RT Book, Section
A1 Tunik, Michael G.
A2 Hoffman, Robert S.
A2 Howland, Mary Ann
A2 Lewin, Neal A.
A2 Nelson, Lewis S.
A2 Goldfrank, Lewis R.
SR Print(0)
ID 1108428916
T1 Food Poisoning
T2 Goldfrank's Toxicologic Emergencies, 10e
YR 2015
FD 2015
PB McGraw-Hill Education
PP New York, NY
SN 9780071801843
LK accessemergencymedicine.mhmedical.com/content.aspx?aid=1108428916
RD 2024/04/19
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.