Foodborne Illness
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Describe Food Poisoning

 Food poisoning 

 Acute GI symptoms: nausea, vomiting, diarrhea, cramping abdominal pain due to eating or drinking contaminated food or liquids 

 Each year 1 in 6 Americans get a foodborne illness 

 Most due to raw foods that become contaminated during growing, harvesting, processing, storing, shipping, or final preparation 

 Bacteria multiply quickly between 40-140 degrees; food must be kept hot or cold enough

200

Interventions for Food Poisoning

 Prevention: correct food preparation, cleanliness, adequate cooking and refrigeration 

 Acute Care: 

• Correct fluid and electrolyte imbalances 

• Monitor CNS with botulism

300

Describe E. Coli

 Most strains are harmless 

 Escherichia Coli o157:H7—toxin can cause hemorrhagic colitis and kidney failure; life threatening 

• Found in undercooked meats (poultry and hamburger); contaminated leafy vegetables, fruits, nuts, water; drinking unpasteurized milk or juice 

• Transmitted via person-to-person contact 

• Illness starts within 1-10 days; lasts 5-10 days 

• Stool culture all patients with sudden bloody diarrhea 

• Not treated with antidiarrheal agents or antibiotics

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