GI infections are caused by the ingestion of harmful pathogens, such as bacteria, viruses or parasites, into the digestive tract. These infections are often spread through contaminated food or water, but can also spread person-to-person due to poor hygiene.
Most people with GI infections recover on their own, but GI infections can be dangerous in persons with weakened or compromised immune systems.1
GI infections cause a significant infectious disease burden worldwide. While GI infections are common in both resource-rich and less developed countries, they are associated with different risk factors. In developing countries, illness is often linked to lack of clean water and sanitation related factors, but in developed countries GI infections are more often foodborne, and associated with seasonal prevalence, and travel.2
The CDC estimates that each year roughly 1 in 6 US Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne illnesses.3
