Food poisoning

Abstract

This chapter investigates food poisoning. Initially, the diagnosis of specific food poisoning syndromes is suggested by the clinical presentation, the incubation period from exposure to onset of symptoms, and the food consumed. Symptoms include nausea and vomiting, diarrhea, abdominal cramps, and fever. A careful history of illness in meal companions may help point to the responsible food. Most food poisoning syndromes are self-limited, and for the majority of episodes, nonspecific supportive therapy is all that is required. Exceptions include botulism, listeriosis, some enteric infections in infants and compromised hosts, and some types of mushroom poisoning. The mainstay of treatment is fluid and electrolyte replacement to prevent and treat dehydration.