TY - CHAP M1 - Book, Section TI - Foodborne and Waterborne Diseases A1 - Weston, Benjamin A2 - Cydulka, Rita K. A2 - Fitch, Michael T. A2 - Joing, Scott A. A2 - Wang, Vincent J. A2 - Cline, David M. A2 - Ma, O. John PY - 2017 T2 - Tintinalli's Emergency Medicine Manual, 8e AB - Foodborne disease may occur after consumption of food contaminated with bacteria, viruses, parasites, chemicals, or biotoxins. Viruses such as norovirus, astrovirus, rotavirus, and enteric adenovirus are the most common sources, with norovirus causing over half of all cases. Bacterial disease is often more severe and includes nontyphoidal Salmonella, which is the most common cause for hospitalization and associated death in the United States. Other bacterial causes may include Clostridium perfringens, Campylobacter spp., Listeria monocytogenes, Shigella spp., Shiga toxin-producing Escherichia coli, and Staphylococcus aureus. Parasitic causes include Giardia lamblia, Toxoplasma gondii, Entamoeba histolytica, and Cryptosporidium. In addition, patients may experience symptoms of scombroid or ciguatera poisoning after eating some types of fish associated with these toxin-induced syndromes. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/28 UR - accessemergencymedicine.mhmedical.com/content.aspx?aid=1143142443 ER -