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Training on emerging food-borne pathogens

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[FEB. 20, 2004]  Changes in the ways food is produced, manufactured, marketed, bought, prepared and consumed are having far-reaching effects on the nature and incidence of food-borne illnesses. Food-borne illnesses are caused by handling or consuming foods contaminated with harmful microbes. These illnesses are produced as a consequence of the growth of the microbes themselves or the toxins they produce. Some of the microbes have become very adept at taking advantage of opportunities that the changes in food production and handling present.

This topic will be discussed during the third session of a five-part in-service training series for dietitians, home economists and other interested health care professionals. The teleconference is scheduled for March 18, 3:30 to 5:30 p.m., at the Logan County Extension office, 980 N. Postville Drive.

Hans Blaschek, professor of food microbiology in the University of Illinois Department of Food Science and Human Nutrition, will present the session. Blaschek will discuss why these emerging pathogens pose a new risk to us and explain the ecology and mechanisms for evolution of these emerging microbes. He will also address what consumers can do to minimize the risk of food-borne illness posed by these organisms.

 

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The American Dietetic Association has approved two continuing professional education hours of in-service credit for registered dietitians taking this session and two CPE hours of credit for each of the following two sessions. Additionally, the Illinois Department of Public Health has approved this session for two continuing education units for food service sanitation instructors.

For more information on this session and those remaining in the series, please contact the Extension office at 732-8289.

[News release]

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