<unk> es (Norwalk)<unk>  is the most common cause of acute gastroenteritis.<unk>  is a single-stranded RNA, non-enveloped virus.<unk>   is a highly contagious virus. It is often transmitted via contaminated food or water, or by touching contaminated surfaces.<unk>   gastroenteritis results in abdominal pain (usually diffuse, stabbing pain), nausea, diarrhea (usually watery), and vomiting. There is no age or gender predisposition to the development of<unk> . Risk factors for<unk>  include close contact with infected individuals, particularly those in the same household, poor food-handling hygiene, and consumption of contaminated shellfish and/or raw vegetables. Symptoms of<unk>  start within 12 to 48 hours of exposure to the virus and usually last 24 to 72 hours. Patients usually recover completely without treatment (only hydration) and without any serious long-term sequalae. Young children, elderly, and immunocompromised patients are at a higher risk of complications. In rare cases,<unk>  illness can be serious, especially for young children and older adults. Lab findings are usually non-specific and may only be remarkable for signs of dehydration, such as elevated BUN and creatinine, relative polycythemia, and metabolic alkalosis. Real-time PCR is the optimal method for the diagnosis of<unk> . Supportive care is the mainstay of therapy for<unk> . Treatment includes oral/IV fluid administration to replace fluids lost from vomiting and diarrhea and to electrolyte disturbances. Other pharmacologic agents, such as anti-motility and anti-emetic agents may be administered among adults only (controversial efficacy), whereas anti-diarrheal agents are usually not recommended. Preventive measures include avoidance of exposure, proper hand washing, and adequate handling of food products.
Norovirus infection
Rotavirus infection
Campylobacteriosis
Escherichia coli enteritis
Clostridium difficile infection
Viral gastroenteritis
Taenia infection
Traveler's diarrhea