Also known as: Infectious diarrhea - bacterial gastroenteritis, Acute gastroenteritis or Gastroenteritis - bacterial
- Meat or poultry may come into contact with bacteria when the animal is processed.
- Water that is used during growing or shipping may contain animal or human waste.
- Improper food handling or preparation may occur in grocery stores, restaurants, or homes.
- Food prepared by someone who did not wash their hands properly
- Food prepared using unclean cooking utensils, cutting boards, or other tools
- Dairy products or food containing mayonnaise (such as coleslaw or potato salad) 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 or oysters
- Raw fruits or vegetables that have not been washed well
- Raw vegetable or fruit juices and dairy products (look for the word "pasteurized" to make sure the food is safe to eat or drink)
- Undercooked meats or eggs
- Water from a well or stream, or city or town water that has not been treated
- Do not use these medicines without talking to your provider if you have bloody diarrhea, a fever, or the diarrhea is severe.
- Do not give these medicines to children.
- Blood or pus in your stools, or your stool is black
- Diarrhea with a fever above 101°F (38.33°C) or 100.4°F (38°C) in children
- Recently traveled to a foreign country and developed diarrhea
- Stomach pain that does not go away after a bowel movement
- Symptoms of dehydration (thirst, dizziness, lightheadedness)
- The diarrhea gets worse or does not get better in 2 days for an infant or child, or 5 days for adults
- A child over 3 months old has been vomiting for more than 12 hours; in younger babies, call as soon as vomiting or diarrhea begins
Bacterial gastroenteritis is present when bacteria cause an infection of the stomach and intestines
Bacterial gastroenteritis can affect 1 person or a group of people who all ate the same food. It is commonly called food poisoning. It often occurs after eating at picnics, school cafeterias, large social gatherings, or restaurants.
The germs may get into your food (called contamination) in many ways:
Food poisoning often occurs from eating or drinking:
Many different types of bacteria can cause bacterial gastroenteritis, including:
Symptoms depend on the type of bacteria that caused the sickness. All types of food poisoning cause diarrhea. Other symptoms include:
Exams and Tests
Your health care provider will examine you for signs of food poisoning. These may include pain in the stomach and signs your body does not have as much water and fluids as it should (dehydration).
Lab tests may be done on the food or a stool sample to find out what germ is causing your symptoms. However, these tests do not always show the cause of the diarrhea.
Tests may also be done to look for white blood cells in the stool. This is a sign of infection.
You will most likely recover from the most common types of bacterial gastroenteritis in a couple of days. The goal is to make you feel better and avoid dehydration.
Drinking enough fluids and learning what to eat will help ease symptoms. You may need to:
If you have diarrhea and are unable to drink or keep down fluids because of nausea or vomiting, you may need fluids through a vein (IV). Young children may be at extra risk of getting dehydrated.
If you take diuretics ("water pills"), talk to your provider. You may need to stop taking the diuretic while you have diarrhea. Never stop or change your medicines without first talking to your provider.
Antibiotics are not prescribed very often for most common types of bacterial gastroenteritis. If diarrhea is very severe or you have a weakened immune system, antibiotics may be needed.
You can buy medicines at the drugstore that can help stop or slow diarrhea.
Most people get better in a few days without treatment.
Certain rare types of E coli can cause severe anemia, gastrointestinal bleeding or even kidney failure.
When to Contact a Medical Professional
Call your provider if you have:
Also call if:
Take precautions to prevent food poisoning.
Bhutta ZA. Acute gastroenteritis in children. In: Kliegman RM, Stanton BF, St Geme JW III, Schor NF, eds. Nelson Textbook of Pediatrics. 20th ed. Philadelphia, PA: Elsevier; 2016:chap 340.
Craig SA. Gastroenteritis. In: Marx JA, Hockberger RS, Walls RM, et al, eds. Rosen's Emergency Medicine: Concepts and Clinical Practice. 8th ed. Philadelphia, PA: Elsevier Saunders; 2014:chap 94.
Mody RK, Griffin PM. Foodborne disease. In: Bennett JE, Dolin R, Blaser MJ, eds. Mandell, Douglas, and Bennett's Principles and Practice of Infectious Diseases. 8th ed. Philadelphia, PA: Elsevier Saunders; 2015:chap 103.
Schiller LR, Sellin JH. Diarrhea. In: Feldman M, Friedman LS, Brandt LJ, eds. Sleisenger and Fordtran's Gastrointestinal and Liver Disease. 10th ed. Philadelphia, PA: Elsevier Saunders; 2016:chap 16.
- Review date:
- December 7, 2016
- Reviewed by:
- Subodh K. Lal, MD, gastroenterologist at Gastrointestinal Specialists of Georgia, Austell, GA. Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Isla Ogilvie, PhD, and the A.D.A.M. Editorial team.
The information provided herein should not be used during any medical emergency or for the diagnosis or treatment of any medical condition. A licensed medical professional should be consulted for diagnosis and treatment of any and all medical conditions. Call 911 for all medical emergencies. Links to other sites are provided for information only -- they do not constitute endorsements of those other sites. © 1997- 2008 A.D.A.M., Inc. Any duplication or distribution of the information contained herein is strictly prohibited.