You will be diagramming the course and impact of a real world foodborne illness outbreak, choosing one of the outbreaks noted in these assignment instructions. Your diagram will be a one page infographic that visually identifies and explains the way the outbreak occurred, from source to victims.
In short – your infographic should be a one page document that shows graphically – using images and a few short explanations – the way a foodborne illness was transmitted from the source to the victim. That is – begin at the beginning. What food item became contaminated by a pathogen and caused the illness? How did that pathogen contaminate the food, and why/how were the victims served that food? There are safe food preparation practices that can prevent many foodborne illness outbreaks – what was the critical error that caused the contaminated food item to be served and cause illness?
The infographic must include the information noted below.
Name of the foodborne illness outbreak (the illness it caused)
Cause of the outbreak (virus, bacteria, parasite, etc.) – this is the actual pathogen
The path from source to victim, including the number of victims
The CRITICAL point where the outbreak could have been prevented must be identified. Identify if this was caused by a grower/producer, manufacturer, restaurant error, or something else.
A precaution (if possible) that would have prevented this outbreak .
You may use any of the following to create your one page infographic: PowerPoint (one slide),
Be sure to review the tips posted below the instructions in the course menu, for an example of the expectations for the infographic.
You may use any of the real world outbreaks noted below for this infographic.
The sources must be reliable, academic resources. For tips on finding academic resources, please visit the student academic resource center in the library. https://www.apus.edu/apus-library/online-research/search/getting-started.html
Choices for outbreak cases for the infographic:
Salmonella Newport outbreak – October 2020 – U.S. and Canada
Salmonella Enteritidis – August to October 2020 – across the U.S. (fruit)
Salmonella Enteritidis- February through June 2021 – multiple U.S. states
Shiga toxin-producing Escherichia coli – Fall, 2020 – multiple U.S. states
e. Coli – May 2021 – Washington State, Arizona
Botulism – 2017 – California