Understanding and Preventing Food Poisoning

Donald Schaffner (Food Science)

The United States Centers for Disease Control and Prevention estimates that foodborne pathogenic microorganisms cause 9.4 million illnesses and over 1,000 deaths in the US every year. The 250 year history of Rutgers University includes one notable food poisoning event. In November 1964, a food poisoning outbreak struck Rutgers. More than 200 students were sickened by food served at a university dining hall, and in response to this event, a food safety program was put in place to prevent such an occurrence from ever happening again. Students in this course will learn how foods are tested for foodborne bacteria, and how food safety microbiologists and others assure the safety of food supply.

Course Number: 
11:090:101 section 22 index 15034