Chapter 122. Acute Infectious Diarrheal Diseases and Bacterial Food Poisoning (Part 7)

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Age Most of the morbidity and mortality from enteric pathogens involves children

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Chapter 122. Acute Infectious Diarrheal Diseases and Bacterial Food Poisoning (Part 7) Age Most of the morbidity and mortality from enteric pathogens involves children
If the history and the stool examination indicate a noninflammatory etiology of diarrhea and there is evidence of a common-source outbreak, questions concerning the ingestion of specific foods and the time of onset of the diarrhea after a meal can provide clues to the bacterial cause of the illness. Potential causes of bacterial food poisoning are shown in Table 122-4. Table 122-4 Bacterial Food Poisoning Incubation Period, Symptoms Common Food Organism Sources 1–6 H Staphylococcus Nausea, vomiting, Ham, poultry, aureus diarrhea potato or egg salad, mayonnaise, cream pastries Bacillus cereus Nausea, vomiting, Fried rice diarrhea
8–16 H Clostridium Abdominal Beef, poultry, perfringens cramps, diarrhea legumes, gravies (vomiting rare) B. cereus Abdominal Meats, vegetables, cramps, diarrhea dried beans, cereals (vomiting rare) >16 H Vibrio cholerae Watery diarrhea Shellfish Enterotoxigenic Watery diarrhea Salads, cheese, Escherichia coli meats, water Enterohemorrhagic Bloody diarrhea Ground beef, roast E. coli beef, salami, raw milk, raw vegetables, apple juice
Salmonella spp. Inflammatory Beef, poultry, eggs, diarrhea dairy products Campylobacter Inflammatory Poultry, raw milk jejuni diarrhea Shigella spp. Dysentery Potato or egg salad, lettuce, raw vegetables Vibrio Dysentery Mollusks, parahaemolyticus crustaceans Bacterial disease caused by an enterotoxin elaborated outside the host, such as that due to Staphylococcus aureus or B. cereus, has the shortest incubation period (1–6 h) and generally lasts
examples of staphylococcal food poisoning. Diarrhea, nausea, vomiting, and abdominal cramping are common, while fever is less so.