Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
504003502007MICROBIOLOGICAL QUALITY CONTROLElective363
Level of Course Unit
First Cycle
Language of Instruction
Turkish
Objectives of the Course
The objectives of the course are to give information about foodborne pathogens and toxins; raw materials, personnel and food processing hygiene, Cleaning and sanitation in food processing; Microbiological quality control in food chain and HACCP System; Sampling, sampling plans; Microbiological analysis; Microbiological standards; Methods used in the microbiological quality control of foods; Application of microbiological quality control in some foods.
Name of Lecturer(s)
Prof. Dr. Duygu Kışla
Learning Outcomes
1Knowledge about food-borne pathogenic microorganisms and food spoilage microorganisms
2Knowledge about personnel, kitchen and food processing facilities hygiene
3Explaination of basic principles and practices of cleaning and sanitation in food processing facilities
4Explanation of the concepts of quality control with respect to the microbiological quality of foods and the explanation of concept of HACCP System
5Description and application of the microbiological criteria set for foods by official organizations
6Application of the methods used for sampling of foods
7Knowledge about the factors used to determine a sampling plan
8Demonstrate the methods used in the microbiological quality control of foods
Mode of Delivery
Face to Face
Prerequisites and co-requisities
General Microbiology, Food Microbiology
Recommended Optional Programme Components
None
Course Contents
Control of foodborne diseases and food spoilage, Control of foodborne diseases and food spoilage, Personnel hygiene, Kitchen hygiene, Hygiene in food purchasing, storage and food production, Cleaning and Disinfection, Microbiological quality control in food chain and HACCP System, Sampling, sampling plans and preparation of food homogenates, Microbiological analysis, Microbiological standards, Methods used in the microbiological quality control of foods, Application of microbiological quality control in some foods
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
0Foodborne diseases and microbiological food spoilage
1Foodborne diseases and microbiological food spoilage
2Personnel and kitchen hygiene
3Personnel and kitchen hygiene
4Hygiene in food processing
5Hygiene in food processing
6Cleaning and disinfection in food processing
7Midterm exam
8Microbiological quality control in food chain and HACCP System
9Sampling and sampling plans in microbiological quality control
10Testing methods used in microbiological quality control
11Testing methods used in microbiological quality control
12Microbiological criteria and establishing microbiological criteria
13Microbiological quality control in some foods
14Microbiological quality control in some foods
15Final
Recommended or Required Reading
Hobbs B.C. and Roberts D. “Food Poisoning and Food Hygiene”, Edward Arnold, U.S.A., 1987. ICMSF, “Microorganisms in Foods 1; Their significance and methods of enumeration”, University of Toronto Press, 1988. ICMSF, “Microorganisms in Foods 2; Sampling for Microbiological Analysis: Principle and Specific Applications”, University of Toronto Press, 1986. ICMSF, “Microorganisms in Foods 5; Characteristics of Microbial Pathogens”, Blackie Academic Professional, 1996. ICMSF, “Microorganisms in Foods 6; Food Commodities”, Blackie Academic Professional, 1998. Jay, J. M., “ Modern Food Microbiology” Chapman & Hall, New York, 1992. Marriot, N.G., “Principles of Food Sanitation” Van Nostrand Reinfold, New York, 1989. RECOMMENDED READING: Göktan, D., Tunçel, G. “Temel Gıda Hijyeni”, Meta Basım, İzmir, 2010. Karapınar, M., “Gıdaların Mikrobiyolojik Kalite Kontrolü”, Ege Üniversitesi Basımevi, 1995. Kayardı, S., “Gıda Hijyeni ve Sanitasyon”, Sidas Ltd. Şti., İzmir, 2008. Konu ile ilgili yönetmelikler, standartlar
Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Sınavı1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14228
Individual Study for Mid term Examination12525
Individual Study for Final Examination13030
Reading326
TOTAL WORKLOAD (hours)91
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
PO
15
LO1           43  
LO2           43  
LO3           43  
LO4   3       43  
LO5   4       4   
LO6   4       4   
LO7   4       4   
LO8               
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Ege University, Bornova - İzmir / TURKEY • Phone: +90 232 311 10 10 • e-mail: intrec@mail.ege.edu.tr