Information Package / Course Catalogue
Pathogenic Microorganisms in Milk and Dairy Products
Course Code: ZST511
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 6
Objectives of the Course

The aim of this course is to enable graduate students to obtain information about pathogenic microorganisms in milk and dairy products.

Course Content

Raw milk microflora and antimicrobial systems, sources of microbial contamination of milk and dairy products, factors affecting the formation of milk-borne microbial diseases / wrong practices, spread - effects - emergence of diseases, Raw milk microflora and antimicrobial systems, sources of microbial contamination of milk and dairy products, milk Factors/misapplications effective in the formation of microbial diseases caused by; Concepts related to the spread - effects - emergence of diseases and microorganism properties; Factors affecting the development / proliferation of pathogenic microorganisms in milk and dairy products; pathogenicity and virulence concepts, virulence factors; Gram positive and Gram negative pathogenic bacteria, pathogenic and/or toxigenic fungi, water, milk and other foodborne viruses, prions and parasites in milk and dairy products and the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification.

Name of Lecturer(s)
Learning Outcomes
1.Students will become competent in pathogenic microorganisms in milk and dairy products.
2.Students will have information about the diseases caused by pathogenic microorganisms in milk and dairy products.
3.Students will learn the sources of contamination of pathogenic microorganisms in milk and dairy products.
4.They will know the ways to protect themselves from pathogenic microorganisms and will be equipped about their isolation.
5.Students will have knowledge about the factors affecting the development / proliferation of pathogenic microorganisms in milk and dairy products.
Recommended or Required Reading
1.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, pp. 539. ISBN: 0-471-38506-4.
2.Robinson, R.K (Chief Editor). 2000. Encylopedia of Food Microbiology, Volume 1, 2, and 3, Academic Press, the UK, pp. 2372. ISBN: 0-12-227070-3.
3.Adley, C.C. (Editor). 2008. Foodborne Pathogens - Methods and Protocols, Humana Press Inc., New Jersey, the USA, pp. 266. ISBN: 1-59259-990-7.
4.Kılıç, S. 2010. Süt Mikrobiyolojisi, SİDAS Medya Ltd. Şti., İzmir, Türkiye, 643 sayfa. ISBN: 978-9944-5660-3-2.
5.Erkmen, O. (Editör). 2011. Gıda Mikrobiyolojisi, 3. Baskı, Eflatun Basım Dağıtım yayıncılık Danışmanlık Yatırım ve Tic. Ltd. Şti., Ankara, Türkiye, 550 sayfa. ISBN: 978-605-4334-02-5.
Weekly Detailed Course Contents
Week 1 - Theoretical
Raw milk microflora
Week 2 - Theoretical
Terminology and factors affecting the development / proliferation of pathogenic microorganisms in milk and dairy products
Week 3 - Theoretical
Pathogenicity and virulence
Week 4 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-positive pathogenic bacteria (Micrococcaceae family, Streptococcaceae family)
Week 5 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-positive pathogenic bacteria (Micrococcaceae family, Streptococcaceae family)
Week 6 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, protection methods, isolation and identification: - Gram-positive pathogenic bacteria (Bacillaceae family, Clostridiaceae family, Corynebacteriaceae family)
Week 7 - Theoretical
Midterm Exam
Week 8 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-negative pathogenic bacteria (Enterobacteriacea family)
Week 9 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-negative pathogenic bacteria (Brucellaceae family, Campylobacteriaceae family)
Week 10 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-negative pathogenic bacteria (Aeromonadaceae family, Vibrionaceae family)
Week 11 - Theoretical
Pathogenic bacteria in milk and dairy products, the diseases they cause, their pathogenicity, contamination sources, ways of protection, isolation and identification: - Gram-negative pathogenic bacteria (Pseudomonaceae family, Coxiellaceae family)
Week 12 - Theoretical
Pathogenic and/or toxigenic fungi in milk and dairy products, their mycotoxins, the diseases they cause (mycotoxicosis), sources of contamination, ways of protection and their isolation: (Aspergillus spp., Penicillium spp., Fusarium spp., Alternaria spp.)
Week 13 - Theoretical
Water, milk and other foodborne viruses and prions, the diseases they cause, sources of contamination, ways of protection and isolation: - Viruses
Week 14 - Theoretical
Water, milk and other foodborne viruses and prions, the diseases they cause, sources of contamination, ways of protection and isolation: - Viruses
Week 15 - Theoretical
Water, milk and other foodborne parasites, the diseases they cause, sources of contamination, ways of protection and isolation: - Protozoa (Toxoplasma gondii, Entamoeba histolytica, Cryptosporidium parvum, Giardia duodenalis, Cyclospora cayetanensis) - Helminths (Trichinella spiralis, Taenia saginata, Taenia solium)
Week 16 - Theoretical
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%30
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143384
Assignment44328
Individual Work53330
Midterm Examination1426
Final Examination1448
TOTAL WORKLOAD (hours)156
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
5
4
5
OÇ-2
5
4
5
OÇ-3
5
4
5
OÇ-4
5
4
5
OÇ-5
5
4
5
Adnan Menderes University - Information Package / Course Catalogue
2026