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Food poisoning (viral)

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More than 90% of cases of viral food poisoning are caused by the small round viruses, for example parvoviruses, as well as calicivirus.

Examples include:

  • hepatitis A from shellfish, e.g. Irish mussels
  • small round viruses from cockles

Generally there is an incubation of about 36 hours after which there is a rapid onset of vomiting, diarrhoea and abdominal cramps, although the first two features are absent in 50% and 25% respectively. Illness lasts for one or two days, after which there is a rapid recovery.

Reference:

  1. American Medical Association, American Nurses Association/American Nurses Foundation, Centers for Disease Control and Prevention, et al. Diagnosis and management of foodborne illnesses: a primer for physicians and other health care professionals. MMWR Recomm Rep. 2004 Apr 16;53(RR-4):1-33.

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The content herein is provided for informational purposes and does not replace the need to apply professional clinical judgement when diagnosing or treating any medical condition. A licensed medical practitioner should be consulted for diagnosis and treatment of any and all medical conditions.

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