Symptoms of nausea, vomiting, pain, and diarrhea without fever are associated with which bacterium?

Symptoms of nausea, vomiting, pain, and diarrhea without fever are associated with which bacterium?

• A. Clostridium botulinum
• B. Clostridium perfringens
• C. Bacillus cereus
• D. Staphylococcus aureus

Answer: (D)

The symptoms of nausea, vomiting, pain, and diarrhea without fever are typically associated with Staphylococcus aureus. This bacterium is known to cause food poisoning through the consumption of contaminated food, particularly those that are improperly stored or handled. The illness caused by Staphylococcus aureus is often rapid in onset, usually occurring within a few hours after eating contaminated food due to the preformed toxins it produces. Staphylococcus aureus contamination often leads to symptoms such as nausea and vomiting, which can be intense, alongside abdominal cramps and diarrhea. Notably, one of the defining characteristics of Staphylococcus aureus food poisoning is the absence of fever, which helps differentiate it from some other gastrointestinal infections that can cause similar symptoms alongside a fever. In contrast, other bacteria listed as options, like Clostridium botulinum and Clostridium perfringens, are associated with different symptom profiles, including the presence of fever or more severe complications, while Bacillus cereus can cause both diarrheal and emetic types of foodborne illness but is identifiable by different symptom presentations.

The symptoms of nausea, vomiting, pain, and diarrhea without fever are typically associated with Staphylococcus aureus. This bacterium is known to cause food poisoning through the consumption of contaminated food, particularly those that are improperly stored or handled. The illness caused by Staphylococcus aureus is often rapid in onset, usually occurring within a few hours after eating contaminated food due to the preformed toxins it produces.

Staphylococcus aureus contamination often leads to symptoms such as nausea and vomiting, which can be intense, alongside abdominal cramps and diarrhea. Notably, one of the defining characteristics of Staphylococcus aureus food poisoning is the absence of fever, which helps differentiate it from some other gastrointestinal infections that can cause similar symptoms alongside a fever.

In contrast, other bacteria listed as options, like Clostridium botulinum and Clostridium perfringens, are associated with different symptom profiles, including the presence of fever or more severe complications, while Bacillus cereus can cause both diarrheal and emetic types of foodborne illness but is identifiable by different symptom presentations.