グローバル教養科目（Food Safety in Public and Environmental Health）

Topics (subject to change): 1. Protecting consumer health in a climate of liberalized global trade 2. The role of science and other legitimate factors in setting food safety standards 3. One Health Concept: Applications in food safety and consumer health protection 4. Food- and water-borne illnesses: Causative agents, environmental factors, and pathogenesis a. Carcinogens & Endocrine Disruptors b. Pathogenic Bacteria c. Parasites & Viruses d. Naturally occurring toxins e. Other Chemicals 5. Food production technologies in food safety & consumer health 6. Challenges to food safety assurance 7. Surveillance of food- and water-borne illnesses

Lectures, discussions, presentations

Please check the grading scale that applies to this course. If the Course Code ends without “-P/F”, this is a course with a letter grade (A+, A, B, C, F). If the Course Code ends with “-P/F”, this is a Pass/Fail Course. 1.Case report (35%) 2.Oral presentation (20%) 3.Class Participation (25%) 4.Assignments & Quizzes (20%)

Handouts will be provided.

Books: Frumkin, H. (2016). Environmental health: from global to local. John Wiley & Sons. Mackenzie, J. S., Jeggo, M., Daszak, P., & Richt, J. A. (Eds.). (2013). One Health: the human-animal-environment interfaces in emerging infectious diseases (Vol. 366). Berlin: Springer. Tulchinsky, T. H., & Varavikova, E. A. (2014). The new public health. Academic Press. Journal publications: Jukes, D. (2000). The role of science in international food standards. Food Control, 11(3), 181-194. Newell, D. G., Koopmans, M., Verhoef, L., Duizer, E., Aidara-Kane, A., Sprong, H., ... & van der Giessen, J. (2010). Food-borne diseases—the challenges of 20 years ago still persist while new ones continue to emerge. International journal of food microbiology, 139, S3-S15. Post, D. L. (2006). The precautionary principle and risk assessment in international food safety: how the World Trade Organization influences standards. Risk Analysis, 26(5), 1259-1273. Prandini, A., Tansini, G., Sigolo, S., Filippi, L., Laporta, M., & Piva, G. (2009). On the occurrence of aflatoxin M1 in milk and dairy products. Food and Chemical Toxicology, 47(5), 984-991. Shalaby, A. R. (1996). Significance of biogenic amines to food safety and human health. Food research international, 29(7), 675-690. Walker, R. (1990). Nitrates, nitrites and N-nitrosocompounds: a review of the occurrence in food and diet and the toxicological implications. Food Additives & Contaminants, 7(6), 717-768. Wolff, I. A., & Wasserman, A. E. (1972). Nitrates, nitrites, and nitrosamines. Science, 177(4043), 15-19. Other texts: Clarke, R. (2010). Private food safety standards: their role in food safety regulation and their impact. 33rd Session of the Codex Alimentarius Commission, 1-36. Retrieved from: http://www.fao.org/***** World Health Organization. (2008). Foodborne disease outbreaks: guidelines for investigation and control. Retrieved from: http://apps.who.int/***** World Health Organization. (2006). Food safety risk analysis: A guide for national food safety authorities. Retrieved from: http://www.fao.org/*****

Classes are face-to-face. If the number of students enrolling in this course exceeds the number determined by the instructor, there may be a selection process. Instructions for the selection process will be given in the first class, so if you are interested in taking this course, please be sure to attend the first class.

Worked for the Department of Agriculture as a Food Safety Specialist.