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Infectious Gastroenteritis News

Related terms: Gastroenteritis, viral, Norovirus enteritis, Norwalk virus, Rotaviral enteritis, Stomach Flu

Less is More for the Adult Cholera Vaccine

Posted 1 day 11 hours ago by Drugs.com

FRIDAY, Aug. 18, 2017 – Researchers say one dose of cholera vaccine appears to provide about the same protection as the standard two doses, at least for the first six months. They also found that cholera vaccines are highly effective in adults but less so in young children, who are at particular risk of death from the disease. The review of seven clinical trials and six observational studies found that the two-dose vaccine regimen reduced cholera risk on average by 58 percent in adults, but only 30 percent in children under age 5. While one dose of vaccine protected as well as two doses for the first six months, there were no data on long-term protection of a single dose, researchers said. The findings could help guide vaccine use, particularly during outbreaks of the diarrheal disease, according to the researchers. "There continues to be a lot of misinformation on what this vaccine is ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Cholera, Vaccination and Prophlaxis, Cholera Vaccine, Cholera Vaccine, Live

An Expert's Guide to Preventing Food Poisoning

Posted 7 days ago by Drugs.com

SATURDAY, Aug. 12, 2017 – Foodborne illnesses sicken almost 50 million people annually in the United States, according to government statistics. But many of those episodes could be prevented, and proper sanitation when handling food is the key, says one expert. "If all of us washed our hands and were careful with food, it would greatly reduce the number of infections we see," said Dr. Ross Rodgers, an emergency medicine physician at Penn State Medical Center. Rodgers offered these tips in a hospital news release: Never use leftover marinade on cooked foods, and don't use utensils that have touched uncooked food to serve prepared items. Use a meat thermometer to ensure that meat is cooked to a safe temperature. (That's 145 degrees Fahrenheit for beef, veal and lamb steaks, roasts or chops; 160 degrees for ground meat and meat mixtures; and 165 degrees for poultry, according to the ... Read more

Related support groups: Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Keep Your Summer Cookouts Safe

Posted 9 Jul 2017 by Drugs.com

SUNDAY, July 9, 2017 – Backyard barbecues are a seasonal staple, but summer heat makes it extra important to keep food safety in mind. Bacteria grow faster at temperatures between 40 degrees and 140 degrees Fahrenheit, increasing your risk for foodborne illnesses, according to the U.S. Food and Drug Administration. "Fortunately, there are a lot of steps consumers can take to keep family and friends from becoming ill," the FDA's Marjorie Davidson said in an agency news release. Davidson is education team leader in the Center for Food Safety and Applied Nutrition. For starters, make sure your hands are clean. Before you cook or eat, wash with soap and water for at least 20 seconds. If there's no sink available, use a water jug, soap and some paper towels. Or clean your hands with moist, disposable towelettes, the FDA advised. These steps will also help prevent foodborne illness: Don't ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Think Safety First When Dining Outdoors

Posted 30 Jun 2017 by Drugs.com

FRIDAY, June 30, 2017 – When you're hosting picnics in the park or patio barbecues, you might be totally focused on creating the menu and doing your grocery shopping. But how you prepare, transport and serve those special dishes is just as important to avoid foodborne illnesses, according to the U.S. Food and Drug Administration. Whether eating on your patio or packing food to go, remember to keep raw meat, chicken and seafood separate from other foods to avoid cross-contamination. Marinate food in the fridge, not on your counter. Avoid drips on the way to the grill and throw out any liquid left in the bowl you used. Wash platters and utensils used on raw meat before using them for cooked foods. Get in the habit of using a food thermometer when grilling to test for doneness, and then keep hot foods hot by moving them to the sides of the grill rack. Keep cold foods well chilled. At ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

How to Dodge Summertime Threats

Posted 26 Jun 2017 by Drugs.com

MONDAY, June 26, 2017 – During the summer, poison centers get an increase in the number of calls about bites, stings, plants and pesticides. The Nebraska Regional Poison Center offers these tips on how to avoid poisonings – and other hazards – this summer. "If you are stung, call the poison center. Close observation for allergic reaction is important, especially in the first hour after a sting," the center said in a news release. Use only insect repellents that are meant to be used on skin. Products containing DEET should be applied sparingly to exposed skin and clothing – and repellents with less than 10 percent DEET are as effective as stronger ones. Wash thoroughly once you go indoors. A seasonal threat to kids is exposure to gasoline, kerosene, lighter fluids and torch fuels. These products are among the top 10 causes of childhood poisoning deaths in the United States, according ... Read more

