DL-980: What You Always Wanted to Know About E. coli 0157:H7 Infection James I. Mangels, MA, CLS, MT (ASCP), F(AAM) - Microbiology Consulting Services - Santa Rosa, CA Approved for 3.0 CE Level of Difficulty: Intermediate CAMLT is approved by the California Department of Public Health as a CA CLS Accrediting Agency (#21) The Centers for Disease Control and Prevention (CDC) in Atlanta, Georgia estimates that 76 million Americans become ill, 300,000 are hospitalized, and 5,000 people die from foodborne illnesses each year (2). According to the CDC’s data, 24% of foodborne disease outbreaks are caused by bacteria, 5.4% by chemicals, 0.7% by parasites, 4.2% by viruses, and 68% are of unknown etiology (2). The most commonly reported bacterial agents of foodborne infections are, Campylobacter, Salmonella, Clostridium perfringens, and E. coli O157:H7 (2).
You can also join this program via the mobile app.
Already a participant? Log in