Challenges in Managing Foodborne Illness: A Public Health Concern, 2nd Edition

Course Description

Food safety and foodborne illnesses pose significant global health challenges, affecting both the United States and beyond. According to the Centers for Disease Control and Prevention (CDC), approximately one in six Americans, totaling 48 million people, suffer from foodborne illnesses annually, resulting in 128,000 hospitalizations and 3,000 deaths (CDC, 2023a, August 9). This course specifically addresses five key aspects of preventable foodborne diseases: the problem's scope, significance, and surveillance; the risk factors involved; the various types of foodborne illnesses, their clinical presentations, and proper care; food safety practices and reporting procedures; and achievable initiatives outlined in Healthy People 2030.