Food poisoning

Each year in the United States, approximately 76 million food-borne illnesses occur,

leading to 325,000 hospitalizations and over 5,000 deaths. Many bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause food-borne illness include Staphylococcus aureus, C. perfringens, C. botulinum, and Bacillus cereus (Table 76-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours.

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