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Dysentery

An infectious disease characterized by damage to the large intestine and intoxication of the body (weakness, a goal, pain, fever, diarrhea, nausea, and sometimes vomiting). Called by Shigella bacteria. The temperature optimum is 37 ° C. In food products, they last up to 10-20 days. They perish when heated to 60 ° C in 10-20 minutes. A healthy person becomes infected from a patient or carrier. Pathways of transmission of pathogens - household, food and water. Through contaminated hands of the carrier of the disease, the pathogen enters food. In the warm season, transmission factors are flies, which on the proboscis and paws transfer particles of feces containing bacteria to food products. Infection can also occur when water is contaminated with feces, especially from open water bodies.
The disease is more often recorded in summer and autumn as a result of eating unwashed vegetables and fruits. Infection with dysentery occurs through the mouth, getting into the large intestine, the pathogen multiplies and causes an inflammatory process with the formation of ulcers. Recovering for a long time can remain bacterial carriers. Some dysenteric bacteria can also multiply in food. The use of contaminated products that have not undergone heat treatment can cause group diseases. The possibility of such outbreaks increases if the carrier of the pathogen or the patient, who is directly involved in the preparation and dispensing of food, does not fulfill hygiene requirements.
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Dysentery

  1. Dysentery
    Training target: using diagnostic algorithms, be able to diagnose acute dysentery, determine the clinical course, severity, period of the disease and prescribe adequate treatment. Learn to organize rehabilitation and dispensary observation. Assignment for independent study of the topic. Using a textbook and lecture material to purchase the necessary
  2. Pig Dysentery
    Dysentery of pigs (Latin - Dysenteria suum; English - Dysentery; anaerobic dysentery of pigs) is an acute contagious disease characterized by profuse diarrhea with an admixture of blood and mucus in the feces and necrotic changes in the gastrointestinal tract (see color insert). Historical background, distribution, hazard and damage. Dysentery has existed since man
  3. Dysentery
    Dysentery (shigellosis) is an acute infectious disease characterized by general infectious intoxication syndrome and mainly distal colitis. Sources of pathogens are patients, as well as persons with a subclinical form of infection, which release shigella into the environment with feces. The mechanism of transmission of infection is fecal-oral, realized by food, water and contact-household
  4. Bacterial dysentery.
    Dysentery (shigellosis) is an acute intestinal infection, manifested by diarrhea, tenesmus, abdominal pain, and in cases of severe course - bloody diarrhea, fever and severe intoxication. Etiology. The causative agents of dysentery are 4 species of shigella: S. dysenteriae, S. Flexneri, S. Boydii, S.sonnei, as well as O-type enterotoxic E. coli. Dysentery is anthroponosis, its source is only
  5. ANAEROBIC DYSENTERY OF LAMB
    Anaerobic dysentery (lat. - Dysenteria neonatorum anaerobica, Dysetenteria anaerobica agnellorum; English - Lamb dysentery; white diarrhea, anaerobic enterotoxemia of lambs) is an acute toxic-infectious disease of newborn lambs, characterized by hemorrhagic diarrhea and diarrhea. Historical background, distribution, hazard and damage. Lamb dysentery for the first time
  6. DYSENTERY
    Dysentery is an infectious disease of the gastrointestinal tract caused by microbes of the genus Shigella, in which the mucous membrane of the large intestine, which manifests itself as a colitic syndrome, is mainly affected. Clinical diagnosis The incubation period is 1-7, usually 2-3 days. The main symptoms of dysentery are general intoxication (fever, decreased appetite, vomiting, headache).
