Food Borne Illness is a common, costly, yet preventable public health problem. This issue of the Infectious Disease Clinics covers the most common food borne pathogens, along with articles that include indentifying, diagnosing, and treating food borne illness. The issue also covers food borne illness in special populations, as well as long term complications associated with food borne illness.
1. Cover image - p. 1 2. Title page - p. 2 3. Table of Contents - p. 3 4. Contributors - p. 4 5. Forthcoming Issues - p. 6 6. Preface - p. 7 7. Perspectives in Foodborne Illness - p. 8 8. Emerging Trends in Foodborne Diseases - p. 17 9. How to Diagnose a Foodborne Illness - p. 25 10. Treating Foodborne Illness - p. 34 11. Treatment of Shiga Toxin–Producing Escherichia coli Infections - p. 43 12. Long-Term Consequences of Foodborne Infections - p. 52 13. Iatrogenic High-Risk Populations and Foodborne Disease - p. 63 14. Shiga Toxin–Producing Escherichia coli O104:H4 - p. 71 15. Epidemiology, Prevention, and Control of the Number One Foodborne Illness - p. 82 16. Transmission of Clostridium difficile in Foods - p. 95 17. Foodborne Disease - p. 101 18. Index - p. 105
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Food Borne Illness is a common, costly, yet preventable public health problem. This issue of the Infectious Disease Clinics covers the most common food borne pathogens, along with articles that include indentifying, diagnosing, and treating food borne illness. The issue also covers food borne illness in special populations, as well as long term complications associated with food borne illness.
1. Cover image - p. 1 2. Title page - p. 2 3. Table of Contents - p. 3 4. Contributors - p. 4 5. Forthcoming Issues - p. 6 6. Preface - p. 7 7. Perspectives in Foodborne Illness - p. 8 8. Emerging Trends in Foodborne Diseases - p. 17 9. How to Diagnose a Foodborne Illness - p. 25 10. Treating Foodborne Illness - p. 34 11. Treatment of Shiga Toxin–Producing Escherichia coli Infections - p. 43 12. Long-Term Consequences of Foodborne Infections - p. 52 13. Iatrogenic High-Risk Populations and Foodborne Disease - p. 63 14. Shiga Toxin–Producing Escherichia coli O104:H4 - p. 71 15. Epidemiology, Prevention, and Control of the Number One Foodborne Illness - p. 82 16. Transmission of Clostridium difficile in Foods - p. 95 17. Foodborne Disease - p. 101 18. Index - p. 105
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