Related support groups: Skin Rash, Gastroenteritis, Hangover, Poisoning, Infectious Gastroenteritis, Toxic Reactions Incl Drug and Substance Abuse, Insect Bites, Acute Alcohol Intoxication

'Good' Donor Bacteria Can Last Long Term in Stool Transplant Patients

Posted 16 Jun 2017 by Drugs.com

FRIDAY, June 16, 2017 – Researchers say their small study offers the first proof that therapeutic donor microbes remain for months or years in patients who've undergone stool transplants. Medically known as "fecal microbiota transplantation" (FMT), the procedure is used to treat severe diarrhea and colitis caused by repeated Clostridium difficile infections, the researchers explained. FMT is an increasingly popular treatment for C. difficile infections, with a 90 percent success rate. It involves collecting stool from a healthy donor and mixing it with salt water. The solution is then transferred to the patient's digestive tract through a thin, flexible tube called a colonoscope, or through the nose. C. difficile gut infections can be deadly. They often follow use of antibiotics that change the normal balance of bacteria in a patient's gut. C. difficile is increasingly resistant to ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Clostridial Infection, Prevention of Clostridium Difficile Infection Recurrence

Health Tip: Getting Over a Stomach Virus

Posted 10 May 2017 by Drugs.com

-- After a gastrointestinal virus makes your stomach sensitive and you feel nauseated, avoid heavy foods that can worsen your symptoms. The American Academy of Family Physicians suggests these easy-on-your-tummy foods: Bananas. Rice and plain potatoes. Plain applesauce. Plain dry toast. Saltine crackers. Clear broth. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Preparing Nutritious Meals

Posted 4 May 2017 by Drugs.com

-- Preparing a week's worth of meals on the weekends ensures that you have a steady supply of nutritious offerings. The Academy of Nutrition and Dietetics recommends: Grocery shopping on Saturdays, and cooking food for the week on Sundays. Most food will stay safe three-to-four days in the refrigerator. Divide cooked food into portions, store in small containers and immediately refrigerate. Don't leave food on the counter to cool. Reheat only the portion for that night's meal, rather than the whole dish. You can't always see, smell or taste spoiled food. If you're not sure if it's safe to eat, throw it out. Read more

Related support groups: Obesity, Weight Loss, Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

U.S. Health Officials Make Headway Against Salmonella

Posted 20 Apr 2017 by Drugs.com

THURSDAY, April 20, 2017 – A new government report that lists the top offenders for food poisoning shows that U.S. health officials have made progress against salmonella infections. In 2016, there was an 18 percent drop in illnesses caused by this common type of bacteria, according to the report from the U.S. Centers for Disease Control and Prevention. Tougher regulations and more vaccinations of chickens most likely explain the decrease, the researchers said. "We are making progress in detecting and responding more quickly to foodborne illness, but our priority remains preventing illnesses from happening in the first place," said Susan Mayne. She directs the U.S. Food and Drug Administration's Center for Food Safety and Applied Nutrition. "The final rules we are implementing under the FDA Food Safety Modernization Act focus on prevention, and we will continue to work closely with ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Freezing Food

Posted 7 Apr 2017 by Drugs.com

-- Freezing food helps avoid the growth of germs, allowing perishables to last longer than if they were refrigerated. The Academy of Nutrition and Dietetics offers these suggestions for freezing food safely: Make sure your freezer is set to 0 degrees Fahrenheit or below. Confirm the temperature with an appliance thermometer. While you can freeze just about anything except canned foods or eggs in shells, some foods (such as lettuce, cream sauces or mayonnaise) may not maintain quality. Store food in freezer-safe bags, heavy plastic containers or heavyweight aluminum foil. Date and label foods before storing in the freezer. Use older foods before newer ones to help thwart freezer burn. Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Salmonella Gastroenteritis

