This course aims to teach students the fundamentals of food microbiology and help them understand foodborne diseases and their relationship with microorganisms. Additionally, it aims to help students understand the factors that influence microbial growth in foods and their role in food spoilage.

The course defines food microbiology and examines the etiology of foodborne diseases and outbreaks. It focuses on foodborne infections associated with pathogens such as Salmonella, Listeria monocytogenes, and Escherichia coli, as well as foodborne intoxications caused by microorganisms like Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, C. botulinum, and C. difficile. Additionally, it provides fundamental information on foodborne toxicoinfections and their prevention. The course content covers topics such as the examination of microbial growth and death kinetics, factors influencing microbial development in foods, microbial spoilage across various food groups, beneficial microorganisms, and microbiological analysis of food products.