Foodborne Diseases Nursing CE Course
Foodborne Diseases Nursing CE Course is organized by NursingCE.com.
Release Date: 09/16/22
Expiration Date: 09/16/25
Target Audience:
RNs, LPNs, and APRNs encounter patients experiencing foodborne disease in the community and in direct care practice areas. Foodborne disease information is provided for the nurse to be able to assess and intervene with patients as well as plan for disease prevention.
Description:
This course reviews the risks, symptoms, complications, and treatment for various foodborne diseases. Specifically, this course will focus on the foodborne diseases reportable to the Centers for Disease Control and Prevention (CDC), including foodborne botulism, infant botulism, brucellosis, campylobacteriosis, cryptosporidiosis, cyclosporiasis, acute hepatitis A, listeriosis, salmonellosis, Escherichia coli, trichinellosis, tularemia, and vibriosis, as well as non-infectious foodborne diseases including mercury poisoning, arsenic poisoning, and scombroid syndrome.
Learning Objectives:
Upon completion of this activity, participants should be able to:
• describe the epidemiologic resources and measures used in the US for outbreaks of foodborne diseases, including reportable foodborne diseases
• describe common physiologic changes caused by infectious foodborne disease and implications for groups at increased risk of occurrence and severity
• discuss the specific medical tests and samples required for the diagnosis of various foodborne diseases
• differentiate among infectious foodborne diseases in the US that are commonly experienced, those that require hospitalization, and those with a significant risk of mortality
• identify the onset, course, symptoms, complications, treatment, and food sources for common foodborne diseases
• discuss examples and health risks of non-infectious foodborne diseases, including mercury poisoning, arsenic poisoning, and scombroid poisoning
• evaluate the implementation of general food safety practices in the home and measures specific to severe and common foodborne diseases.