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Food Poisoning (cont.)

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Intermediate incubation from about 1 to 3 days

Infections of the large intestine or colon can cause bloody, mucoid diarrhea associated with crampy abdominal pain.

  • Campylobacter, according to CDC data, is the number one cause of foodborne disease in the United States.
  • Shigella spp contaminate food and water and cause dysentery (severe diarrhea often containing mucus and blood).
  • Salmonella infections often occur because of poorly or undercooked cooked, and poor handling of the chicken and eggs. In individuals with weakened immune systems, including the elderly, the infection can enter the bloodstream and cause potentially life-threatening infections.
  • Vibrio parahaemolyticus can contaminate saltwater shellfish and cause a watery diarrhea.

Diarrhea due to small bowel infection tends not to be bloody, but infections may affect both the small and large intestine at the same time.

  • E. coli (enterotoxigenic) is the most common cause of traveler's diarrhea. It lacks symptoms such as fever or bloody diarrhea.
  • Vibrio cholerae, often from contaminated drinking, water produces a voluminous watery diarrhea resembling rice-water.
  • Viruses like Norwalk, rotavirus and adenovirus tend to have other symptoms associated with an infection including fever, chills, headache, and vomiting.
  • Botulism is caused by Clostridium botulinum toxin and may present with fever, vomiting, mild diarrhea, numbness, and weakness leading to paralysis.
Medically Reviewed by a Doctor on 10/3/2013

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Source: MedicineNet.com
http://www.medicinenet.com/food_poisoning/article.htm

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