This course is designed to provide public health professionals with the overarching concepts and critical details about the control of foodborne hazards.
The course aims to answer three overarching questions:
- What is the structure of modern livestock production systems, and what systems are in place to reduce the prevalence or transmission of foodborne pathogens?
- What characteristics of the foodborne pathogens have enabled them to be persistent causes of foodborne disease?
- What mechanisms are in place to interrupt the transmission of foodborne pathogens through the food supply?
Upon completion of this course students will be able to:
- Recall the structure of food animal production systems and the food safety issues that are associated with each production system.
- Describe the most common zoonotic foodborne diseases with respect to their etiology, epidemiology, relative impact on public health, and specific preventive and control measures.
- Describe food safety systems and mechanisms that are used to interrupt the transmission of foodborne hazards to people.
Target Audience: Veterinary and medical professionals, high school and university students interested in veterinary medicine, biology, and molecular epidemiology.
Course is offered by The Ohio State University Global One Health Initiative.