RT Book, Section
A1 Cline, David M.
A2 Cline, David M.
A2 Ma, O. John
A2 Cydulka, Rita K.
A2 Meckler, Garth D.
A2 Handel, Daniel A.
A2 Thomas, Stephen H.
SR Print(0)
ID 56275402
T1 Chapter 96. Foodborne and Waterborne Diseases
T2 Tintinalli's Emergency Medicine Manual, 7e
YR 2012
FD 2012
PB The McGraw-Hill Companies
PP New York, NY
SN 978-0-07-178184-8
LK accessemergencymedicine.mhmedical.com/content.aspx?aid=56275402
RD 2025/06/18
AB Foodborne  disease  is  an  illness  that  occurs  in  2  or  more  people  after  the  consumption  of  common  food  source.  Contamination  can  come  from  bacteria,  viruses,  or  protozoans.  Viruses  are  the  most  common  source,  including  Norwalk-type  (58%  overall,  United  States),  astrovirus,  rotaviruses,  and  enteric  adenoviruses.  Bacterial  sources  include  nontyphoidal  Salmonella  (11%  overall,  most  common  cause  for  hospitalization  and  associated  death  in  the  United  States),  Clostridium  perfringens,  Campylobacter  spp,  Listeriamonocytogenes,  Shigella  spp,  Shiga  toxin  producing  Escherichia  coli  (STEC)  and  Staphylococcus  aureus.  Parasitic  causes  include  Giardia  lamblia,  Toxoplasma  gondii,  Entamoeba  histolytica,  and  Cryptosporidium.  The  most  common  associated  foods  are  poultry,  leafy  vegetables,  and  fruits/nuts.  In  addition,  after  eating  reef  fish  that  feed  on  certain  dinoflagellates  (algae),  patients  may  experience  scombroid  or  ciguatera  poisoning  which  is  a  toxin  induced  syndrome.