Section 1: Foodborne Disease: Epidemiology and Disease Burden <br>1. Estimates of disease burden associated with contaminated food in the United States and globally <br>2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations <br>3. Microbial Food Safety Risk Assessment <br>4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications <br><br>Section 2: Foodborne Infections: Bacterial <br>5. Pathogen updates: Salmonella <br>6. Clostridium Perfringens Gastroenteritis <br>7. Vibrios <br>8. Escherichia coli <br>9. Campylobacter <br>10. Yersinia <br>11. Listeria <br>12. Shigella <br>13. Streptococcal Disease <br>14. Aeromonas and Plesiomonas <br>15. Brucellosis <br>16. Cronobacter species (formerly Enterobacter sakazakii). <br><br>Section 3: Foodborne Infections: Viral <br>17. Noroviruses <br>18. Hepatitis A <br>19. Hepatitis E <br>20. Astroviruses as Foodborne Infections <br>21. Rotavirus <br>22. Sapovirus <br><br>Section 4: Foodborne Infections: parasites, and others <br>23. Toxoplasma gondii <br>24. Giardia <br>25. Cyclospora <br>26. Cryptosporidium <br>27. Mycobacterial species <br>28. Trichinella <br>29. Food Safety Implications of Prion Disease <br><br>Section 5: Intoxications <br>30. Clostridium botulinum <br>31. Staphylococcal Food poisoning <br>32. Bacillus cereus <br>33. Mycotoxins <br>34. Seafood Intoxications <br>35. Plant Toxins<br><br>Section 6: Policy and Prevention of Foodborne Diseases <br>36. Effects of food processing on disease agents <br>37. Food safety post-processing: transportation, supermarkets, restaurants<br>38. HACCP and other regulatory approaches to prevention of foodborne diseases <br>39. The legal basis for food safety regulation in the US and EU
