Bacterial gastroenteritis refers to inflammation of the stomach and intestines caused by bacterial infections. This condition is characterized by symptoms such as diarrhea, abdominal cramps, nausea, vomiting, and fever. Common bacterial pathogens responsible for gastroenteritis include Salmonella, Escherichia coli (E. coli), Campylobacter, and Shigella. Contaminated food, water, or contact with infected individuals are common modes of transmission. Salmonella infections often result from consumption of undercooked poultry or eggs, while E. coli infections can stem from contaminated water or undercooked ground beef. Campylobacter is frequently associated with raw or undercooked poultry, and Shigella is spread through person-to-person contact. Diagnosing bacterial gastroenteritis involves clinical evaluation, stool cultures, and sometimes molecular techniques to identify the causative bacteria. Treatment varies based on the pathogen but may include rehydration, antibiotics, and supportive care. Prevention strategies emphasize food safety practices, including proper cooking and hygiene measures, to minimize the risk of bacterial contamination.