182.640.01
Food- and Water- Borne Diseases
Location
East Baltimore
Term
3rd Term
Department
Environmental Health and Engineering
Credit(s)
3
Academic Year
2013 - 2014
Instruction Method
TBD
Tu, Th, 1:30 - 2:50pm
Auditors Allowed
Yes, with instructor consent
Available to Undergraduate
No
Grading Restriction
Letter Grade or Pass/Fail
Course Instructor(s)
Contact Name
Frequency Schedule
Every Year
Resources
Discusses food- and water-borne intoxicants and infections, diseases linked to eating and drinking, and prevention of food and water-borne diseases. Topics include transmission of disease via food and water, disease processes in food- and water-related illness, microbial toxins, mycotoxins, chemical toxins, bacterial infections (salmonellosis, shigellosis, vibrio, listeria, etc.) virus and parasitic infections, organizing safe food and water supplies, and issues in food and water safety.
Learning Objectives
After completing this course, you should be able to:
- Identify the pathogens and chemicals of human health concern present in water and food
- Distinguish the primary features of microorganisms and chemicals that facilitate their persistence in water and food matrixes and induce illness in humans
- Describe how safe food and drinking water are produced and the mechanisms for treatment and disposal of waste
- Define key components of successful food and waterborne outbreak investigations by the critical review of selected case studies
- Characterize the effectiveness of the food and water legislative programs and regulations established to protect human health