What are the bacterial diseases known to you? How are these diseases transmitted? What preventive measures can help prevent infection?

The list of bacterial diseases is very long. Let’s consider some of them.
Salmonellosis. The causative agent may be about 700 species of serovars of the genus Salmonella. Infection can occur by water, contact-household or alimentary route. The reproduction of these bacteria, accompanied by the accumulation of toxins, is possible in various food products and is preserved when they are insufficiently heat-treated during cooking. Also, pets, birds, rodents, sick people can act as a source of infection. The effect of toxins is to increase the secretion of fluid into the intestine and increase its peristalsis, vomiting and diarrhea, which lead to dehydration of the body. After the incubation period, which lasts from 2 hours to 3 days, the temperature rises, chills, headache, colicky pains in the abdomen, nausea, and after a few hours – frequent watery and fetid stools. These bacterial diseases last about 7 days. In some cases, complications may occur in the form of acute renal failure, toxic toxic shock, purulent-inflammatory diseases or thrombotic complications.
Typhoid fever and paratyphoid A and B. Their causative agents are S. paratyphi A, S. paratyphi B, Salmonella typhi. Routes of transmission are food, water, infected objects, the source is a sick person. A feature of the disease is summer-autumn seasonality. The duration of the incubation period is 3 to 21 days, most often 8 to 14, after which there is a gradual increase in temperature up to 40 ° C. Fever is accompanied by insomnia, headache, lack of appetite, blanching of the skin, roseola rash, enlarged liver and spleen, bloating, delayed stool, less often diarrhea. Arterial hypotension, bradycardia, delirium, lethargy also accompany diseases. Possible complications are pneumonia, peritonitis, intestinal bleeding.
Foodborne Toxic Infection. Its causative agents are opportunistic microorganisms. Pathogenic bacteria enter the body from food products that are either not heat-treated or have undergone insufficient heat treatment. Most often it is dairy or meat products, confectionery. The duration of the incubation period is from 30 minutes to a day. The infection manifests itself in the form of nausea, vomiting, watery stool up to 15 times a day, chills, abdominal pain, fever. More severe cases of the disease are accompanied by low blood pressure, tachycardia, seizures, dry mucous membranes, oliguria, hypovolemic shock. The disease lasts from several hours to three days.

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