Gastroenteritis is an inflammation of the lining of the intestines caused by a virus, bacteria or parasites. Viral gastroenteritis is the second most common illness in many countries. The cause is often a norovirus infection. It spreads through contaminated food or water, and contact with an infected person. The best prevention is frequent hand washing.
Organs of digestive tract
Symptoms of gastroenteritis include diarrhea, abdominal pain, vomiting, headache, fever and chills. Most people recover with no treatment.
The most common problem with gastroenteritis is dehydration. This happens if you do not drink enough fluids to replace what you lose through vomiting and diarrhea. Dehydration is most common in babies, young children, the elderly and people with weak immune systems.
The conjunctiva is exposed to bacteria and other irritants. Tears help protect the conjunctiva by washing away bacteria. Tears also contain proteins and antibodies that kill bacteria.
There are many causes of conjunctivitis. Viruses are the most common cause. Viral conjuctivitis is referred to as "pink eye." Pink eye can spread easily among children.
Use of contact lenses (especially extended-wear lenses)
Newborns can be infected by bacteria in the birth canal. This condition is called ophthalmia neonatorum, and it must be treated immediately to preserve eyesight.
Allergic conjunctivitis may respond to allergy treatment. It may disappear on its own when you avoid your allergy triggers. Cool compresses may help soothe allergic conjunctivitis.
Antibiotic medication, usually eye drops, is effective for bacterial conjunctivitis. Viral conjunctivitis will disappear on its own. Many doctors give a mild antibiotic eyedrops for pink eye to prevent bacterial conjunctivitis.
You can soothe the discomfort of viral or bacterial conjunctivitis by applying warm compresses (clean cloths soaked in warm water) to your closed eyes.
Food poisoning occurs when you swallow food or water that contains bacteria, parasites, viruses, or toxins made by these germs. Most cases of food poisoning are from common bacteria such as Staphylococcus or E. coli.
Food poisoning occurs when food contaminated with organisms is ingested. The bacteria Staphylococcus aureus can commonly be found on people, but when allowed to grow in food this bacteria can produce a toxin that causes illness such as vomiting and diarrhea. Proper hygiene and handwashing can prevent this bacteria from entering food that will be eaten. The major source of Escherichia is from the feces of infected animals. It can also be found in untreated water. Cooking at the right temperature is important in eliminating this bacteria when it has contaminated food.
Food poisoning can affect one person or a group of people who all ate the same contaminated food. It more commonly occurs after eating at picnics, school cafeterias, large social functions, or restaurants.
The germs may get into the food you eat (called contamination) in different ways:
Meat or poultry can come into contact with bacteria from the intestines of an animal that is being processed
Water that is used during growing or shipping can contain animal or human waste
Food handling or preparation in grocery stores, restaurants, or homes
Food poisoning often occurs from eating or drinking:
Any food prepared by someone who does not wash their hands properly
Any food prepared using cooking utensils, cutting boards, and other tools that are not fully cleaned
Dairy products or food containing mayonnaise that have been out of the refrigerator too long
Frozen or refrigerated foods that are not stored at the proper temperature or are not reheated properly
Raw fish
Raw fruits or vegetables that have not been washed well
Raw vegetables or fruit juices and dairy products (look for the word "pasteurized," which means the food has been treated to prevent contamination)
Undercooked meats or eggs
Water from a well or stream, or city or town water that has not been treated
Many types of germs may cause food poisoning, including:
Campylobacter enteritis
Cholera
E. coli enteritis
Fish poisoning
Staphylococcus aureus
Salmonella
Shigella
Infants and elderly people are at the greatest risk for food poisoning. You are also at higher risk if:
You have a serious medical condition, such as kidney disease or diabetes
You have a weakened immune system
Pregnant and breastfeeding women have to be especially careful to avoid food poisoning.
Symptoms from the most common types of food poisoning usually start within 2 - 6 hours of eating the food. That time may be longer or shorter, depending on the cause of the food poisoning.
Your doctor will examine you for signs of food poisoning, such as pain in the stomach and signs your body does not have as much water and fluids as it should. This is called dehydration.
Tests may be done on your stools or the food you have eaten to find out what type of germ is causing your symptoms. However, tests may not always find the cause of the diarrhea.
In more serious cases, your health care provider may order a sigmoidoscopy. A thin, hollow tube with a light on the end is placed in the anus to look for the source of bleeding or infection.
If you have diarrhea and are unable to drink or keep down fluids, you may need fluids given through a vein (by IV). This is especially true for young children.
If you take diuretics, ask your health care provider if you need to stop taking the diuretic while you have diarrhea. Never stop or change medications without first talking to your health care provider.
For the most common causes of food poisoning, your doctor will NOT prescribe antibiotics.
You can buy medicines at the drugstore that help slow diarrhea.
Do not use these medicines without talking to a doctor if you have bloody diarrhea, a fever, or the diarrhea is severe.
Most people fully recover from the most common types of food poisoning within 12 - 48 hours. Serious complications can occur, however, from certain types of food poisoning.
Death from food poisoning in people who are otherwise healthy is rare.
