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(A05.8) Other specified bacterial foodborne intoxications
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448 348 in individuals diagnosis other specified bacterial foodborne intoxications confirmed
3 594 deaths with diagnosis other specified bacterial foodborne intoxications
1% mortality rate associated with the disease other specified bacterial foodborne intoxications
Diagnosis other specified bacterial foodborne intoxications is diagnosed Women are 10.46% more likely than Men
200 730
Men receive the diagnosis other specified bacterial foodborne intoxications
1 670 (0.8 %)Died from this diagnosis.
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247 618
Women receive the diagnosis other specified bacterial foodborne intoxications
1 924 (0.8 %)Died from this diagnosis.
Risk Group for the Disease other specified bacterial foodborne intoxications - Men and Women aged 20-24
In Men diagnosis is most often set at age 0-94
Less common in men the disease occurs at Age 95+Less common in women the disease occurs at Age 95+
In Women diagnosis is most often set at age 0-94
Disease Features other specified bacterial foodborne intoxications
Absence or low individual and public risk
Other specified bacterial foodborne intoxications - what does this mean
Other specified bacterial foodborne intoxications are caused by the ingestion of contaminated food or water that contains bacteria or their toxins. these bacteria can cause a variety of symptoms, including nausea, vomiting, diarrhea, abdominal pain, fever, and dehydration. in some cases, more serious complications, such as organ failure, can occur.
What happens during the disease - other specified bacterial foodborne intoxications
Other specified bacterial foodborne intoxications is a form of food poisoning caused by the ingestion of bacteria such as salmonella, shigella, campylobacter, and e. coli. these bacteria can produce toxins that cause nausea, vomiting, abdominal pain, and diarrhea. in some cases, they can also cause more serious health conditions such as fever, dehydration, and even death. in most cases, these bacteria are spread through contaminated food or water, and can be prevented through proper food handling and sanitation practices.
Clinical Pattern
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How does a doctor diagnose
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Treatment and Medical Assistance
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6 Days of Hospitalization Required
Average Time for Outpatient Care Not Established
Other specified bacterial foodborne intoxications - Prevention
The best way to prevent other specified bacterial foodborne intoxications is to practice good hygiene when handling food, including washing hands thoroughly before and after handling food, washing all fruits and vegetables, and cooking food to the proper temperature. additionally, it is important to avoid consuming unpasteurized dairy products and to ensure that food is stored and refrigerated properly.