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Hepatitis E. Hepatitis E is inflammation of the liver caused by infection with the hepatitis E virus (HEV); [4][5] it is a type of viral hepatitis. [6] Hepatitis E has mainly a fecal-oral transmission route that is similar to hepatitis A, although the viruses are unrelated. [7][8][9] HEV is a positive-sense, single-stranded, nonenveloped, RNA ...
Orthohepevirus A. The hepatitis E virus (HEV) is the causative agent of hepatitis E. It is of the species Orthohepevirus A.[a][2][1] Globally, approximately 939 million corresponding to 1 in 8 individuals have ever experienced HEV infection. About 15–110 million individuals have recent or ongoing HEV infection. [3]
Hepatitis. Alcoholic hepatitis as seen with a microscope, showing fatty changes (white circles), remnants of dead liver cells, and Mallory bodies (twisted-rope shaped inclusions within some liver cells). (H&E stain) Specialty. Infectious disease, gastroenterology, hepatology. Symptoms.
oral candidiasis, the person's mouth for white patches and irritation. vaginal candidiasis, vaginal itching or soreness, pain during sexual intercourse. Antifungal medications. No. Intestinal disease by Capillaria philippinensis, hepatic disease by Capillaria hepatica and pulmonary disease by Capillaria aerophila.
Infectious diseases, gastroenterology. Viral hepatitis is liver inflammation due to a viral infection. [1][2] It may present in acute form as a recent infection with relatively rapid onset, or in chronic form, typically progressing from a long-lasting asymptomatic condition up to a decompensated hepatic disease and hepatocellular carcinoma (HCC).
Mary Mallon, known as "Typhoid Mary", was an asymptomatic carrier of Salmonella enterica serovar typhi, the causative agent of typhoid fever. [11] She was a cook for several families and soldiers in New York City during the late 1800s, and several cases of typhoid fever were traced to her by the Health Department.
Infectious disease. Waterborne diseases are conditions (meaning adverse effects on human health, such as death, disability, illness or disorders) [1]: 47 caused by pathogenic micro-organisms that are transmitted by water. These diseases can be spread while bathing, washing, drinking water, or by eating food exposed to contaminated water. [2]
The infectious dose is the amount of agent that must be consumed to give rise to symptoms of foodborne illness, and varies according to the agent and the consumer's age and overall health. Pathogens vary in minimum infectious dose; for example, Shigella sonnei has a low estimated minimum dose of < 500 colony-forming units (CFU) while ...