BIOL 611 - Food and Water Borne Diseases

Three hours.
3 Credits

Study of identification and characteristics of chemicals and biological agents implicated in food and water borne disease outbreaks and conditions or circumstances by which food contamination occurs. Examination of food protection activities conducted by local and state government at the retail level. Principles and requirements of public water supply for protection of public health. Includes essential characteristics of water quality and sources, water treatment and distribution systems with associated health hazards; public health, epidemiology, risk assessment; surveillance, regulatory needs to assure safe public water supplies.

Prerequisite(s) Environmental Sciences.