Diagnosis and Management of Food-borne 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 email to Litjen Tan, PhD, Director, Medicine & Public Health, and provide your name, shipping address, and a contact telephone number.
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?
