Gastroenterology Book

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Foodborne IllnessAka: Food-Borne Disease, Food Poisoning

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  1. See Also
    1. Waterborne Illness
    2. Diarrhea
  2. Epidemiology
    1. Incidence increasing in United States
      1. Cases per year: 6.5 - 30 million
      2. Diarrheal related deaths per year: 9000
      3. Medical and associated costs per year: $4-14 billion
      4. Most cases are not seen by medical care
    2. Expanded fast food industry in part responsible
      1. Large scale food production affects many people
      2. More virulent organisms may be evolving
    3. Increased intake of raw and partially processed food
    4. Special backcountry camping risks (no refrigeration)
    5. Frequent sources of foodborne Diarrhea outbreaks
      1. Chicken (Most common)
      2. Mexican Food
      3. Chinese Food
      4. Finfish
      5. Shellfish
      6. Beef (least common)
  3. Causes: Food Pathogens
    1. Most common Food Pathogens
      1. Staphylococcus aureus
        1. Cold meats
        2. Pork
        3. Chicken
        4. Beef
        5. Seafood
        6. Salads
        7. Cream-filled desserts
      2. Non-typhoid Salmonella
        1. Raw poultry
        2. Shellfish
      3. Campylobacter jejuni
        1. Raw chicken (66% infected)
    2. Other Common Food Pathogens
      1. Enterovirus
        1. Shellfish (47% infected)
      2. Aeromonas Hydrophila
        1. Poultry (95% infected)
        2. Fish (95% infected)
        3. Red Meat (95% infected)
        4. Produce: lettuce, celery (95% infected)
      3. Bacillus Cereus
        1. Hamburger (45-63% infected)
        2. Raw rice (100% infected)
      4. Listeria Monocytogenes
        1. Meats (50-100% infected)
      5. Escherichia coli 0157:H7
        1. Hamburger and other red meat
      6. Vibrio vulnificus
        1. Raw oyster ingestion
    3. Less Common Food Pathogens
      1. Clostridium perfringens (Cooked meats)
      2. Vibrio parahaemolyticus
      3. Yersinia enterocolitica
      4. Clostridium botulinum
  4. Causes: Common food sources of foodborne illness
    1. Unpasteurized dairy products
      1. Salmonellosis
      2. Brucella
    2. Raw Meat
      1. Brucella
      2. Toxoplasmosis
      3. Bacillus Cereus
      4. Escherichia coli 0157:H7
    3. Fish or seafood
      1. Raw Fish
        1. Salmonellosis
        2. Hepatitis A
        3. Aeromonas Hydrophila
      2. Raw Oysters
        1. Vibrio vulnificus (Similar to Vibrio Cellulitis)
      3. Fish with preformed toxins
        1. Ciguatera Poisoning (Reef fish ingestion)
        2. Scombroid Poisoning (Tuna, Mahi-mahi, Mackeral)
    4. Wild rabbit
      1. Tularemia
  5. Prevention
    1. See Foodborne Illness Prevention

Food Poisoning (C0016479)

Definition (CSP)any of several acute conditions ranging from mild to life-threatening that result from eating food containing toxins or pathogenic microorganisms.
ConceptsInjury or Poisoning (T037)
ICD9005.9
EnglishFOOD POIS, Food Poisoning, Food Poisonings, POIS FOOD
Spanishintoxicación alimentaria, intoxicación por alimentos, intoxicacion alimentaria, intoxicacion por alimentos
CreditsDerived from the NIH UMLS (Unified Medical Language System)



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