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(A05.0) Foodborne staphylococcal intoxication
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448 348 in individuals diagnosis foodborne staphylococcal intoxication confirmed
3 594 deaths with diagnosis foodborne staphylococcal intoxication
1% mortality rate associated with the disease foodborne staphylococcal intoxication
Diagnosis foodborne staphylococcal intoxication is diagnosed Women are 10.46% more likely than Men
200 730
Men receive the diagnosis foodborne staphylococcal intoxication
1 670 (0.8 %)Died from this diagnosis.
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247 618
Women receive the diagnosis foodborne staphylococcal intoxication
1 924 (0.8 %)Died from this diagnosis.
Risk Group for the Disease foodborne staphylococcal intoxication - 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 foodborne staphylococcal intoxication
Absence or low individual and public risk
Foodborne staphylococcal intoxication - what does this mean
Foodborne staphylococcal intoxication occurs when a person ingests food that has been contaminated with staphylococcus aureus bacteria, which produces a toxin that causes symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. in severe cases, the toxin can cause fever, shock, and even death.
What happens during the disease - foodborne staphylococcal intoxication
Foodborne staphylococcal intoxication is caused by ingestion of food contaminated with staphylococcus aureus, a gram-positive bacterium. the bacteria produce a toxin that is not destroyed by cooking or pasteurization. the toxin is absorbed from the gastrointestinal tract and causes symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. in severe cases, the toxin can cause dehydration, shock, and even death.
Clinical Pattern
More details coming soon
How does a doctor diagnose
- Obtain a detailed history of symptoms and food consumption.
- Take a physical exam and obtain laboratory tests.
- Perform a culture of the patient's stool.
- Perform a blood test to check for staphylococcal infection.
- Perform a urine test to detect toxins.
- Perform a lumbar puncture to check for infection in the central nervous system.
- Perform an endoscopy to check for inflammation in the gastrointestinal tract.
- Perform a CT scan or MRI to check for any changes in the brain.
Treatment and Medical Assistance
Main goal of the treatment: To reduce the symptoms of foodborne staphylococcal intoxication
- Restricting food intake
- Replacing lost fluids with oral rehydration solutions
- Administering antibiotics to reduce the severity of the infection
- Providing supportive care to reduce the symptoms
- Monitoring for any further complications
- Encouraging patient to rest and get plenty of sleep
- Providing nutritional support to restore energy levels
- Providing counseling for psychological support
6 Days of Hospitalization Required
Average Time for Outpatient Care Not Established
Foodborne staphylococcal intoxication - Prevention
To prevent foodborne staphylococcal intoxication, it is important to practice safe food handling and preparation techniques, such as washing hands and surfaces often, avoiding cross-contamination of raw and cooked foods, and cooking food to the proper temperature. additionally, it is important to store food at the correct temperature and avoid leaving food out for extended periods of time.