Busy healthcare professionals and laboratory scientists can now receive important training about foodborne outbreaks in 30 minutes, without leaving their offices or laboratories.

"Anatomy of a Foodborne Outbreak" was launched in December on the State Hygienic Lab website. It was developed by the Upper Midwest Preparedness and Emergency Response Learning Center (UMPERLC) in conjunction with the Hygienic Laboratory.

The course sets the scene for what could happen during an E. coli O157 outbreak by telling the story of two families who become ill after eating at the same restaurant. It highlights what happens in a hospital lab that follows the correct testing and reporting procedures, and the consequences when labs fail to do so.

The course puts a human face on the impact of the delays that occur when laboratories fail to notify public health and provide appropriate submissions to public health laboratories. A timeline in the story tracks the outbreak's development and the results of testing in various laboratories, from the positive Shiga toxin result obtained in a hospital lab to the DNA pattern of E. Coli O157:H7 obtained in a public health laboratory.

"This training was designed with the busy laboratorian in mind," says Michael Pentella, Ph.D., associate director of Infectious Diseases, and one of the consultants to the course. "It can be completed in sections and can be returned to as often as desired. It is an excellent tool for those new in the field and those who have been working in this area for awhile."

In addition to its importance to laboratory scientists, the information in the course is useful for physicians, physician assistants, nurse practitioners, nurses and other medical professionals who would like to understand more about the identification of foodborne outbreaks. Mary DeMartino, clinical microbiology lab manager and bioterrorism response technical specialist, also consulted in the development of the course created by Dena Fife, for UMPERLC. Jon DeMartino, writer and creative consultant, assisted with course design and provided graphics, editing and narration.

Laboratorians can print a certificate for their competency training records after completing "Anatomy of a Foodborne Outbreak." More than 50 people have completed the course since being made available on December 15.