Bad food: How doctors can zero in on foodborne illnesses

A new primer from the AMA and federal agencies helps physicians recognize, treat and report these sicknesses.

Editorial. Feb. 19, 2001.

Far and away, most of the food we eat in America is safe. That's a good thing, but it can hide something bad. When a foodborne illness does strike, very often the victim, and even that person's physician, won't make the connection immediately.

That can have serious, even deadly consequences, especially if there is a delay in recognizing and preventing a large-scale outbreak. About 5,000 Americans -- mostly the very young, very old or those with suppressed immune systems -- die each year of foodborne illnesses. An enormous number more -- the Centers for Disease Control and Prevention estimates 76 million cases annually -- become ill, although most get better soon with no lasting harm done. However, as many as 300,000 hospitalizations stem from foodborne illness annually.

To help primary care physicians better recognize, treat and report foodborne illnesses, the AMA and three federal agencies -- the CDC, Food and Drug Administration and Dept. of Agriculture -- have created "Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians." It is timely reading.

Ironically, the fact that more Americans are eating healthier is another good thing with a sometimes harmful twist. A greater demand for fresh produce means that more fruits and vegetables are imported from overseas, including from countries with lax agricultural oversight, allowing contaminated food to slip by. [...]