Search results
Results from the WOW.Com Content Network
Symptoms start two hours to five days after exposure. [3] Cholera is caused by a number of types of Vibrio cholerae, with some types producing more severe disease than others. [2] It is spread mostly by unsafe water and unsafe food that has been contaminated with human feces containing the bacteria. [2] Undercooked shellfish is a common source. [9]
Descriptions of cholera are found as early as the 5th century BC in Sanskrit. [4] The study of cholera in England by John Snow, between 1849 and 1854, led to significant advances in the field of epidemiology. [4] [10] Seven large outbreaks have occurred over the last 200 years, with millions of deaths. [11]
Vibrio cholerae is a species of Gram-negative, facultative anaerobe and comma-shaped bacteria. [1] The bacteria naturally live in brackish or saltwater where they attach themselves easily to the chitin-containing shells of crabs, shrimp, and other shellfish.
As the mammalian analogue of zonula occludens toxin, secreted by cholera pathogen Vibrio cholerae, zonulin has been implicated in the pathogenesis of coeliac disease and diabetes mellitus type 1. [3] Type 2 diabetic patients have shown increased zonulin.
Symptoms usually get worse over the course of two weeks, then stabilize, and finally begin to improve. [4] Motor problems, including chorea, settle within an average of 2–3 months. [4] Recurrence is seen in 16–40% of cases. It is sometimes but not always associated with a rise in ASO titre or other evidence of new streptococcal infection.
The classic symptoms of a bacterial infection are localized redness, heat, swelling and pain. One of the hallmarks of a bacterial infection is local pain, pain that is in a specific part of the body. For example, if a cut occurs and is infected with bacteria, pain occurs at the site of the infection.
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.
Cholera: Spread by the bacterium Vibrio cholerae: Drinking water contaminated with the bacterium In severe forms it is known to be one of the most rapidly fatal illnesses known. Symptoms include very watery diarrhea, nausea, cramps, nosebleed, rapid pulse, vomiting, and hypovolemic shock (in severe cases), at which point death can occur in 12 ...