1 of 34
Presentation on the topic: HUMAN FOOD POISONING AND
Slide no. 1
Slide description:
Slide no. 2
Slide description:
Slide no. 3
Slide description:
Food poisoning - diseases resulting from eating foods massively contaminated with microorganisms of a certain type or containing substances of a microbial or non-microbial nature that are toxic to the body Food poisoning - diseases resulting from eating products massively contaminated with microorganisms of a certain type or containing substances of a microbial or non-microbial nature that are toxic to the body
Slide no. 4
Slide description:
1. Poisoning of a microbial nature 1. Poisoning of a microbial nature 1.1 Toxic infections 1.2 Toxicoses 1.2.1 Bacterial 1.2.2 Mycotoxicoses 1.3 Mixed etiology (mixed) 2. Poisoning of a non-microbial nature 2.1 Poisonings poisonous plants and animal tissues 2.2 Poisoning by products of plant and animal origin that are toxic when certain conditions 2.3 Poisoning by impurities chemical substances 3. Poisoning of unknown etiology
Slide no. 5
Slide description:
Slide no. 6
Slide description:
Aconite – toxic effect - alkaloid aconitine and zongorine: all poisonous organs vegetative organs, especially root cones. Aconite - toxic effect - alkaloid aconitine and zongorine: poisonous organs - all vegetative organs, especially root cones. Henbane and Belladonna - toxic effect - alkaloids: atropine hyoscyamine, scopolamine; poisonous organs: leaves, roots, seeds, berries. Vekh poisonous – toxic effect – cicutoxin; poisonous organs rhizome milestone.
Slide no. 7
Slide description:
"Wolf's Bast" - toxic effect of the glycoside daphnine, dafnetoxin, meserine; flavonoids sit-toster in; poisonous organs - bark (bast), leaves, flowers, fruits. "Wolf's Bast" - toxic effect of the glycoside daphnine, dafnetoxin, meserine; flavonoids sit-toster in; poisonous organs - bark (bast), leaves, flowers, fruits. Colchicum - toxic effects of alkaloids, colchicine, colchamine; poisonous organs of corms and seeds. Castor bean - poisonous properties glycoprotein - ricin and alkaloid - ricinin; poisonous organs seeds (cake).
Slide no. 8
Slide description:
Digitalis - toxic effect of glycosides (cardenolides), flavonoids, steroid saponins; poisonous organs leaves. Digitalis - toxic effect of glycosides (cardenolides), flavonoids, steroid saponins; poisonous organs leaves. Hellebore - toxic effect of alkaloid – veratrine; poisonous organs - roots. Lily of the valley - toxic effect of saponin convallarin and a number of cardiac glycosides (convallamarin, convallatoxin); poisonous fruit organs (can be eaten by children).
Slide no. 9
Slide description:
Raspberry - toxic alkaloids of pyrrolysine structure: platiphylline, seneciphylline, sarrecin; poisonous organs the whole plant; maximum substances in underground parts. Raspberry - toxic alkaloids of pyrrolysine structure: platiphylline, seneciphylline, sarrecin; poisonous organs the whole plant; maximum substances in underground parts.
Slide no. 10
Slide description:
Health education of the population, in particular in kindergartens and schools; Health education of the population, in particular in kindergartens and schools; Preventing children from coming into contact with these plants If poisonous plants are found, clean the area and dig up the soil
Slide no. 11
Slide description:
Slide no. 12
Slide description:
Poisonous mushrooms are those that can cause poisoning to humans and animals. The proteins of such mushrooms quickly decompose to form toxic nitrogenous bases, so poisoning can be caused by non-toxic, but not fresh mushrooms. The most dangerous: toadstool, fly agaric, false honey fungus. Poisonous mushrooms are those that can cause poisoning in humans and animals. The proteins of such mushrooms quickly decompose to form toxic nitrogenous bases, so poisoning can be caused by non-poisonous mushrooms, but not by fresh ones. The most dangerous: pale grebe, fly agaric, false honey fungus
Slide no. 13
Slide description:
Stitches (Gyromitra) - with a brain-shaped convoluted surface of the cap and partially adherent edges. The most common are the true morel (M. esculenta), the steppe morel (M. steppicola), the morel cap (V. bohemica) and the common morel (G. esculenta), which grows in pine forests. These types of stitches are used for food. Stitches (Gyromitra) - with a brain-shaped convoluted surface of the cap and partially adherent edges. The most common are the true morel (M. esculenta), the steppe morel (M. steppicola), the morel cap (V. bohemica) and the common morel (G. esculenta), which grows in pine forests. These types of stitches are used for food. However, the line contains a toxic substance, gyromitrin, which can cause severe poisoning, so before cooking the mushrooms should be finely chopped and boiled, after which the broth should be drained (a toxic substance that is easily soluble in hot water).
Slide no. 14
Slide description:
Pale grebe – toxins amanitoxin (LD50 α-amanitin is 0.1 mg/kg), amanitohemolysin, phalloidin; poisoning leads to cessation of protein synthesis and cell destruction (cytolysis). Pale grebe – toxins amanitoxin (LD50 α-amanitin is 0.1 mg/kg), amanitohemolysin, phalloidin; poisoning leads to cessation of protein synthesis and cell destruction (cytolysis). Fly agaric – muscarine toxin, content does not exceed 0.02%; muscarinic syndrome is characteristic: salivation, sweating, vomiting, diarrhea, bradycordia, collapse, constriction of the pupils, pulmonary edema.
