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Consumers have a part to play in combatting microbial contamination of the food supply.

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Diagnosis and Management of Foodborne Illnesses is worth 2.75 hours of Category I CME units

Discusses the causes, risk factors, and complications associated with foodborne illness. Reviews treatment options and prevention strategies

Staphylococcus aureus

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Learn about CDC's recommendations for healthy swimming behaviors needed to protect you and your kids from recreational water illnesses (RWIs) and will help stop germs from getting in the pool in the first place.

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Provides reference/diagnostic services and conducts multinational surveillance and epidemiologic studies for respiratory and enteric virus diseases.

Provides reference/diagnostic services and conducts multinational surveillance and epidemiologic studies for respiratory and enteric virus diseases.

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Food Poisoning - Food poisoning refers to an acute illness caused by ingestion of food contaminated by bacteria, bacterial toxins, viruses, natural poisons, or harmful chemical substances. It is characterized by a short incubation period (1 wk or less). The symptoms, varying in degree and combination, include abdominal pain, vomiting, diarrhea, headache, and prostration; more serious cases can result in life-threatening neurologic, hepatic, and renal syndromes leading to permanent disability or death.Most of the illnesses are mild and improve without ...

Food Poisoning - Food-borne illnesses are diverse in etiology, and they can follow ingestion of infectious organisms or noninfectious substances. The Centers for Disease Control and Prevention (CDC) recently stressed that food-borne diseases (FBDs) constitute a serious public health problem in the United States. FBDs encompass classic toxin-mediated food poisoning, such as botulism, gastroenteritis that follows ingestion of preformed Staphylococcus aureus toxin, ingestion of chemicals in foods, and bacterial, parasitic, and viral infections. Many FBDs are zoonoses, which means that ...

Vibrio Infections - Infections caused by Vibrio species are largely classified into 2 distinct groups: Vibrio cholera infection and noncholera Vibrio infections. Historically, the noncholera Vibrio species were classified as halophilic Vibrio species and nonhalophilic Vibrio species, depending on their requirement of sodium chloride for growth.Because the great majority of these infections are associated with the consumption of contaminated food, Vibrio infections predominantly are a food-borne disease. In recent years in the United States, the prevalence rate of infections caused ...

Food poisoning is a common, usually mild, but sometimes deadly illness. Typical symptoms include nausea, vomiting, abdominal cramping, and diarrhea that come on suddenly (within 48 hours) of consuming a contaminated food or drink. Depending on the contaminant, fever and

Foodborne Illness

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