1 FE305 FOOD MICROBIOLOGY CONTENTS Instructor Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab.

Slides:

Advertisements

Similar presentations

Judith E. Brown Prof. Albia Dugger Miami-Dade College The Multiple Dimensions of Food Safety Unit 32.

Advertisements

FOOD PRESERVATION BY SALT, ACID, SUGAR AND CHEMICAL PRESERVATION

FOOD DETERIORATION AND FOOD SAFETY

AKA: Foodborne Disease or Food Poisoning Infection or intoxication cause by substances that spoil or infect from food or drinking water to humans. In.

Foodborne Illnesses Objective What is a foodborne Illness? A disease transmitted by food Caused by contaminants – Substances that are harmful to.

Lesson 9: Food Safety Mr. Taylor Reading from: Modern Livestock and Poultry Production, 8 th Edition, pg

CHAPTER 29 Food Preservation and Foodborne Microbial Diseases.

Preservation of Seafoods FSN 261 Spring 2011 Chuck Crapo Seafood Technology Specialist 1.

2-1 The Microworld. 2-2 Types of Microorganisms Bacteria Viruses Parasites Fungi Similarities.

FOOD SAFETY PUBLIC HEALTH AND ONTARIO REGULATIONS FOOD ESTABLISHMENTS ARE GOVERNED BY ONTARIO FOOD PREMISES REGULATIONS THE PUBLIC HEALTH INSPECTOR IS.

Understanding the Microworld

Biology of Microorganisms 11th edition ISBN

Food Microbiology 08/11/11.

Microorganisms Found in Food By Akrum Hamdy Akrum Hamdy.

FE304 GENERAL MICROBILOGY Instructer Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab Assistant.

 Bacterial Enumeration Gloria Phuong Le Microbiology Lab Dr. Fran Norflus.

THE IMPORTANCE OF THE FOOD SCIENCE INDUSTRY Agriscience 102 Applied Agricultural Science and Technology #8408 TEKS: (c)(5)(A)

Important Considerations S.Greubel.  Biological Hazards - caused by pathogenic or disease causing micro organisms commonly associated with humans and.

Disease-Causing Microorganisms and the Conditions They Need to Grow Barriers for Controlling the Growth of Microorganisms.

HCCP PHILOSOPHY ( Conduct a Hazard Analysis, Determine Critical Control ) Pertemuan 11 Matakuliah: V0152 / Hygiene, Keamanan & Keselamatan Tahun : 2009.

1 Keeping Food Safe Chapter Number 1. Learning Objectives After this presentation, you should be able to complete the following Learning Outcomes 1.0.

COURSE SYNOPSIS Taxonomy, ecology, biochemistry and analytical technology of food microorganisms. Sources of microorganisms in food; distribution, role.

Special thanks to: Marion County Health Department Purdue University Indiana University - Purdue University Indianapolis HACCP Solution Company Indiana.

FST 304 FOOD MICROBIOLOGY By Prof. Olusola Oyewole And Dr. Olusegun Obadina.

Development of BIOL 305 General Microbiology Joshua J. Steffan Dickinson State University.

SYDE 292 Circuits, Instrumentation and Measurement Instructor: Prof. Dan Stashuk DC 2613 Ext Objectives: Based on E & M.

7 th Grade Family & Consumer Science. Food & Nutrition Terms 100 Keep It Clean Weighing Your Choices Food GroupsNutrients

FOOD SAFETY. What are some food safety concerns? Food spoiled by bacteria Contamination of food Hazardous items in food.

Microorganisms Lesson 5. Microorganisms What is a Microorganism? Microorganisms are tiny creatures, too small to be seen with just our eyes. Microorganisms.

Food Safety Training Course Co-financiado:. Microorganisms and food.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 1 Table 5.1 Milestones in food biotechnology.

Food Moist protein-rich foods, such as meat, milk, eggs and fish are potentially hazardous.

Arnold’s Food Chemistry Lesson 5: Food Preserving/Processing Methods.

Food Microbiology and Chemistry. Summarize the chemical and microbiological factors that affect food safety. Objectives هدف.

Food. There are 5 food groups 1. Bread, cereals and pasta.

Factors affecting the growth of microorganisms

Food Microbiology 1 Unit 4 Microbial Growth. Bacteria are single-celled organisms Bacteria multiply in a process called binary fission in which two cells.

Medical Microbiology MDL243 Dr. KHALID M ALJARALLAH MDL243 - Dr. Khalid AlaraAlah - 2nd term 34/35 1.

FST 305 GENERAL MICROBIOLOGY By Prof. Olusola Oyewole And Dr. Olusegun Obadina.

Microbial Hazards. 23 Microbial Hazards Microorganisms are everywhere -- they can be: –____________– cause disease –____________ – cause the quality of.

Food Preservation.

EAS270 Prof. J.D. Wilson , Tory Room 2-105A Mon/Wed/Thurs Teaching Asst. Tanya Prozny

Food Basics An Introduction to Microbiology. Personal Hygiene and Sanitation Rules are not invented to make life harder. Rules are important. REMEMBER.

