Viruses, Bacteria, and Parasites in the Digestive Tract
What are viruses, bacteria, and parasites?
Viruses, bacteria, and parasites are living organisms that are found all around us. They are in water and soil, and on the surfaces of foods that we eat. They are also on surfaces that we touch, such as countertops in the bathroom or kitchen. Some bacteria live in and on our bodies and don’t cause problems. Other kinds of bacteria (as well as parasites and viruses) can make us very sick if they get inside our bodies. Bacteria and viruses can live outside of the human body (such as on a countertop) sometimes for many hours or days. But parasites need a living host in order to survive.
Bacteria and parasites can usually be destroyed with antibiotics. But antibiotics can’t kill viruses. Children with viral illnesses can be given medicines to make them comfortable. But antibiotics don’t fight viral infections.
Bacteria, viruses, and parasites can cause a wide variety of illnesses. They can infect any organ in the body. Viruses are often the cause of respiratory illnesses (such as the common cold) and digestive illnesses (such as diarrhea). Bacteria can infect any part of the body, but often cause diarrhea when they invade the digestive tract.
What is diarrhea?
Diarrhea can be caused by many types of bacteria, viruses, and parasites. Children can also have diarrhea without having an infection. For example, diarrhea can be caused by food allergies or by certain medicines (such as antibiotics). A child has diarrhea when bowel movements are loose and watery, and more frequent than normal.
Children with diarrhea may have other symptoms including nausea, vomiting, stomach aches, headache, or fever.
How does a child usually come in contact with bacteria, viruses, or parasites that cause diarrhea?
By touching the stool of an infected person (such as when touching dirty diapers)
By touching an object contaminated with the stool of an infected person, and then ingesting the germs. This usually happens by touching the mouth with the contaminated hand. (This can occur at day-care centers or at home in areas where diapered babies play.)
By eating or drinking contaminated food or water
Why is infection with these organisms a concern?
Viruses, bacteria, and parasites that get inside the digestive tract usually cause diarrhea. Large amounts of water are lost with the diarrhea, causing dehydration in children. Children become dehydrated much quicker than adults. This can cause serious problems if fluids are not replaced. Infections caused by parasites and a few types of infections caused by bacteria may also need treatment with medicines.
Also, children with a severely weakened immune system are at risk for more serious disease. Symptoms may be more severe and could lead to serious illness. People with weakened immune systems include those who:
Have cancer or have had a transplant, and are taking certain immunosuppressive medicines
Have inherited diseases that affect the immune system
Common bacteria, viruses, and parasites that cause diarrhea
There are hundreds of different types, or strains, of the bacteria E. coli (Escherichia coli). Most of these are harmless and live in the intestines of healthy people and animals. But some strains of E. coli make a powerful toxin that can cause a severe infection.
The CDC recognizes E. coli as a foodborne illness. This means it is spread by consuming contaminated food or drink. Infection often leads to bloody diarrhea, stomach cramps, vomiting, and fever.
Most E. coli illness has been associated with eating undercooked, contaminated ground beef. E. coli bacteria live in the intestines of healthy cattle and, although the number of organisms required to cause disease is not known, it is suspected to be very small. Meat becomes contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Contaminated beef looks and smells normal. Other ways to transmit E. coli include:
Bacteria in diarrhea stools of infected people can be passed from one person to another if hygiene or handwashing habits are inadequate. This is particularly likely among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected.Young children typically pass the organism in their steel for a week or 2 after their illness resolves.
CDC recommendations for prevention of the infection include:
Salmonella is a bacteria that infects the intestines and causes diarrhea, fever, and abdominal cramps 12 to 72 hours after infection. Over 1 million cases of salmonella infection are reported in the United States each year. The illness usually lasts four to seven days and most people recover without treatment.
However, in some people the diarrhea may be so severe that the patient needs to be hospitalized. In those patients, the salmonella infection may spread from the intestines to the blood stream and then to other body sites and can cause death unless the person is treated promptly with antibiotics. Infants and those with impaired immune systems are more likely to have a severe illness.
