3.0

credits

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Discusses food- and water-borne intoxicants and infections, diseases linked to eating and drinking, and prevention of food and water-borne diseases. Includes topics: transmission of disease via food and water, disease processes in food- and water-related illness, microbial toxins, mycotoxins, chemical toxins, bacterial infections (salmonellosis, shigellosis, vibrio, listeria, etc.) virus and parasitic infections, organizing safe food and water supplies, and issues in food and water safety.