FOODBORNE ILLNESS P 1001 1002 Definition Acute GI symptoms such as nausea vomiting diarrhea and cramping abdominal pain caused by food or illness Raw foods most common source Uncooked food and left out for more than 2 hours at room temperature Foodborne Illness 1 P a g e E coli Poisoning Causes hemorrhagic colitis and kidney failure Very young and elderly life threatning Found in undercooked meats such as poultry and hamburger Contaminated leafy veggies and fruits and nuts Person to person contact in families nursing homes and child care Occur after drinking raw milk or unpasteurized juice Clinical Manifestations Waterty to bloody diarrhea Abdominal cramping pain for 2 8 days Diagnostic Studies Detecting bacteria in stool Supportive care Treatment Most recover without antibiotics or other specific treatment Avoid antidiarrheal agents such as Imodium Dialysis Plasapheresis Blood transfusions Teaching Guide Cook all ground beef and hamburgers thoroughly o Digital instant red meat thermometer o Read at least 160 degrees Avoid spreading harmful bacteria and keep raw meat separate from ready to eat foods Wash hands counters utensils and hot sopay water Wash fruits and veggies thoroughly Drink only pasteurized milk juice or cider
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