The food and travel history are important because they may provide clues to the treatment of the illness. It is important to check the vital signs of patients and to monitor diarrhea, noting stool color and odor, and presence of blood or mucus. Intake and output need to be measured. If possible, the nurse should measure the output. Do not take patients' estimates of the amount of fluid lost, because patients often underestimate.
Management of dehydration is especially important.
Large amounts of electrolytes and fluid can be lost through vomiting and diarrhea. Nausea and diarrhea may need to be controlled with medications. 11 Local public health authorities require that suspect foodborne diseases be reported to them, especially if occurring in a cluster. With increased travel and the importation of food from all over the world, the risks of foodborne illnesses are real to all of us. Food safety and sanitation are the most important factors in the prevention of foodborne illnesses.