Epidemiology - lecture

Week 2 - Epidemiology of food-borne and water-borne infections.


SYLLABUS


  1. basic epidemiological characteristics of food-borne and water-borne infections generally - types of pathogens, sources, routes of transmission, susceptible persons
  2. main epidemiological characteristics of rotaviruses, noroviruses, salmonellosis, campylobacteriosis, and some other infections (pathogen and its infectivity, sources, routes of transmission, susceptible persons, risk population, risk for healthcare workers, occurrence, prevention)


 PRESENTATION FROM THE LESSON

Food borne Fyzio 2022 IS version

ADDITIONAL STUDY MATERIALS

Zoonotic Diseases | One Health | CDC

WHO "Golden Rules" for Safe Food Preparation - PAHO/WHO | Pan American Health Organization

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