The most common etiology of gastroenteritis is foodborne infections. The most common culture-confirmed infections were Salmonella, followed by Campylobacter and Shigella.
Regardless of the source, patients often present complaining of some combination of anorexia, nausea, abdominal pain, vomiting, diarrhea and dysentery (bloody diarrhea), and fever
Vomiting may prevent oral intake, leading rapidly to dehydration, especially when diarrhea contributes to fluid losses. Diarrhea may be debilitating or fatal even in the absence of vomiting.
In term of virus, Norwalk virus are the most common cause of infectious acute gastroenteritis and are transmitted feco-orally through food and water directly from person to person and by environmental contamination.
These viruses are often responsible for protracted outbreaks in closed stetting, such as cruise ships, nursing homes and hospitals. Norwalk virus alone is estimated to account for more than half of cases of gastroenteritis.
Acute gastroenteritis
