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Anthrax

Anthrax is caused by a bacteria Bacillus anthracis

Parts affected

  • Most common - Skin
  • Less common - respiratory tract, Gastrointestinal tract

Transmission

  • Skin: direct skin contact with spores; in nature, contact with infected animals or animal products  like meat or hide
  • Respiratory tract: inhalation of aerosolized spores
  • Gastrointestinal (GI) tract: consumption of undercooked or raw meat products or dairy products from infected animals
  • Person-to-person transmission of inhalation or GI anthrax does not occur

Symptoms

  • Skin: Localized itching followed by popular lesion that turns vesicular and subsequent development of black eschar within 7–10 days of initial lesion
  • Respiratory tract: Non-specific symptoms such as low-grade fever, fatigue, profound sweats, chest discomfort (upper respiratory tract symptoms are rare)
  • Gastrointestinal tract: Nausea, anorexia, vomiting, and fever progressing to severe abdominal pain, hematemesis, and diarrhea that is almost always bloody

Symptoms on the skin

Day 2 Day 4 Day 6 Day 10

Anthrax

Disease management

  • Contact the doctor immediately when symptoms are being noticed
  • Avoid eating uncooked meat or animal products
  • Self-protection when dealing with cattle or its products.


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