Health Care Provider Information on Giardiasis
On this page:
Required Disease Reporting
Parasite Information
Clinical Features
Laboratory Diagnosis
Treatment
Required Disease Reporting
- Reporting
Giardiasis
Healthcare providers and clinical laboratories are required to report cases and suspect cases to the Minnesota Department of Health.
- Illness-related Restrictions for Food Workers and for Children or Staff in a Child Care or Preschool Setting
Cases are subject to restriction on child care/preschool attendance and food handling.
Parasite Information
- Parasites - Giardia: Pathogen & Environment
CDC; Causal agent and life cycle.
Clinical Features
- The spectrum varies from asymptomatic carriage to severe diarrhea and malabsorption.
- Acute giardiasis develops after an incubation period of 1 to 3 weeks and usually lasts 2 to 6 weeks.
- Symptoms include diarrhea, abdominal pain, bloating, nausea, and weight loss.
- In chronic giardiasis the symptoms are recurrent and malabsorption and debilitation may occur.
Laboratory Diagnosis
- Parasites - Giardia: Diagnosis & Detection
CDC; Testing, specimen processing, diagnostic findings. - DPDx – Laboratory Identification of Parasitic Diseases of Public Health Concern: Stool Specimens
CDC; Information about diagnostic procedures for stool specimens.
Treatment
- Some infections are self-limited and treatment may not be required.
- The prescription drugs metronidazole, tinidazole, and nitazoxanide are the drugs of choice to treat giardiasis.
- Paromomycin is recommended for treatment of symptomatic infection in pregnant women in the second and third trimester.
- Rapid loss of fluids because of diarrhea can be managed by fluid and electrolyte replacement.
- Treatment of asymptomatic carriers generally is not recommended.
- Parasites - Giardia: Treatment
CDC; Giardiasis treatment information.
To report a suspected foodborne or waterborne illness call 1-877-FOOD-ILL.
Spotlight
Safer Farm Animal Contact Exhibits (Safer FACEs)
The Safer Farm Animal Contact Exhibits (Safer FACEs) training program can help you understand the risks of illness and injury from farm animals, and how to protect your visitors. Complete this free online training and the Minnesota Department of Health will provide certification that your venue has learned about these issues.
Turkey: Safe Thawing and Cooking
Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
Cooking for Groups
Consumer information about preparing and serving food for large groups. Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
Protect others if you are experiencing diarrhea!
Anyone with a diarrheal illness should avoid swimming in public pools or lakes, sharing baths with others, and preparing food for others.
Young children (children in diapers) that are experiencing diarrhea should not be allowed to go swimming or attend daycare.
Contact us:
If you have questions or comments about this page, use our IDEPC Comment Form or call 651-201-5414 for the MDH Infectious Disease Epidemiology, Prevention and Control Division.
