RT Book, Section
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.
SR Print(0)
ID 1179991434
T1 FOOD POISONING: BACTERIAL
T2 Poisoning & Drug Overdose, 7e
YR 2018
FD 2018
PB McGraw-Hill Education
PP New York, NY
SN 9780071839792
LK accessmedicine.mhmedical.com/content.aspx?aid=1179991434
RD 2022/05/25
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.