TÜRKÇE
ENGLISH
Information
| Unit | FACULTY OF FISHERIES |
| AQUA PRODUCTS ENGINEERING PR. | |
| Code | SUF444 |
| Name | Microbiological Quality in Water and Aquatic Products |
| Term | 2025-2026 Academic Year |
| Semester | 8. Semester |
| Duration (T+A) | 1-2 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. ESMERAY KÜLEY |
| Course Instructor |
The current term course schedule has not been prepared yet.
|
Course Goal / Objective
Gains knowledge of water and aquaculture microbiology, pathogenic bacteria, spoilage bacteria, molds and yeasts in water, fresh and processed seafood. Learn about factors affecting microbiological safety of water, fresh and processed seafood, indicators of microbiological safety of water and seafood, microbiological criteria, microbiological sampling, reading-reporting and microbiological methods.
Course Content
Microbiology of water and aquatic products, pathogenic bacteria, spoilage bacteria, molds and yeasts in water, fresh and processed aquatic products, factors affecting the safety of water and aquatic products, indicators of water and aquatic product safety, microbiological criteria, microbiological sampling, sampling for analysis, preparation of dilutions, sowing on medium, counting-reporting, microbiological methods, qualitative methods, quantitative methods, membrane filtration technique, classical methods, rapid methods, total viable count, total Enterobactericeae count, total yeast and mold count, total lactic acid bacteria count, total coliform count, total fecal coliform count, total fecal streptococcus count, Staphylococcus aureus detection, E. coli detection, Listeria monocytogenes detection, and Salmonella spp. coli, Listeria monocytogenes, and Salmonella spp.
Course Precondition
There is no prerequisite for the course
Resources
Notes and articles related to the course
Notes
Articles related to the course
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains water and seafood microbiology |
| LO02 | List pathogenic bacteria, spoilage bacteria, molds and yeasts |
| LO03 | Explains the factors affecting the microbiological safety of water and aquatic products |
| LO04 | Lists microbiological criteria in water and aquaculture products |
| LO05 | Performs microbiological sampling, taking the sample for analysis, preparation of dilutions and sowing on the medium |
| LO06 | Makes microbiological counting and reporting |
| LO07 | Explains microbiological methods |
| LO08 | Analyzes microbiological quality of water and aquaculture products |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts and principles of science and basic engineering branches. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains basic information about ecosystem, biodiversity and sustainable resource management, design, planning and use of technology. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the strategies, methods and techniques related to fisheries, measurement and evaluation methods | 4 |
| PLO04 | Bilgi - Kuramsal, Olgusal | Explains the production and/or processing processes related to aquatic products. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Evaluates the accuracy, reliability and currency of the information about fisheries | 3 |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Examines events and cases with the scientific method by using theoretical and practical knowledge. | |
| PLO07 | Beceriler - Bilişsel, Uygulamalı | Investigates the problems related to fisheries using scientific methods. | |
| PLO08 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | To have the skills and competence required for duties such as consultancy, auditing and expertise in businesses related to fisheries. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility individually or as a team member to solve problems encountered in fisheries related enterprises | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Conducts interdisciplinary studies related to fisheries. | |
| PLO11 | Yetkinlikler - Öğrenme Yetkinliği | Develops a positive attitude towards lifelong learning to learn continuously innovated knowledge and skills related to fisheries. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Has the ability to access and use information. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge about fisheries for the benefit of society. | 2 |
| PLO14 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows the events on the agenda of society and the world. | |
| PLO15 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Produces projects by taking into account the problems and needs of the social environment in which they live. | |
| PLO16 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Shares the knowledge and skills acquired in fisheries on various platforms in order to raise awareness of the society. | 2 |
| PLO17 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | To be able to use a foreign language to follow the resources related to the field and to communicate with colleagues. | |
| PLO18 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Uses information and communication technologies related to fisheries. | |
| PLO19 | Yetkinlikler - Alana Özgü Yetkinlik | Carries out studies in the fields of ecosystem, biodiversity and sustainable resource management, aquaculture, fisheries and processing technology. | |
| PLO20 | Yetkinlikler - Alana Özgü Yetkinlik | Prepares and manages projects related to fisheries, taking into account environmental, technical, technological and economic aspects. | |
| PLO21 | Yetkinlikler - Alana Özgü Yetkinlik | Acts in accordance with scientific, cultural and ethical values. | |
| PLO22 | Yetkinlikler - Alana Özgü Yetkinlik | Know the legislation related to the field and act accordingly. | 3 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Microbiology of water and aquatic products | There is no preliminary preparation | Öğretim Yöntemleri: Tartışma, Anlatım |
| 2 | Pathogenic bacteria that may be present in water and seafood | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 3 | Lactic acid bacteria present in seafood | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 4 | Factors affecting microbiological safety of water and aquaculture products | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Tartışma |
| 5 | Indicators of water and seafood safety | Lcture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 6 | Microbiological spoilage of seafood, spoilage bacteria, yeasts and molds | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar |
| 7 | Microbiological criteria in water and seafood | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 8 | Mid-Term Exam | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Microbiological sampling in water and aquaculture products | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Gösterip Yaptırma, Deney / Laboratuvar |
| 10 | Dilution preparation, microbiological inoculum methods | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 11 | Classical and rapid microbiological methods | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar, Tartışma |
| 12 | Total viable count, total Enterobactericeae-coliform count, total coliform count, yeast and mold count | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Tartışma, Deney / Laboratuvar, Gösterip Yaptırma |
| 13 | Total fecal streptococcal count, Staphylococcus aureus determination | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 14 | Detection of Listeria monocytogenes spp. | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 15 | Detection of Salmonella spp. | Lecture notes, literature review | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma, Deney / Laboratuvar |
| 16 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam preparation | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||