Slide no. 15
Slide description:
Common morel - Morchella esculenta Pers - Common morel - Morchella esculenta Pers - Early spring mushroom, grows in April - May. It is found mainly in the central and southwestern regions of the European part of the country. Conditionally edible, very tasty mushroom of the third category. In Western European countries it is considered a delicious mushroom. Used mainly for drying and frying.
Slide no. 16
Slide description:
a) a ban on the sale of mushrooms in places not established by law; a) a ban on the sale of mushrooms in places not established by law; b) if you don’t know for sure that a mushroom is edible, it is better not to take such a mushroom; ATTENTION! Remember the main rule of the mushroom picker: if in doubt, don’t pick it up or even taste it with your tongue! b) you cannot collect old edible mushrooms, they can be poisonous; c) before use, morels, strings and other mushrooms must be finely chopped and boiled twice, and the water must be drained after each boiling; the broth is poisonous; d) many mushrooms require pre-treatment - soaking in a strong salt solution and subsequent boiling; e) do not collect near highways or in environmentally unfavorable areas; e) health education of the population about the types of mushrooms and their external signs.
Slide no. 17
Slide description:
Puffer fish or puffer fish - Japanese name pufferfish, found near the Hawaiian Islands; the poison that is found in various organs of the fugu is called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown... Puffer fish or pufferfish - fugu is the Japanese name for puffer fish, found in the Hawaiian Islands; the poison that is contained in various organs of fugu is called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown... Organs of some fish (marinka, barbel, poisonous shark) Glands internal secretion(adrenal glands and pancreas) of slaughter animals
Slide no. 18
Slide description:
Slide no. 19
Slide description:
Slide no. 20
Slide description:
Poisoning by chemical impurities may be associated with the inclusion of these substances in " food chain"and accumulation in food products as foreign substances or their entry into food during its processing and as a result of migration from equipment, equipment, containers and packaging materials. Poisoning by chemical impurities may be associated with the inclusion of these substances in the "food chain" and accumulation in food products as foreign substances or their entry into food during its processing and as a result of migration from equipment, equipment, containers and packaging materials
Slide no. 21
Slide description:
1. Metal salts: 1. Metal salts: Pb – MPC in tin cans - 0.04%, in half-pots and glazes -1% Cu – copper utensils only for jams Zn – zinc utensils only for water Hg – “Minamata disease” » 2. Monomer content 0.03 – 0.07% 3. Pesticides: lindane MPC from 2.0 mg/kg in green vegetables, meat and fats to 0.1 mg/kg in eggs, grains, potatoes; SanPin 2.3.2.560-96 the content of organomercury and hexachlorobenzene in food products is prohibited 4. Nitrites, nitrates and nitrosamines Nitrates MPC 200 mg/kg for potatoes, 150-400 mg/kg for cucumbers, 60-90 mg/kg for melons and 2000 mg/kg for leaf crops; Nitrites in sausages MPC 3-5 mg/kg 5. Food additives
Slide no. 22
Slide description:
Melamine is a chemical substance, an organic base, a cyanamide trimer, whose structure is based on 1,3,5-triazine. It appears as colorless crystals. Melamine is a chemical substance, an organic base, a cyanamide trimer, whose structure is based on 1,3,5-triazine. It appears as colorless crystals. Properties: melting point 354 °C; practically insoluble in cold water and most organic solvents. Melamine is a base; with acids it forms salts (C3H6N6×HCl, etc.), which decompose when heated. Melamine is obtained from urea CO(NH2)2 at 350-450°C and a pressure of 50-200 MPa.
Slide no. 23
Slide description:
Used in the production of melamine-formaldehyde resins (plastics, adhesives, varnishes), ion exchange resins, tanning agents, hexachloromelamine, used in the production of dyes and herbicides. Melamine is used in the production of fertilizers and as a non-protein source of nitrogen for livestock. However, in 1978, it was concluded that “melamine is unsuitable as a non-protein source of nitrogen, since it is hydrolyzed more slowly and not completely enough compared to others - for example, urea.” Melamine was used by some unscrupulous manufacturers in production food products to increase the protein concentration measured in the analysis: when analyzed by Kjeldahl methods. This falsification of food products is dangerous to the health of consumers. Used in the production of melamine-formaldehyde resins (plastics, adhesives, varnishes), ion exchange resins, tanning agents, hexachloromelamine, used in the production of dyes and herbicides. Melamine is used in the production of fertilizers and as a non-protein source of nitrogen for livestock. However, in 1978, it was concluded that “melamine is unsuitable as a non-protein source of nitrogen, since it is hydrolyzed more slowly and not completely enough compared to others - for example, urea.” Melamine has been used by some unscrupulous food manufacturers to increase the measured protein concentration in the Kjeldahl analysis. This falsification of food products is dangerous to the health of consumers.
Slide no. 24
Slide description:
MP– poses a real danger when used for the production of tableware. Upon contact with liquids, plastic, especially hot plastic, begins to actively release the formaldehyde contained in the material. The emission of formaldehyde into food continues throughout the period of use, since its content in plastic is very high. Additionally, cracks and scratches on the surface of the cookware increase the emission. MP– poses a real danger when used for the production of tableware. Upon contact with liquids, plastic, especially hot plastic, begins to actively release the formaldehyde contained in the material. The emission of formaldehyde into food continues throughout the period of use, since its content in plastic is very high. Additionally, cracks and scratches on the surface of the cookware increase the emission. A special danger is represented by the design applied to the dishes, since paints with high content heavy metals (lead, cadmium, manganese), and the durability of paints remains in question.
