Food Poisoning Or Foodborne Illness Tables and Figures
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Epidemiologic Aspects of Food Poisoning
Organism | Pathogenesis | Source | Prevention |
---|---|---|---|
Salmonella | Infection | Meats, poultry, eggs, dairy products | Proper cooking and food handling, pasteurization |
Staphylococcus | Preformed enterotoxin | Meats, poultry, potato salad, cream-filled pastry, cheese, sausage | Careful food handling, rapid refrigeration |
Clostridium perfringens | Enterotoxin | Meats, poultry | Avoid delay in serving foods; avoid cooling and rewarming foods. |
Clostridium botulinum | Preformed neurotoxin | Honey, home-canned foods, uncooked foods | Proper refrigeration (see text) |
Vibrio parahaemolyticus | Infection enterotoxin | Sea fish, seawater, shellfish | Proper refrigeration |
Bacillus cereus | |||
Diarrheal type | Sporulation enterotoxin | Many prepared foods | Proper refrigeration |
Vomiting type | Preformed toxin | Cooked or fried rice, vegetables, meats, cereal, puddings | Proper refrigeration of cooked rice and other foods |
Enterohemorrhagic including STEC 0157-H7 | Cytotoxins | Milk, beef | Thorough cooking of beef, consumption of pasteurized milk products |
Enterotoxigenic Escherichia coli (traveler’s diarrhea) | Enterotoxin | Food or water | Travelers should drink only bottled or canned beverages and water, and avoid ice, raw produce including salads, and peeled fruit. Cooked foods should be eaten hot. |
STEC, Shiga toxin–producing Escherichia coli.
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Epidemiologic Aspects of Food Poisoning
Organism | Pathogenesis | Source | Prevention |
---|---|---|---|
Salmonella | Infection | Meats, poultry, eggs, dairy products | Proper cooking and food handling, pasteurization |
Staphylococcus | Preformed enterotoxin | Meats, poultry, potato salad, cream-filled pastry, cheese, sausage | Careful food handling, rapid refrigeration |
Clostridium perfringens | Enterotoxin | Meats, poultry | Avoid delay in serving foods; avoid cooling and rewarming foods. |
Clostridium botulinum | Preformed neurotoxin | Honey, home-canned foods, uncooked foods | Proper refrigeration (see text) |
Vibrio parahaemolyticus | Infection enterotoxin | Sea fish, seawater, shellfish | Proper refrigeration |
Bacillus cereus | |||
Diarrheal type | Sporulation enterotoxin | Many prepared foods | Proper refrigeration |
Vomiting type | Preformed toxin | Cooked or fried rice, vegetables, meats, cereal, puddings | Proper refrigeration of cooked rice and other foods |
Enterohemorrhagic including STEC 0157-H7 | Cytotoxins | Milk, beef | Thorough cooking of beef, consumption of pasteurized milk products |
Enterotoxigenic Escherichia coli (traveler’s diarrhea) | Enterotoxin | Food or water | Travelers should drink only bottled or canned beverages and water, and avoid ice, raw produce including salads, and peeled fruit. Cooked foods should be eaten hot. |
STEC, Shiga toxin–producing Escherichia coli.
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