Foodborne illness primer for physicians and other health care professionals.

Abstract

Foodborne illness is a serious public health problem. According to the Centers for Disease Control and Prevention (CDC), it is estimated that every year, 76 million Americans get sick, leading to over 300,000 hospitalizations and 5000 deaths. Recent outbreaks underscore Americans' vulnerability to foodborne pathogens. Primarily the very young, the elderly, and the immunocompromised are affected. Recent changes in human demographics and food preferences, changes in food production and distribution systems, and microbial adaptation have led to the emergence of novel as well as traditional foodborne diseases. With increasing travel and trade opportunities, it is not surprising that now there is a greater risk of contracting and spreading a foodborne illness locally, regionally, and even globally. To better recognize, diagnose, treat, and prevent foodborne illnesses, the Foodborne Illness Primer Working Group collaborated to publish the new, updated edition of Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians and Other Health Care Professionals. Physicians and other health care professionals have a critical role in the prevention and control of food-related disease outbreaks. This primer is intended to provide practical and concise information on the diagnosis, treatment, reporting, and prevention of foodborne illnesses.