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Foodborn Illness

Every year, one in ten people worldwide experience a foodborne infection caused by a broad range of pathogens, from common enteric viruses and bacteria to less familiar parasites. There are many factors influencing the modern burden of foodborne illness: our increasingly global food supply, the ongoing changes in food production, consumer tastes, food safety practices, the growing number of vulnerable and/or immunosuppressed hosts, and even climate change. This talk will summarize the modern ecology of foodborne disease, describe the clinical presentation of common foodborne pathogens and update you several foodborne parasites currently emerging in the United States. Please note that any data, indications, and guidelines presented in this activity are current as of the recording/release on 9/12/2020, and they are subject to change as new information is published.