Foodborne and Gastrointestinal (GI) Illness

Gastrointestinal (GI) illness is caused by a variety of different disease-causing microbes or germs that can be acquired by consuming contaminated food or beverages, contact with contaminated recreational water, infected animals or their environments, or infected people. These germs can cause a variety of symptoms, such as diarrhea, nausea, vomiting, abdominal pain, abdominal cramps, fever and sometimes headaches, rash and paralysis.

The Division of Disease Control monitors and investigates GI illnesses that are spread through food, water, person-to-person contact and contact with infected animals. This website provides North Dakota statistics, disease information and educational materials for at home and at work.

There are 31 known pathogens that cause foodborne illness. Foodborne illness results when these pathogens contaminate foods or beverages that are consumed.

Waterborne diseases are caused by pathogenic microbes that can be directly spread through contaminated water. Most waterborne diseases cause diarrheal illness.

Animals may carry pathogens that can be spread between animals and humans that can cause gatrointestinal illness.