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Course Information
Course Unit Title : Seafoodborne Diseases
Course Unit Code : 01SAI5142
Type of Course Unit : Optional
Level of Course Unit : Second Cycle
Year of Study : Preb
Semester : 255.Semester
Number of ECTS Credits Allocated : 6,00
Name of Lecturer(s) :
Course Assistants :
Learning Outcomes of The Course Unit : 1.To comprehend the importance of food poissoning
2. To know the pathogen in foods and their effects
3. To understand prevent of the development of pathogen microorganisms
4. To understand effects on public health of poissoning
Mode of Delivery : Face-To-Face
Prerequisities and Co-requisities Courses : Unavailable
Recommended Optional Programme Components : Unavailable
Course Contents : In seafood poisoning caused pathogenic micro-organisms, effects created by pathogens in humans, preservation methods of fishery products against pathogenic microorganisms, safety of food production and consumption to protect the public health such as the course topics will generate content.
Languages of Instruction : Turkish-English
Course Goals : To know pathogenic microorganisms source of fishery products, and they can evaluate the effects of pathogens
Course Aims : To understand the concepts of infection and intoxication, to know pathogenic microorganisms source of fishery products, and they can evaluate the effects of pathogens, to understand the importance of measures to be taken to prevent the development of pathogens, to make assessments about protection of public health
WorkPlacement   Not Available
Recommended or Required Reading
Textbook :
Additional Resources : Connell, J.J., 1995. Control of fish quality Fourth Edition, Fishing News Books Cambridge, UK
Hayes, P.R., 1992. Food microbiology and Hygiene. Second Edi. Elsevier Applied Science, London, UK.
Bremner, H.A., 2002. Safety and quality issues in fish processing CRC Press, Boca Raton FL, USA.
Material Sharing
Documents :
Assignments : 1
Exams : 2
Additional Material :
Planned Learning Activities and Teaching Methods
Lectures, Practical Courses, Presentation, Seminar, Project, Laboratory Applications (if necessary)
ECTS / Table Of Workload (Number of ECTS credits allocated)
Student workload surveys utilized to determine ECTS credits.
Activity :
Number Duration Total  
Course Duration (Excluding Exam Week) :
14 4 56  
Time Of Studying Out Of Class :
14 4 56  
Homeworks :
1 14 14  
Presentation :
0 0 0  
Project :
0 0 0  
Lab Study :
0 0 0  
Field Study :
0 0 0  
Visas :
1 14 14  
Finals :
1 25 25  
Workload Hour (30) :
30  
Total Work Charge / Hour :
165  
Course's ECTS Credit :
6      
Assessment Methods and Criteria
Studies During Halfterm :
Number Co-Effient
Visa :
1 70
Quiz :
0 0
Homework :
1 30
Attendance :
0 0
Application :
0 0
Lab :
0 0
Project :
0 0
Workshop :
0 0
Seminary :
0 0
Field study :
0 0
   
TOTAL :
100
The ratio of the term to success :
50
The ratio of final to success :
50
TOTAL :
100
Weekly Detailed Course Content
Week Topics  
1 Meaning of infection and intoxication terms
  Study Materials: Frazier, W.C., Westhof, D.C., 1988. Food Microbiology McGraw-Hill Book Company, Singapore
2 Pathogenic microorganisms found in seafood
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
3 Indigenous bacteria: Clostridium botulinum
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
4 Vibrio parahaemolyticus
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
5 V. cholerae
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
6 Aeromonas
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
7 Listeria monocytogenes
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
8 Plesiomonas sp.
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
9 Non-indigenous bacteria: Salmonella
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA
10 Staphylococcus aureus
  Study Materials: Jay, J.J., 1992. Modern food microbiology. Chapman&Hall, NewYork, USA.
11 E. coli
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
12 Protect strategies of seafood against pathogenic organisms
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
13 Protect policies of public health
  Study Materials: Huss, H.H., 1994. Assurance of seafood quality FAO, Rome
14 General assesment