Slide no. 25
Slide description:
The list of materials, products and equipment approved by the Russian Ministry of Health for contact with food does not include melamine. Even if Rospotrebnadzor authorities issue sanitary and epidemiological certificates to companies for melamine products (mainly decorative ones - vases, coasters, candlesticks, etc.), they always write in them: “Not intended for contact with food products.” The list of materials, products and equipment approved by the Russian Ministry of Health for contact with food does not include melamine. Even if Rospotrebnadzor authorities issue sanitary and epidemiological certificates to companies for melamine products (mainly decorative ones - vases, coasters, candlesticks, etc.), they always write in them: “Not intended for contact with food products.”
Slide no. 26
Slide description:
Polytetrafluoroethylene, teflon (-C2F4-)n - a polymer of tetrafluoroethylene (PTFE), a plastic with rare physical and chemical properties and widely used in technology and in everyday life. Polytetrafluoroethylene, teflon (-C2F4-)n is a polymer of tetrafluoroethylene (PTFE), a plastic that has rare physical and chemical properties and is widely used in technology and in everyday life. The word "Teflon®" is a registered trademark of DuPont Corporation. Nonproprietary name substances - “polytetrafluoroethylene” or “fluoropolymer”.
Slide no. 27
Slide description:
Physical: Teflon is a white, transparent substance in a thin layer, resembling paraffin or polyethylene in appearance. It has high heat and frost resistance, remains flexible and elastic at temperatures from -70 to +270 °C, an excellent insulating material. Teflon has very low surface tension and adhesion and is not wetted by water, fats, or most organic solvents. Physical: Teflon is a white, transparent substance in a thin layer, resembling paraffin or polyethylene in appearance. It has high heat and frost resistance, remains flexible and elastic at temperatures from -70 to +270 °C, an excellent insulating material. Teflon has very low surface tension and adhesion and is not wetted by water, fats, or most organic solvents. Chemical: Its chemical resistance exceeds all known synthetic materials and noble metals. It is not destroyed under the influence of alkalis, acids and even a mixture of nitric and hydrochloric acids. Destroyed by molten alkali metals, fluorine and chlorine trifluoride.
Slide no. 28
Slide description:
The polymer itself is very stable and inert in normal conditions. However, when heated above 200 °C, PTFE decomposes to form toxic products. In addition, during the production and degradation of the polymer, the formation of perfluorooctanoic acid (abbreviated PFOA, which is still used in the production of Teflon coatings) is possible. The polymer itself is very stable and inert under normal conditions. However, when heated above 200 ° C, PTFE decomposes with the formation of toxic products. In addition, during the production and destruction of the polymer, the formation of perfluorooctanoic acid (abbreviated PFOA, which is still used in the production of Teflon coatings. However, DuPont, the only manufacturer of PFOA in the United States, has agreed to remove the remaining reagent from its plants until 2015, although it has not committed to eliminating its use completely.Recently, Teflon has been associated with increased levels of cholesterol and triglycerides in humans, and in animals there are noticeable changes in the volume of the brain, liver and spleen, while collapsing endocrine system, increases the risk of cancer, childlessness and developmental delays. It has been proven that C-8, when entering the body of laboratory rats, causes them malignant tumors, can lead to mutations in offspring and immune system disorders.
Slide no. 29
Slide description:
Teflon cookware is harmful to health People who use non-stick cookware are more likely to have problems with thyroid gland- British researchers from the University of Exeter came to this conclusion. The reason for this is the coating itself, which contains harmful substance– perfluorooctanoic acid. In the course of their study, scientists from the UK measured the level of this acid in the bodies of young Americans, age 20, for 7 years - from 1999 to 2006. It turned out that the most common problems with the thyroid gland were those observed whose level of this particular acid was exceeded. Teflon cookware is harmful to health People who use cookware with a non-stick coating are more likely than others to have problems with the thyroid gland - this was the conclusion of British researchers from the University of Exeter. The reason is the coating itself, which contains a harmful substance – perfluorooctanoic acid. In the course of their study, scientists from the UK measured the level of this acid in the bodies of young Americans, age 20, for 7 years - from 1999 to 2006. It turned out that the most common problems with the thyroid gland were those observed whose level of this particular acid was exceeded.
