From Ocean to Plate Series: The Hidden Dangers of Shellfish Consumption



May 3rd, 2023 from 11 am - 12 pm PT / 2 - 3 pm ET



Primary Competency

Analytical/Assessment Skills

From Ocean to Plate: Foodborne Illnesses 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 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. Webinars will conclude with a 15-minute Q&A session. Recordings will be available for those unable to attend the live sessions.

The Hidden Dangers of Shellfish Consumption

May 3rd, 2023 | 11:00 am - 12:00 pm PT / 2:00 pm - 3:00 pm ET

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.



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

Sponsored by the Colorado Integrated Food Safety Center of Excellence 

Length of Learning Opportunity
1 hour
Registration Information
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