Title: Foodborne pathogens: history and transmission webinar
Date: Monday 4 April 2022
Time: 11:00
Venue: online via MSTeams
Time: 11:00
Venue: online via MSTeams
The University of Gdansk, one of the partners of the , is organising a webinar on Foodborne pathogens: history and transmission on 4 April at 11:00. The event will be let by Dr Amandine Hauer from The Laboratory of Experimental and Translational Immunology Intercollegiate of the Faculty of Biotechnology at the University of Gdansk and Medical University of Gdansk.
Students, academics, scientists from SEA-EU universities who are interested in the topic are invited to attend the webinar. Register until 28 March .
The webinar will be held via MSTeams (the link to the meeting will be sent to by e-mail the day before the webinar).
Abstract
Let鈥檚 go on a journey to discover the very small that can have real impact on human health. As you may know, bacteria, viruses, and parasites can cause many human illnesses. This presentation is a brief introduction of the most infamous pathogens responsible for foodborne diseases. Every year millions of people suffer from diarrhea and hundred of thousands are dying from it. Dr Amandine Hauer will briefly present a selection of bacteria (Campylobacter, E.coli, Salmonella, etc.), viruses (HAV, Norovirus), and parasites (Giardia, Entamoeba, etc.) through their important historical facts, their description, the diseases they are responsible for, and the sources of contamination. This will open your appetite for knowledge about pathogens transmitted by food!
Let鈥檚 go on a journey to discover the very small that can have real impact on human health. As you may know, bacteria, viruses, and parasites can cause many human illnesses. This presentation is a brief introduction of the most infamous pathogens responsible for foodborne diseases. Every year millions of people suffer from diarrhea and hundred of thousands are dying from it. Dr Amandine Hauer will briefly present a selection of bacteria (Campylobacter, E.coli, Salmonella, etc.), viruses (HAV, Norovirus), and parasites (Giardia, Entamoeba, etc.) through their important historical facts, their description, the diseases they are responsible for, and the sources of contamination. This will open your appetite for knowledge about pathogens transmitted by food!
