Gastrointestinal (GI) infections are caused by the ingestion or an overabundance of harmful pathogens in the GI tract. These infections are often spread through contaminated food or water, but can also spread person-to-person due to poor hygiene.
Gastrointestinal (GI) infections are caused by the ingestion or an overabundance of harmful pathogens in the GI tract. These infections are often spread through contaminated food or water, but can also spread person-to-person due to poor hygiene.
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.1
Although foodborne illnesses are far from the most common cause of GI illness, 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 as a result of foodborne illnesses.2