ad
This Article
Right arrow Full Version
Services
Right arrow E-mail this link to a friend
Right arrow Add to My File Cabinet
Right arrow Download to citation manager
Right arrow reprints & permissions
Right arrow Section 1
Section 2
Section 3
Section 4
Section 5
Appendices
Right arrow Earn CME - What's This?
Related Collections
Right arrowRelated Articles

The following text is from an archived Red Book® edition and may not reflect current recommendations or information. To view the current edition, click here.

The first 20% of the full text of this section appears below.

Section 3. Summaries of Infectious Diseases

Staphylococcal Food Poisoning

Clinical Manifestations
Etiology
Epidemiology
Diagnostic Tests
Treatment
Isolation of the Hospitalized Patient
Control Measures

Top
 Next
CLINICAL MANIFESTATIONS: Staphylococcal foodborne illness is characterized by the abrupt and sometimes violent onset of severe nausea, abdominal cramps, vomiting, and prostration, often accompanied by diarrhea. Low-grade fever or mild hypothermia can occur. The duration of illness typically is 1 to 2 days, but the intensity of symptoms may require hospitalization. The short incubation period, brevity of illness, and usual lack of fever help distinguish staphylococcal from other types of food poisoning except that caused by Bacillus cereus. Chemical food poisoning usually . . . [Go to Full Text]


Related Articles

Staphylococcal Infections
Red Book 2006 2006: 598-610. [Extract] [Full Text]

Clinical Syndromes Associated With Foodborne Diseases
Red Book 2006 2006: 857-860. [Extract] [Full Text]