Everyone eats, and everyone suffers foodborne infections (FBIs). Many are relatively mild. Nonetheless, every year, the W.H.O estimates, FBIs strike one in ten people and cause nearly half a million deaths. Accordingly, while farm-to-fork chains lengthen—pathogens evolve—outbreaks spread—and humans change (not only in what they eat, but their susceptibility to severe outcomes from FBIs), preventive tactics and provider education must also keep pace.
This one-day, online course featuring leading, national experts has been designed to update physicians in infectious diseases, gastroenterology, internal medicine, pediatrics, family medicine and public health about modern foodborne infection and food safety on many fronts from regulatory and legal issues to the epidemiology, diagnosis, treatment and prevention of classic and emerging pathogens. Other healthcare professionals as well as food safety advocates, food studies scholars, policymakers and journalists may also attend “Eat, Drink and Be Wary—Modern Foodborne Infections and Food Safety for Savvy Clinicians” for a substantially-reduced (non-CME) fee.
CME Credit Provided by the David Geffen School of Medicine, Office of Continuing Medical Education