An infection is the detrimental colonization of a host organism by a foreign species. In infection, the infecting organism seeks to utilize the host's resources in order to multiply at the expense of the host. The infecting organism, or pathogen, interferes with the normal functioning of the host and can lead to chronic wounds, gangrene, loss of an infected limb, and even death. The host's response to infection is inflammation. Colloquially, a pathogen is usually considered a microscopic organism though the definition is broader, incl ...

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• Infection - Colonization

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Wound colonization refers to nonreplicating microorganisms within the wound, while in infected wounds replicating organisms exist and tissue is injured. All multicellular organisms are colonized to some degree by extrinsic organisms, and the vast majority of these exist in either a symbiotic or commensal relationship with the host. An example of the former would be the anaerobic bacteria species which colonize the mammalian colon, and an example of the latter would be the various species of staphylococcus which exist on human skin. Neither o ...

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Infection, Infection - Colonization

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Wound colonization refers to nonreplicating microorganisms within the wound, while in infected wounds replicating organisms exist and tissue is injured. All multicellular organisms are colonized to some degree by extrinsic organisms, and the vast majority of these exist in either a mutualistic or commensal relationship with the host. An example of the former would be the anaerobic bacteria species which colonize the mammalian colon, and an example of the latter would be the various species of staphylococcus which exist on human skin. Neither ...

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Infection, Infection - Colonization

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The World Health Organization collects information on global deaths by International Classification of Disease (ICD) code categories. The following table lists the top infectious disease killers which caused more than 100,000 deaths in 2002 (estimated). 1993 data is also included for comparison. Lower respiratory infections HIV/AIDS Diarrheal diseases Tuberculosis (TB) Malaria Measles Pertussis ...

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Infectious disease, Infectious disease - Basics, Infectious disease - Agents and vectors, Infectious disease - Mortality from infectious diseases, Infectious disease - Historic pandemics, Infectious disease - New diseases and pandemics, Infectious disease - Diagnosis and therapy, Infectious disease - Diagnosis, Infectious disease - Therapy, Infectious disease - History, Infectious disease - External link

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Adult female Dracunculus worms emerge from the skin of infected persons annually. Persons with worms protruding through the skin may enter sources of drinking water and unwittingly allow the worm to release larvae into the water. These larvae are ingested by fresh water copepods ("water fleas") where these develop into the infective stage in 10-14 days. Persons become infected by drinking water containing the water fleas harboring the infective s ...

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Dracunculiasis, Dracunculiasis - Life cycle, Dracunculiasis - Symptoms, Dracunculiasis - Treatment, Dracunculiasis - Affected countries, Dracunculiasis - GWD-free countries, Dracunculiasis - Prevention, Dracunculiasis - Resources

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An early theory on the causes of food poisoning involved ptomaines, alkaloids found in decaying animal and vegetable matter. While some poisonous alkaloids are the cause of poisoning, the discovery of bacteria left the ptomaine theory obsolete. Foodborne illness - Bacteria. Bacterial infection is the most common cause of food poisoning. In the United Kingdom during 2000 the individual bacteria involved were as follows: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia co ...

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Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States

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Infected persons do not usually have symptoms until about 1 year after they become infected. A few days to hours before the worm emerges, the person may develop a fever, swelling and pain in the area. More than 90% of the worms appear on the legs and feet, but may occur anywhere on the body. People in remote, rural communities who are most commonly affected by GWD do not have access to medical care. Almost invariably the skin lesions caused by the worm develop secondary bacterial infections, which exacerbate the pain, and extend the p ...

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Dracunculiasis, Dracunculiasis - Life cycle, Dracunculiasis - Symptoms, Dracunculiasis - Treatment, Dracunculiasis - Affected countries, Dracunculiasis - GWD-free countries, Dracunculiasis - Prevention, Dracunculiasis - Resources

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Foodborne illness - United Kingdom. Since the 1970s, key changes in UK food safety law have taken place following serious outbreaks of food poisoning. These included the death of 19 patients in the Stanley Royd Hospital outbreak [5]; and the death of 17 people in the 1996 Wishaw outbreak of E.coli O157 [6], which was a precursor to the establishment of the Food Standards Agency which, according to Tony Blair in the 1998 white paper A Force for Change Cm 3830 "would be powerful, open and dedicated to the in ...

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Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States

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According to the Carter Center, the incidence of GWD has dropped from an estimated 3.5 million cases worldwide in 1986 to only 16,026 reported cases in 2004. Dracunculiasis now occurs only in 12 countries in sub-Saharan Africa. Transmission of the disease is most common in very remote rural villages and in areas visited by nomadic groups. In the 2nd century BC, the Greek writer Agatharchides described this affliction as being endemic amongst certain nomads in what is now Sudan and along the Red Sea (fragments preserved in Photius, Bibliotheca Cod. 250.59, 453b; ...

