Viral gastroenteritis: causes
Gastroenteritis viruses are more prevalent during the cold season because they do not thrive in heat. They tolerate cold temperatures very well and are therefore more common in winter. In winter, homes are less well-ventilated, and we spend more time in enclosed spaces. This close proximity facilitates the spread of viruses. Additionally, the cold weakens the nasal mucosa, which is then less effective at blocking viruses. Symptoms appear within a maximum of 3 days after the virus enters the body.
Bacterial gastroenteritis: causes
Bacterial gastroenteritis is caused by consuming food or beverages contaminated with pathogenic bacteria, particularly Salmonella and Escherichia coli.
Salmonella bacteria are naturally present in the digestive tract of animals. They can then be found in raw animal-based foods (meat, poultry, deli meats, eggs, milk, cheese) or in dishes made with raw ingredients (undercooked meat, dishes made with raw eggs). Consumption of these foods causes rapid onset of digestive symptoms, usually within 3 days of ingestion.
The Escherichia coli bacterium is naturally present in the human body and in animals, particularly cattle. Infectious strains, of animal or human origin, can be found in foods such as raw or undercooked meat, or raw milk cheese. The bacteria then spreads through direct contact with a person carrying an infectious strain, or through contact with a contaminated surface or food item. Gastrointestinal symptoms appear 3 to 4 days after exposure.
