Gastrointestinal anthrax develops following consumption of contaminated meat

Gastrointestinal anthrax develops following consumption of contaminated meat
It can occur as familial clusters
Oropharyngeal anthrax should be considered in patients who present with fever, neck swelling, sore throat, and oropharyngeal ulcer and who give a history of eating raw or undercooked meat
Clinical course
The incubation period is 2 to 5 days
Oropharyngeal anthrax follows deposition of the bacteria in the oropharynx
Patients present with fever, neck swelling, sore throat, and dysphagia
The neck swelling is caused by enlargement of the lymph nodes together with subcutaneous oedema as in diphtheria
The lymph node enlargement commonly involves the upper group of the jugular chain