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Appendicitis symptoms fall into two categories, typical and atypical. [37] Typical appendicitis is characterized by a migratory right iliac fossa pain associated with nausea, and anorexia, which can occur with or without vomiting and localized muscle stiffness/ generalized guarding. [37]
Appendicitis is odd because the appendix doesn’t have a purpose, but a blockage in the lining of the appendix can result in infection and multiply. Stomach pain isn't the only symptom of ...
Appendicitis occurs when the inside of the appendix gets blocked, which can happen due to a variety of causes, such as stool, germs or more rarely tumors. Surgery is typically necessary when the ...
Acute abdomen is a condition where there is a sudden onset of severe abdominal pain requiring immediate recognition and management of the underlying cause. [7] The underlying cause may involve infection, inflammation, vascular occlusion or bowel obstruction. [7] The pain may elicit nausea and vomiting, abdominal distention, fever and signs of ...
[6] [11] In cases where symptoms persist or when it is more severe, specific treatments based on the initial cause may be required. [ citation needed ] In cases where diarrhea is present, replenishing fluids lost is recommended, and in cases with prolonged or severe diarrhoea which persists, intravenous rehydration therapy or antibiotics may be ...
A new analysis found that outpatient management of appendicitis with antibiotics is safe for selected patients, which may allow people to avoid hospitalization
Angioedema is an area of swelling of the lower layer of skin and tissue just under the skin or mucous membranes. [1] [3] The swelling may occur in the face, tongue, larynx, abdomen, or arms and legs. [1] Often it is associated with hives, which are swelling within the upper skin. [1] [3] Onset is typically over minutes to hours. [1]
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.