Foodborne and Waterborne Illness: Risk Factors, Diagnosis, Prevention and Treatment

Risk Factors

• Age: Young children are the most likely to develop diarrhea. Elderly persons are also at higher risk.
• Medications, including antibiotics and antacids
• Food traditions: Intentionally undercooked or raw meats and fish (e.g., steak tartare, sushi, and oysters) increase the risk of foodborne illness.
• Hygiene: The spread of disease is more common in environments where clean water is not available, infected food handlers expose others to infections, or hand washing is not possible (or may be improperly done, as in the case of children at daycare facilities).

Diagnosis

• A detailed medical history and a physical examination are essential.
• Laboratory testing may include stool studies and blood tests, including blood cultures.

Prevention and Treatment

Prevention is the most effective way to limit food and waterborne illness. Essential to prevention efforts are clean drinking water, restaurant and meat inspection, temperature monitoring, appropriate sewage processing, monitoring of public waterways for contamination, and public education on proper hygiene and food handling.

All patients with suspected foodborne illness should be instructed in proper hand-washing techniques to protect others with whom they are in contact. Diagnosis of foodborne illness generally requires notification of the Department of Public Health.

Most episodes of diarrhea will resolve without specific treatment. In severe cases, antibiotics and intravenous fluids may be needed. Additionally, a vaccine is available for typhoid fever and hepatitis A.