Foodborne Disease Mechanisms for Laboratory Professionals

Objectives

• Differentiate foodborne illness (infection) from food poisoning (intoxication) based on causative agents, pathophysiology, and incubation periods.

• Identify common pathogens associated with foodborne infections and common toxins or toxin-producing organisms associated with food poisoning.

• Compare the clinical presentations of infection versus intoxication, including characteristic symptoms such as fever, vomiting, diarrhea, and time of onset.

• Explain laboratory testing methods used to diagnose foodborne illness and food intoxication, including culture, PCR, antigen detection, and toxin assays.

• Apply knowledge of symptom patterns, incubation times, and food exposure histories to analyze short case scenarios and determine whether they represent infection or intoxication.

Course Outline