Anthrax is caused by a bacteria Bacillus anthracis Parts affected Most common - Skin Less common - respiratory tract, Gastrointestinal tract Transmission 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 Symptoms 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 Disease management 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.