Vibrio Vulnificus in Raw Oysters - What You Should Know
Vibrio vulnificus (Vv) in raw oysters is among the most virulent foodborne pathogens with a fatality rate of approximately 50 percent." Vibrio vulnificus Infection: A Dietitian's Guide to Prevention" is an innovative, online course that gives dietitians concise, practical information about Vibrio vulnificus and those at greatest risk. Because dietitians play a critical role in educating patients about health and nutrition, this training was developed to enhance their ability to prevent Vv infection by educating at-risk consumers that includes those with Liver Disease (from hepatitis, cirrhosis, alcoholism, or cancer); Iron Overload Disease (hemochromatotis); Diabetes; Cancer (including lymphoma, leukemia, Hodgkin's Disease); or any illness or medical treatment that weakens the body's immune system . Developed in consultation with CDC, this online course is interactive, informative, and engaging. The course is available to Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) at no cost.
Access the course online at www.careermap.net. Enter "vvdietitian" in the user name, leave the password blank, and click on "login" to launch the course.
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The Interstate Shellfish Sanitation Conference (ISSC) planned and implemented this course with support from the National Sea Grant Program. The ISSC is a national non-profit organization that includes states, federal agencies, the shellfish industry, and others interested in promoting safe shellfish and public health.
This continuing professional education program has been approved by the Commission on Dietetic Registration (CDR) for 1.0 hour of Continuing Professional Education (CPE).