Pediatric Food Poisoning Follow-up

Updated: Dec 22, 2020
  • Author: Sunil K Sood, MBBS, , MD; Chief Editor: Russell W Steele, MD  more...
  • Print


Prevention of food-borne diseases (FBDs) occurs on 2 levels.

  • Level 1: The CDC has initiated a major educational initiative for practitioners and the lay public to recognize, report, and prevent FBDs. Part of this effort is "Fight BAC!".

  • Level 2: The second level of prevention is at the individual level.

    • Care with food preparation, good hand-washing technique, and refrigeration are essential to prevention of FBDs. Particular care should be taken with foods offered to persons who are pregnant or who are immunocompromised. A good axiom is never to serve reheated leftovers to these individuals.

    • Unfortunately, many diseases are difficult to prevent, and following a vegetarian diet does not guarantee that organisms customarily associated with meat (eg, Shiga toxin-producing E coli, Listeria species, cysticerci) will not be a hazard. The seafood that causes chemical food poisoning is not obviously spoiled; therefore, the occurrence is unpredictable. Most mushroom toxins are not destroyed by heating.


Patient Education

See the list below: