TY - CHAP M1 - Book, Section TI - Food Poisoning A1 - Tunik, Michael G. A2 - Hoffman, Robert S. A2 - Howland, Mary Ann A2 - Lewin, Neal A. A2 - Nelson, Lewis S. A2 - Goldfrank, Lewis R. PY - 2015 T2 - Goldfrank's Toxicologic Emergencies, 10e AB - Each year in the United States there are approximately 9.4 million illnesses, 55,961 hospitalizations, and 1351 deaths from known foodborne agents, and 38.4 million gastroenteritis illnesses, 71,878 hospitalizations, and 1686 deaths from unspecified agents.39 Worldwide food distribution, large-scale national food preparation and distribution networks, limited food regulatory practices, and corporate greed place everyone at risk. Food poisoning causes morbidity and mortality by one or more of the following mechanisms: Infectious agents (bacteria, viruses, parasites) can be transmitted in food; toxins, produced by organisms, can be consumed in food; toxins or chemicals can be inadvertently or purposefully used to contaminate food and be ingested. SN - PB - McGraw-Hill Education CY - New York, NY Y2 - 2024/03/29 UR - accessemergencymedicine.mhmedical.com/content.aspx?aid=1108428916 ER -