  7. Dysentery
    Dysentery (shigillosis) is an acute infectious disease caused by bacteria of the Shigella genus and occurring with damage to the gastrointestinal tract. The source of infection are patients with acute or chronic shigillosis, as well as bacteriostatic agents. The greatest danger is presented by patients with mild, erased and asymptomatic forms of the disease, as they continue to attend public
  8. Clinic and prevention of dysentery at school
    Dysentery is a type of intestinal infection. The disease is manifested by damage to the mucous membrane of the large intestine by dysentery bacillus, while painful sensations and intoxication phenomena are observed. The causative agents of dysentery are bacteria belonging to the enteric-typhoid group: Sonne, Flexner, Grigoryev-Shigi, Shtutser-Schmitz and others. These bacteria are immobile due to
  9. Dysentery:
    Dysentery:
  10. AMEBIAZ (AMEBIC DYSENTERY)
    Amoebiasis is a protozoal disease caused by Entamoeba histolitica, which is characterized by a chronic relapsing course with ulcerative lesions of the colon and the possibility of developing extraintestinal complications in the form of abscesses. The characteristics of the pathogen. The dysenteric amoeba was first observed by the professor of the medical and surgical academy F.A. Lesh in 1875. He proved the pathogenicity of amoeba
  11. BALANTIDIASIS (INFUSOR DYSENTERY).
    The causative agent of Balantidium coli (parasitic infusoria). The frequency of propagation is the same across the globe. Balantidiasis is a zoonotic invasion. The main owner of balantidia is pigs. Infection rate is very high (80-100%). Pigs are asymptomatic carriers. A person becomes infected by contact with infected animals. The disease is clearly professional in nature. Among the townspeople
  12. Shigellosis (bacterial dysentery)
    The disease is an acute inflammatory process in the gastrointestinal tract caused by bacteria of the genus Shigella and is characterized by fever, cramping abdominal pain and diarrhea mixed with mucus, pus and blood in the feces. Sometimes the disease proceeds like normal diarrhea. Etiology. Shigella - short motionless gram-negative sticks,
  13. differential diagnosis of acute intestinal infections (dysentery, salmonellosis, foodborne toxicoinfections, cholera)
    See question 21.2 - differential diagnosis of dysentery, salmonellosis, cholera For foodborne infections (more often staphylococcal nature) it is typical: the development of the disease with persistent, debilitating vomiting against a background of high temperature with
  14. ADMINISTRATION OF ACUTE BLOODY DIARRHEA (DYSENTERY)
    ADMINISTRATION OF ACUTE BLOODY DIARRHEA
  15. Intestinal infections (typhoid fever, paratyphoid A and B, dysentery, cholera) and their prevention.
    Acute intestinal infections include dysentery, typhoid fever, paratyphoid A and B, cholera infectious hepatitis, etc. These diseases are characterized by the same location (intestines), the same transmission route (fecal-oral), similar symptoms (disorders of the intestinal tract). Diseases are caused by pathogenic bacteria that are transmitted from a sick person to a healthy person.
  16. Bowel disease. Infectious enterocolitis (dysentery, typhoid fever, cholera). Nonspecific ulcerative colitis. Crohn's disease. Coronary bowel disease. Appendicitis. Colon cancer
    1. Macroscopic characteristics of the small intestine with cholera enteritis 1. a gray-yellow film tightly soldered to the wall 2. ulceration of the mucous membrane 3. multiple hemorrhages 4. wall sclerosis 2. Elements of the pathogenesis of typhoid fever 1. bacteremia 2. bacteriocholia 3. cerebral swelling 4. exudative inflammation 5. hypersensitivity reaction in the lymphoid apparatus 3. Modern
  17. differential diagnosis and treatment
    Differential diagnosis of dysentery with other acute diarrheal diseases (salmonellosis, escherichiosis, intestinal yersiniosis, staphylococcal enterotoxin poisoning, cholera, amoebiasis). Differential diagnosis of dysentery, cholera and salmonellosis.
  18. Acute intestinal infections
    Healthy people become infected with dysentery, typhoid fever, cholera, salmonellosis and other diseases that affect the intestines from sick people or bacteria that release pathogens from the intestines. These are the most common diseases called "dirty hands diseases", the pathogens of which penetrate the human body only through the mouth with food prepared
  19. Acute intestinal infections
    Healthy people become infected with dysentery, typhoid fever, cholera, salmonellosis and other diseases that affect the intestines from sick people or bacteria that release pathogens from the intestines. These are the most common diseases called “dirty hands diseases”, the pathogens of which penetrate the human body only through the mouth with food prepared with
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