The major part of this course involves a detailed examination of food-borne bacterial and viral disease agents, their etiology and prevention. Case studies and current literature provide an up to the minute study of the disease entities that are acquired through the medium of food. Laboratory testing and interpretation of results in outbreak situations are also discussed. Students are required to complete a hands-on assignment using the HACCP technique. Lect: 3 hrs. Prerequisite: ENH 433 Course Weight: 1.00 Billing Units: 1
