Microbiology

Gastroenteritis is a catchall term for infection or irritation of the digestive tract, particularly the stomach and intestine The most common cause of gastroenteritis is viral infection. Viruses such as rotavirus, adenovirus, astrovirus, and calicivirus and small round-structured viruses Gastroenteritis typically lasts about three days. Adults usually recover without problem, but children, the elderly, and anyone with an underlying disease are more vulnerable to complications such asdehydration.

 Nausea

Vomiting
Diarrhea Abdominal

Cramps

Cholera is an acute infectious disease characterized by watery diarrhea that is caused by the bacterium Vibrio cholerae, first identified by Robert Koch in 1883 during a cholera outbreak in Egypt. The name of the disease comes from a Greek word meaning "flow of bile. Cholera is spread by eating food or drinking water. Cholera often occurs in outbreaks or epidemics.

Because V. cholerae is sensitive to acid, most die in the acidic environment of the stomach. But some will survive to infect the intestines. So antacid usage or the use of any medication that blocks acid production in the stomach would allow more bacteria to survive and cause infection. Then the bacteria produce a toxin that causes a large volume of water and electrolytes to be secreted into the bowels and then to be abruptly eliminated in the form of watery diarrhea. Vomiting may also occur.

Symptoms begin to appear between one and three days after the contaminated food or water has been ingested. intense thirst little or no urine output dry skin and mouth an absence of tears glassy or sunken eyes muscle cramps Weakness rapid heart rate

The key to treating cholera lies in preventing dehydration by replacing the fluids and electrolytes lost through diarrhea and vomiting. The discovery that rehydration can be accomplished orally revolutionized the treatment of cholera and other, similar diseases by making this simple, cost-effective treatment widely available throughout the world. In cases of severe dehydration, replacement fluids must be given intravenously.

Lower Digestive System infections

Shigellosis is an infection of the intestinal tract by a group of bacteria called Shigella. The bacteria is named in honor of Shiga, a Japanese researcher, who discovered the organism in 1897. Shigella are extremely infectious bacteria, and ingestion of just 10 organisms is enough to affect a person.

Shigella are very resistant to the acid produced by the stomach, and this allows them to easily pass through the gastrointestinal tract and infect the colon (large intestine). The result is a colitis that produces multiple ulcers, which can bleed. Shigella also produce a number of toxins (Shiga toxin and others) that increase the amount of fluid secretion by the intestinal tract. This fluid secretion is a major cause of the diarrhea symptoms. Shigella infection spreads through food or water contaminated by human waste.

contaminated milk, ice cream, vegetables and other foods which often cause epidemics household contacts (40% of adults and 20% of children will develop infection from such a source)

poor hygiene and overcrowded living conditions

sexual practices which lead to oral-anal contact, directly or indirectly

Mild diarrhea / Dysentery Dehydration Vomiting

Fever

The first aim of treatment is to keep up nutrition and avoid dehydration. Antibiotics may not be necessary, except for the more severe infections.

Many cases resolve before the diagnosis is established by culture.

Lower Digestive System Infections

Infection with bacteria of the genus Salmonella, characterized by gastroenteritis and fever, and caused especially by eating improperly stored or undercooked foods.

There is no specific treatment. Antibiotics are usually not indicated unless disease has spread beyond the intestine.

Adequate cooking, good refrigeration, and careful handwashing may reduce the frequency of outbreaks.

Lower Digestive System Infections

 Campylobacteriosis

refers to infection by the group of bacteria known as Campylobacter. The term comes from the Greek word meaning "curved rod"

 Improper

or incomplete food preparation is the most common way the disease is spread, with poultry accounting for over half the cases. Untreated water and raw milk are also potential sources.

The incubation period after exposure is from one to 10 days. Mild fever Muscle ache

Headache
Diarrhea

 Medications

used to treat diarrhea by decreasing intestinal motility, such as Loperamide or Diphenoxylate are also useful.

Lower Digestive System Infections

Hepatitis A is an inflammation of the liver caused by a virus, the hepatitis A virus (HAV) The virus is passed in the feces. Once the infection ends, there is no lasting, chronic phase of illness.

he liver often enlarges, causing pain or tenderness in the right upper part of the abdomen. Jaundice then develops, typically lasting seven to ten days. Many patients do not visit the doctor until their skin turns yellow.

Once symptoms appear, no antibiotics or other medicines will shorten the course of infectious hepatitis. Patients should rest in bed as needed, take a healthy diet, and avoid drinking alcohol and/or any medications that could further damage the liver. If a patient feels well it is all right to return to school or work even if some jaundice remains.

Hepatitis B is a potentially serious form of liver inflammation due to infection by the hepatitis B virus (HBV). It occurs in both rapidly developing (acute) and long-lasting (chronic) forms, and is one of the most common chronic infectious diseases worldwide. An effective vaccine is available that will prevent the disease in those who are later exposed.

When a person is infected by HBV, the virus enters the bloodstream and body fluids, and is able to pass through tiny breaks in the skin, mouth, or the male or female genital area.
Some people who are infected by HBV develop no symptoms and are totally unaware of the fact, but they may carry HBV in their blood and pass the infection on to others. In its chronic form, HBV infection may destroy the liver through a scarring process, called cirrhosis, or it may lead to cancer of the liver.

HBV is made up of several fragments, called antigens, that stimulate the body's immune system to produce the antibodies that can neutralize or even destroy the infecting virus. It is, in fact, the immune reaction, not the virus, that seems to cause the liver inflammation.

All existing drugs that have been reported to have an effect on Hepatitis B are still experimental. Patients also should rest in bed as needed, continue to eat a healthy diet, and avoid alcohol. Any non-critical surgery should be postponed.

 HCV

is a blood-borne virus that is and always was the major cause of "transfusion hepatitis," which can develop in patients who are given blood or most blood products except for gamma-globulin.

Any form of hepatitis may keep the liver from eliminating certain colored (pigmented) substances as it normally does. Patients may also feel nauseous or even vomit. About 20% of chronic carriers develop cirrhosis (scarring) of the liver when the virus damages or destroys large numbers of liver cells, which are then replaced by scar tissue.

Delta hepatitis can be quite severe, but it is seen only in patients already infected by HBV. When both viruses are present, acute infection tends to be more severe. Furthermore, patients with both infections are likelier than those with HBV alone to develop chronic liver disease, and, when it occurs, it is more severe. The delta virus is a small and incomplete viral particle. Perhaps this is why it cannot cause infection on its own. Its companion virus, HBV, actually forms a covering over the HDV particle.

The hepatitis E virus (HEV) is a common cause of hepatitis that is transmitted via the intestinal tract, and is not caused by the hepatitis A virus. Spread most often by contaminated drinking water, HEV infection occurs mainly in developing countries. Like hepatitis A, it is an acute and short-lived illness that can sometimes cause liver failure.