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?
