Waterborne and Foodborne Diseases — Pathogens, Food Safety, and Outbreak Prevention Explained | Chapter 33 from Brock Biology of Microorganisms
Waterborne and Foodborne Diseases — Pathogens, Food Safety, and Outbreak Prevention Explained | Chapter 33 from Brock Biology of Microorganisms How do water and food transmit disease—and what practices protect public health? Chapter 33 of Brock Biology of Microorganisms explores the routes, pathogens, prevention strategies, and surveillance methods that underlie waterborne and foodborne illnesses. Understanding these hazards is crucial for anyone interested in microbiology, epidemiology, or public health. Watch the full video summary below and subscribe to Last Minute Lecture for more high-yield textbook breakdowns! Waterborne Diseases and Safe Water Practices Waterborne diseases spread through untreated drinking water, recreational water, or water aerosols. Indicators like coliforms and fecal E. coli signal fecal contamination. Potable water is produced by filtration and chlorination, with regulatory standards requiring negative coliform tests. Recreational water ...