Slide no. 30
Slide description:
Pesticides (toxic chemicals) are synthetic and chemical substances used in agriculture to protect food crops from weeds, pests and diseases, and to stimulate growth. Pesticides (pesticides) are synthetic and chemical substances used in agriculture to protect food crops from weeds, pests and diseases, as well as to stimulate growth. Pesticides are classified: by their nature and chemical structure: organic (organophosphorus, organochlorine, organomercury, carbamates) plant (pyrethrum, anabasine, lindane) by toxicity: highly toxic substances - LD50 up to 50 mg/kg, toxic - LD 50 50-200 mg/kg, low toxic - LD50 more than 1000 mg/kg. by purpose: insecticides - for the destruction of insects, acaricides - mites, herbicides - weeds, fungicides - fungi, defoliants - leaves, deflorants - for the destruction of flowers and ovaries
Slide description:
It's spicy gastrointestinal diseases that occur when consuming food products infected with certain microorganisms or containing their toxins - these are acute gastrointestinal diseases that occur when consuming food products infected with certain microorganisms or containing their toxins
Slide no. 33
Slide description:
mass onset among people who ate food from a common source mass onset among people who ate food from a common source sudden onset (outbreak) and short incubation period (6-24 hours) is not transmitted from a sick person to a healthy person, has only food route transfers
Slide no. 34
Slide description:
Strict veterinary and sanitary supervision over the condition of slaughter livestock and the rules for carrying out the technological process during slaughter Strict veterinary and sanitary supervision over the condition of slaughter livestock and the rules for carrying out the technological process during slaughter Strict veterinary and sanitary supervision over meat processing and dairy enterprises Sale of waterfowl eggs for food only after cooking Careful monitoring of the health of people working at food enterprises Strict adherence to the rules for storing perishable products Effective heat treatment of food products A fundamental preventive measure is the organization of laboratories that carry out sanitary examination of food products as part of current sanitary supervision
Poisoning occurs when consuming poisonous mushrooms Satanic mushroom Satanic mushroom Pale grebe Pale grebe False chanterelle False chanterelle Bile mushroom Bile mushroom Svinushki Svinushki False honey fungus False honey fungus Fly agaric Shelduck Fly agaric
Signs of poisoning (usually occur after a few hours, less often after a day or more) Vomiting Vomiting Abdominal pain Abdominal pain Diarrhea Diarrhea Headache Headache Dizziness Dizziness Muscle pain, general weakness Muscle pain, general weakness
Important! The initial manifestations of poisoning (abdominal pain, vomiting) are also observed with appendicitis, stomach ulcers and duodenum, in which gastric lavage and a heating pad on the stomach are unacceptable. Initial manifestations of poisoning (abdominal pain, vomiting) are also observed with appendicitis, gastric and duodenal ulcers, in which gastric lavage and a heating pad on the stomach are unacceptable
Botulism A disease caused by eating poor-quality foods and characterized by damage to the central nervous system. A disease caused by eating poor quality foods and characterized by damage to the central nervous system.
The causative agent of botulism is extremely resistant to exposure external factors Extremely resistant to external factors The microbe lives in the intestines of animals The microbe lives in the intestines of animals And with their secretions it enters the soil, reservoirs, vegetable gardens, then onto food products The microbe develops in conditions of lack of oxygen The microbe develops in conditions of lack of oxygen
Cause of botulism Eating smoked meats, fish, canned food, meat, especially those prepared at home without complying with certain hygienic requirements. Eating smoked meats, fish, canned food, meat, especially those prepared at home without complying with certain hygienic requirements.
Serious visual disturbances may occur Patients see objects unclearly Patients see objects unclearly Double vision is observed Double vision is observed Drooping of the eyelids, often bilateral Drooping of the eyelids, often bilateral Uneven dilation of the pupils Uneven dilation of the pupils Sluggish reaction of the pupils to light and their complete immobility Sluggish reaction of the pupils to light and their complete stillness
There may also be a swallowing disorder, nasal speech, slurred, hoarseness of the voice, and there may be a complete loss of voice. In mild cases, the patient feels tightness in the chest; in severe cases, shortness of breath develops, the breathing rhythm is disrupted, and signs of suffocation are observed.
Intestinal infections Infectious diseases in which infection occurs through the mouth, and the pathogen (main bacteria, viruses) multiply in the intestines, from where microbes with secretions enter the external environment. Infectious diseases in which infection occurs through the mouth, and the pathogen (main bacteria, viruses) multiply in the intestines, from where microbes with secretions enter the external environment. clostridia
General information about intestinal infections The source of the pathogen is a person (patient or bacteria carrier). The source of the pathogen is a person (patient or bacteria carrier). For diseases caused by salmonella (salmonellosis) - animals (livestock, waterfowl) For diseases caused by salmonella (salmonellosis) - animals (livestock, waterfowl)
Ways of spread of infection Food products Food products Unwashed vegetables Unwashed vegetables Unboiled market milk Unboiled market milk Poorly cooked and fried meat Poorly boiled and fried meat Water from reservoirs when consumed internally Water from reservoirs when consumed internally Flies Flies
Incubation period diseases With dysentery - from 1 to 7, more often 2-3 days With dysentery - from 1 to 7, more often 2-3 days Typhoid fever - from 7 to 25, more often days Typhoid fever - from 7 to 25, more often days Paratyphoid fever - from 2 to 15, more often 6 - 8 days Paratyphoid fever - from 2 to 15, more often 6 - 8 days Salmonellosis from 6 hours to 3 days, more often one day. Salmonellosis from 6 hours to 3 days, usually one day.
Food poisoning The term food poisoning currently refers to acute (less often chronic) non-communicable diseases that arise as a result of eating food that is massively contaminated with certain types of microorganisms or contains substances of a microbial nature that are toxic to the body. The term food poisoning currently refers to acute (less often chronic) non-contagious diseases that arise as a result of eating food that is massively contaminated with certain types of microorganisms or contains substances of a microbial nature that are toxic to the body.
Food poisoning does not include: diseases resulting from the intake of excess quantities into the body nutrients(fluorosis, hypervitaminosis); diseases resulting from the intake of excess amounts of nutrients into the body (fluorosis, hypervitaminosis); diseases caused by the deliberate introduction of any poison into food; diseases caused by the deliberate introduction of any poison into food; diseases due to overconsumption alcohol; diseases due to excessive alcohol consumption; diseases that are a means of erroneously using a toxic substance instead of a food substance when preparing food at home; diseases that are a means of erroneously using a toxic substance instead of a food substance when preparing food at home; food allergies. food allergies.
There are a number of causes of food poisoning common features: usually an acute, sudden onset of the disease; simultaneous onset of the disease in a group of people; for most food poisoning there is an acute short course of the disease; the connection of diseases with the consumption of any one food product or dish;
Territorial limitation of diseases to the place of consumption or purchase of a food product; stopping the emergence of new cases of disease after the removal of the product that caused food poisoning; microbial infections are not transmitted from sick to healthy and this is fundamentally different from infectious diseases.
Classification of food poisoning 1. Microbial 1. Microbial Toxicinfections Toxicoses of Mixed etiology (model) Potentially pathogenic microorganisms E. Coli (enteropathogenic serotypes), Proteus mikabilis and vulgaris, Bak. cereus, Cl. Perfringens type A. Str. Faesalis var. liquefaciens and Zymogenes, Vibrio parahaemolyticus and other little-studied bacteria. A. Bacterial toxicoses Bac. toxicoses caused by Staph. aureus, Cl. botulinum. B. Microtoxicoses are mycotoxins produced by microscopic fungi of the genus Aspergifius, Fusarium, Penicillium, Claviceps purpurea, etc. Certain combinations are potentially pathogenic microorganisms(Bac. Cereus and enterotoxigenic staphylococcus: Proteus and enterotoxigenic staphylococcus)
2. Non-microbial Poisoning by poisonous plants and animal tissues Poisoning by plant products. and alive. origin Poisoning by chemical impurities A. Plants, poisonous mushrooms by nature; conditionally edible mushrooms; wild plants (henbane, datura...); weed seeds cereal crops. B. Tissues of animals that are poisonous by nature. Organs of some fish (marinka, barbel, pufferfish) A. Products plant origin kernels of stone fruits (peaches, cherries...) containing amygdalin; nuts; sprouted potatoes; raw beans. B. Products of animal origin: liver, caviar of some fish during the spawning period; bee honey with poison. rast. Pesticides with salts of heavy metals and arsenic; food additives above the maximum permissible concentration; compounds migrating into food. product from equipment, inventory, containers, etc.; other chem. impurities
3. Unknown etiology Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some areas of the world in some years. Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some areas of the world in some years.
Toxic infections Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Toxic infections are caused by pathogenic microorganisms: EPKP, enterococci, Proteus, clostridia, Citrobacter and others. Toxic infections are caused by pathogenic microorganisms: EPKP, enterococci, Proteus, clostridia, Citrobacter and others.
Toxicoses Acute or chronic (mycotoxicoses) diseases that occur when eating food containing a toxin that has accumulated in it as a result of the development of a specific pathogen. In this case, viable cells of the pathogen itself may be absent in food or found in small quantities.
Clostridium botulinum topt development 35 degrees. WITH; capable of reproducing at t=10-55 degrees. WITH; topt development 35 degrees. WITH; capable of reproducing at t=10-55 degrees. WITH; Sensitive to acidic environment– develops at pH=4.5-8; Sensitive to acidic environments – develops at pH=4.5-8; Preserved in an environment with a high concentration of salt Preserved in an environment with a high concentration of salt At t=37 degrees. The multiplication of the microbe and the formation of toxin occurs within hours; At t=37 degrees. The multiplication of the microbe and the formation of toxin occurs within hours; At t=30 deg. The multiplication of the microbe and the formation of toxin occurs within hours. At t=30 deg. The multiplication of the microbe and the formation of toxin occurs within hours.
T opt toxin formation hail. WITH; t opt toxin formation hail. WITH; No toxin is formed when the salt concentration is more than 8% and the sugar concentration is more than 55%; No toxin is formed when the salt concentration is more than 8% and the sugar concentration is more than 55%; In an acidic environment, stability is higher than in an alkaline environment; In an acidic environment, stability is higher than in an alkaline environment; Destroys at t=80 degrees. C in 6-30 minutes; when boiling in minutes. Destroys at t=80 degrees. C in 6-30 minutes; when boiling in minutes.
Disputes persist throughout external environment for several decades; Preserved in the external environment for several decades; Well preserved in environments with high fat content; they are more heat resistant; Well preserved in environments with high fat content; they are more heat resistant; Resistant to low temperatures: Resistant to low temperatures: at t=16 degrees. C lasts up to a year; at t=16 degrees. C lasts up to a year; do not die at t=190 degrees. S. do not die at t=190 degrees. WITH.
Block width px
Copy this code and paste it onto your website
Slide captions:
Food poisoning Food poisoning Food poisoning is the name given to human diseases that are transmitted primarily through food. The main reason for their occurrence is the consumption of foods that have harmful effects or as a result of the development of harmful microorganisms, or due to the content of various toxic substances there. In most cases, these diseases are characterized by a short incubation period and a rapid course with a clear predominance of symptoms of acute poisoning. Food poisoning
- Food poisoning is an acute (rarely chronic) non-contagious disease that occurs when eating food that is massively contaminated with certain types of microorganisms or contains substances of a microbial or non-microbial nature that are toxic to the body.
