Infectious Disease |
Etiological Agent ( Name of microorganism ) |
Morphology ( if needed) |
Port of Entry/Mode of transmission |
Characteristic Symptom |
Prevention |
Hepatitis B (Serum Hepatitis because it spreads through bodily fluids)
| Hepatitis B virus | | Sexual contact or parenteral (broken skin), can pass through placenta | Asymptomatic, but if symptoms develop: Loss of appetite, fatigue, fever, chronic infections lead to liver cirrhosis (damage to liver tissue) and cancer
Sometimes it will also cause jaundice, liver breaks down bilirubin but if it is damaged, can cause yellowed skin | Vaccine available, screening people for Hepatitis B |
Hepatitis A
| Hepatitis A virus | | Through the mouth, ingestion of contaminated food and water | Loss of appetite, anorexia, malaise, fever, jaundice (typically resolves in 4-6 weeks) | Vaccine available, practice proper sanitization |
Hepatitis C | Hepatitis C virus | | Only parenteral transmission, sharing of needles, razors | Asymptomatic, but can become chronic causing symptoms later on, can increase risk of cancer. | Screening before blood transfusions and hospital procedures Avoid sharing needles and razors |
Viral gastroenteritis
| Norovirus
Rota virus | | Food borne, ingestion of contaminated food and water | Vomiting, diarrhea, low grade fever (only lasts for a few days) | Norovirus: Proper hand washing
Rota virus: Vaccine available, especially for young children (given as oral drops) |
Bacterial gastroenteritis | S. aureus | | Food borne, ingestion of contaminated food (mainly prepared food, s aureus leaves enterotoxins behind that are heat stable, and ingestion of them causes symptoms) | Abdominal cramps, vomiting, diarrhea (Symptoms appear quickly in 1 to 6 hours)
| Proper handling and storing of food
Proper hand washing |
Salmonellosis (Food infection) | S. enterica | | Through consumption of contaminated food and water (mainly meat and eggs) | Abdominal cramps, diarrhea that contains mucus or blood, fever
Can also be asymptomatic | Proper cooking of food, proper sanitation and hygiene practices |
Cholera | V. cholerae | | Through consumption of contaminated food and water | Diarrhea, vomiting, rice water stools (stools with mucus and epithelial cells)
Extreme dehydration
The bacteria is also acid sensitive, meaning those who take anti acid medication (those with acid reflux) will be at high risk | Proper sanitation methods |
Bacterial gastroenteritis | V. parahaemolyticus | | Through consumption of contaminated food and water (mainly seafood, raw oysters, shrimp, and crabs) | Causes a mild form of disease with symptoms similar to cholera | Proper cooking of seafood, proper hand hygiene and sanitization methods |
Bacterial gastroenteritis | E. coli | | Mouth, consumption of contaminated food and water (mainly produce, or meat) | Food infection causing diarrhea, abdominal cramps
Enterohemorrhagic E coli: cramps, bloody diarrhea, causes anemia and kidney failure | Proper handling of food, cooking of food, proper hygiene |
Campylobacter gastroenteritis | Campylobacter | | Mouth, consumption of contaminated food (chicken, turkey and milk) | Food infection: Abdominal cramps, diarrhea | Proper cooking of meat, pasteurization of milk, proper hygiene |
Peptic ulcer disease | H. pylori | | Mouth, consumption of contaminated food and water | Causes ulcers in the stomach, can lead to cancer | Proper sanitation methods |
Antibiotic associated diarrhea | C. difficile (C. diff) | | Consumption of contaminated food and water, usage of antibiotics | Mild diarrhea to severe intestinal infection (colitis), common in hospitalized patients | Proper hand hygiene, proper safety protocols in healthcare settings |
Note
Studied by 16 people