Course Description
This is an online distance learning course intended to educate veterinarians regarding the epidemiology of salmonella and campylobacter in poultry production.
Athena Title
POULT FOOD EPI
Non-Traditional Format
The students will be reading online lectures in text, powerpoint presentations with written or audio explanation, or there will be voice recorded or video recorded lectures. They will then have assigned readings and discussion boards with other students in the class. The students will have to have internet access.
Semester Course Offered
Offered fall, spring and summer
Grading System
A - F (Traditional)
Course Objectives
The objective of the course is to educate veterinarians regarding control of significant poultry-borne food safety pathogens. At the conclusion of the course, veterinarians are expected to be knowledgeable about food safety pathogens in poultry, transmission to humans, reduction, and eradication programs and apply this knowledge to management of commercial poultry populations.
Topical Outline
In-depth review of salmonella infection in poultry 1. Review the epidemiology of Salmonella on farms, hatcheries, processing plants, and feed mills 2. Learn reduction/intervention strategies including vaccination - live vaccines, inactivated and autogenous vaccines antibiotic treatment husbandry practices to prevent introduction/reintroduction In-depth review of Campylobacter, Clostridium perfringens, Staphylococcus aureus, and Listeria monocytogenes contamination of poultry products 1. Learn international standards for presence/absence of Campylobacter, Listeria and Staphylococcus in poultry meat and eggs 2. Review the epidemiology of each organism on farms, hatcheries, processing plants and feedmills
Syllabus
Public CV