Foodborne Illness: Diagnosis and Management

Foodborne illness affects an estimated 48 million people in the United States each year, resulting in 128,000 hospitalizations and 3,000 deaths. Causes of foodborne illnesses include viruses such as norovirus; bacteria such as Escherichia coli, Salmonella, Campylobacter, and Listeria; and parasites such as Giardia. Factors that contribute to foodborne illness include contamination of food by an animal or environmental source before final preparation, improper food handling by an ill worker, inadequate cooking, improper temperature control, and consumption of uncooked or unpasteurized foods. Common symptoms include vomiting, diarrhea, fever, and abdominal pain. Diagnosis and management of foodborne illness should be guided by epidemiologic context, host risk factors, and clinical severity. Empiric treatment includes symptom management, rehydration, and antibiotic therapy. Prevention of foodborne illnesses involves education on food recalls and proper storage, handling, and cooking of food. Foodborne illnesses should be reported to local and state health agencies.