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
Interventions for Food Poisoning
Prevention: correct food preparation, cleanliness, adequate cooking and refrigeration
Acute Care:
• Correct fluid and electrolyte imbalances
• Monitor CNS with botulism
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