Food Poisoning: Diagnosis
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More about Food Poisoning:
Definition Causes and symptoms Salmonella Diagnosis Treatment Alternative treatment Prognosis Prevention Resources |
One important aspect of diagnosing food poisoning is for doctors to determine if a number of people have eaten the same food and show the same symptoms of illness. When this happens, food poisoning is strongly suspected. The diagnosis is confirmed when the suspected bacteria is found in a stool culture or a fecal smear from the person. Other laboratory tests are used to isolate bacteria from a sample of the contaminated food. Botulism is usually diagnosed from its distinctive neurological symptoms, since rapid treatment is essential. Many cases of food poisoning go undiagnosed, since a definite diagnosis is not necessary to effectively treat the symptoms. Because it takes time for symptoms to develop, it is not
| Common Pathogens Causing Food Poisoning | |
| Pathogen | Common Host(s) |
| Campylobacter | Poultry |
| E.coli 0157:H7 | Undercooked, contaminated ground beef |
| Listeria | Found in a variety of raw foods, such as uncooked meats and vegetables, and in processed foods that become contaminated after processing |
| Salmonella | Poultry, eggs, meat, and milk |
| Shigella | This bacteria is transmitted through direct contact with an infected person or from food or water that become contaminated by an infected person |
| Vibrio | Contaminated seafood |
necessarily the most recent food one has eaten that is the cause of the symptoms.
— Suzanne M. Lutwick, MPH
