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As
an example of how patients are treated for food poisoning,
we'll follow a 69 year old female that was admitted to the
hospital. She had the following tests ordered on admission:
2.
Based on this patient's lab results, can the physician determine
if this is an invasive or noninvasive bacteria?
3.
Does this patient show clinical signs of dehydration?
Instructor's
Notes:
The
laboratory values reveal a patient in a slight state of
dehydration. As you recall, dehydration results due to an
excessive loss of water and essential electrolytes from the
body's tissues. The intense vomiting and diarrhea and
subsequent water loss will cause sodium levels to fall below the
low normal of 135 mEq/L, a condition called hyponatremia. If
the dehydrated state is prolonged, shifts of essential cations
from the intracellular environment to the extracellular will
occur, leading to cardiac and respiratory failure and other
conditions such as acidosis or alkalosis.
The
patient's white blood cell count is also elevated due to the
inflammatory process occurring in the intestinal tract. The
hematocrit is slightly elevated due to the dehydrated state of
the patient.
The
fecal leukocyte test is positive.
4.
What are possible problems resulting from dehydration?
Overview
of most common food borne illnesses and preventative measures.
5.
What are some of the most common types of food-borne illness?
6.
When should a doctor be consulted after a diarrheal illness?
7. How many cases of food borne disease are there in the
United States each year?
8. How do public health departments track food-borne
illness?
9. How does food become contaminated?
10. What foods are most associated with food-borne
illness?
11. What food handling precautions can help prevent
food-borne illness?
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