Foodborne disease results from consumption of contaminated foods or beverages and causes morbidity and mortality in children and adults in developing and developed countries. The Epidemiology of foodborne disease is complex and dynamic because of the large number of pathogens, the variety of disease manifestations, the increasing prevalence of immunocompromised children and adults, changes in dietary habits, and trends toward centralized food production and widespread distribution.

To aid in diagnosis, foodborne disease syndromes are categorized by incubation period, duration, causative agent, and foods commonly associated with specific etiologic agents (see Table 6-7). Diagnosis can be confirmed by laboratory testing of stool, vomitus, or blood, depending on the causative agent. An outbreak should be considered when 2 or more people who have ingested the same food develop an acute illness characterized by nausea, vomiting, diarrhea, or neurologic signs or symptoms. If an outbreak is suspected, local or state public health officials should be notified immediately so they can work with local health care professionals, coordinate laboratory testing not available locally, and conduct epidemiologic investigations to curtail the outbreak.

Table 6-7