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After a short incubation period of a few hours to one day, the bacteria multiply in the small intestine, causing an intestinal inflammation . Most people with salmonellosis develop diarrhea, fever, vomiting, and abdominal cramps 12 to 72 hours after infection. [15] Diarrhea is often watery and non-bloody but may be mucoid and bloody. [16]
Salmonella is a genus of ... By the end of the incubation period, ... S. enterica genomes have been reconstructed from up to 6,500 year old human remains across ...
Typhoid fever, also known simply as typhoid, is a disease caused by Salmonella enterica serotype Typhi bacteria, also called Salmonella typhi. [2] [3] Symptoms vary from mild to severe, and usually begin six to 30 days after exposure.
Mary Mallon was an asymptomatic carrier of Salmonella typhi who is thought to ... remain dormant in a human for a period of time. ... after this incubation period ...
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Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
E. coli is a type of bacteria found in the environment, food, water, and in the digestive tract of humans and animals, per the CDC. While most types of E. coli are harmless or cause mild diarrhea ...
The terms "intrinsic incubation period" and "extrinsic incubation period" are used in vector-borne diseases. The intrinsic incubation period is the time taken by an organism to complete its development in the definitive host. The extrinsic incubation period is the time taken by an organism to develop in the intermediate host. [citation needed]