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"GASTRO" FACTS

 

Gastroenteritis is an infection
of the lining of the digestive tract which is commonly called “gastro’’.   It may be caused by a virus or bacteria.
Symptoms of gastroenteritis include:

  • Nausea and vomiting
  • Diarrhoea
  • Stomach pain
  • Low fever
  • Headache, muscle aches, chills
  • Tiredness

Who can get “gastro"

Anyone can get “gastro”. Preschoolers and school‑age children get it most often because of close contact and lack of good hand washing and hygiene.

Hand washing is the most important way to prevent infection.  Wash your hands thoroughly with soap and water, rubbing vigorously and for at least 20 seconds:

HG

  • After using the toilet
  • After having diarrhoea or vomiting
  • After changing diapers
  • After touching any stool‑soiled or vomit-soiled materials, toilets, or surfaces
  • Before handling food or drink
  • After cleaning up vomit or diarrhoea from someone who is ill with gastroenteritis
  • Before eating
Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness by using a bleach-based household cleaner.

Help young children to wash their hands.
See your doctor if you have severe gastroenteritis

  • If vomiting and/or diarrhoea are severe, you may need to receive fluids in the hospital.
  • Food handlers, health care/child care workers, and children in child care who have gastroenteritis should not work or attend child care until at least 48 hours after their symptoms have cleared.
    GASTRO
Tips for Flu Prevention

Guidelines

The senior health official advised persons who suspect that they may be infected to go to their doctor or to the nearest polyclinic, as soon as possible. Individuals are also advised to drink plenty of clear fluids, e.g. water or clear soup, but not fruit juices. 

Over-the-counter(selfprescribed)anti-diarrheal medications should not be taken, as they may prolong the course of the illness.

Persons should adhere to proper hygiene practices when preparing and handling foods and separation of raw and cooked foods and storage of foods at a correct temperature as some of the measures to be observed.