Clinical approach and management of food poisoning.

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1 Citation (Scopus)

Abstract

Food poisoning may occur in a group of people or a single person. The symptoms caused by food poisoning are varied from mild to severe or even fatal one such as death. Immunocompromised patients and others such as elderly and children are susceptible for food poisoning. Re-hydration is the main key in the management of food poisoning. Empirical therapy using antibiotics may be considered in high risk patients such as elderly, immunocompromised, diabetes, liver cirrhosis or intestinal hypomotility. Prevention is an important measure in management of food poisoning by keeping the food from contamination, always fresh and maintaining good hygiene.

Original languageEnglish
Pages (from-to)174-175
Number of pages2
JournalActa medica Indonesiana
Volume38
Issue number3
Publication statusPublished - 1 Jan 2006

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