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Toxicology Module 1 Credit CME

What physicians need to know about foodborne illness

Module
Learning Objectives:
At the end of this activity, you will be able to:
1. Identify populations that are more susceptible to foodborne illness
2. Describe recent significant foodborne outbreaks in the U.S.
3. Explain the steps taken in evaluating a patient with foodborne illness
4. Identify common symptoms of foodborne illness in patients
5. Explain the importance of reporting foodborne illnesses to the health department

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Video
What Physicians Need to Know about Foodborne Illness: Suspect, Identify, Treat, and Report
What Physicians Need to Know about Foodborne Illness: Suspect, Identify, Treat, and Report

According to the Centers for Disease Control and Prevention (CDC), contaminated foods sicken an estimated 48 million Americans annually, leading to 128,000 hospitalizations, and roughly 3,000 deaths. The AMA and the Food and Drug Administration (FDA) are collaborating on the mutual goal of developing and disseminating two web-based CME modules (enduring material) for the physician audience to assist them in addressing foodborne illnesses. The first video module is titled, “What Physicians Need to Know About Foodborne Illness: Suspect, Identify, Treat, and Report” and the title for the second video module is: “Talking to Patients About Food Safety.” The primary audience for the video is primary care and emergency medicine physicians who are likely to see the index case of a potential food-related disease outbreak. These modules remind physicians of their important role in recognizing symptoms and reporting cases of foodborne illness to public health authorities for further investigation.

Video
Preventing Foodborne Illness: Talking to Patients about Food Safety
Preventing Foodborne Illness: Talking to Patients about Food Safety

Physicians can help guide patients in protecting themselves from foodborne illness. This video demonstrates tips for proper handling and serving food. Learn how to talk to patients about food safety as it relates to foodborne illness.

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Where CME credit is designated, the activity is part of the American Medical Association's accredited CME program. The AMA is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians.
Article Information

Target Audience: This activity is designed to meet the educational needs of primary care and emergency medicine physicians.

Statement of Competency: This activity is designed to address the following ABMS/ACGME competencies; patient care, medical knowledge and interpersonal and communication skills.

Planning Committee:

  • Amy B. Cadwallader, PhD, Sr. Policy Analyst, AMA - CME Program Committee Advisor

  • Barry Dickinson, PhD, Director, Science, Medicine & Public Health, AMA

  • Andrea Garcia, JD, MPH, Sr. Policy Analyst, AMA

  • Ann M. Taubenheim, PhD, MSN, Chief, Education and Outreach Branch, FDA

Faculty:

  • Noel Deep, MD - Member, AMA Council on Science and Public Health

  • Barry Dickinson, PhD - Director, Science, Medicine & Public Health, AMA

  • Andrea Garcia, JD, MPH - Sr. Policy Analyst, Science Policy, AMA

  • Kate Kirley, MD, MS - Director, Chronic Disease Prevention, AMA

  • Ilse Levin, DO, MPH - Former Member, AMA Council on Science and Public Health

  • S. Bobby Mukkamala, MD - Former Chair, AMA Council on Science and Public Health

  • Howard Seltzer, BA - Food Safety Education Advisor, FDA

  • Bruce Smoller, MD – Member, AMA Council on Science and Public Health

  • Ann Marie Stephenson, DO, MBA – Physician, Capital Digestive Care

  • Ann Taubenheim, PhD – Chief, Education and Outreach Branch, FDA

  • Christopher Waldrop, MPH – Public Health Educator, MPH

Disclosure Statement: The content of this activity does not relate to any product of a commercial interest as defined by the ACCME; therefore, there are no relevant financial relationships to disclose for the planners or faculty.

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