Food Gone Bad: Foodborne Illnesses

Course overview

Each year, consumption of food contaminated with microbial pathogens (bacteria, viruses, fungi, parasites, and their toxins) causes an estimated 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths. Many of these instances are preventable. With the associated physical and financial consequences of foodborne illness, a focus on safe food handling and prevention is key. Enhancing knowledge of common foodborne illnesses allows healthcare professionals to quickly identify and treat those who are affected, and educate patients on safety measures to prevent foodborne illness in the future.