- The group of food poisoning does not include diseases that arise as a result of the intake of excess amounts of nutrients into the body, caused by the deliberate introduction of any poison into food or for the purpose of suicide or murder: those arising from alcohol intoxication; poisoning resulting from the erroneous use of any toxic substance in everyday life instead of food, as well as diseases that develop as a result of food allergies.
- Food poisoning most often occurs suddenly, often involving a significant contingent of people, and, as a rule, fades out quite quickly. At the same time, to concentrate in the microdistrict serving a certain food enterprise. The suddenness of the onset of these diseases, their simultaneity, and the sharp and alarming symptoms make food poisoning similar to accidents and unforeseen disasters. This leads to some features medical events, which consist in mobilizing medical assistance to serve very large quantity affected, in the need to quickly diagnose the cause of the outbreak and take urgent measures for its elimination.
- To systematize food poisoning, a number of classifications have been developed, of which the most based and complete is the classification proposed by K.S Petrovsky, according to which all considered pathological conditions are divided into three main groups, namely:
- 1) microbial food poisoning. In turn, the former include toxification, toxicosis and poisoning of mixed etiology.
- 2) non-microbial nature. Includes acute chronic non-microbial poisoning.
- 3) unknown etiology.
- Food poisoning of non-microbial etiology - poisoning caused by food products of plant and animal origin containing toxic substances; non-microbial poisoning by poisonous plants.
- Among this group of food poisonings, mushroom poisoning is the most common.
- All mushroom poisonings are characterized by seasonality and a small number of victims. The most common types of poisoning are caused by mushrooms such as stitches, toadstool, false brick-red honey fungus, and panther fly agaric.
- The lines are mistaken for edible morel mushrooms. The lines refer to conditionally edible mushrooms. They cause poisoning only when fried and are completely harmless after boiling for 15 minutes. Their decoction is poisonous and must be removed, since it contains helvella acid, which has a toxic effect on the hematopoietic organs and liver. The incubation period is 8-10 hours. The patient experiences vomiting, abdominal pain, sometimes diarrhea, and subsequently develops jaundice. Recovery in mild cases occurs on the 3-4th day. In severe cases, death is possible (30%).
- The toadstool also has poisonous properties and is somewhat reminiscent of a champignon. Its toxic substance (amanitin) is very resistant to heat. It does not turn into a decoction, does not disappear when dried, and is not destroyed by digestive enzymes. Poisoning leads to severe liver damage (fatty degeneration), hemorrhage in internal organs and in most cases leads to death. Even a small particle of toadstool can cause poisoning.
- Brick-red false honey fungus contains resin-like substances that cause severe irritation to the mucous membrane of the digestive tract, which prevents them from being eaten without additional processing.
- The panther fly agaric contains the alkaloid muscarine (“muska” - in Greek “fly”). This alkaloid is very dangerous. It is believed that its lethal dose is contained in 3-4 fly agaric mushrooms.
- Poisoning by poisonous plants can occur if they are mistakenly used instead of edible ones. The cause of poisoning can be poisonous weed, hemlock, dog parsley, wolf bast berries, elderberries, belladonnas, henbane seeds and other wild and cultivated plants.
- Vekh is one of the most dangerous. Its rhizome is especially poisonous. About forty minutes after a person eats the vekha rhizome, he begins to experience stomach pain, nausea, and diarrhea. Fainting occurs, teeth grinding begins (due to convulsions masticatory muscles), foam appears around the mouth (sometimes with blood, as the tongue is often bitten). If urgent measures are not taken, death may occur within 2-3 hours. Main active principle milestone – cicutoxin excites nerve centers, causing convulsions and respiratory paralysis.
- Henbane – common weed growing along roads, in vegetable gardens, in vacant lots. Symptoms of poisoning occur quickly: after 15 minutes, confusion, severe agitation, visual hallucinations. The victim experiences various nightmares in reality, and he strong fear rushes about in search of salvation.
- Belladonna (belladonna) is the active principle of alkaloids, among which atropine and scopolamine have been well studied. They are characterized by an effect on the motor centers of the brain.
- Hemlock - similar to parsley and parsnips, but has a nasty mouse smell. Poisoning can occur when birds eat this poisonous plant.
- Bird bast berries contain daphnine glucoside and mesern resin. Five berries can be fatal to a child. Even touching the bark can cause blisters on your hands.
- An admixture of weed seeds (heliotrope, trichodesma, intoxicating chaff, etc.) to grain can cause severe chronic poisoning. Prevention of weed toxicosis involves freeing grain from weed seeds.
- This group includes food poisoning caused by potato solanine, beans, bitter stone fruit kernels and beech nuts.
- Solanine is included in potatoes in an amount of about 11 mg%; Most of it is in the peel - 30 - 64 mg%. The solanine content may increase during germination and greening (420 – 730 mg%) of potatoes. Solanine is similar in properties to glycosides and is a hemolytic poison, that is, it destroys red blood cells. For humans, the toxic dose of solanine that can cause poisoning is 200–400 mg%. Potatoes containing increased amount solanine, has a bitter taste, and when consumed, a scratching sensation occurs in the throat. Poisoning is accompanied by a minor disorder of the gastrointestinal tract. To prevent the accumulation of solanine, potatoes are stored in dark rooms at a temperature of 1 - 2 °C. Potatoes with green spots are not eaten.
