Diagnosis and Management of Foodborne Illnesses: A Primer for Physicians & Other Health Care ProfessionalsDiagnosis and Management of Foodborne Illnesses: A Primer for Physicians & Other Health Care Professionalsby the American Medical AssociationIntroduction and Clinical Considerations PDF 191 KBFoodborne Illness Causative AgentsFoodborne Illnesses Table: Bacterial Agents PDF 319 KB Foodborne Illnesses Table: Viral Agents PDF 123 KBFoodborne Illnesses Table: Parasitic Agents PDF 218 KBFoodborne Illnesses Table: Non-infectious Agents PDF 302 KBFoodborne Illness Case StudiesPatient Scenario: Antibiotic-resistant Salmonellosis PDF 139 KBPatient Scenario: Botulism Poisoning PDF 139 KBPatient Scenario: Congenital Toxoplasmosis PDF 136 KBPatient Scenario: Escherichia coli O157:H7 Infection PDF 154 KBPatient Scenario: Enterotoxic Escherichia coli Infection PDF 138 KBPatient Scenario: Hepatitis A Infection PDF 140 KBPatient Scenario: Listeria monocytogenes Infection PDF 127 KBPatient Scenario: Norovirus Infection PDF 120 KBPatient Scenario: Unexplained Illness PDF 129 KBClinical Vignettes, What’s Your Call? PDF 190 KBFoodborne Illness CMEContinuing Medical Education: Questions PDF 49 KBContinuing Medical Education: Answer Sheet PDF 33 KBProgram Evaluation Form PDF 27 KBVisit the Patient Education Materials webpage for Frequently Asked Questions about Foodborne Illness and other information written for the general public.Contact InformationPhone: (702) 759-1000Email: snhdpublicinformation@snhd.org Updated on: November 16, 2018 snhd_admin2018-11-16T11:01:28-08:00