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, and 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.
- Identify the modern ecologic factors influencing the global burden of foodborne disease
- Apply current clinical and epidemiological knowledge of diagnosing foodborne diseases in your practice
- Counsel patients on preventing foodborne infection