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Diagnosis and management of foodborne illnesses: A primer for physicians and other health care professionals

Produced collaboratively by:

  • The American Medical Association
  • The American Nurses Association
  • Centers for Disease Control and Prevention
  • Center for Food Safety and Applied Nutrition - Food and Drug Administration
  • Food Safety and Inspection Service - United States Department of Agriculture

The American Medical Association is offering this Primer free to physicians and other health care professionals.  If you wish to recieve a copy, please send an E-mail to Litjen Tan, PhD, Director, Medicine & Public Health, and provide your name, shipping address, and a contact telephone number.

A personal digital assistant (PDA) version of the primer is also available for downloading.  This version, written for both PocketPC and Palm operating systems runs in the third party software, iSilo, and features interactivity and searchability. 

Table of Contents

Introduction and clinical considerations

Foodborne illnesses table:  Bacterial agents

Foodborne illnesses table:  Viral agents

Foodborne illnesses table:  Parasitic agents

Foodborne illnesses table:  Non-infectious agents

Patient scenario: Antibiotic-resistant salmonellosis

Patient scenario:  Botulism poisoning

Patient scenario: Congenital toxoplasmosis

Patient scenario:  Escherichia coli  O157:H7 infection

Patient scenario:  Enterotoxic escherichia coli  infection

Patient scenario: Hepatitis A infection

Patient scenario:  Listeria monocytogenes  infection

Patient scenario: Norovirus infection

Patient scenario: Unexplained illness

Clinical vignettes, What's your call?

Reproducible patient handout: Fight BAC!™

Suggested food safety resources and reading list