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Course Catalog

182.640.11 Food and Water Borne Diseases

Environmental Health and Engineering
Summer Inst. term
3 credits
Academic Year:
2014 - 2015
East Baltimore
Mon 06/09/2014 - Fri 06/13/2014
Class Times:
June 9-13, 12:30 p.m. – 5:30 p.m. (Please note that this does meet at 12:30, not 12:00)
  • M Tu W Th F,  12:00 - 5:30pm
Auditors Allowed:
Grading Restriction:
Letter Grade or Pass/Fail
Kellogg Schwab
Course Instructor:

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:

Upon successfully completing this course, students will be able to:

  1. Identify the pathogens and chemicals of human health concern present in water and food
  2. Distinguish the primary features of microorganisms and chemicals that facilitate their persistence in water and food matrixes and induce illness in humans
  3. Describe how safe food and drinking water are produced and the mechanisms for treatment and disposal of waste
  4. Define key components of successful food and waterborne outbreak investigations by the critical review of selected case studies
  5. Characterize the effectiveness of the food and water legislative programs and regulations established to protect human health
Methods of Assessment:

Class Participation (10%); 4 quizzes consisting of multiple choice, matching and/or short answer questions (30% of total grade as lowest score will be dropped); a 6 page term paper on food or waterborne contaminants (60%).

Instructor Consent:

Consent required for some students

Consent Note:

Consent required for undergraduate students.

For consent, contact: