Epidemiology of
gastroenteritis
GROUP:8
supervised by:Dr Mohamad Bukhary
Table of Contents
01
02
Describe causative
organism,incubation
period,reservoir,and mode of
transsmison of gastroenteritis
Epidemiology of
gastroenteritis globally and in
Saudi Arabia
03
Prevention and control
measures
Introduction
●
Gastroenteritis is an inflammation of
the lining of the intestines and
stomach
●
Gastroenteritis is usually caused by
viruses However, bacteria, parasites,
and fungus can also cause
gastroenteritis
The causative organisms
Bacterial:
Campylobacter jejuni
E coli
Salmonella
Staphylococcus
Cl. Diffiicile
Shigella
V.cholera
Viruses
Rotavirus
Norovirus
Astoviruse
adenovirus
parasitic
Giardia lamblia
Entamoeba histolytica
Incubation period
the time from the moment of exposure
to an infectious agent until signs and
symptoms of the disease appear called
the “incubation period.” and it differ from
organism to another
for rotavirus disease is approximately 2
days
for STEC the incubation period is
usually 3-4 days but may be as short as
1 day or as long as 10 days .
The symptoms
The symptoms often
begin slowly with
mild abdominal
pain
non-bloody
diarrhea or
vomating
that worsening over
several days.
Reservoir
Water-borne bacteria Water is a major reservoir for many organisms
that cause diarrhea. Swimming pools have been associated with
outbreaks of Shigella organisms, and Aeromonas species are
associated with exposure to the marine environment. In norovirus and
rotavirus the major reservoir is in infected human feaces
Mode Of Transmission
This infection is usually transmitted in bacteria by contaminated water
or food.
In viruses such as rotavirus the transmission is by fecal oral route.
Prevalence of gastroenteritis
● It is estimated that there were two billion cases of gastroenteritis
that resulted in 1.3 million deaths globally in 2015
● More than 450,000 of these fatalities are due to rotavirus in
children under 5 years of age
● Children and those in the developing world are most commonly
affected
● In the developing world, children less than two years of age
frequently get six or more infections a year that result in significant
gastroenteritis. It is less common in adults, partly due to the
development of acquired immunity
Prevalence of gastroenteritis
Rotaviral Gastroenteritis at a Referral Centre in Saudi
Arabia
Rotavirus is an important cause of severe diarrhoea in
Saudi children. However, the available data on
rotavirus strains in circulation are limited
The prevalence of rotavirus infection ranged between
10% to 46% with a median of 30%. Most cases were
among children less than 2 years of age, and
particularly in the first year of life. There were
significant differences in seasonality within Saudi
Arabia, with increased infection during winter in some
cities and during summer in others.
Management of a gastroenteritis
●
avoiding anti-vomiting or antidiarrhoea drugs because these
medications will keep the
infection inside patient body.
●
oral rehydration and intravenous
fluid replacement to prevent
dehydration
Management of a gastroenteritis
●
antibiotic therapy is not routinely
needed but should be considered
only for specific pathogens or in
defined clinical settings such as:
‫ ـــــــــــ‬Cholera: use tetracycline or
cotrimoxazole
– Shigella : use ampicillin
– Clostridium difficile : use
vancomycin or metronidazole
● drugs to kill the parasites, if
parasites are the cause such as
:Metronidazole & Tinidazole
For Entamoeba histolytica and
Giardia lamblia
Prevention of a gastroenteritis
●
Isolation of sick people
●
Early identification of all sick
people
●
Collection of laboratory samples
●
Cleaning of the facility (both
during and after an outbreak)
●
Advice to staff, campers and
visitors/volunteers on
management of sick people and
prevention of further cases
Prevention of a gastroenteritis
Good hygiene;
An important way to
minimize the spread of
gastroenteritis is to
ensure you keep
unwashed hands
away from mouths.
Hand washing;
Make hand washing an
important part of culture.
washing of hands with liquid
soap and running water
and drying afterwards.
Alcohol-based hand gel
should be used if liquid soap
and running water are
unavailable.
Prevention of a gastroenteritis
1- When to wash and dry your hands:
- Before food preparation, handling and serving
- Before eating
- Before and after smoking
- After going to the toilet
- After contact with blood, faeces or vomit and
other body fluids
Prevention of a gastroenteritis
2-Food safety:
The prevention of foodborne illness involves
attention to hygiene, proper handling and
preparation of food and care during food storage
and distribution and make sure foods are
thoroughly cooked.
3- Water Safety
When travelling overseas to countries where
sanitation is suspect,only drink bottled water
Thanks!
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Resources
●
https://www.annsaudimed.net
/doi/10.5144/02564947.1991.19
●
https://www2.health.vic.gov.a
u/public-health/infectiousdiseases/disease-informationadvice/viral-gastroenteritisnot-rotavirus
●
https://www.webmd.com/dige
stive-disorders/gastroenteritis
●
https://www.nhsinform.scot/ill
nesses-andconditions/stomach-liver-and-
●
Webber, Roger (2009).
Communicable disease
epidemiology and control : a
global perspective (3rd ed.)
●
https://pubmed.ncbi.nlm.nih.g
ov/27372926/