(A05) Other bacterial foodborne intoxications, not elsewhere classified

More details coming soon

448 348 in individuals diagnosis other bacterial foodborne intoxications, not elsewhere classified confirmed

3 594 deaths with diagnosis other bacterial foodborne intoxications, not elsewhere classified

1% mortality rate associated with the disease other bacterial foodborne intoxications, not elsewhere classified

Etiology Pathogenesis Clinical Pattern Diagnostics Treatment Prevention

Diagnosis other bacterial foodborne intoxications, not elsewhere classified is diagnosed Women are 10.46% more likely than Men

200 730

Men receive the diagnosis other bacterial foodborne intoxications, not elsewhere classified

1 670 (0.8 %)

Died from this diagnosis.

100

247 618

Women receive the diagnosis other bacterial foodborne intoxications, not elsewhere classified

1 924 (0.8 %)

Died from this diagnosis.

Risk Group for the Disease other bacterial foodborne intoxications, not elsewhere classified - 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 bacterial foodborne intoxications, not elsewhere classified

Infectious Alimentary (Fecal-Oral)

Absence or low individual and public risk

Other bacterial foodborne intoxications, not elsewhere classified - what does this mean

Other bacterial foodborne intoxications, not elsewhere classified, occur when food or drinks are contaminated with bacteria such as salmonella, clostridium, campylobacter, or vibrio. the bacteria can enter the body through ingestion and cause symptoms such as nausea, vomiting, abdominal cramps, and diarrhea.

What happens during the disease - other bacterial foodborne intoxications, not elsewhere classified

Other bacterial foodborne intoxications, not elsewhere classified, are caused by the ingestion of food contaminated with bacteria that produce toxins. these bacteria can be found in a variety of foods, including dairy, meat, seafood, and vegetables. the toxins produced by these bacteria can cause a variety of symptoms, including nausea, vomiting, abdominal cramps, diarrhea, and fever. if left untreated, these symptoms can lead to dehydration, electrolyte imbalances, and even shock.

Clinical Pattern

More details coming soon

How does a doctor diagnose

Conduct a physical examination of the patient.
Obtain a detailed history of the patient's symptoms.
Perform laboratory tests to identify the bacteria causing the intoxication.
Conduct a food safety investigation to determine the source of the intoxication.
Perform a stool culture to identify the bacteria causing the intoxication.
Perform a blood culture to identify the bacteria causing the intoxication.
Conduct a urine culture to identify the bacteria causing the intoxication.
Perform imaging studies, such as X-rays or CT scans, to help diagnose the condition.

Treatment and Medical Assistance

Main goal of the treatment: To reduce the severity of the symptoms of other bacterial foodborne intoxications, not elsewhere classified.

Provide supportive care such as fluid replacement and rest
Administer antibiotics as prescribed by a doctor
Encourage the patient to drink plenty of fluids
Provide nutritional support
Administer anti-nausea medications
Monitor the patient's vital signs
Provide education on proper food safety practices

6 Days of Hospitalization Required

Average Time for Outpatient Care Not Established

Other bacterial foodborne intoxications, not elsewhere classified - Prevention

The best way to prevent other bacterial foodborne intoxications, not elsewhere classified, is to practice good food hygiene. this includes washing hands before and after handling food, properly cooking food to the recommended temperature, and avoiding cross-contamination of raw and cooked foods. additionally, it is important to store food at the right temperature and to discard any food that has been left out for too long.

Main symptoms of the disease other bacterial foodborne intoxications, not elsewhere classified

Diarrhea

(Loose stools, Runny stool, Frequent bowel movements, Watery stool, Bowel incontinence, Unformed stool, Intestinal distress, Stomach upset, Intestinal disorder, Bowel irregularity)

Diarrhea is an increase in the frequency, volume and fluid content of bowel movements. It can range from loose, watery stools to frequent, watery bowel movements. It is often accompanied by abdominal pain, cramping, bloating, gas and an urgent need to use the bathroom. Diarrhea can be acute, lasting...

Age: any ageAccociated with 103 diseases

Nausea

(Upset stomach, Queasiness, Queasy feeling, Stomach discomfort, Gastric unease, Stomach churning, Stomach upset, Stomachache, Feeling sick, Feeling queasy, Stomach queasiness, Feeling nauseous, Feeling nauseated, Nauseousness)

Nausea is an unpleasant feeling in the upper abdomen that may be accompanied by an urge to vomit. It can range from mild to severe and can be accompanied by symptoms such as sweating, dizziness, and increased salivation. Nausea can be caused by a variety of stimuli, including motion sickness, certai...

Age: 1 to 100Accociated with 217 diseases

Vomit

Vomiting is the forceful expulsion of stomach contents through the mouth. It can be accompanied by nausea, abdominal pain, and sweating. Vomiting can be caused by a variety of conditions, such as food poisoning, motion sickness, viral infections, and migraine headaches. Symptoms can range from mild ...

Age: any ageAccociated with 149 diseases

Specified forms of the disease

(A05.0) Foodborne staphylococcal intoxication
(A05.1) Botulism
(A05.2) Foodborne Clostridium perfringens [Clostridium welchii] intoxication
(A05.3) Foodborne Vibrio parahaemolyticus intoxication
(A05.4) Foodborne Bacillus cereus intoxication
(A05.8) Other specified bacterial foodborne intoxications
(A05.9) Bacterial foodborne intoxication, unspecified

Diseases with similar symptoms