APT7118 /

Contents Of The Courses in a weekly Period

 
Subjects 
Sources 
1Definition of infection, intoxication and foodborne diseases[1] – s. 205-220
2Pathogenic bacteria causing foodborne diseases[1] – s. 126-239
3Definition of Listeria monocytogenes, contamination and control of fish products with Listeria monocytogenes[1] – s. 241-250
4Contamination of fresh and processed aquatic products with Escherichia coli, Salmonella, Shigella originating from fecal, infections brought to the field, control in fresh and processed seafood[1] – s. 251-275
5Vibrio parahaemolyticus, Vibrio alginolyticus, Vibrio vulnificus, Vibrio chlorea, Aeromonas, Plesiomonas bacteria, contamination of fresh and processed aquacultures, infections caused by infestation, control of microorganisms in processed fish products[1] – s. 282-302
6Contamination of fresh and processed seafood with Staphylococcus aureus, enterotoxin production, control of Staphyloccus aureus in fresh and processed seafood[1] – s. 311-322
7Contamination of processed fish products with Clostridium botulinum, formation of toxins, control of Clostridium species in fish products[1] – s. 323-341
8Histamine poisoning[1] – s. 342-358
9Ciguatera fish poisoning, Tetrodotoxin poisoning[1] – s. 360-378
10Natural toxins, paralytic (PSP), diaretetic (DSP), neurotic (NSP), amnesic (ASP)[1] – s. 378-399
11Natural toxins, paralytic (PSP), diaretetic (DSP), neurotic (NSP), amnesic (ASP)[1] – s. 378-399
12Viruses in Aquaculture[1] – s. 205-220
13Zoonoses from Aquaculture[1] – s. 126-239
14Zoonoses from Aquaculture[1] – s. 126-239