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Food poisoning
Definition:
Food poisoning is the result of eating organisms or toxins in contaminated food. Most cases of food poisoning are from common bacteria like Staphylococcus or E. coli. Causes, incidence, and risk factors:
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Food poisoning can affect one person or it can occur as an outbreak in a group of people who all ate the same contaminated food. Even though food poisoning is relatively rare in the United States, it affects between 60 and 80 million people worldwide each year and results in approximately 6 to 8 million deaths. Food poisoning tends to occur at picnics, school cafeterias, and large social functions. These are situations where food may be left unrefrigerated too long or food preparation techniques are not clean. Food poisoning often occurs from undercooked meats or dairy products (like mayonnaise mixed in coleslaw or potato salad) that have sat out too long. Food poisoning can be caused by: Infants and elderly people have the greatest risk for food poisoning. You are also at higher risk if you have a serious medical condition, like kidney disease or diabetes, a weakened immune system, or you travel outside of the U.S. to areas where there is more exposure to organisms that cause food poisoning. Pregnant and breastfeeding women have to be especially careful. References:
Diagnosis and management of foodborne illnesses: a primer for physicians. Atlanta, Ga. American Medical Association, Centers for Disease Control and Prevention, Center for Food Safety and Applied Nutrition, Food and Drug Administration, Food Safety and Inspection Service, US Department of Agriculture; 2001. MMWR Recomm Rep; 50(RR-2): 1-69.
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