- Phasin is a toxic substance found in raw beans. Food poisoning occurs when bean flour and food concentrates are used in food. Poisoning manifests itself mild symptoms intestinal disorders. The main measure to prevent phasin poisoning is to follow the technology for preparing bean concentrate, which reliably ensures the inactivation of phasin.
- Poisoning caused by raw beech nuts, which contain fagin, is possible. Poisoning manifests itself as feeling unwell, headache, nausea and intestinal upset. Nuts are neutralized by heat treatment at a temperature of 120 – 130 °C for 30 minutes.
- Some plants, their fruits and seeds contain substances that have toxic properties. Thus, bitter almonds and stone fruit kernels contain the glycoside amygdalin, the destruction of which releases hydrocyanic acid. Amygdalin is contained in bitter almonds as 2 - 8%, in the kernels of apricot seeds - 8%, peaches - 2 - 3%, plums - 0.96%; when it breaks down, 5.6% hydrocyanic acid is formed. Poisoning in mild form accompanied by headache, nausea; at severe form poisoning, cyanosis, convulsions, loss of consciousness and possible death are observed.
- The eggs and milt of some fish acquire toxic properties during spawning. There are known cases of poisoning by marinka fish, which is found in water bodies of Central Asia (lake Bolkhash and Issyk-Kul, the Amur-Daria River, the Aral Sea, etc.). During spawning, the caviar and milt of barbel, pufferfish, kogak, Svan khramuli, burbot, pike, perch and mackerel, as well as the liver of tench, are poisonous. After removing the internal organs, this fish can be used for food purposes. In lampreys, the toxic substance is found in the mucus, which is produced by the skin glands; fish cleaned of mucus is quite edible.
- There are known cases of poisoning by mussels, which acquire toxic properties in the summer as a result of feeding on protozoan microorganisms. In order to prevent poisoning, mussel fishing is stopped at night when the red color of the sea or mycence appears.
- Fugu fish contains lethal dose tetrodotoxin in internal organs, mainly in the liver and caviar, gallbladder and skin. The liver and caviar of puffer fish should not be eaten at all; other parts of the body should not be eaten after careful special processing. The poison reversibly (can be metabolized) blocks sodium channels in the membranes of nerve cells and paralyzes muscles and causes respiratory arrest. Despite the licensing of fugu cooks, every year a number of people who eat incorrectly prepared food die from poisoning. There is currently no antidote the only possibility saving a poisoned person consists of artificially maintaining the respiratory and circulatory systems until the poison wears off.
- Mussels are a delicacy for many people that can be cooked different ways. The first cases of mussel poisoning appeared in 1995, but the causative agent has not been found to date. Scientists have recently discovered the reason. "Dinoflagelatten Azadinum spinosum" is a type of small algae that produces the poison azaspiracid, which acts on nervous system and which remains after mussels filter food in their shells. If a person eats such mussels, the poison enters the body and causes symptoms of poisoning such as paralysis, nausea and vomiting. On this moment Scientists are investigating why these algae produce poison and ways to prevent them from poisoning farmed mussels.
- Poisoning or death from eating skipjack tuna, or skipjack, has occasionally been reported. But in other cases, a person calmly ate his meat and was not poisoned. Apparently, skipjack tuna is only edible when VERY fresh. Or it is possible that individual fish simply ate some organisms that are fatal to humans - although their menu seems to be limited to near-surface fish, squid and crustaceans.
- Some endocrine glands (adrenals and thyroid) large cattle. Eating these glands may cause severe disorders gastrointestinal tract.
- Flour made from poorly refined grains may contain toxic impurities of cockle, sophora (bitterweed), heliotrope pubescent, trichodesma hoary, etc.
- Cases of poisoning by these toxic impurities are very rare.
- The content of some impurities in flour is standardized: kuklya - no more than 0.1%, sophora - 0.04%.
- The content of certain impurities, for example heliotrope seeds, in the grain of food crops is not allowed.
- Measures to prevent poisoning by weeds come down to improving the agrotechnical culture of farming and thoroughly cleaning grain from impurities.
- They may be related to increased content in products food additives and impurities transferred into products from equipment, inventory, containers, packaging materials, as well as impurities that entered products from environment.
- They are used as food additives in the production of sausages (to fix the pink color), as preservatives in the production of cheeses and feta cheese. They accumulate in vegetable and melon crops due to the use of nitrogen and nitrogenous fertilizers. Nitrates are converted in the body into nitrites, which lead to the formation of breathing problems, cyanosis, weakness and other symptoms. The danger of nitrites entering the human body is also associated with the formation of nitrosamines, which have a carcinogenic effect. According to hygiene standards, the nitrite content in cooked sausages should not exceed 50 mg/kg of product.
- When utensils, equipment, and supplies are used for other purposes or are made from materials that do not meet hygienic requirements, heavy metal salts and other chemicals may be transferred into food.
- Lead ingestion is possible when using glazed pottery, if the lead content in the glaze exceeds permissible standards (up to 12%), as well as tinned kitchen utensils and can equipment. To avoid poisoning, tin with a lead impurity content of more than 1% is used for tinning iron and copper cookware, and for tinning tin plates no more than 0.04%. The content of lead salts in food products is not allowed.
