Stomach Flu and Summers

Infections

Gastroenteritis, often referred to as the “stomach flu,” is an inflammation of the stomach and intestines. It can be caused by both bacterial and viral infections, but certain factors make it more prevalent during the summer.

Common Causes:

1. Bacterial Infections:
   • Food Poisoning: Consumption of contaminated food or water, particularly with bacteria like Salmonella, Escherichia coli (E. coli), Campylobacter, and Shigella.
   • Improper Food Handling: Increased outdoor activities and picnics can lead to improper food storage and handling, causing bacterial growth.
   • Contaminated Water: Swimming in contaminated water bodies can lead to ingesting harmful bacteria.
2. Viral Infections:
   • Norovirus: Highly contagious and can spread through contaminated food, water, or close contact with an infected person.
   • Rotavirus: Common in children, spread through fecal-oral route, often via contaminated hands, surfaces, or objects.
3. Parasitic Infections:
   • Giardia: Spread through contaminated water, particularly in lakes, rivers, and pools.
   • Cryptosporidium: Also spread through contaminated water, causing outbreaks especially in recreational water sources.
4. Environmental Factors:
   • High Temperatures: Warm weather promotes bacterial growth in food and water.
   • Increased Outdoor Activities: More exposure to potentially contaminated food and water during travel, picnics, and other outdoor activities.

Is it Bacterial or Viral?

Gastroenteritis can be caused by both bacterial and viral agents. In the summer, both types are common due to increased temperatures and outdoor activities. However, the specific cause can vary based on the circumstances:

• Bacterial: More likely if linked to food poisoning or consumption of contaminated food and water.
• Viral: More common in close-contact settings or outbreaks in communities, schools, or camps.

Symptoms of Gastroenteritis

The symptoms of gastroenteritis, whether caused by bacterial or viral infections, are often similar, making it difficult to distinguish between the two based solely on symptoms. However, there are some subtle differences that can sometimes help in identifying the cause.

Common Symptoms of Both Bacterial and Viral Gastroenteritis:

1. Diarrhea: Frequent, watery stools.
2. Nausea and Vomiting: Feeling sick and vomiting.
3. Stomach Cramps: Pain and cramping in the abdomen.
4. Fever: Mild to moderate fever, though it can be higher in bacterial infections.
5. Headache: General discomfort and headaches.
6. Muscle Aches: Body aches and muscle pain.
7. Fatigue: Feeling tired and weak.
8. Loss of Appetite: Reduced desire to eat.

Symptoms More Common in Bacterial Gastroenteritis:

1. Bloody Diarrhea: Presence of blood in stools is more common with bacterial infections like Shigella, E. coli, and Campylobacter.
2. Severe Abdominal Pain: Intense stomach pain, sometimes localized, can be indicative of bacterial infection.
3. Higher Fever: More likely to have a higher fever compared to viral gastroenteritis.

Symptoms More Common in Viral Gastroenteritis:

1. Non-Bloody Diarrhea: Diarrhea is usually watery and non-bloody.
2. Gradual Onset: Symptoms may come on more gradually.
3. Shorter Duration: Symptoms typically last 1-3 days but can last up to 10 days.

Duration of Symptoms:

• Viral Gastroenteritis: Generally resolves within a few days to a week.
• Bacterial Gastroenteritis: Can last longer and may require antibiotics depending on the severity and specific bacteria involved.

Diagnosis and Treatment:

• Diagnosis: Determining the exact cause typically requires stool tests, especially if symptoms are severe, prolonged, or include blood.
• Treatment:
  • Hydration: Key for both types, to prevent dehydration from diarrhea and vomiting.
  • Antibiotics: May be necessary for bacterial infections but are ineffective against viruses.
  • Symptom Management: Over-the-counter medications can help manage symptoms like fever and pain, but consult a healthcare provider. Ready to drink ORS or ORS sachets are a good source of fluid.

When to Seek Medical Attention:

• Severe Dehydration: Signs include dry mouth, extreme thirst, little or no urination, and dizziness.
• Bloody Stools: Presence of blood in diarrhea.
• High Fever: Persistent fever over 101°F (38.3°C).
• Prolonged Symptoms: Symptoms lasting more than a few days without improvement.
• Severe Pain: Intense abdominal pain or cramping.

Prevention Tips:

l  Practice Good Hygiene: Wash hands frequently with soap and water, especially before eating and after using the restroom.

l  Safe Food Practices: Ensure proper cooking and storage of food, avoid consuming food that has been left out in the heat.

l  Safe Water Practices: Drink only purified or bottled water, avoid swallowing water from pools, lakes, or rivers.

l  Avoid Contaminated Sources: Be cautious about food and water from street vendors or in areas with poor sanitation.

Fruits That Can Cause Gastroenteritis

Certain fruits, especially when consumed raw and improperly washed, can be carriers of bacteria, viruses, or parasites that cause gastroenteritis. While most fruits are safe when handled and prepared properly, some are more prone to contamination:

1. Peach, plum and some other stone fruits: Can carry bacteria like Salmonella if not washed properly.
2. Berries (Strawberries, Raspberries, Blueberries): Often implicated in outbreaks due to their delicate skin that can harbor pathogens like E. coli and Norovirus.
3. Melons (Cantaloupe, Watermelon): The rough rind can trap dirt and bacteria, including Listeria.
4. Leafy Greens and Fruits in Salads: These can be contaminated by handling or irrigation with contaminated water.

Prevention from fruit borne gastroenteritis

1. Wash Thoroughly:
   • Rinse all fruits under running water before eating, even if you plan to peel them.
   • Use a produce brush to scrub firm fruits like melons and peaches.
2. Peeling:
   • Peel fruits when possible to reduce the risk of consuming contaminants on the skin.
3. Avoid Damaged Fruits:
   • Do not consume fruits that are bruised or damaged, as they are more susceptible to bacterial growth.
4. Proper Storage:
   • Refrigerate fruits that need to be kept cool and store them separately from raw meats and other sources of contamination.
5. Safe Handling:
   • Wash your hands before and after handling fresh produce.
   • Use clean utensils and cutting boards.
6. Inspect Before Eating:
   • Look for signs of spoilage such as mold, off smells, or unusual texture.
7. Soak in Vinegar Solution:
   • For extra precaution, soak fruits in a vinegar solution (1 part vinegar to 3 parts water) for a few minutes, then rinse well.