Infection with gastrointestinal infection
Gastrointestinal infections are contagious. Compared to other diseases, they have a high infection potential, which is why several members of a family or several patients in hospital are often affected. Infection usually occurs via contact/smear infections.
This occurs when the pathogens of the disease are transmitted from the stool or vomit to objects or surfaces that are in turn touched by other people. The pathogens can then enter the mouth via the hands. This type of transmission is called fecal-oral transmission.
In addition to smear infection, some pathogens can also be transmitted via droplet infection. The most important example of this is the norovirus, which poses an enormous risk of infection. A droplet infection can occur above all when only a few viruses are sufficient to cause a disease.
For example, even the smallest drops containing a virus can be transmitted to another person via the air when vomiting, speaking or coughing. Some pathogens can also be transmitted from animals to humans. These include Salmonella or EHEC (Enterohaemorrhagic Escherichia coli).
In most cases, they are infected via contaminated animal products such as eggs or milk. The transmission is often supported by insufficient cooling of the food. Patients are particularly infectious during the acute phase of the disease, but infection can also occur one or two days before and after the symptoms of the disease.
Especially in countries with poor hygienic conditions, transmission often takes place. Because of the risk of infection, it is important that the person affected as well as contact persons observe hygiene measures. These include, above all, washing hands frequently and thoroughly.
Noroviruses are a special case of infection. They remain infectious for at least 48 hours after the symptoms of the disease have already subsided. In addition, the viruses are excreted in the stool for weeks, so that an infection can still occur at a later stage.
A gastrointestinal infection is generally very contagious. The highest risk of infection is during the complaints of the patient, because during this time the patient carries a particularly high number of viruses in himself and through diarrhoea and vomiting he spreads them through the air and through direct contact with others. However, the risk of infection remains increased for about 48 hours even after the absence of vomiting and diarrhoea.
During this time, the patient may experience spontaneous symptoms again. Only after 48 hours without symptoms is the patient considered healthy and thus the risk of infection decreases. However, the pathogens are often still excreted in the stool days to weeks after the infection. A high level of hygiene should therefore be maintained for a long time after the gastrointestinal infection, both by those affected and by contact persons.
