Foodborne Illness history and symptoms

Revision as of 17:45, 18 September 2017 by WikiBot (talk | contribs) (Changes made per Mahshid's request)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search


Foodborne illness Microchapters

Home

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

Other Diagnostic Studies

Treatment

Medical Therapy

Primary Prevention

Secondary Prevention

Cost-Effectiveness of Therapy

Future or Investigational Therapies

Case Studies

Case #1

Foodborne Illness history and symptoms On the Web

Most recent articles

Most cited articles

Review articles

Programs

Powerpoint slides

Images

American Roentgen Ray Society Images of Foodborne Illness history and symptoms

All Images
X-rays
Echo & Ultrasound
CT Images
MRI

Ongoing Trials at Clinical Trials.gov

US National Guidelines Clearinghouse

NICE Guidance

FDA onFoodborne Illness history and symptoms

CDC onFoodborne Illness history and symptoms

Foodborne Illness history and symptoms in the news

Blogs onFoodborne Illness history and symptoms

Directions to Hospitals Treating Foodborne Illness

Risk calculators and risk factors for Foodborne Illness history and symptoms

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

Please help WikiDoc by adding more content here. It's easy! Click here to learn about editing.

Overview

History and Symptoms

Symptoms typically begin several hours to several days after ingestion and depending on the agent involved, can include one or more of the following: nausea, abdominal pain, vomiting, diarrhea, gastroenteritis, fever, headache or fatigue. In most cases the body is able to permanently recover after a short period of acute discomfort and illness. However, foodborne illness can result in permanent health problems or even death, especially in babies, pregnant women (and theirfetuses), elderly people, sick people and others with weak immune systems. Foodborne illness is a major cause of reactive arthritis, which typically occurs 1–3 weeks afterward. Similarly, people with liver disease are especially susceptible to infections fromVibrio vulnificus, which can be found in oysters or crabs. Typically food poisoning is evident when uncooked, or unprepared food is eaten.

The symptoms of Creutzfeldt-Jacob disease, transmitted usually by eating beef from animals with bovine spongiform encephalopathy (BSE, mad cow disease), are different from bacterial food poisoning and only appear after many years; the disease is fatal after symptoms appear.

Tetrodotoxin poisoning from reef fish and other animals manifests rapidly as numbness and shortness of breath, and is often fatal.


References


Template:WikiDoc Sources