Can you catch a stomach flu/stomach virus/food poisoning from someone you gave it too, or is your immune system better after the first stomach flu/stomach virus/food poisonings that it's impossible, such as other viruses like the common cold?

A viral infection that attacks the digestive system is commonly called a stomach virus.

People sometimes call the illness a ‘stomach flu‘, although this name is misleading, as influenza attacks the respiratory system. A stomach virus can also be known as viral gastroenteritis.

Different strains of the virus exist. According to the Centers for Disease Control and Prevention (CDC), the most commonTrusted Source cause in the United States is norovirus.

Food poisoning, on the other hand, describes the ingestion of contaminated food. Bacteria, viruses or less commonly parasites can enter the body and cause symptoms of gastroenteritis through food that has spoiled, been unhygienically prepared or contaminated in any other way.

Transmission

Stomach viruses

Stomach viruses are highly contagious and can spread quickly. People infected with a stomach virus are contagious from the moment they begin feeling ill and also for the first few days after they recover.

A stomach virus can spread in several different ways:

eating food or drinking liquids that have been contaminated with the virus

having direct or indirect mouth contact with an infected person or surface with the virus on it

The virus also inhabits the vomit and stools of people who have the infection.

Food poisoning

Cross-contamination is often the cause of food poisoning, during which harmful organisms transfer from one surface to another. Uncooked and ready-to-eat foods, such as salads, are particularly at risk of contamination.

Each year, approximately 48 million people in the United States experience a bout of food poisoning.

Bacteria can grow rapidly when a range of foods, including meats, dairy products, and sauces, are not kept at the right temperature. Bacteria and other harmful organisms produce poisonous substances that can cause inflammation of the intestines when eaten.

Contamination can also occur at home if raw meat is not handled or cooked properly.

Salmonella and E. coli are two common types of bacteria linked to food poisoning.

Symptoms

The symptoms of stomach viruses and food poisoning are very similar but there can be some differences.

Stomach viruses

The symptoms of a stomach virus include:

diarrhea that may be watery or bloody

a loss of appetite

nausea or vomiting

stomach cramps, muscle aches, or weakness

low-grade fever

headaches

light-headedness or dizziness

A stomach virus does not usually cause bloody stools. Stools that contain blood could signal a more serious infection.

These symptoms often last 3-4 days but can last for up to 14 days.

Food poisoning

Symptoms of food poisoning can occur within hours of eating. People may experience:

watery or bloody diarrhea

nausea

vomiting

stomach pain and cramping

a fever, chills, and body aches

dizziness and lightheadedness from dehydration

Sickness from food poisoning can last from a few hours to several days.

People can usually suspect food poisoning if they ate unrefrigerated food or other individuals who consumed the same food are experiencing similar symptoms.

Salads, raw or undercooked poultry, eggs, seafood, and other dairy-based products are high-risk foods for food poisoning.

Diagnosis

There is no single method for diagnosing a stomach virus. A doctor will likely base a diagnosis on the presenting symptoms alone.

A rapid stool test can be used to detect the rotavirus or norovirus but it is not readily available at most clinics. There are no quick tests for other viruses. A stool sample can also be used to rule out bacterial or parasitic infection.

Diagnosing food poisoning can be difficult, especially if you cannot identify the particular cause. Stool tests may be able to identify the disease-causing pathogen.

Explanation:

Hope this helps! :P

what are the options?

common management practices in dairy and poultry farming are: (i) proper shelter facilities and their regular cleaning. (ii) some basic hygienic conditions such as clean water, nutritious food, etc. (iii) animals are kept in spacious, airy, and ventilated place.