver, D.O. (Editors). (2006). Foodborne Infections and Intoxications, 3rd Edition, Elsevier, Inc., London, the UK, 903 pages, ISBN-13: 978-0-12-588365-8.
Robinson, R.K (Chief Editor). (2000). Encylopedia of Food Microbiology, Volume 1, 2, and 3, Academic Press, the UK, 2372 pages, ISBN: 0-12-227070-3.
Robinson, R.K. (Editor). (2002). Dairy Microbiology Handbook - The Microbiology of Milk and Milk Products, 3rd Edition, John Wiley and Sons, Inc., New York, the USA, 539 pages, ISBN: 0-471-38506-4.
Ünlütürk A., Turantaş, F (Editörler). (1998). Gıda Mikrobiyolojisi, Mengi Tan Basımevi, İzmir, 605 sayfa. ISBN: 975-483-383-4.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 13 3
Work Hour outside Classroom (Preparation, strengthening) 13 4
Homework 13 5
Report (Including Preparation and presentation Time) 10 5
Midterm Exam 1 2
Time to prepare for Midterm Exam 1 15
Final Exam 1 3
Time to prepare for Final Exam 1 20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
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Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • ECTS credits and course workload