Lecture 01 Nazneen Jahan MIC 302: Food Microbiology.

Human Nutrition Session 3 Dr Mervat Salah. Dietetics Is the practical application of the principles of nutrition; it includes the planning of meals for.

1/16 발효화학 (Fermentation Chemistry) Yong-Cheol Park Department of Advanced Fermentation Fusion Science & Technology.

Microorganisms C Microbiology.

Relationship between food and diseases

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

Chapter 15: Food Safety and Technology: Protecting Our Food

Control Measures.

MICROBIAL FOOD SAFETY A FOOD SYSTEMS APPROACH

7 Institutional Food Services.

MBIO 320–Microbial diagnosis

FOOD BIOTECHNOLOGY (BIT-313)

Food microbiology MIC 204.

PRESENTATION ON MICROBIAL FOOD CONTAMINATION BY MR ABU GBLA.

Employment Food Safety Training Program

Year 10 Food preparation and nutrition Section 6 Food Provenance

الامراض المنقولة عن طريق الغذاء

A.JEEVARATHINAM, ASSISTANT PROFESSOR, DEPARTMENT OF FOOD PROCESSING AND QUALITY CONTROL, V.V.VANNIAPERUMALCOLLEGE FOR WOMEN, VIRUDHUNAGAR.

Proposed Strategic Planning Process for FY 2013/14 thru FY 2015/16

Food Microbiology.

Food Safety and Technology

ENVIRONMENTAL MICROBIOLOGY LABORATORY

LABORATORY OF PROCESS ENGINEERING

FDE 101 BASIC CONCEPTS IN FOOD ENGINEERING

FDE 101-Basic Concepts in Food Engineering

Presentation transcript:

1 FE305 FOOD MICROBIOLOGY CONTENTS Instructor Prof. Dr. Osman Erkmen Department of Food engineering Faculty of Engineering University of Gaziantep Lab Assistant Res. Assist. Şelale Kara Res. Assist. Derya Dursun Department of Food engineering Faculty of Engineering University of Gaziantep

2 FE305 Food Microbiology TENTATIVE SCHEDULE OF CLASS ACTIVITIES 2-3 July (5)Introduction to lecture Food Microbiology -1: Microorganisms, Microbial Growth, Foodborne Diseases and Detection of M.O.’s and Their Toxins Sep.24/25 (2)Chp.1. Introduction to Food Microbiology Sep.28(3)Chp.2. Types of Microorganisms Chp.4.1. Microbial Growth Characteristics Chp.4.2. Microbial Metabolism of Foods Oct.05(3) Chp.5.1. Intrinsic Factors Effecting Microbial Growth Chp.5.2. Extrinsic Factors Effecting Microbial Growth Oct.12(3) Chp.6. Bacterial spores and Injury Chp Sampling plan and Sample preparation Oct.19(3) Chp Microbial Indicators Chp.7. Introduction to Foodborne Diseases Chp.8. Foodborne Infection Nov.02(3) Chp.8. Foodborne Infection Chp.9. Foodborne Toxicoinfection Nov.09 at 15:30 1st Midterm

3 Nov.16(3)Chp.10. Foodborne Intoxication Chp.11. Parasites, Marina Toxins and Viral Food Poisonings Food Microbiology -2: Microbial Food Spoilage Nov.23(3)Chp.1. Principles of Spoilage Chp.2. Meat and Meat Product Spoilage Chp. 3. Eggs and Egg Products Spoilage Nov.30(3)Chp. 4. Fish Spoilage Chp. 5. Milk and Milk Products Spoilage Chp. 6. Vegetables and Fruits Spoilage Chp. 7. Cereals and Cereal Products Spoilage Chp.11. Enymatic and nonenzymatic spoilages Food Microbiology -3: Food Preservation Dec.07(3)Chp. 1. Principles of Food Preservation Chp. 2. High Temperature Food Preservation Dec.14 (3)Chp. 3. Low Temperature Food Preservation Chp. 5. Other Food Preservation Methods Dec.21(3) Chp. 8. Modified Atmosphere Food Preservation Dec.28, at 15:30 2 nd Midterm

4 Jan.04 (3)Chp.9. Food ingradients and enzymes of microbial origin Food Fermentation (from Food Microbiology -4) Food Safety Final

5 Lecture Books Erkmen, O. and Bozoglu, T.F. Food Microbiology 1: Microorganisms in Foods, Microbial Growth, Foodborne Diseases and Detection of Microorganisms and their Toxins. İlke Publishing Company, Ankara, ISBN: , 336 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 2: Food Spoilage. İlke Publishing Company, Ankara, ISBN: , 178 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 3: Food Preservation. İlke Publishing Company, Ankara, ISBN: , 236 pages, Erkmen, O. and Bozoglu, T.F. Food Microbiology 4: Benefical Uses of Microorganisms for Food Preservation and Health. İlke Publishing Company, Ankara, ISBN: , 274 pages, Laboratory Book Erkmen, O. Basic Methods for the Microbiological Analysis of Foods. Nobel Publishing Company, ISBN: , 564 pages, 2007.