Module XII - A Review of Food Poisoning, Part II

INTRODUCTION

Welcome to the American Association of Poison Control Center’s electronic continuing education program for Specialists in Poison Information.  This fourteen-day module is part one of two modules that will review several types of food poisoning
release date - 1/2/99
most recent review date - 1/2/99
 

LEARNING OBJECTIVES

In regard to food poisoning, upon completion of this electronic continuing education module the participant will be able to:

1.  Identify common causes

2.  Discuss selected clinical features.

3.  Discuss the treatment of selected clinical features
 

AUTHOR

Daniel J. Cobaugh, PharmD
 

AUTHOR   DECLARATIONS

NO DISCLOSURES have been made by the author(s) of this module that could be perceived as a real or apparent conflict of interest in the context of the subject of their presentation(s).
 

REVIEW PANEL

Peter Ciancaglini, PharmD
Prashant Joshi, MD
Ruth Lawrence, MD
Christine Stork, PharmD
Paul Wax, MD
 

REFERENCES

Saavedra-Delgado AM, Metcalfe DD.  Seafood toxins.  Clinical Reviews in Allergy 1993;11:241-260.

Bishai WR, Sears CL.  Food poisoning syndromes.  Gastroenterology Clinics of North America 1993;22:579-608.

Mines D, Stahmer S, Shepherd SM.  Poisonings:  food, fish and shellfish.  Emergency Medicine Clinics of North America 1997;15:157-177.
 
 

CERTIFICATION

The University of Rochester School of Medicine and Dentistry is accredited by the Accreditation Council for Continuing Medical Education to sponsor continuing medical education for physicians.

The University of Rochester School of Medicine and Dentistry designates this educational activity for a maximum of 3.0 hours in Category 1 credit towards the AMA Physician's Recognition Award.  Each physician should claim only those hours of credit that he/she actually spent in the educational activity.

This CME activity was planned and produced in accordance with the Essentials and Standards of the Accreditation Council for Continuing Medical Education.