 |
|
Food-Borne Illnesses
|
|
| Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings. |
|
|
|
Food-borne illnesses (sometimes called food poisoning) are caused by eating foods contaminated with pathogens (disease-causing agents) such as viruses, parasites, bacteria, or fungi. Raw, unwashed, or undercooked foods are at greatest risk of being contaminated. However, most food-borne illnesses can be prevented if food is handled properly. Typical symptoms of food-borne illnesses include nausea, vomiting, diarrhea, abdominal cramps, and sometimes fever. Infants, the elderly, and people with diabetes, cancer, or AIDS are at an increased risk because their immune systems may not be functioning properly.
A severe complication of some types of food-borne illness is hemolytic uremic syndrome, a combination of anemia (low red blood cell count), profuse bleeding, and kidney failure. The September 10, 2003, issue of JAMA includes 2 articles about hemolytic uremic syndromein persons aged 1 month to 18 years.
PREVENTING FOOD-BORNE ILLNESSES
Sharon Parmet, MS, Writer;
Cassio Lynm, MA, Illustrator;
Richard M. Glass, MD, Editor
 CiteULike  Connotea  Del.icio.us  Digg  Reddit  Technorati  Twitter
What's this?
RELATED ARTICLES
Effect of an Oral Shiga Toxin-Binding Agent on Diarrhea-Associated Hemolytic Uremic Syndrome in Children: A Randomized Controlled Trial
, , , , , , , , , and
JAMA. ;290():1337-1344.
FULL TEXT
Long-term Renal Prognosis of Diarrhea-Associated Hemolytic Uremic Syndrome: A Systematic Review, Meta-analysis, and Meta-regression
, , , , , , , , and
JAMA. ;290():1360-1370.
FULL TEXT
|