- Zinc poisoning occurs when galvanized utensils are used incorrectly. The galvanized surface of the cookware is coated with a thin layer of zinc carbonate. If you cook or store food in such containers, especially with acidic reaction environment, then under the influence of organic acids zinc salts pass into food and cause poisoning. Zinc salts do not dissolve in water, so galvanized dishes can be used to store water.
- Copper utensils and equipment without half can cause poisoning with copper salts. Therefore, currently copper is used for the manufacture of tableware only as part of alloys. The copper content in food products is limited and, according to hygienic standards, in canned milk should not exceed 5 mg/kg, in fish 0.8; in vegetables – 10 mg/kg of product.
- For the manufacture of dishes, containers, machine and equipment parts, refrigerators, equipment and packaging, it is allowed to use polymer materials, varnishes, adhesives, only approved by the Ministry of Health of the Russian Federation for contact with food. The danger comes from additives (stabilizers, antisidants, dyes, etc.) of containers or packaging.
- Food products of both plant and animal origin can contain pesticides (toxic chemicals) used in agriculture to protect plants from weeds and pests. In our country, over 150 pesticides of different chemical compositions and purposes are approved for use. Their use in agriculture is steadily increasing and provides a large increase in crop yields. At the same time, some of the pesticides can accumulate in soil, water, and food and can have an adverse effect on the human body. Particularly dangerous are drugs that are highly stable in the external environment, capable of accumulating in living organisms and excreted in animal milk. Many organochlorine pesticides have these properties. Their typical representative, DDT, has been banned for use since 1970.
- Arsenic poisoning occurs when it gets into food products due to careless storage of arsenic preparations or when consuming vegetables and fruits treated with pesticides containing arsenic. Measures to prevent this poisoning include thorough washing of vegetables and fruits and control over the preservation of pesticides.
- Food can be a source of radioactive substances of both natural and artificial origin entering the human body. In plant and animal organisms, radioactive substances accumulate in excess of their levels in the environment. Main food chains are: plants - humans, plants - animals - meat - humans, water - hydrobionts - humans. Technological processing of food raw materials and culinary processing of products lead to a significant reduction in the content of radioactive substances in them. Radioactive substances are removed from the shells during the processing of grains and cereals, pass into the broth (up to 85%) from vegetables, into the broth (up to 50%) from meat, and are reduced when milk is processed into fatty products and protein concentrates.
- Food poisoning is poisoning that can be caused by various types of microbes.
- Food poisoning of microbial origin is divided into two groups: toxic infections and bacterial toxicoses.
- Toxic infections are poisoning caused by microbes that have multiplied on the product.
- Bacterial toxicosis is poisoning caused by poison that microbes have released in the product. These include botulism and staphylococcal toxicosis.
- Salmonella (named after the American veterinarian Salmon) is a common culprit of food poisoning. These microbes live in the intestines of many animals and do not usually make them sick. But if animals are weakened, microbes from the intestines penetrate into the blood, and the meat of such animals becomes a source of poisoning. In the epidemiology of salmonellosis, special attention is paid to the meat of forcedly slaughtered animals. Meat from forced slaughter, which is used when animals become ill, should not be supplied to the retail chain. That is why you should only buy meat that has been branded and inspected by a sanitary inspection. It is very dangerous to buy meat and meat products from the hands of random people.
- The cause of salmonellosis can be products in which salmonella like to develop - liver sausage, blood sausage, sausages, jelly, confectionery with cream, milk and dairy products, chicken eggs. You need to be especially careful about the quality of minced meat.
- The source of infection can be animals with mastitis: cows, goats, sheep. Milk from cows with mastitis is prohibited from being used for food: it is collected in a separate container and, after boiling, fed to calves and piglets.
- Staphylococci multiply especially quickly in summer (and generally in warm weather) in milk, cream, cottage cheese, curd mass, cream, cheese, and minced meat.
- Unpasteurized milk purchased on the market should not be drunk unboiled. Market cottage cheese is recommended to be used only for preparing dishes subject to heat treatment: puddings, cottage cheese, cheesecakes, dumplings. All dairy products should be stored only in the refrigerator.
- Food poisoning can also be caused by a microbe called E. coli. More often, the cause of the disease is prepared meat, fish, vegetable, culinary products, contaminated coli, used for food without heat treatment.
- The botulism microbe (anaerobe) can live and reproduce only in the complete absence of oxygen. Along with the lack of oxygen for the reproduction of botulism pathogens and their release of toxin, favorable conditions are created by the low acidity of the environment. It is not the microbe itself that is dangerous to humans, but the toxin, in other words, the poison that the microbe produces during reproduction. Most often, the disease occurs when eating canned food (meat, fish, mushrooms, vegetables), since under an airtight lid ideal conditions are created for the life of botulism microbes and the formation of toxin. The causative agent of botulism is not killed by boiling. In this case, its toxin is destroyed, and the pathogen itself is capable of sporulation even after boiling. To completely destroy it, treatment in an autoclave is necessary, which is only possible in industrial conditions.
- Prevention of food poisoning of a microbial nature comes down to preventing contamination of food products with microbes that cause food poisoning, preventing the proliferation of microorganisms in food and destroying the invading microbes by heat treatment. For this purpose, sanitary supervision, veterinary and sanitary supervision over the sanitary conditions of animal slaughter, catching and processing are carried out. large fish, production of sausages, canned food, production and processing of milk, as well as control over production confectionery, processing, storage and sale ready meals in canteens, food blocks of children's institutions, buffets and other catering establishments.
Loading...