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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?
| Date | Topic | Presenters | Session Details |
May 3rd, 2023 11am-12pm PT/ 2pm-3pm ET
Registration for this webinar is now closed. |
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
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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 | 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. |