Gastroenterology· Topic 5.4 Small intestinal disease· 5.4.8

Foodborne illness (food poisoning)

Foodborne illness is acute gastrointestinal disease from a contaminated food, and the incubation period after the meal is the single fastest clue to the pathogen, splitting a short 1-6 hour vomiting-predominant preformed-toxin illness from an 8-16 hour toxin-mediated diarrhea and a longer than 16 hour invasive, often febrile or bloody, illness. Management rests on oral rehydration for nearly everyone, with antibiotics reserved for specific pathogens or severe disease and withheld in suspected enterohemorrhagic E coli because they raise the risk of hemolytic uremic syndrome.

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What this article covers

  • Overview

    Definition: foodborne illness is acute nausea, vomiting, diarrhea, or cramping from a preformed toxin, an in vivo-produced toxin, or an invasive pathogen ingested in contaminated food or water.

  • Epidemiology

    Nontyphoidal Salmonella: the most common bacterial cause of foodborne illness in the United States, from poultry, beef, eggs, milk, or reptile/amphibian contact.

  • Risk factors

    Improper food handling and storage: room-temperature holding allows S aureus and B cereus toxin formation; inadequate cooling before rewarming allows C perfringens spore germination.

  • Pathophysiology

    Preformed toxin ingestion (short incubation): S aureus and B cereus (cereulide) toxins form in the food before it is eaten and act directly on the gut and vomiting centers; both are heat-stable and survive cooking.

  • Clinical features

    Vomiting-predominant illness, onset 1 to 6 hours after the meal: abrupt severe vomiting with cramps, little or no fever, resolving within 24 hours; a preformed toxin (S aureus from mayonnaise, cream…

  • Differential diagnosis

    Enterohemorrhagic E coli hemorrhagic colitis: bloody diarrhea and severe cramps without fever, a pattern requiring recognition because antibiotics are harmful (hemolytic uremic syndrome is the feared complication).

  • Diagnosis

    This is primarily a clinical diagnosis from the food and timing history plus symptom pattern, not a laboratory diagnosis: the implicated food, the incubation band (1-6 h vomiting-predominant, 8-16 h…

  • Management

    Start oral rehydration first, in nearly every patient: oral rehydration solution in frequent small volumes, advancing to a regular diet once vomiting is controlled; sufficient alone for most non-invasive illness.

  • Complications

    Hemolytic uremic syndrome: microangiopathic hemolytic anemia, thrombocytopenia, and acute kidney injury in under 10% of EHEC infections, about a week in as diarrhea improves; the leading harm from…

  • Prognosis

    Excellent for the great majority: toxin-mediated illness (S aureus, B cereus, C perfringens) is self-limited, resolving within 24 hours (S aureus, B cereus emetic) to 24-48 hours (C perfringens, B cereus diarrheal).

  • Prevention

    Cook to safe internal temperatures: ground beef and pork to at least 160 F (71 C), poultry to at least 165 F (74 C), seafood to at least 145 F (63 C), by thermometer.

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