Information Package / Course Catalogue
Food Hygiene and Control
Course Code: VBH604
Course Type: Required
Couse Group: Third Cycle (Doctorate Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 7
Objectives of the Course

To have sufficient knowledge information about the relationship between food and hygiene, food microbiology, food poisoning, determination of contamination points in food production stages, the basic principles of food hygiene.

Course Content

Food pathogens, food contamination, factors affecting microbial growth in foods, food poisoning, sources of contamination of meat, milk, poultry, eggs, aquatic and aquatic products, public health risks from food, food preservation and food spoilage, hygiene and sanitation in food establishments.

Name of Lecturer(s)
Prof. Filiz KÖK
Learning Outcomes
1.To know the relationship between food and hygiene
2.To have sufficient knowledge about the factors affecting food microbial growth and food poisoning
3.To have sufficient knowledge related with pathogenesis of foodborne pathogens
4.To have sufficient knowledge about foodborne mycotoxins and viral diseases
5.To learn hygiene and sanitation conditions that should be applied in food industry
Recommended or Required Reading
1.Erol İ., Gıda Hijyeni ve Mikrobiyolojisi. 2007.
2.Tunail N., Mikrobiyoloji, 2009.
3.Erkmen O., Gıda Mikrobiyolojisi (2. Baskı), 2010.
4.Doyle M., Beuchet RL., Food Microbiology: Fundamentals and Frontiers, 2012.
Weekly Detailed Course Contents
Week 1 - Theoretical
Intrinsic and extrinsic factors affecting microbial growth in foods (structure and composition of food, water activity, pH value, redox potential, temperature, effects of atmosphere)
Week 2 - Theoretical
Preservation methods (high and low temperatures, drying, adding salt/sugar, high pressure application) in order to improve shelf-life of foodstuff
Week 3 - Theoretical
Preservation methods (smoking, packaging, irradiation smoking, packaging, irradiation) in order to improve shelf-life of foodstuff
Week 4 - Theoretical
Introduction to the food microbiology, Gram (+) and Gram (-) food spoiladge bacteria
Week 5 - Theoretical
Foodborne infections and intoxications from Salmonella and Shigella
Week 6 - Theoretical
Foodborne infection and intoxications from Escherichia coli
Week 7 - Theoretical
Foodborne infection and intoxications from Campylobacter and Escherichia coli
Week 8 - Theoretical
Review (Midterm exam)
Week 9 - Theoretical
Foodborne infections and intoxications from Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus
Week 10 - Theoretical
Foodborne infections and intoxications from Clostridium perfringens and Clostridium botulinum
Week 11 - Theoretical
Foodborne infections and intoxications from Vibrio cholera, V. vulnificus, V. parahaemolyticus, Plesiomonas shigelloides, Aeromonas hydrophila, Yersinia enterocolitica
Week 12 - Theoretical
Foodborne mycotoxigenic fungi and viruses
Week 13 - Theoretical
Water and sea product hygiene and Foodborne intoxications from shellfish and fish consumption
Week 14 - Theoretical
Honey, egg and egg product hygiene
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory143270
Assignment123148
Reading100110
Midterm Examination120121
Final Examination125126
TOTAL WORKLOAD (hours)175
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
PÇ-6
PÇ-7
PÇ-8
PÇ-9
PÇ-10
PÇ-11
PÇ-12
PÇ-13
OÇ-1
5
4
5
5
5
5
5
OÇ-2
5
4
5
5
5
5
5
OÇ-3
5
4
5
5
5
5
5
OÇ-4
5
4
5
5
5
5
5
OÇ-5
5
4
5
5
5
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026