182.640.98 Food and Water Borne Diseases
- Environmental Health and Engineering
- 2nd term
- 3 credits
- Academic Year:
- 2019 - 2020
- Barcelona, Spain
- Wed 11/06/2019 - Fri 11/08/2019
- Class Times:
- W Th F, 8:30am - 6:00pm
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:
- 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:
class participation (20%); in-class exercises (20%); final take-home exam (60%)
- Enrollment Restriction:
interdivisional and undergraduate registration is not permitted for this section.
- Instructor Consent:
Consent required for some students
- Consent Note:
Full-time JHU degree candidates must obtain permission from Judy Holzer or Pam Davis in HPM to register for this class section.
- For consent, contact:
- Special Comments:
This course will be offered for 3-days in Barcelona Spain. Students must travel to Barcelona to participate. The final exam will be due to the instructor no later than December 20, 2019.