Foodborne illness overview: Difference between revisions

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[[Category:Foodborne illnesses|*]]
[[Category:Foodborne illnesses|*]]
[[Category:Infectious disease]]
 
[[Category:Nutrition]]
[[Category:Nutrition]]
[[Category:Emergency medicine]]
[[Category:Emergency medicine]]

Latest revision as of 17:45, 18 September 2017

Foodborne illness Microchapters

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Patient Information

Overview

Historical Perspective

Classification

Pathophysiology

Causes

Differentiating Foodborne Illness from other Diseases

Epidemiology and Demographics

Risk Factors

Natural History, Complications and Prognosis

Diagnosis

History and Symptoms

Physical Examination

Laboratory Findings

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Treatment

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Primary Prevention

Secondary Prevention

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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]

Overview

Foodborne illness is any illness resulting from the consumption of food. Although foodborne illness is commonly called food poisoning, this is often a misnomer. True food poisoning occurs when a person ingests a contaminating chemical or a natural toxin, while most cases of foodborne illness are actually food infection caused by a variety of foodborne pathogenic bacteria, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. Foodborne illness can also be caused by the presence of pesticides or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish.

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