GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7101 - FOODBORNE PATHOGENS I

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Taxonomy and general properties of foodborne pathogens[1]pp. 1-7
2Definition and taxonomy of foodborne microbial diseases[1]pp. 8-14
3Entry of microorganisms into the body and their infection route, microbial pathogenicity and virulence factors[1]pp. 15-20
4Human body defense mechanisms against pathogen microorganisms[1]pp. 21-27
5Foodborne pathogenic bacteria causing intoxication; epidemiology, virulence factors and pathogenicity mechanisms[1]pp. 28-34
6Foodborne pathogenic bacteria causing intoxication; epidemiology, virulence factors and pathogenicity mechanisms[1]pp. 35-41
7Foodborne pathogenic bacteria causing intoxication; epidemiology, virulence factors and pathogenicity mechanisms[1]pp. 42-48
8Foodborne pathogenic bacteria causing toxi-infection; epidemiology, virulence factors and pathogenicity mechanisms [1]pp. 49-55
9Foodborne pathogenic bacteria causing toxi-infection; epidemiology, virulence factors and pathogenicity mechanisms [1]pp. 56-62
10Foodborne pathogenic bacteria causing invasive-infection; epidemiology, virulence factors and pathogenicity mechanisms [1]pp. 63-69
11Foodborne pathogenic bacteria causing invasive-infection; epidemiology, virulence factors and pathogenicity mechanisms [1]pp. 69-74
12Foodborne pathogenic bacteria causing invasive-infection; epidemiology, virulence factors and pathogenicity mechanisms [1]pp. 75-80
13Control mechanism of foodborne pathogenic bacteria[1]pp. 81-86
14Isolation and identification of foodborne pathogenic bacteria by new and fast technics[1]pp. 87-94