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Risk factors for infection include antibiotic or proton pump inhibitor use, hospitalization, hypoalbuminemia, [8] other health problems, and older age. [1] Diagnosis is by stool culture or testing for the bacteria's DNA or toxins. [1] If a person tests positive but has no symptoms, the condition is known as C. difficile colonization rather than ...
A stool culture is used to detect the presence of disease-causing bacteria (pathogenic) and help diagnose an infection of the digestive tract. In the case of staphylococcal enteritis, it is conducted to see if the stool is positive for a pathogenic bacterium. [1]
Clostridioides difficile (syn. Clostridium difficile) is a bacterium known for causing serious diarrheal infections, and may also cause colon cancer. [4] [5] It is known also as C. difficile, or C. diff (/ s iː d ɪ f /), and is a Gram-positive species of spore-forming bacteria. [6]
Salmonella bacteria cause one of the most common forms of food poisoning, salmonellosis. Eating food contaminated with animal feces can be the culprit, as can handling some pets or animals without ...
Gastroenterologists explain the most common causes of foul-smelling stool, like changes in gut bacteria, food allergies, celiac disease, IBD, and malabsorption.
Infected individuals who experience symptoms (about 10% have no symptoms) may have diarrhea, abdominal pain, and weight loss. [1] Less common symptoms include vomiting and blood in the stool. [1] Symptoms usually begin one to three weeks after exposure and, without treatment, may last two to six weeks or longer. [4]
Shigellosis (Historically the disease usually referred to as Dysentery) is an infection of the intestines caused by Shigella bacteria. [1] [3] Symptoms generally start one to two days after exposure and include diarrhea, fever, abdominal pain, and feeling the need to pass stools even when the bowels are empty. [1] The diarrhea may be bloody. [1]
Common symptoms of food poisoning include stomach aches and pain, nausea, fever, vomiting, diarrhea and headache. "Those most at risk for severe foodborne illness include children under 5 ...