Foodborne Disease Mechanisms for Laboratory Professionals

Vastian Learning

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Continuing Education Credits

P.A.C.E.® Contact Hours: hour(s)

Florida Board of Clinical Laboratory Science CE Credit Hours

: hour(s)

(based on 17 customer ratings)

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

  • Content Pages
    • Introduction
    • Definitions & Core Concepts: Foodborne Illness (Infection)
    • Definitions & Core Concepts: Food Poisoning (Intoxication)
    • Etiologic Agents
    • Incubation Periods: The Key Difference
    • Clinical Manifestations
    • Laboratory Testing & Diagnosis
    • Prevention and Control
    • Case Study: Salmonella Enteritis (Foodborne Illness / Infection)
    • Case Study: Staphylococcal Food Poisoning (Intoxication)
    • Case Study: Listeriosis (Foodborne Illness / Invasive Infection)
    • Case Study: Botulism (Intoxication by Neurotoxin)
    • Key Takeaways
  • References
    • References

Additional Information

This is a mini course designed to enhance learning and reinforce existing knowledge. It does not provide continuing education (CE) credit. The purpose of this course is to support ongoing professional development and review.