Anthrax is caused by a bacteria Bacillus anthracis
- Most common - Skin
- Less common - respiratory tract, Gastrointestinal tract
- 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
- 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
- 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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