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Infection
Pathogen
Shigellosis
Shigella dysenteriae,
flexneri, boydii, sonnei
Source
Mode of transmission
Ill person and
fecal–oral (food and water
asymptomatic carrier (short
contaminated by feces)
term)
incubation period
Clinical Features
Period of communicability
Preventive measures
Control of patient
Control of contacts and
immediate environment
aspecific: hygiene,
handwashing
Report to local health
authority, Isolation,
Concurrent disinfection
Investigation of contacts
and source of infection
Investigation of contacts
and source of infection
1–3 days
diarrhea, fever, blood, pus,
until the infectious agent is
or mucus in stools, cramps
no longer present in feces
and tenesmus
vaccine
Report to local health
authority, Isolation: Enteric
precautions, Concurrent
disinfection
fecal–oral (food and water
contaminated by feces)
7–21 days
sustained fever, headache,
malaise, relative
usually from the first week
bradycardia, splenomegaly, throughout convalescence
skin rash constipation
Typhoid fever
Salmonella typhi
Ill person and
asymptomatic carrier
Yersiniosis
Yersinia enterocolitica,
pseudotuberculosis
Ill person or animal
Fecal-oral transmission;
contact with infected
people or animals
3–7 days
acute febrile diarrhea with as long as symptoms exist,
abdominal pain
usually for 2–3 weeks
aspecific: hygiene, proper
food handling,
Report to local health
authority, Isolation:
Concurrent disinfection
Of no practical value
Campylobacter enteritis
Campylobacter jejuni
Animals, mostly poultry
and cattle
undercooked meat,
contaminated food and
water, raw milk
2 to 5 days (range 1–10
days)
diarrhea (frequently with
bloody stools), abdominal Throughout the course of
pain, malaise, fever, nausea
infection
and/or vomiting.
aspecific: hygiene, proper
food handling
Report to local health
authority
Investigation of contacts
and source of infection
Cholera
Vibrio cholerae
Ill person (rarely
asymptomatic carrier)
vaccine
Case report required
internationally to WHO
(Class 1), isolation,
concurrent disinfection
Investigation of contacts
and source of infection
maximum infectivity:
fever, malaise, anorexia,
during the latter half of
28–30 days (range 15–50
nausea and abdominal
incubation and continues
days)
discomfort, followed within
for a few days after onset
a few days by jaundice.
of jaundice
vaccine
Report to local health
authority, Isolation
Immunization of contacts,
Investigation of contacts
and source of infection
6 to 72 hours
Fever, headache,
abdominal pain, diarrhea,
nausea, vomiting
several days to several
weeks
aspecific: hygiene, proper
food handling
Report to local health
authority, isolation,
Concurrent disinfection
Investigation of contacts
and source of infection
less than 48 hours
vomiting, fever, watery
diarrhea
2 days before to 10 days
after onset of symptoms
vaccine
Report to local health
authority, Isolation:
Concurrent disinfection
Investigation of contacts
(especially below 6 years)
Report to local health
authority; Isolation: For
hospitalized patients,
enteric precautions;
Concurrent disinfection
Investigation of contacts:
household members and
suspected contacts
Report to local health
authority
Investigation of contacts:
household members and
suspected contacts
Hepatitis A
Salmonellosis
Rotaviral gastroenteritis
Amoebiasis
Giardiasis
Botulism
Hepatitis A virus (HAV)
Ill person and
asymptomatic carrier
ingestion of contaminated few hours to 5 days, usually
food or water
2-3 days
Person-to-person by the
fecal-oral route
Domestic and wild animals
raw and undercooked eggs,
(poultry, swine,
Salmonella enterica subsp.
milk, contaminated water,
cattle); ill and convalescent
meat, poultry
humans
Rotavirus
Ill person and
asymptomatic carrier
products, raw milk/milk
products, contaminated
water, meat/
Entamoeba histolytica
Ill person and
asymptomatic carrier
ingestion of fecally
contaminated food or
water containing amoebic
cysts
Giargia lamblia
Ill person or animal
fecal–oral (food and water
contaminated by feces)
Clostridium botulinum
Spores, ubiquitous in soil
worldwide & in the
intestinal tract of animals
food intoxication (salted,
smoked or fermented fish
and meat, inadequately
processed home-canned
foods)
abdominal pain, malaise,
fever, nausea and/or
vomiting
As long as stools are
positive
commonly 2–4 weeks
acute dysentery with fever, as long as cysts are present
(range from a few days to chills and bloody or mucoid in feces (may continue for aspecific: personal hygiene
several months)
diarrhea
years)
7–10 days
diarrhea, steatorrhea,
abdominal cramps,
bloating, malabsorption,
weight loss
Entire period of infection,
often months
12–36 hours
Difficulty swallowing or
speaking, blurred or double
vision, nausea, vomiting
and abdominal cramps,
paralysis
no person-to-person
transmission
aspecific, boil emergency
water supplies (routine
water chlorination may be
insufficient)
Report to local health
Good practices in food
authority, immediate
preparation (preservation)
telephone report indicated,
and hygiene
Isolation: Not required
Investigation of contacts
and source of toxin