Course # DL-003: Update on Salmonella Foodborne Gastroenteritis
by James I Mangels, MA, CLS, MT (ASCP) – Consultant – Microbiology Services, Santa Rosa, CA
Approved for 3.0 CE/Contact Hours
Level of Difficulty: Intermediate
CAMLT is approved by the California Department of Health Services as a CA CLS Accrediting Agency (#0021) and this course is is approved by ASCLS for the P.A.C.E.® Program (#519)
Notification of Distance Learning Deadline
This is a reminder that all the continuing education units required to renew your license/certificate must be earned no later than the expiration date printed on your license/certificate. If some of your units are made up of Distance Learning courses, please allow yourself enough time to retake the test in the event you do not pass on the first attempt. CAMLT urges you to earn your CE units early!
Completion of this course requires downloading the Acrobat Version (link above). You may then print a copy or view the downloaded file on your computer to see the course material. Only the Objectives and Introduction appear below.
- History of Salmonella Gastroenteritis
- Salmonella Nomenclatur
- Transmission of Salmonella
- Illness/Symptoms of Salmonella Gastroenteritis
- Complications of Salmonella Gastroenteritis
- Microbiology of Salmonella
- Pathogenic Mechanisms of Salmonella
- Diagnosis and Identification of Salmonella Gastroenteritis
- Treatment of Salmonella Gastroenteritis
- How to Prevent Salmonella Gastroenteritis
After completing this course the participant will be able to:
- outline the history of Salmonella gastroenteritis
- discuss the incidence of Salmonella infection in the U.S.
- explain the pathogenicity factors of Salmonella
- describe the symptoms of Salmonella gastroenteritis
- explain how Salmonella is identified
- state methods to prevent Salmonella gastroenteritis
- outline methods of treatment of Salmonella
Foodborne infections are an important public health problem in the United States (1). For the year 2010, the Centers for Disease Control and Prevention (CDC) estimated that all foodborne infections from various viral and bacterial sources caused 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the U.S. (1,2). Most foodborne infections are self-limiting and the symptoms usually go away in 5-7 days; however, in some instances there can be serious complications.