Acute gastroenteritis can be triggered by a variety of factors. The more common ones are acute inflammatory reactions of the gastrointestinal mucosa due to improper diet resulting in the accidental ingestion of qualitatively altered food containing pathogenic bacteria or over-eating irritating food, mostly caused by microbial infections such as bacteria or viruses. Salmonella is the main causative agent of acute gastroenteritis. The patient’s gastrointestinal mucosa becomes congested, edematous and exudative, and there will be vesicles and bleeding spots on the diseased mucosa, and adverse symptoms such as nausea, vomiting, abdominal pain, diarrhea or fever will occur. If left untreated, it may lead to toxic enteritis, ulcerative colitis, and intestinal obstruction. Repeated chronic inflammatory irritation also has the risk of cancer, which should be taken seriously and treated actively. Patients are advised to rest in bed, eat light, warm, soft, easily digestible liquid or semi-liquid food, and avoid the intake of spicy, cold and irritating food. For the condition, control gastrointestinal internal and external infections, give gastrointestinal mucosal protective agents, microecological preparations, etc. In case of bacterial infection, oral antibacterial and anti-inflammatory agents such as flavopiridol and haloperidol can be given, and montelukast can be given to protect the gastric mucosa, while micro-ecological agents such as gold diflucan and rectified intestine can be given to regulate the intestinal flora and inhibit the growth of harmful intestinal bacteria to achieve the effect of stopping diarrhea. If abdominal pain is serious, atropine and scopolamine can be given to relieve the symptoms.