The course deals with the common diseases that are
transmitted through eating foods of animal origin in terms of the different
causes of such diseases, sources of pollution, heat treatments of food and
their effect on pathogens, symptoms of diseases in humans and animals, as well
as how to prevent the transmission of such pathogens and methods of dealing
with products of infected animals to eliminate pathogens, and the practical
approach is exposed to how to isolate these pathogens.
