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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.
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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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