Food-Borne Infection
January 2012, Volume 7, No. 1

Food-Borne Infection

Food-Borne Infection

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Learning Objectives

  • Define the etiology and symptoms of food-borne illnesses.
  • Recognize the common sources of Shigella, Salmonella, Campylobacter, Listeria, and Yersinia food-borne illnesses.
  • Determine the sources of viral and shellfish food-borne sickness.
  • Identify the symptoms, long-term effects, and testing in shiga toxin and Escherichia coli infection.
  • Outline the important food-borne parasites, associated long-term symptoms, and appropriate diagnostic methods.
Food-Borne Infection

Margaret C. Fisher, MD, FAAP

Dr. Fisher disclosed no financial relationship relevant to this issue. This issue does not contain a discussion of unapproved/investigative use of a commercial product/device.

Food-Borne Infection

Penelope H. Dennehy, MD, FAAP

Dr. Dennehy disclosed no financial relationship relevant to this issue. This issue does not contain a discussion of unapproved/investigative use of a commercial product/device.

Food-Borne Infection

Andi L. Shane, MD, MPH, MSc, FAAP

Dr. Shane disclosed no financial relationship relevant to this issue. This issue does not contain a discussion of unapproved/investigative use of a commercial product/device.