Foodborne Illnesses Nursing CE Course

Course overview

This course reviews the risks, symptoms, complications, and treatment for various foodborne diseases. Specifically, this course will focus on the foodborne diseases reportable to the Centers for Disease Control and Prevention (CDC), including foodborne botulism, infant botulism, brucellosis, campylobacteriosis, cryptosporidiosis, cyclosporiasis, acute hepatitis A, listeriosis, salmonellosis, Escherichia coli, trichinellosis, tularemia, and vibriosis, as well as non-infectious foodborne diseases including mercury poisoning, arsenic poisoning, and scombroid syndrome.