TY  - CHAP
M1  - Book, Section
TI  - Food Poisoning
A1  - Fil, Laura J.
A1  - Tunik, Michael G.
A2  - Nelson, Lewis S.
A2  - Howland, Mary Ann
A2  - Lewin, Neal A.
A2  - Smith, Silas W.
A2  - Goldfrank, Lewis R.
A2  - Hoffman, Robert S.
PY  - 2019
T2  - Goldfrank's Toxicologic Emergencies, 11e
AB  - Each  year  in  the  United  States  known  foodborne  pathogens  are  responsible  for  approximately  30.7  million  illnesses,  228,144  hospitalizations,  and  2,612  deaths.47  It  is  estimated  that  foodborne  illness  costs  an  annual  burden  to  the  American  society  of  36  billion  dollars,  which  is  estimated  to  be  an  average  cost  burden  per  illness  of  $3,630.143  Worldwide  food  distribution,  large-scale  national  food  preparation  and  distribution  networks,  limited  food  regulatory  practices,  and  corporate  greed  place  everyone  at  risk.  Food  poisoning  causes  morbidity  and  mortality  by  one  or  more  of  the  following  mechanisms:  (bacteria,  viruses  and  parasites)  that  can  be  transmitted  in  food;  toxins  that  are  produced  by  organisms,  can  be  consumed  in  food;  and  xenobiotics  can  be  inadvertently  or  purposefully  used  to  contaminate  food  and  ultimately  be  ingested.  
SN  - 
PB  - McGraw-Hill Education
CY  - New York, NY
Y2  - 2024/04/19
UR  - accesspharmacy.mhmedical.com/content.aspx?aid=1163010855
ER  -