|42-421 Epidemiology of Food-borne Diseases W(3-0)|
This course examines the epidemiology and prevention of food-borne infections and intoxications, including those of both microbiological and chemical origin. Drawing on outbreak investigations, surveys, government surveillance systems and basic research, the biological, ecological, socio-economic and public health context of these diseases will be discussed. Cooperatively taught with Population Medicine. Also listed as 81-404.
|Prerequisites: 1 of 42-323, 81-324.|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.