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Diagnosis and Management of Foodborne Illnesses
A Primer for Physicians and Other Health Care Professionals
Produced collaboratively by the
American Medical Association
American Nurses Association--American Nurses Foundation
Centers for Disease Control and Prevention
Center for Food Safety and Applied Nutrition, Food and Drug Administration
Food Safety and Inspection Service, US Department of Agriculture
An earlier edition of this Primer, covering different foodborne illnesses, was published in MMWR in 2001 (MMWR 2001;50[No. RR-2]) and also as a separate publication by the American Medical Association, CDC, the Food and Drug Administration, and the U.S. Department of Agriculture. This report updates and supplements the previous edition. It is being reprinted here as a courtesy to the collaborating agencies and the MMWR readers.
Preface
Foodborne illness is a serious public health problem. CDC estimates that each year 76 million people get sick, more than 300,000 are hospitalized, and 5,000 die as a result of foodborne illnesses. Primarily the very young, the elderly, and the immunocompromised are affected. 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 now there is a greater risk of contracting and spreading a foodborne illness locally, regionally, and even globally. It was developed collaboratively by the American Medical Association, the American Nurses Association-American Nurse Foundation, CDC, the Food and Drug Administration's Center for Food Safety and Nutrition, and the United States Department of Agriculture's Food Safety and Inspection Service.
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