Health Tip: Store Cooking Oils Correctly

Posted 30 Mar 2017 by Drugs.com

-- A heart-healthy cooking oil – such as olive, walnut or avocado oil – can help in preparing nutritious meals. But be careful how you store it. The Cleveland Clinic explains: Exposure to light or heat over time can affect an oil's taste. So store it in a cool, dark place. If your oil begins to taste a bit off, toss it and buy a fresh bottle. Grapeseed and walnut oils should be stored in the refrigerator. They can quickly become rancid. It's safe to store most oils in the refrigerator. Though they may appear cloudy, that effect disappears when an oil reaches room temperature. Read more

Related support groups: Infectious Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Prepare Homemade Baby Food

Posted 18 Mar 2017 by Drugs.com

-- Some new parents enjoy making homemade baby food. But it's important to follow safety guidelines to help prevent food poisoning. The Academy of Nutrition and Dietetics advises: Thoroughly wash your hands, as well as any utensils and containers that will be used to prepare and store baby food. Wash all produce, and carefully peel and remove all pits and seeds. Use caution with produce grown close to the ground, which may harbor germs. Steam or microwave vegetables until soft, then puree. Never add salt, honey or corn syrup. Never add egg whites until after the child's first birthday. Always make sure egg whites are well cooked. Thoroughly cook all meat, eggs and poultry. Immediately refrigerate or freeze baby food in a sealed container after cooking. It can be stored one-to-two days in the refrigerator, or three-to four months in the freezer. Add a dated label so you know the food is ... Read more

Related support groups: Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Clean Your Refrigerator

Posted 2 Mar 2017 by Drugs.com

-- A clean refrigerator can help prevent food-related illness. The Academy of Nutrition and Dietetics offers these suggestions: Immediately clean up spilled juices, particularly from raw meat. To defrost, always put uncooked meat on the bottom shelf inside a container with a lid. Use warm, soapy water and a sponge to clean shelves, drawers and other surfaces. Avoid spray cleaners. Dry with a clean paper towel or cloth. Clean the door handle frequently. Place an open box of baking soda inside your fridge to absorb odors. Change it every three months. Wipe away dust from the front grill of your refrigerator to keep it working efficiently. Read more

Related support groups: Gastrointestinal Disorders, Gastroenteritis, Infectious Gastroenteritis, Traveler's Diarrhea, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

Health Tip: Slow-Cooking Food Safely

Posted 23 Feb 2017 by Drugs.com

-- The slow cooker is a convenient way to whip up a healthy dinner for your family. But food safety rules still apply, the Academy of Nutrition and Dietetics advises. Here are the group's suggestions: Thoroughly clean the slow cooker, work area and your hands before preparing food. Keep all perishables in the refrigerator until right before it is time to add them. Prepare meat and vegetables separately, refrigerating them in separate containers. Defrost meat – always in the refrigerator – before putting it in the slow cooker. Cook foods all day on the "low" setting, or for the first hour on "high," then dropping to "low." Use a food thermometer to make sure it's cooked thoroughly. The cooker should be no more than 1/2 to 2/3 full. Cut up large chunks of meat to help ensure a better fit and more thorough cooking. Do not remove the lid while cooking. And when it's time to store ... Read more

Related support groups: Gastroenteritis, Infectious Gastroenteritis, Campylobacter Gastroenteritis, Salmonella Gastroenteritis, Traveler's Diarrhea Prophylaxis

Warmer Waters May Mean More Toxic Shellfish

Posted 9 Jan 2017 by Drugs.com

MONDAY, Jan. 9, 2017 – Unusually warm ocean temperatures near the U.S. Pacific Northwest have been linked to dangerous levels of a natural toxin in shellfish. But, researchers report they have developed new ways to predict these toxic outbreaks. The toxin, domoic acid, is produced by marine algae, or plant life. It builds up in seafood, posing a potential threat. Consuming the toxin can be harmful to humans, the researchers said. The project was funded by the U.S. National Oceanic and Atmospheric Administration (NOAA). "We describe a completely new method to understanding and predicting toxic outbreaks on a large scale, linking domoic acid concentrations in shellfish to ocean conditions caused by warm water phases of natural climate event cycles," said study author Morgaine McKibben of Oregon State University. Those "climate event cycles" include El Nino and a similar but long-term ... Read more

Related support groups: Gastroenteritis, Poisoning, Infectious Gastroenteritis, Toxic Reactions Incl Drug and Substance Abuse, Salmonella Enteric Fever, Campylobacter Gastroenteritis, Salmonella Gastroenteritis

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