I. Bacterial causes include: the most common is bacterial infection of food, and food that is re-cooked or half-cooked is particularly susceptible to bacterial contamination. Flies and unhygienic cooking utensils. Food stored at room temperature is likely to be heavily contaminated with bacteria. Refrigerators should be below four degrees and hot cabinets should be above 60 degrees to stop the growth and reproduction of bacteria (that are not actually dead). Staphylococcus and Salmonella bacteria usually come from people who handle food. This is especially true of foods containing dairy, processed meats, raw fish and sushi. 1, Staphylococcus, E. coli and Salmonella are the most common germs. 2. Campylobacter is often found in contaminated poultry, meat and fish. This bacterium often causes diarrhea and severe abdominal pain. 3. There are many types of E. coli, most of which are harmless, but several can cause acute gastroenteritis in newborn infants, and this infection often spreads in nurseries. This is related to the procedure of sterilizing milk bottles. Secondly, viral infections can often cause gastroenteritis and enteritis. Rotavirus is the most common pathogen causing diarrhea in children. Other viruses that can cause gastroenteritis include adenovirus, enterovirus, hand-foot-mouth virus, etc. The onset of this infection can occur within two days. Toxins produced during the growth of some plants can also cause gastroenteritis. For example, yew, green eggplant, petunia and hepatica contain toxins, and the shoots of potato tubers are also poisonous. Toxic chemicals such as arsenic, lead and various pesticides. If these chemicals are taken, the disease can develop within a few hours. Fifth, diseases such as amoebiasis and pyriform flagellosis can also cause symptoms of gastroenteritis.