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Starts at $9.98 per contact hour
Min. Hours $$/Hr
4 hours $8.98
8 hours $7.98
12 hours $6.98
20 hours $5.98
30 hours $4.98

Foodborne Diseases

1.5 Contact Hours
Target Audience: Nurses, healthcare professionals, and interested individuals
Purpose/Goal: The outcome of this course is for the learner to describe the extent and causes of foodborne illnesses; types of foodborne illnesses; long-term consequences of foodborne illnesses; at-risk populations; and methods of diagnosing, treating, and preventing foodborne diseases.
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Foodborne diseases affect 10% of the world’s population every year, equivalent to millions of individuals across the globe. These diseases can cause extremely uncomfortable short-term health problems and very serious long-term health consequences, including permanent disabilities and death. Virtually all foodborne diseases are preventable with proper food handling and preparation techniques.

Upon completion of the course, you will be able to do the following:

  • Describe the extent and causes of foodborne illnesses.
  • Identify types of foodborne illnesses, including those from natural toxins, shellfish, and mushrooms.
  • Discuss at-risk populations, complications from foodborne diseases, methods of diagnosis, and treatment options for individuals suffering from foodborne diseases.
  • Identify methods of preventing foodborne diseases.

The United States has one of the safest food supplies in the world. Despite this, more than 48 million cases of foodborne illness are reported annually in the United States alone. This is equivalent to 1 in 6 Americans becoming sick each year. These illnesses result in more than 128,000 hospitalizations and 3,000 deaths in the United States (Food and Drug Administration [FDA], 2016b).

Globally, 1 in 10 people fall ill every year from eating contaminated food. As many as 420,000 individuals die as a result. Children under 5 years of age are particularly at risk, with more than 125,000 dying each year from foodborne illnesses. Africa and Southeast Asia have the highest incidences of foodborne diseases (World Health Organization [WHO], 2016).

According to the FDA, a food is considered contaminated (“adulterated”) if it contains the following (Lampel, Al-Khaldi, & Cahill, 2012):

  • A poisonous or otherwise harmful substance that is not an inherently natural part of the food itself, in an amount that poses a reasonable possibility of injury to health; or
  • A substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health.

Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals/toxins. The GI tract includes a series of hollow organs joined into a long, twisting tube from the mouth to the anus. Common symptoms of foodborne illnesses include vomiting, diarrhea, abdominal pain, fever, and chills. Most of these illnesses are acute (happen suddenly and last a short period of time), and most people recover without treatment. Rarely, foodborne illnesses may lead to serious complications, including death (National Institute of Diabetes and Digestive and Kidney Diseases [NIDDK], 2014).

Complete the course post exam (CE Test) with a score of 80% or greater. Complete all fields of the course evaluation form. Certificate of Completion is provided once the course post exam is passed per criteria above.

  • American Board of Managed Care Nursing
  • ANCC - American Nurses Credentialing Center
  • AOTA - American Occupational Therapy Association
  • ASWB - Association of Social Work Boards
  • California Board of Registered Nursing
  • California Department of Health, Aid, and Technician Certification Section
  • District of Columbia Board of Nursing
  • Florida Board of Massage Therapists
  • Florida Board of Nursing
  • Florida Board of Nursing - Certified Nursing Assistants
  • Florida Board of Respiratory Care
  • Florida Council of Dietetics and Nutrition
  • Florida Council of Licensed Midwifery
  • NAADAC - The National Association of Alcohol and Drug Abuse Counselors
  • NCBTMB -National Certification Board for Therapeutic Massage & Bodywork
  • California Board of Behavioral Sciences
Course Expires:

July 04, 2019

  • Caroline Young, MPH
  • Cyndie Koopsen, RN, BSN, MBA, HNB-BC, RN-BC, HWNC-BC
Jurisdictional Requirements:

Continuing education (CE) licensing requirements vary by jurisdiction, are not well defined, and may change. These CE requirements may vary in terms of the number of hours required to the types of courses that must be taken. ALLEGRA Learning Solutions, LLC recommends you contact your licensing board or accrediting organization for the latest continuing education requirements of your state or territory. Compliance with CE requirements is the responsibility of the individual health care provider. Health care providers must understand the CE requirements in their jurisdictions, and be sure they are up-to-date on any rule changes that affect their license. For further information, please see our Accreditation Information.

Accommodations for Disabilities:

Every effort will be made to accommodate your special needs. To request accommodations, please contact us.

Conflicts of Interest and Relevant Financial Relationships:

The authors/planning committee members have no conflicts of interests or relevant financial relationships to declare relevant to this activity.

Commercial Support:

No commercial support has been received for this activity.

Non-endorsement of products:

Accreditation refers to recognition of continuing nursing education only and does not imply ALLEGRA Learning Solutions, LLC approval or endorsement of any commercial product.

Off-label Use of Products:

None of the authors intend to discuss off-label uses of drugs, mechanical devices, biologics, or diagnostics not approved by the FDA for use in the United States.