Second Cycle - Institute of Health Sciences - Pharmaceutical Microbiology
Y : Year of Study S : Semester
Course Unit Code Course Unit Title Type of Course Y S ECTS
FMB705 Sterilization, Disinfection and Asepsy Compulsory 1 1 8
Objectives of the Course
Detail information about the importance of sterilization, disinfection and asepsi on health sector and other public enviroment is aimed to enlighten the students.
Name of Lecturer(s)
Prof. Dr. ÜMRAN SOYOĞUL GÜRER
Learning Outcomes
1 Disinfection of drinking water, swimming pool water
2 Methods of sterilization and disinfection
3 Disinfectants and antiseptics
4 Principles of antimicrobial activity and physical factors influencing the activity of antimicrobial agents
5 Students completing the course will have the ability and skill on below topics
Mode of Delivery
Formal Education
Course Contents
Principles of antimicrobial activity
Physical factors influencing the activity of antimicrobial agents
Disinfectants and antiseptics
Chemical and physical sterilization
Sterilization by heat
Sterilization by filtration
Sterilization by ultraviolet and ionizing irradiation

Disinfection and sterilization by ozone
Sterilization with gluteraldehyde and ethylene oxide and other gases
Disinfection of drinking water, swimming pool water
Food sanitization and preservation with antimicrobics
Chemical food preservation
Sanitization in food manufacturing operation
Methods of testing disinfectants
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
1 Principles of antimicrobial activity
2 Physical factors influencing the activity of antimicrobial agents
3 Disinfectants and antiseptics
4 Chemical and physical sterilization
5 Sterilization by heat
6 Sterilization by filtration
7 Sterilization by ultraviolet and ionizing irradiation
8 Midterm
9 Disinfection and sterilization by ozone
10 Sterilization with gluteraldehyde and ethylene oxide and other gases
11 Disinfection of drinking water, swimming pool water
12 Food sanitization and preservation with antimicrobics
13 Chemical food preservation
14 Sanitization in food manufacturing operation
15 Methods of testing disinfectants
16 Study week
17 Final exam
Recommended or Required Reading
Disinfection, sterlization and preservation. 4th ed. Seymour S. Block 1991.
Planned Learning Activities and Teaching Methods
Face to face lectures and slide projection technique, narration, as is being done by using interactive.
Assessment
AssessmentQuantityWeight
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
Total100
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Exam0100
Total100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Exam1100
Total100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
Activities Number Time (hours) Total Work Load (hours)
Theoretical 2 14 28
Applied 2 14 28
Pre Class Self Study 2 14 28
Post Class Self Study 2 14 28
Post Application Self Study 2 14 28
Midterm Preparation 1 28 28
Final Preparation 1 28 28
Home Work 1 4 4
Total 13 130 200
Contribution of Learning Outcomes to Programme Outcomes
PO 1PO 2PO 3PO 4PO 5PO 6PO 7PO 8PO 9PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 10111201000000000
LO 20000000200100000
LO 30000000300000000
LO 40000000100000000
LO 50000001100000000
LO 60000000000000000
LO 70000000000000000
LO 80000000000000000
LO 90000000000000000
LO 100000000000000000

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