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    Stages of Disease

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    Andres Kalikasan Sara
    The document outlines the typical stages of an infectious disease: incubation period, prodromal period, illness, decline, convalescence. It describes factors that affect the incubation period and notes that stages can vary by pathogen. It also discusses reservoirs of infection, including animal reservoirs which can transmit zoonotic diseases, human carriers of disease, and non-living reservoirs like soil, water, and food that harbor microbes.

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    Stages of Disease

    Uploaded by

    Andres Kalikasan Sara
    79 views3 pages
    The document outlines the typical stages of an infectious disease: incubation period, prodromal period, illness, decline, convalescence. It describes factors that affect the incubation period and notes that stages can vary by pathogen. It also discusses reservoirs of infection, including animal reservoirs which can transmit zoonotic diseases, human carriers of disease, and non-living reservoirs like soil, water, and food that harbor microbes.

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    The document outlines the typical stages of an infectious disease: incubation period, prodromal period, illness, decline, convalescence. It describes factors that affect the incubation period and notes that stages can vary by pathogen. It also discusses reservoirs of infection, including animal reservoirs which can transmit zoonotic diseases, human carriers of disease, and non-living reservoirs like soil, water, and food that harbor microbes.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    79 views3 pages

    Stages of Disease

    Uploaded by

    Andres Kalikasan Sara
    The document outlines the typical stages of an infectious disease: incubation period, prodromal period, illness, decline, convalescence. It describes factors that affect the incubation period and notes that stages can vary by pathogen. It also discusses reservoirs of infection, including animal reservoirs which can transmit zoonotic diseases, human carriers of disease, and non-living reservoirs like soil, water, and food that harbor microbes.

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    Stages of Disease: Incubation Period

    Time between infection and onset of signs and/or symptoms

    Factors affecting the incubation period:


    Virulence of the pathogen
    Infective dose
    Health of the patient's immune system
    Generation time of the pathogen
    Site of infection
    Therefore, incubation periods differ depending on the pathogen involved

    Stages of Infectious Disease:Prodromal Period


    Short time of generalized, mild symptoms preceding illness
    Symptoms often include malaise and muscle aches
    Not all infectious diseases have a prodromal period

    Stages of Infectious Disease:Illness


    Most severe stage of an infectious disease
    Signs and symptoms are most evident at this time
    Patient's immune system has not yet fully responded
    Pathogen is harming the body and causing disease
    A physician typically sees the patient during this stage

    Stages of Infectious Disease:Decline


    Body gradually returns to a normal state of health
    Immune response and/or medical treatment begin to affect the growth and
    survival of the pathogen
    Signs and symptoms subside
    The immune response and antibody titers normally peak during this stage of
    infectious disease
    If the patient does not recover, the disease may be fatal

    Stages of Infectious Disease:Convalescence


    This is a period of recovery
    Damaged tissues and other body systems are repaired

    Factors affecting the length of the convalescence period:


    Amount of damage
    Nature of the pathogen
    Site of infection
    Overall health of the patient
    Depending of the disease, patients may be infectious during any stage of
    disease including the convalescence period

    Portal of Exits:
    Pathogens must leave the body to infect other hosts
    Many portals of exit are identical to portals of entry

    Pathogens often leave the body in:

    Secretions
    Earwax, tears, nasal secretions, saliva, sputum, respiratory droplets, blood,
    genital secretions, and milk
    Excretions
    Feces and urine

    Chain of Infection: Reservoir of Infection


    Most pathogens cannot survive for long outside of their host
    Pathogens encounter a wide variety of stresses in the external environment
    Sites were pathogens persist and go on to cause other infections are termed
    reservoirs of infection

    There are three major reservoirs of human infection:


    Animal reservoirs
    Human reservoirs
    Non-living reservoirs

    Animal reservoirs
    Many pathogens that infect domestic or wild animals can also infect humans
    Diseases that spread from animals to humans are called zoonoses or zoonotic
    diseases
    There are currently over 150 zoonotic disease known
    The animals involved serve as a reservoir of the pathogen
    Pathogens can be spread from animal to human through direct contact with
    animals and their wastes, by eating meat, and by bloodsucking arthropods
    Humans are often a "dead-end" host for zoonotic pathogens
    However, diseases transmitted by arthropod vectors can travel from humans
    to animals

    zoonoses or zoonotic diseases


    Diseases that spread from animals to humans are called

    Human reservoirs
    Other people with active infections are reservoirs of infection if the disease is a
    communicable disease
    Carriers can remain asymptomatic and infective for years
    (e.g., syphilis and AIDS)
    Some carriers go through the stages of disease while others may never develop
    illness at all
    These healthy carriers presumably have immune systems that protect them
    from becoming sick
    (e.g., typhoid Mary)

    Non-living reservoirs
    Soil, water, and food can all harbor pathogenic microbes
    The bacteria that cause tetanus and botulism live in soil
    Water can contain many types of pathogens especially if contaminated by feces
    Meats, vegetables, and milk can all contain microbes able to survive in such an
    environment

    Pasteurization is a method that uses heat to reduce the number of


    microorganisms present in liquids such as milk

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