Salmonella may be spread by:
Since foods of animal origin pose the greatest threat of salmonella contamination, do not eat raw or undercooked eggs, poultry, or meats. Remember that some sauces and desserts use raw eggs in their preparation, so be cautious of these, particularly in foreign countries. Also, follow these recommendations by the CDC:
Rotavirus is the most common cause of severe diarrhea among children, resulting in the death of over 500,000 children annually worldwide.
In the United States, the disease occurs most often in the winter, with annual epidemics occurring from December to June. The highest rates of illness occur among infants and young children, and most children in the United States are infected by 5 years of age. Adults can also be infected, though disease tends to be mild.
The incubation period for rotavirus disease is approximately two days. The disease is characterized by vomiting and watery diarrhea for three to eight days, and fever and abdominal pain occur frequently. Immunity after infection is incomplete, but repeat infections tend to be less severe than the original infection.
Rotavirus may be spread:
Two rotavirus vaccines are currently licensed for vaccinating infants in the U.S. Both vaccines are given by mouth (orally), not by a shot. Talk with your child’s healthcare provider about which vaccine is best for your baby.
Handwashing is a very important means of preventing the spread of rotavirus. Careful and frequent handwashing can prevent the spread of infection to other people.
The CDC recommends:
During the past 15 years, Giardia lamblia has become recognized as one of the most common waterborne diseases in humans in the United States. Giardia is a tiny parasite that lives in the intestines of people and animals. The parasite is passed in the bowel movement of an infected person or animal. It is found in every region of the United States and throughout the world.
Diaper-aged children who attend day care centers, international travelers, hikers, campers, and others who drink untreated water from contaminated sources, are most at risk for developing infection with Giardia. Several community-wide outbreaks of infection have been linked to drinking municipal water contaminated with Giardia.
People become infected after accidentally swallowing the parasite. Giardia may be found in soil, food, water, or on surfaces.
Some of the ways people can become infected with Giardia include:
The CDC recommends:
If your child has Giardia, avoid swimming in pools for two weeks after the diarrhea or loose stools have cleared. Giardia is fairly chlorine resistant and is passed in the stools of infected people for several weeks after they no longer have symptoms.
Cryptosporidium, often referred to as "crypto," is a tiny parasite that can live in the intestines of humans and animals. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time and makes it very resistant to chlorine disinfection.
Cryptosporidium may be spread by:
The CDC recommends:
Can my child get germs from food?
Almost everyone has had a foodborne illness at one time. These illnesses can happen when food is prepared at a restaurant or at home. If food is handled and prepared safely, most illnesses can be avoided.
All food may have some natural bacteria. Improper storage or handling gives the bacteria a chance to grow. Food can also be contaminated with bacteria from other sources that can make you ill. Contaminated or unclean food can be very dangerous, especially to children. Each year, foodborne illnesses kill 3,000 people of all ages. They also cause fever, stomach cramps, vomiting, and diarrhea in about 48 million Americans.
Tips from the CDC to prevent food contamination
Be careful when buying food:
When at the grocery store, pick up perishable food (such as meat, eggs, and milk) at the very end of your shopping trip. This helps them stay cool.
Take food home right away so that it does not spoil in a hot car.
Avoid raw or unpasteurized milk.
Eggs, meat, seafood, and poultry are most likely to contain bacteria. Don't let their juices drip on other food.
Store food properly:
Store eggs, raw meat, poultry, and seafood in the refrigerator.
A refrigerator should be set between 32° F and 40°F.
A freezer should be set at or below 0°F.
Regularly clean and disinfect your refrigerator and freezer.
Use containers to prevent contaminating other foods or kitchen surfaces. Don't store food uncovered in the refrigerator or freezer.
Use special precautions when preparing and cooking food:
Wash your hands and clean and disinfect kitchen surfaces before, during, and after handling, cooking, and serving food.
Defrost frozen food on a plate either in the refrigerator or in a microwave, but not on the counter.
Cook food immediately after defrosting.
Use different dishes and utensils for raw foods than you use for cooked foods.
Wash raw fruits and vegetables before eating them.
Cool and promptly store leftovers after food has been served:
Because harmful bacteria grow at room temperature, keep hot food hot and keep cold food cold. This is especially important during picnics and buffets.
Do not leave perishable foods out for more than two hours.
Promptly refrigerate or freeze leftovers in shallow containers or wrapped tightly in bags.