Campylobacteriosis history and symptoms
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Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]
Overview
Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days after exposure to the organism. The diarrhea may be bloody and can be accompanied by nausea and vomiting. The illness typically lasts about one week.
History and Symptoms
Patients usually have a history of ingestion of inadequately cooked or contaminated meat (poultry in particular), unpasteurized milk, or untreated water. The actual latent period is 1-6 days (typically 1-2 days) . A brief prodrome of fever, headache, and myalgias lasting as long as 24 hours is followed by crampy abdominal pain, fever as high as 40°C, and as many as 10 watery, frequently bloody, bowel movements per day. Abdominal pain and tenderness may be very localized, mimicking acute appendicitis. Complications include toxic megacolon, dehydration and sepsis. Generalized form of the infection can occur in little children ( < 1 year of age) and immunocompromised people. Chronic course of the disease is possible; such form of the process is likely to develop without a distinct acute phase. Chronic campylobacteriosis features long period of sub-febrile temperature, asthenia and depletion; eye damage, arthritis, endocarditis may develop if infection is untreated.