Welcome to the Food Borne Disease Site. The sources of the foodborne illness pathogens are ubiquitous. Food and food products will always be contaminated with low levels of pathogens. At low levels, pathogenic microorganisms cause no problems. At illness thresholds, however, they can make people ill and cause death.

Friday, February 26, 2021

Hemolytic uremic syndrome

Hemolytic uremic syndrome (HUS) is defined by the simultaneous occurrence of nonimmune hemolytic anemia, thrombocytopenia and acute renal failure.

Hemolytic uremic syndrome was described in 1955 by Gasser and colleagues. The overall incidence is estimated to be 2.1 cases per 100,000 persons/year with a peak incidence between 6 months and 4 years of age.

The signs and symptoms of Hemolytic uremic syndrome may vary, depending on the cause. Most cases of Hemolytic uremic syndrome are caused by infection with certain strains of E. coli bacteria, which first affect the digestive tract.

The illness usually caused by infection with Shiga toxin-producing Escherichia coli O157 (STEC O157).

The initial signs and symptoms of this form of Hemolytic uremic syndrome may include:
*Diarrhea, which is often bloody
*Abdominal pain, cramping or bloating
*Vomiting
*Fever

The characteristic lesion, thrombotic microangiopathy, is unique to this syndrome and consists of vessel wall thickening (capillaries and arterioles), with swelling and detachment of the endothelial cells from the basement membrane and accumulation of fluffy material in the subendothelium.
Hemolytic uremic syndrome

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