RT Book, Section
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
SR Print(0)
ID 1143142443
T1 Foodborne and Waterborne Diseases
T2 Tintinalli's Emergency Medicine Manual, 8e
YR 2017
FD 2017
PB McGraw-Hill Education
PP New York, NY
SN 9780071837026
LK accessemergencymedicine.mhmedical.com/content.aspx?aid=1143142443
RD 2024/04/25
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.