Acute gastrointestinal illness, ranging from mild discomfort to life threatening sickness, is the second most common disorder worldwide. Although the actual number of food borne illness is unknown, hundreds of illnesses are capable of transmission through food. There are a medley of etiologic agents including bacteria, viruses, and toxins. The diagnosis of all food borne illness is based upon early recognition of a characteristic clinical presentation in association with a certain time frame and potentially contaminated food. This chapter will review the agents that the emergency medicine physician should be aware of.
KeywordsAbdominal Cramp Domoic Acid Paralytic Shellfish Poisoning Food Handler Shellfish Poisoning
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