Foodborne Disease

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Physicians and other healthcare practitioners are integral to the prevention, identification, and treatment of foodborne diseases, and also play an important role in the control of foodborne disease outbreaks. The purpose of this course is to provide healthcare professionals with the information necessary to rapidly and effectively diagnose, manage, report, and prevent foodborne diseases, in the interest of individual patient care and protection of the public at large. In addition, members of the public may use this course to enhance their personal knowledge of the subject matter presented.

Upon completion of this course, you should be able

1. List the bacterial and viral pathogens most often responsible for food-related illness in the United States.
2. Identify the subset of the populations most at risk for a foodborne disease.
3. Discuss the food sources of infectious and noninfectious pathogens.
4. Outline key steps in the diagnosis of foodborne disease, including patient history, differential diagnosis, microbiologic testing, and considerations for non-English-proficient patients.
5. Describe the general management principles and reporting requirements for cases of foodborne disease.
6. Discuss the epidemiology, presentation, diagnosis, and treatment of foodborne bacterial infection.
7. Identify viral foodborne pathogens, including associated diagnosis and treatment.
8. Compare and contrast foodborne parasitic disease found in the United States.
9. Describe marine toxins by source and the respective syndromes associated with food-related illness.
10. List the symptoms and disease course of mushroom poisonings.
11. Describe strategies to help individuals prevent foodborne disease.

This 10-hour continuing education course is available for download for professional development; if continuing education credit is desired, please see instructions included in eBook.