First, intestinal infectious diseases is a group of diseases transmitted through the digestive tract. Acute intestinal infectious diseases are highly contagious, fast spreading, high death rate of virulent infectious diseases, once the occurrence and prevalence will directly affect people’s health social stability. Common spring and summer intestinal infectious diseases include cholera, paracholera, dysentery, typhoid, infectious hepatitis, bacterial food poisoning and other diseases. Because of the rapid onset, rapid spread, harmful, and generally through the mouth through the esophagus to the gastrointestinal, and then the onset of disease, so collectively referred to as intestinal infectious diseases. Second, acute intestinal infectious diseases are easy to get in summer and autumn, generally caused by eating contaminated or spoiled food, mainly through water, food, contact and flies and other four transmission channels. The pathogens of intestinal infectious diseases are discharged from the feces and vomit of patients and pathogen carriers, which can contaminate the surrounding environment, and then enter the gastrointestinal tract of people through the medium of water, food, hands, flies, cockroaches, etc. through the mouth, reproduce in the human body, produce toxins and cause disease, and then continue to discharge pathogens and then infect other healthy people. Food and water contaminated with pathogens of intestinal infectious diseases can cause local outbreaks or epidemics of intestinal infectious diseases, and direct contact with objects contaminated with pathogens can also cause transmission, and some pathogens of intestinal infectious diseases can be transmitted by flies, cockroaches and other vector insects. Children are most susceptible to enteric infections because their immune function is not yet perfect, especially because they do not have enough stomach acid to effectively kill pathogens; they also do not pay good attention to personal hygiene. Third, the main symptoms of acute intestinal infections are rapid onset, vomiting, diarrhea, loose stools, more fever in children, easy to cause dehydration and deficiency, severe patients may appear shock or appear painful spasms in the calf and abdominal muscles. The transmission of intestinal infections: After eating the germs, the disease usually develops in 1 to 2 days (a few hours at the shortest). The main symptom is sudden onset of severe diarrhea followed by vomiting or, in some cases, vomiting followed by diarrhea. Most of them have no abdominal pain (some of them are mild) and no feeling of urgency. Diarrhea may occur several times a day to dozens of times a day or even countless times a day. The stool is initially dilute, followed by watery stool, and when dehydration is severe, typical rice soup-like stool appears. The vomiting is jet-like, and the vomit is initially food, followed by watery, colorless and transparent, or washed rice soup-like. Usually the patient does not have fever, but children have more fever. Fourth, the main preventive measures are “three management and one extermination”, that is, the management of water, feces, food, to eliminate flies, cockroaches and other vector insects. The key to preventing intestinal infectious diseases is to do a good job of dietary hygiene, to prevent “disease from the mouth”. Be hygienic, develop good habits of washing hands before and after meals, do not eat raw, cold and unclean vegetables and fruits and food, do not drink raw water, do not eat rotten and spoiled food, boil and disinfect leftover food before consumption, separate raw and cooked cutting boards and knives, maintain the hygiene of tableware, and advocate meal sharing system. Various preventive measures must be taken in summer and autumn. The epidemic reporting system should be strictly enforced and the management of intestinal outpatient clinics should be strengthened. Early reporting, early isolation, early treatment and early disinfection of patients or carriers. To prevent intestinal infectious diseases, we should do “six to” and “six not to”: “six to”: 1, food (or seafood) should be fresh, cooked thoroughly. 2. Disinfect food utensils (bowls, fasteners, spoons, etc.) by boiling. 3.Flies should be eliminated. 4, drinking water should be disinfected, raw fruits and vegetables should be washed, scalded with boiling water or peeled. 5.Wash hands before and after meals, and improve personal and environmental hygiene. 6, the discovery of diarrhea patients should be promptly reported to the hospital and disease prevention and control departments. ”Six don’ts”: 1, don’t eat raw and pickled seafood. 2, do not drink raw water. 3, do not eat flies crawling and not re-cooked food and spoiled, unclean food. 4.Don’t wash the toilet, fecal utensils and the clothes and dirt of patients with diarrhea in the river or at the well. 5, do not go to the river with intestinal infectious disease germs and viruses play water. 6, do not go to the homes of acute intestinal infectious diseases to visit.