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Topic: Food Borne Illnesses
Diagnosis
and Management of Foodborne Illnesses: A Primer for Physicians
MMWR. January 26, 2001 / 50(RR02);1-69
Foodborne illness is a serious public health problem. The
Centers for Disease Control and Prevention (CDC) estimates
that each year 76 million people get sick, more than 300,000
are hospitalized, and 5,000 Americans die as a result of
foodborne illnesses, primarily the very young, elderly,
and the immunocompromised. Recent changes in human demographics
and food preferences, changes in food production and distribution
systems, microbial adaptation, and lack of support for public
health resources and infrastructure have led to the emergence
of novel as well as traditional foodborne diseases. With
increasing travel and trade opportunities, it is not surprising
that the risk of contracting and spreading a foodborne illness
now exists locally, regionally, and even globally.
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