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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.
[3] [4] During infection, it typically causes dysentery. [5] Shigella is a leading cause of bacterial diarrhea worldwide, with 80–165 million annual cases (estimated) [6] and 74,000 to 600,000 deaths. [6] [7] It is one of the top four pathogens that cause moderate-to-severe diarrhea in African and South Asian children. [8]
Due to being considered sporadic, between 60% and 80% of salmonella infections cases go undiagnosed. [63] In March 2010, data analysis was completed to estimate an incidence rate of 1140 per 100,000 person-years. In the same analysis, 93.8 million cases of gastroenteritis were due to salmonella infections. At the 5th percentile the estimated ...
Enterobacteriaceae is a large family of Gram-negative bacteria.It includes over 30 genera and more than 100 species. Its classification above the level of family is still a subject of debate, but one classification places it in the order Enterobacterales of the class Gammaproteobacteria in the phylum Pseudomonadota.
Dysentery may also be caused by shigellosis, an infection by bacteria of the genus Shigella, and is then known as bacillary dysentery (or Marlow syndrome). The term bacillary dysentery etymologically might seem to refer to any dysentery caused by any bacilliform bacteria, but its meaning is restricted by convention to Shigella dysentery.
The CDC is warning about a rise in an almost untreatable stomach bug, the bacterial infection Shigella, which is a major cause of inflammatory diarrhea. CDC warns about the rise in almost ...
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 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 ...