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Staphylococcal enteritis
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{{Infobox medical condition (new) | name = <!--{{PAGENAME}} by default--> | synonym = | image = Staphylococcus aureus 01.jpg | image_size = | alt = | caption = ''Staphylococcus aureus'' | pronounce = | specialty = <!-- from Wikidata, can be overwritten --> | symptoms = | complications = | onset = | duration = | types = | causes = | risks = | diagnosis = | differential = | prevention = | treatment = | medication = | prognosis = | frequency = | deaths = }} '''Staphylococcal enteritis''' is an inflammation that is usually caused by eating or drinking substances contaminated with staph enterotoxin. The toxin, not the bacterium, settles in the small intestine and causes inflammation and swelling. This in turn can cause abdominal pain, cramping, dehydration, diarrhea and fever.<ref name=vorvick>{{cite web|last=Vorvick|first=L.|title=Enteritis|url=http://averaorg.adam.com/content.aspx?productId=117&pid=1&gid=001149|publisher=Avera Health|access-date=15 May 2012|author2=Longstreth, G. |author3=Zieve, D |date=12 April 2010}}</ref> ''[[Staphylococcus aureus]]'' is a Gram-positive, [[Facultative anaerobe|facultative]] anaerobe, [[Coccus|coccal]] (round shaped) bacteria that appears in grape-like clusters that can thrive in high salt and low water activity habitats. ''S. aureus'' bacteria can live on the skin which is one of the primary modes of transmission. ''S. aureus'' can cause a range of illnesses from minor skin infections to Staphylococcus aureus food poisoning enteritis. Since humans are the primary source, cross-contamination is the most common way the [[microorganism]] is introduced into foods. Foods at high risks are those prepared in large quantities. Staphylococcus aureus is a true food poisoning organism. It produces a heat stable [[enterotoxin]] when allowed to grow for several hours in foods such as cream-filled baked goods, poultry meat, gravies, eggs, meat salads, puddings and vegetables. The toxins may be present in dangerous amounts in foods that have no signs of spoilage, such as a bad smell, any off color, odor, or textural or flavor change.<ref>{{cite web|title=Disease Listing, Staphylococcal Food Poisoning, General Info CDC Bacterial, Mycotic Diseases.|url=https://www.cdc.gov/ncidod/dbmd/diseaseinfo/staphylococcus_food_g.htm|publisher=Centers for Disease Control and Prevention|access-date=15 May 2012|date=29 March 2006}}</ref><ref>{{cite web|title=BBB - Staphylococcus aureus|url=http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070015.htm|archive-url=https://web.archive.org/web/20090610033552/http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070015.htm|url-status=dead|archive-date=June 10, 2009|publisher=US Food and Drug Administration|access-date=15 May 2012|date=4 May 2009}}</ref> [[Enteritis]] is the inflammation of the small intestine. It is generally caused by eating or drinking substances that are contaminated with bacteria or viruses. The bacterium and/or toxin settles in the small intestine and cause inflammation and swelling. This in turn can cause abdominal pain, cramping, diarrhea, fever, and dehydration.<ref name=vorvick/> There are other types of enteritis, the types include: bacterial gastroenteritis, ''[[Campylobacter]]'' enteritis, ''[[Escherichia coli|E. coli]]'' enteritis, [[radiation enteritis]], ''[[Salmonella]]'' enteritis and ''[[Shigella]]'' enteritis.
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