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S. aureus can cause a range of illnesses from minor skin infections to Staphylococcus aureus food poisoning enteritis. Since humans are the primary source, cross-contamination is the most common way the microorganism is introduced into foods. Foods at high risks are those prepared in large quantities.
Protozoa such as Giardia may cause longer term disease. [3] The risk is greatest in the first two weeks of travel and among young adults. [2] People affected are more often from the developed world. [2] Recommendations for prevention include eating only properly cleaned and cooked food, drinking bottled water, and frequent hand washing. [4]
The most common form of dysentery is bacillary dysentery, which is typically a mild sickness, causing symptoms normally consisting of mild abdominal pains and frequent passage of loose stools or diarrhea. Symptoms normally present themselves after 1–3 days, and are usually no longer present after a week.
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Signs and symptoms usually begin 12–72 hours after contracting the infectious agent. [15] If due to a virus, the condition usually resolves within one week. [18] Some viral infections also involve fever, fatigue, headache and muscle pain. [18] If the stool is bloody, the cause is less likely to be viral [18] and more likely to be bacterial. [19]
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Possible causes include exocrine pancreatic insufficiency, with poor digestion from lack of lipases, loss of bile salts, which reduces micelle formation, and small intestinal disease-producing malabsorption. Various other causes include certain medicines that block fat absorption or indigestible or excess oil/fat in diet.
The prodromal symptoms are fever, headache, and myalgia, which can be severe, lasting as long as 24 hours.After 1–5 days, typically, these are followed by diarrhea (as many as 10 watery, frequently bloody, bowel movements per day) or dysentery, cramps, abdominal pain, and fever as high as 40 °C (104 °F).