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Dracunculiasis, Dracunculiasis - Life cycle, Dracunculiasis - Symptoms, Dracunculiasis - Treatment, Dracunculiasis - Affected countries, Dracunculiasis - GWD-free countries, Dracunculiasis - Prevention, Dracunculiasis - Resources

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The delay between consumption of a contaminated food and appearance of the first symptoms of illness is called the incubation period. This ranges from hours to days (and rarely months or even years), depending on the agent, and on how much was consumed. If symptoms occur within 1-6 hours after eating the food, it suggests that it is caused by a bacterial toxin rather than live bacteria. During the incubation period, microbes pass through the stomach into the intestine, attach to the cells lining the intestinal walls, and begin to mult ...

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Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States

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Once the worm emerges from the wound, it can only be pulled out a few centimeters each day and wrapped around a small stick. Sometimes the worm can be pulled out completely within a few days, but this process usually takes weeks or months. In the Middle East, it is customary to remove it by wrapping the protruding end of it around a stick and slowly turning the stick, twisting the worm around the stick. There is speculation that the serpent on the end of Moses's stick in the Bibli ...

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Dracunculiasis, Dracunculiasis - Life cycle, Dracunculiasis - Symptoms, Dracunculiasis - Treatment, Dracunculiasis - Affected countries, Dracunculiasis - GWD-free countries, Dracunculiasis - Prevention, Dracunculiasis - Resources

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Infectious diseases are mostly caused by tiny microorganisms, often called microbes, that are invisible to the naked eye. Microbes that cause illness are also known as pathogens. The most common pathogens are various bacteria and viruses, though a number of other microorganisms, including some kinds of fungi and protozoa, also cause disease. An infectious disease is termed contagious if it is e ...

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Infectious disease, Infectious disease - Basics, Infectious disease - Agents and vectors, Infectious disease - Mortality from infectious diseases, Infectious disease - Historic pandemics, Infectious disease - New diseases and pandemics, Infectious disease - Diagnosis and therapy, Infectious disease - Diagnosis, Infectious disease - Therapy, Infectious disease - History, Infectious disease - External link

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The vast majority of reported cases of foodborne illness occur as individual or sporadic cases. In most cases these originate, and occur, in the home. An outbreak occurs when two or more people suffer foodborne illness after consuming food from a contaminated batch. Often, a combination of events contributes to an outbreak, for example, food might be left at room temperature for many hours, allowing bacteria to multiply which is compounded by inadequate cooking which results in a failure to ...

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Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States

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The field of infectious diseases also occupies itself with the diagnosis and therapy of infection. Infectious disease - Diagnosis. Diagnosis is initially by medical history and physical examination, and imaging (such as X-rays), but the principal tool in infectious disease is the microbiological culture. In a culture, a growth medium is provided for a particular agent. After inoculation of a specimen of diseased fluid or tissue onto the medium, it is determined whether bacterial growth occurs. This works for a numb ...

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Infectious disease, Infectious disease - Basics, Infectious disease - Agents and vectors, Infectious disease - Mortality from infectious diseases, Infectious disease - Historic pandemics, Infectious disease - New diseases and pandemics, Infectious disease - Diagnosis and therapy, Infectious disease - Diagnosis, Infectious disease - Therapy, Infectious disease - History, Infectious disease - External link

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There are every year about 76 million foodborne illnesses in the United States (26,000 cases for 100,000 inhabitants), 2 million in the United Kingdom (3,400 cases for 100,000 inhabitants) and 750,000 in France (1,210 cases for 100,000 inhabitants). Foodborne illness - In the United States. In the United States, for 76 million foodborne illnesses (26,000 cases for 100,000 inhab.): 325,000 were hospitalized (111 per 100,000 inhab.); 5,000 people died (1.7 per 100,000 inhab.). Source: Food safety and foodborne illness, WHO ...

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Foodborne illness, Foodborne illness - Symptoms and mortality, Foodborne illness - Incubation period, Foodborne illness - Infectious dose, Foodborne illness - Pathogenic agents, Foodborne illness - Bacteria, Foodborne illness - Viruses, Foodborne illness - Parasites, Foodborne illness - Natural toxins, Foodborne illness - Other pathogenic agents, Foodborne illness - Statistics, Foodborne illness - In the United States, Foodborne illness - In France, Foodborne illness - Outbreaks, Foodborne illness - Political issues, Foodborne illness - United Kingdom, Foodborne illness - United States

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List of reference tables - Standards. List of standards topics (these could easily be cross-referenced under other relevant categories as well) International Standards List of ISO standards ISO 639 language names ISO 3166 country codes Time zones List of country calling codes List of Internet TLDs List of plastic recycling codes United States Standards Federal Standard 1037C (Glossary of telecommunication t ...

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List of reference tables - Agriculture and food. List of cocktails List of commercial brands of beer List of diets List of Fast-food restaurant chains List of food additives List of foods named after people List of food topics List of French cheeses List of grape varieties List of recipes List of restaurant ...

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List of reference tables - Philosophy. List of philosophical lists List of basic philosophical topics List of ethics topics Glossary of philosophical isms List of philosophical topics List of philosophy topics List of publications in philosophy List of topics in logic List of topics ...

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