|
Tintinalli's Emergency Medicine: A Comprehensive Study Guide, 7e
| Section 13. Infectious Diseases > |
Chapter 154. Foodborne and Waterborne Diseases
Sections: Foodborne Diseases, Waterborne Diseases, References.
Topics Discussed: food borne disorder; water-borne diseases.
Excerpt:"Foodborne disease is an illness that occurs in two or more people
after consumption of a common contaminated food.1 Contamination
can occur from a variety of pathogens, including bacteria, viruses,
and protozoans. In the past, foodborne illnesses often caused local
or regional outbreaks. However, technologic advances in food production
and transportation have created a truly global food supply. Modern
food distribution systems facilitate overnight delivery of food
throughout the U.S. and the developed world. Therefore, current
outbreaks from contaminated food are often widespread, and foodborne
disease has become a major public health, geoeconomic, and geopolitical
issue.The Centers for Disease Control and Prevention (CDC) estimates
that foodborne diseases cause approximately 76 million illnesses,
325,000 hospitalizations, and 5000 deaths in the U.S. each year.4 It
is estimated that one in five episodes of all diarrhea illnesses
are due to a foodborne disease, and the average U.S. resident will
have a foodborne infection every 3 to 4 years.2 In
the majority of cases, a causative agent is never identified.2 However,
laboratory-identified pathogens account for 14 million illnesses,
60,000..."
The content above is only an excerpt.
For full access, log into an existing user account below,
purchase an annual subscription, or
purchase a short-term subscription to the complete website.
|
|
|
|
Or
|
|
|
|