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Dr Gérald Kierzek (Medical Director of Doctissimo)
The Briançon hospital center had to cope with the influx of patients to the point of triggering the “white plan”. All suffered from vomiting and stomach aches. Gastroenteritis or collective food poisoning? How do we tell the difference? Update with Dr. Gérald Kierzek, emergency physician.
High school students, who came from Essonne on a school trip to the Hautes-Alpes, landed in the emergency room of the Briançon hospital center. The white plan had to be triggered to ensure the care of around thirty sick students, victims of vomiting and stomach aches. The food poisoning trail, once mentioned, seems to be receding; the hypothesis of an epidemic of gastroenteritis seems to be favored.
In this type of situation, when many people are sick at the same time, the two possible avenues are gastroenteritis and collective food poisoning (TIAC). “Both have similar symptoms, but they have different origins” recalls Dr. Gérald Kierzek, emergency physician and member of the Doctissimo expert committee.
Here’s how to tell them apart:
Gastroenteritis
- Gastroenteritis is caused by digestive viruses (which are unresponsive to antibiotics). Common viruses that cause gastroenteritis are rotavirus and adenovirus;
- Symptoms are stomach ache, nausea, vomiting and diarrhea;
- The time for symptoms to appear is at least 24 hours after exposure to the virus;
- Treatment is mainly based on rest, good hydration and symptom management; there is no specific treatment for viral gastroenteritis.
Food poisoning
Collective food poisoning (TIAC) is defined as “the appearance of at least two similar cases of symptoms, generally gastrointestinal, the cause of which can be attributed to the same food origin” explains Dr Gérald Kierzek.
- TIACs are caused by consuming food or drinks contaminated with bacteria such as E. coli, salmonella or Listeria;
- Symptoms include stomach ache, nausea, vomiting and diarrhea,”they are therefore similar to those of gastroenteritis” underlines the doctor;
- Symptoms of food poisoning occur within hours of eating the contaminated food (usually within an hour of ingestion);
- Treatment depends on the specific pathogen. In some cases, antibiotics may be necessary. “Finally, remember that TIACs are notifiable diseases. underlines Gérald Kierzek.
What are the preventive measures to take?
To prevent gastroenteritis and TIAC, Dr Gérald Kierzek recalls certain essential rules:
- “Wash your hands before handling food and make sure it is thoroughly cooked” ;
- “Keep food refrigerated and avoid cross-contamination”;
- “Avoid risky, potentially contaminated foods, especially unpasteurized dairy products, undercooked meats and foods prepared in questionable hygienic conditions” he concludes.