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