Inflammation of the stomach and intestines, commonly called gastro, that causes diarrhoea, vomiting and cramps and can be spread through contaminated 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.
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.
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.
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.
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.