Inflammation of the stomach and intestines, commonly called gastro, that causes diarrhoea, vomiting and cramps and can be spread through contaminated food.
Inflammation of the stomach and intestines, commonly called gastro, that causes diarrhoea, vomiting and cramps and can be spread through contaminated food. Gastroenteritis, widely known as gastro, is an irritation and inflammation of the digestive tract. The usual symptoms are diarrhoea, vomiting, stomach cramps, nausea and sometimes a fever. It can be caused by viruses such as norovirus and rotavirus, by bacteria such as Salmonella, Campylobacter and certain strains of E. coli, and by parasites. Most healthy adults recover within a few days, but dehydration is the main risk, particularly for young children, older people and anyone with a weakened immune system. Not all gastro is caused by food. It spreads readily from person to person, through contaminated water, and by touching contaminated surfaces, which is why outbreaks can move quickly through households, childcare centres and aged-care facilities. When gastro is linked to food, it is a form of foodborne illness, and public-health authorities investigate clusters of cases to find and stop the source. For food businesses the most important gastro control is keeping unwell staff away from food. A food handler with vomiting or diarrhoea must not work with food and should be excluded until they are symptom-free, generally for at least 48 hours after symptoms stop, because they can shed viruses like norovirus even as they start to feel better. This exclusion duty is set out in Standard 3.2.2, which requires food handlers who may contaminate food to report their illness and be excluded. Beyond staff exclusion, businesses reduce gastro risk through thorough handwashing, cooking and reheating food properly, keeping potentially hazardous food out of the temperature danger zone, avoiding cross-contamination between raw and ready-to-eat food, and cleaning and sanitising surfaces after any vomiting incident. In higher-risk settings such as aged care and childcare, extra vigilance is needed because residents are more likely to become seriously ill. A kitchen hand comes to work the morning after a bout of vomiting, feeling a little better. During the shift they handle sandwich fillings, and norovirus passes to the food. Several customers fall ill over the next day. Had the venue followed the rule to exclude staff until 48 hours after symptoms had fully stopped, the outbreak would have been avoided.
Frequently asked questions
Is gastro always caused by food?
No. Gastroenteritis often spreads person to person, through contaminated water or from touching contaminated surfaces. When it is traced to contaminated food it is counted as a foodborne illness.
How long should a food handler with gastro stay away from work?
A food handler with vomiting or diarrhoea should not handle food and is generally excluded until at least 48 hours after their symptoms have completely stopped, because they can still spread viruses after feeling better.
What causes gastroenteritis?
Common causes include viruses such as norovirus and rotavirus, bacteria such as Salmonella and Campylobacter, and parasites. It can enter through contaminated food or water or spread directly between people.
Why is gastro dangerous for vulnerable people?
The main danger is dehydration from fluid loss through vomiting and diarrhoea. Young children, older adults and people with weakened immune systems can become seriously ill and may need medical care.
How can a food business prevent spreading gastro?
Exclude unwell staff, enforce thorough handwashing, cook and reheat food properly, control temperatures, prevent cross-contamination, and clean and sanitise surfaces carefully, especially after any vomiting incident.
