food poisoning

FOOD POISONING (syn .: food poisoning) are caused by eating food containing toxic substances to the body of microbial or non-microbial origin; proceed with a picture of acute gastroenteritis and intoxication.

By microbial food poisoning include foodborne diseases and food, or microbial, toxicosis, which arise in the use of food containing toxins that have accumulated as a result of significant contamination of its agents. Microbial Pathogens toxicosis are Clostridium bourn, Clostridium perfringens and Staphylococcus enterotoxigenic strains, the causative agent of food poisoning can be Proteus vulgaris mirabilis, Escherichia coli, Bacillus cereus, and others. The cause of mycotoxicosis are microscopic fungi. The sources of microbial pathogens in food poisoning are people and animals, as sick and healthy (media). Infection occurs via the products of their separation, containing agents due to contamination of the hands, water, food, utensils. An important role in this process is played by vectors such as flies. When staphylococcal toxicosis sources of the pathogen are people with pustular skin diseases, angina, and animals suffering from mastitis; Infection occurs through contaminated hands, utensils, food. For the occurrence of bacterial food poisoning is necessary to contamination of foods long enough and kept out of the refrigerator before use are not subjected to appropriate heat treatment.

To include non-microbial poisoning poisonous and conditionally edible mushrooms, poisonous plants, toxic products of animal origin, as well as admixtures to food chemicals, such as pesticides, heavy metals, organic phosphorus compounds, and others.

Food poisoning is recorded as a group of diseases and sporadic cases. The most common symptoms are nausea , vomiting , abdominal pain, diarrhea, weakness, fever, dehydration, disorders of the cardiovascular system. Diagnosis is based on clinical, epidemiological history data, the results of bacteriological and toxicological studies. If you suspect food poisoning should send foods that used the sick, highlight it (faeces, vomitus), the washings of the stomach for the bacteriological and toxicological studies, to find out the preparation, handling, storage and sale of food products, the use of which could cause poisoning.

First aid for acute food poisoning is' to remove from the body of pathogens and toxins (gastric lavage, activated charcoal, cleansing enemas). In hospitalized patients with clinical indications. The hospital carried out forced diuresis, apply methods of extracorporeal detoxification, according to testimony carried antidotal therapy administered symptomatic agents in order to restore the disturbed organ functions.

Prevention of microbial food poisoning is to prevent food contamination secretions of humans and animals, containing pathogens, prevention of breeding them for food. For this purpose, carried out sanitary supervision over the observance of rules and harvesting technology and processing of raw materials, preparation, transportation, storage and sale of food products. At food enterprises need delivery of sanitary minimum all coming to work. A special place in the prevention of food poisoning take hygiene education workers food facilities and the general sanitary propaganda among the population.