Epidemiology - lecture

Week 3 - Epidemiology of respiratory tract infections and food and waterborne diseases.

The main messages and required knowledge from this lesson

  1. basic epidemiological characteristics of air-borne infections generally - types of pathogens, sources, routes of transmission, susceptible persons, occurrence,
  2. main epidemiological characteristic of influenza (types of causative agents and their infectivity for humans, sources, routes of transmission, susceptible persons, risk population, risk for healthcare workers, occurrence, prevention including vaccination),
  3. main epidemiological characteristics of pertussis, pneumococcal infections, and tuberculosis - pathogens and its infectivity, sources, routes of transmission, susceptible persons, risk population, the risk for healthcare workers, occurrence, prevention including vaccination,
  4. basic epidemiological characteristics of food-borne infections generally - types of pathogens, sources, routes of transmission, susceptible persons,
  5. main epidemiological characteristic of rotaviruses, noroviruses, salmonellosis, campylobacteriosis (pathogen and its infectivity, sources, routes of transmission, susceptible persons, risk population, risk for healthcare workers, occurrence, prevention).

PRESENTATIONS FROM LESSON


Respiratory tract infections - bacterial
Respiratory tract infections - viral
FOOD AND WATERBORNE DISEASES AND ZOONOSES
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