1. EMERGING PATHOGENS b Emerging Infections Conditions increasing in terms of their extent or impact on populationsConditions increasing in terms of their extent or impact on populations Microorganisms that are appearing for the first timeMicroorganisms that are appearing for the first time b HIV/AIDS is an infection that will challenge the public health system for some years to come

2. b Lesser-known infectious conditions are also examples of current infectious diseases that are emerging as important public health challenges E. coli (escherichia coli 0157.H7)E. coli (escherichia coli 0157.H7) Other foodborne pathogensOther foodborne pathogens –Campylobacter jejuni –Salmonella –Listeria monocytogenes –Vibrio species

3. Multi-drug-resistant pathogensMulti-drug-resistant pathogens –Emergence of drug-resistant strains (microbial adaptation) has reduced the effectiveness of treatment for several common infections -- examples incllude: –Tuberculosis (“return of an old enemy”) –Gonorrhea –Pneumococcal infections –Hospital-acquired (nosocomial) staphylococcal and enterococcal infections

4. EMERGENCE OF A PUBLIC HEALTH THREAT (Presented as overhead in class; not available as a PowerPoint slide.)

5. Factors Contributing to the Emergence of Foodborne Diseases b Changes in human demographics and behavior b Changes in technology and industry b International travel and commerce b Microbial adaptation b Economic development and land use b Breakdown of public health measures

6. Prevention and Control of Foodborne Diseases b Careful food production -- e.g., requiring food industries to identify points in food production where contamination may occur and target resources towards processes that may reduce or eliminate foodborne hazards b Food-handling precautions by preparers of meals -- e.g., refrigeration to prevention multiplication of pathogens, heating of potentially hazardous foods, avoidance of cross-contamination by separating cooked and raw foods, sanitation via washing hands, cutting boards, and other potentially contaminated surfaces

7. b Consumer avoidance of high-risk foods, such as runny eggs, hamburgers and steaks that are pink in the center, and raw shellfish b An informative web site: http://www.cdc.gov/ncidod/EID/http://www.cdc.gov/ncidod/EID/