From Ocean to Plate: Foodborne Illnesses from Seafood Webinar Series

                  

From Ocean to Plate: Foodborne Illnesses from Seafood Web Series

Seafood is one of the most common causes of foodborne illness in the United States and can be caused by many agents including bacteria, viruses, parasites, and toxins. With seafood consumption on the rise in recent years, public health surveillance is essential for the early detection and treatment of these illnesses. Join the Integrated Food Safety Centers of Excellence for this two-part webinar series where we will talk with experts about seafood-associated illnesses and the role of public health. Topics will include shellfish poisonings, norovirus in oysters, and ciguatera and scombroid fish poisonings. Each webinar will conclude with a 15 minute Q&A session. Recordings will be available for those unable to attend the live session.

 

Schedule of Topics:

May 3, 2023: The Hidden Dangers of Shellfish Consumption

June 7, 2023: Fish Poisonings - Who, What, and Where?

 

DateTopicPresentersSession Details

May 3rd, 2023

11am-12pm PT/

2pm-3pm ET

 

Click here for webinar recording.

The Hidden Dangers of Shellfish Consumption

 

Kristina M. Angelo, DO, MPH&TM, FIDSA, FISTM 

Medical Epidemiologist

Travelers’ Health Branch, Division of Global Migration and Quarantine, Centers for Disease Control and Prevention

 

Lindsay Porter, MPH, CPH

Tampa Bay Regional Environmental Epidemiologist

Food and Waterborne Disease Program, Florida Department of Health

 

Nicole Sodders, MPH

Panhandle Regional Environmental Epidemiologist

Food and Waterborne Disease Program, Florida Department of Health

 

 

Shellfish such as oysters, clams, mussels, and scallops are popular seafood items. Shellfish are also filter feeders, meaning they pump water through their systems and filter out food and other substances in the water, including toxins, bacteria, viruses, and parasites that can cause severe illness in humans when ingested. Learn about the hidden dangers of shellfish consumption in this webinar, where experts will discuss different types of shellfish poisonings and illnesses and review recent shellfish-associated outbreaks.


 

 

 

June 7, 2023

11am-12pm PT/

2-3pm ET


Click here for webinar recording.

 

Fish Poisonings - Who, What, and Where?

 

Anna Frick, MPH, CIC

Epidemiologist

Division of Public Health, Alaska Department of Health and Social Services

 

Paul A. Rehme, DVM, MPH

Northeast Florida Regional Environmental Epidemiologist

Food and Waterborne Disease Program, Florida Department of Health

 

Karen A. Swajian, MS

Consumer Safety Officer

Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration

 

 

Scombroid and ciguatera are the most common fish poisonings and unlike other foodborne pathogens, cannot be eliminated by freezing or cooking. This webinar will cover the who, what, and where of fish poisonings. Topics will include the etiology, epidemiology, clinical characteristics, and management of fish poisonings, focusing on scombroid and ciguatera, and an overview of fish poisoning outbreaks across the U.S.


 

Click on the webinar titles above to register for each webinar. Please email registration.rmphtc@ucdenver.edu with registration questions.

 

Sponsored by the Integrated Food Safety Centers of Excellence

 

We strive to host inclusive and accessible events that enable all individuals, including those with disabilities to engage fully. Please let us know of any accommodations that will assist your full participation.

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