Gastroenteritis: Prevention

To prevent enteritis (inflammation of the small intestine) or gastroenteritis (stomach flu) or enterocolitis (inflammation of the small intestine and large intestine), attention must be paid to reducing risk factors. Behavioral risk factors

  • Diet
    • Consumption of raw foods – e.g., eggs, meat, fish (salmonella) or spoiled foods, e.g., potato salad left too long in a warm environment
    • Very cold food
    • In case of food allergy – consumption of allergy-triggering foods such as milk, egg, chocolate, yeast, nuts, cheese, fish, fruits, vegetables.
    • Micronutrient deficiency (vital substances) – see prevention with micronutrients.
  • Consumption of stimulants
    • Alcohol (woman: > 40 g/day; man: > 60 g/day).
  • Nonbreastfeeding infants: This increases the relative risk for the occurrence, prevalence (disease incidence) and mortality (death rate) of acute infectious gastroenteritis.

Disease-related risk factors

Medication

  • Antibiotics – inadequate and untargeted antibiotic treatment can lead to a shift in the intestinal flora and subsequently to enteritis (inflammation of the intestine)

General hygiene measures

Hands must be washed with soap and water for at least 30 seconds before preparing fresh food! It is further valid to wash food thoroughly before consumption, peel or also cook through (heat to min. 60 °C core temperature). This rule should be followed especially in foreign countries and when the origin of the food is unknown. Raw vegetables must always be rubbed under running water – regardless of location and origin – using a vegetable brush if necessary. Do not use a towel for drying, use paper kitchen towels only. Do not use wooden cutting boards (due to risk of bacterial colonization). To prevent salmonella infections, the following measures can protect:

  • Food purchasing
    • Refrigerate foods from the refrigerated counter while you’re still shopping; delicate foods like raw meat, milk and eggs can spoil on the way home in warm weather.
    • Frozen foods are best purchased last.
  • Processing frozen goods
    • Defrost frozen game and poultry in the refrigerator and use a container that can be easily cleaned, dispose of defrost water immediately.
    • Do not refreeze thawed food.
  • Kitchen hygiene
    • Wash hands with hot water and soap before cooking.
    • For raw products of animal origin such as eggs, fish or meat, use their own cutting boards, bowls and knives.
    • Frequently change dishwashing sponges and boil-proof dish towels.
    • Clean workplace regularly with hot water and detergent.
    • You must wash your hands after contact with eggs, fish or raw meat.
  • Food preparation
    • Observe the consumption date!
    • Use only fresh raw eggs, for example, for mayonnaise or tiramisu. Dishes containing eggs should be kept refrigerated and consumed as soon as possible.
    • Prepare salads and vegetables separately from meat and poultry.
    • Mirror or scrambled eggs should be heated until the yolk has coagulated, breakfast eggs should be cooked for at least five minutes
    • To kill pathogens such as salmonella, cooked food should reach a core temperature of at least 70 ° C!
    • Do not keep food warm at low temperatures, otherwise pathogens multiply quickly.
    • If necessary, keep food warm at a minimum of 65 ° C or at temperatures not exceeding 5 ° C.
  • Taking the meal
    • Consume sensitive food as soon as possible after preparation

In foreign countries, as far as hygiene standards are not observed, the following rules should also be observed:

  • On raw milk and egg dishes, such as ice cream, pudding or mayonnaise and raw food products, such as salads, best to avoid completely.
  • Vegetables, meat, fish and seafood are free of pathogens if they are sufficiently heated (core temperature at least 60 ° C).
  • Boil water before drinking.
  • Avoid fruit juices and ice cubes.
  • Drink only from original sealed bottles.

Other prevention tips

  • Affected individuals should have their own towels.
  • Children should not be sent to a care facility or school during diarrhea. Only again when the last diarrhea at least 48 hours ago.
  • Up to two weeks after the last diarrhea should be avoided visits to the swimming pool.

Primary and secondary prevention for infants and young children

  • Breastfeeding (breast milk)
  • Vaccination against rotavirus!
  • Observance of general hygiene measures (see above) including hygiene in the handling of food in the context of the preparation, presentation and consumption of food.
  • Wash hands after changing diapers (parents).