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182.640.01 FOOD- AND WATER- BORNE DISEASES

Term: 3rd term
Credits: 3 credits
Contact: Kellogg Schwab
Academic Year: 2012 - 2013
Course Instructor:
Description:

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 Objective(s):

After successfully completing this course, you will be able to do the following: • 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


Methods of Assessment: Student evaluation based on mid-term and final exams.
Location: East Baltimore
Class Times:
  • Tuesday 1:30 - 2:50
  • Thursday 1:30 - 2:50
Enrollment Minimum: 10
Instructor Consent: Consent required for some students

Consent required for undergraduate students.

For consent, contact: kschwab@jhsph.edu
Auditors Allowed: Yes, with instructor consent
Grading Restriction: Letter Grade or Pass/Fail