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Aetiology

Authoring team

  • bacterial
  • intrinsically poisonous food, for example deadly nightshade, red kidney beans
  • parasites in the meat, for example Taenia, Trichinella
  • chemicals:
    • heavy metals, e.g. mercury, zinc
    • pesticides, e.g. rodenticides, insecticides
  • allergies
  • paralytic shell fish poisoning
  • scombrotoxin histamine intoxication
  • viral food poisoning
  • Chinese restaurant syndrome - monosodium glutamate

Reference

  1. American Medical Association, American Nurses Association/American Nurses Foundation, Centers for Disease Control and Prevention, et al. Diagnosis and management of foodborne illnesses: a primer for physicians and other health care professionals. MMWR Recomm Rep. 2004 Apr 16;53(RR-4):1-33.

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