FST 4984/5984- Epidemiology of Foodborne and Waterborne Diseases- Spring 2009

Catalogue Description:
Overview of causes, transmission, and epidemiology of major environmental, food-, and water-borne diseases.  Outbreak and sporadic detection, source tracking and control of  pathogens. Overview of the impact of foodborne outbreaks on regulatory activities at the local, state and international level.   Pre:  4604 or BIOL 4674. (3H, 3C). II.

Learning Objectives

Upon completion of the course, students will be able to:

1. Describe the role and impact of potential environmental contaminants on the safety of food from the origin of the food in the field to retail purchase.
2. Relate environmental pathogen transmission patterns to prevention of food-borne disease.
3. Identify an outbreak, and determine risk of exposure to the public.
4. Develop strategies for monitoring and control of food- and water-borne diseases in the food industry.
5. Relate microbiological methods used during routine surveillance and monitoring to the safety of food products.
6. Identify the role of consumers,  industry and regulatory agencies in prevention and control of food and water borne disease 
7. Recognize economic costs of food and water borne illness.