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Curriculum · Public Health and Communicable Diseases

Acute watery diarrhoea and food poisoning: identifying the organism

The first split: blood or no blood

Diarrhea is split first by bloody vs no blood, and by WBC in stool.

Two lines about what is most common sit side by side and are worth keeping apart: the most common agent causing food poisoning is Campylobacter, while Norovirus is the most common cause at the head of the watery diarrhea table.

Three food links are given: contaminated poultry and eggs is Salmonella; E. coli 0157:H7 is associated with undercooked hamburger meat; and E. coli 0157:H7 and Shigella are associated with hemolytic uremic syndrome (HUS).

Reading the agent off the clock and the plate