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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.
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]
[1] [10] Other symptoms may include fever, abdominal pain, and a feeling of incomplete defecation. [2] [6] [11] Complications may include dehydration. [3] The cause of dysentery is usually the bacteria from genus Shigella, in which case it is known as shigellosis, or the amoeba Entamoeba histolytica; then it is called amoebiasis. [1]
The term is usually restricted to Shigella infections. [2] Shigellosis is caused by one of several types of Shigella bacteria. [3] Three species are associated with bacillary dysentery: Shigella sonnei, Shigella flexneri and Shigella dysenteriae. [4] A study in China indicated that Shigella flexneri 2a was the most common serotype. [5]
Salmonella is a group of bacteria that can cause foodborne illness. It is commonly associated with undercooked meat and eggs; however, outbreaks have recently been linked to other foods, such as ...
In the case of Salmonella a relatively large inoculum of 1 million to 1 billion organisms is necessary to produce symptoms in healthy human volunteers, [71] as Salmonellae are very sensitive to acid. An unusually high stomach pH level (low acidity) greatly reduces the number of bacteria required to cause symptoms by a factor of between 10 and 100.
A drug-resistant strain of Shigella bacteria is quickly becoming more common, the CDC warns. Here's what to know about shigellosis transmission, symptoms and treatment.
In children, bacteria are the cause in about 15% of cases, with the most common types being Escherichia coli, Salmonella, Shigella, and Campylobacter species. [13] If food becomes contaminated with bacteria and remains at room temperature for several hours, the bacteria multiply and increase the risk of infection in those who consume the food. [17]