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Category:

Environmental and Ingestional Poisoning

Number of Conditions: 1

Food contamination-related poisoning

Specialty: Toxicology

Category: Environmental and Ingestional Poisoning

Sub-category: Foodborne Poisoning

Symptoms:
nausea; vomiting; diarrhea; abdominal cramps; fever; dehydration

Root Cause:
Ingestion of food contaminated by bacteria (e.g., Salmonella, E. coli), viruses (e.g., norovirus), toxins (e.g., aflatoxins), or chemicals (e.g., pesticides).

How it's Diagnosed: videos
Clinical history of food consumption, stool tests for pathogens, and testing for toxins or chemicals in food samples.

Treatment:
Supportive care (e.g., hydration, electrolyte replacement), antibiotics if bacterial infection is identified, or antitoxins for specific poisonings.

Medications:
Antibiotics (e.g., ciprofloxacin for bacterial infections like Salmonella), antiemetics (e.g., ondansetron ), and oral rehydration solutions. Ciprofloxacin is a fluoroquinolone antibiotic.

Prevalence: How common the health condition is within a specific population.
Affects millions annually worldwide; particularly common in areas with inadequate food safety measures.

Risk Factors: Factors or behaviors that increase the likelihood of developing the condition.
Poor food hygiene, contaminated water, improper food storage or preparation, consumption of raw or undercooked food.

Prognosis: The expected outcome or course of the condition over time.
Generally good with treatment; most cases resolve within days, but severe cases can lead to hospitalization or death.

Complications: Additional problems or conditions that may arise as a result of the original condition.
Severe dehydration, hemolytic uremic syndrome (HUS) from E. coli, chronic gastrointestinal issues, or systemic infections.