TY - CHAP M1 - Book, Section TI - FOOD POISONING: BACTERIAL A1 - Kim-Katz, Susan A2 - Olson, Kent R. A2 - Anderson, Ilene B. A2 - Benowitz, Neal L. A2 - Blanc, Paul D. A2 - Clark, Richard F. A2 - Kearney, Thomas E. A2 - Kim-Katz, Susan Y. A2 - Wu, Alan H. B. PY - 2018 T2 - Poisoning & Drug Overdose, 7e AB - Food-borne bacteria and bacterial toxins are a common cause of epidemic gastroenteritis. In general, the illness is relatively mild and self-limited, with recovery within 24 hours. However, severe and even fatal poisoning may occur with listeriosis, salmonellosis, or botulism and with certain strains of Escherichia coli. Poisoning after the consumption of fish and shellfish. Mushroom poisoning. Viruses such as the Norwalk virus and Norwalk-like caliciviruses, enteroviruses, and rotaviruses are the causative agent in as many as 80% of food-related illness. Other microbes that can cause food-borne illness include Cryptosporidium and Cyclospora, which can cause serious illness in immunocompromised patients. However, in over half of reported food-borne outbreaks, no microbiological pathogens are identified. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/28 UR - accessmedicine.mhmedical.com/content.aspx?aid=1174605925 ER -