A typical symptom of foodborne illness is: Symptoms and treatment of food poisoning. Differential diagnosis of food toxic infections

• Which doctors should you contact if you have Foodborne illnesses

What are Foodborne Infections?

Foodborne illnesses- spicy infectious diseases, called opportunistic bacteria producing exotoxins. When microorganisms get into food products, they accumulate toxins that can cause human poisoning.

Brief historical information
For many centuries, humanity has known that eating poor quality foods, primarily meat, can lead to the development of vomiting and diarrhea. After the description of P.N. Lashchenkov (1901) clinical picture staphylococcal food intoxication, it was found that diseases with diarrhea and intoxication syndromes can be caused by opportunistic bacteria. As a result of the work of domestic researchers, these diseases are classified as foodborne toxic infections.

What Causes Foodborne Infections?

Food poisoning is caused by a large group of bacteria; the main pathogens are Staphylococcus aureus, Proteus vulgaris, Bacillus cereus, Clostridium perfringens, Clostridium difficile, representatives of the genera Klebsiella, Enterobacter, Citrobacter, Serratia, Enterococcus, etc. The pathogens are widespread in nature, have pronounced resistance and are able to reproduce in environmental objects. All of them are permanent representatives normal microflora intestines of humans and animals. Often, it is not possible to isolate the pathogen from sick people, since the clinical picture of foodborne toxic infections is mainly determined by the action of microbial toxic substances. Under the influence various factors environment, opportunistic microorganisms change such biological properties, such as virulence and resistance to antibacterial drugs.

Epidemiology
Source of infection- various animals and people. Most often these are persons suffering from purulent diseases (felons, tonsillitis, furunculosis, etc.); Among the animals there are cows and sheep suffering from mastitis. All of them secrete pathogens (usually staphylococci) that enter food products during processing, where bacteria multiply and accumulate. Both patients and carriers of pathogens pose an epidemiological danger. The infectious period of patients is short; Regarding the timing of bacterial carriage, the data are contradictory.

The causative agents of other toxic infections (C. perfringens, B. cereus, etc.) are released by people and animals into the external environment with feces. The reservoir of a number of pathogens can be soil, water and other environmental objects contaminated with animal and human excrement.

Transmission mechanism- fecal-oral, the main route of transmission is food. For the occurrence of foodborne toxic infections caused by opportunistic bacteria, a massive dose of pathogens is required or a certain time for its reproduction in food products. Most often, foodborne toxic infections are associated with contamination of milk, dairy products, canned fish in oil, meat, fish and vegetable dishes, as well as confectionery containing cream (cakes, pastries). The main product involved in the transmission of clostridia is meat (beef, pork, chicken, etc.). The preparation of certain meat dishes and products (slow cooling, repeated heating, etc.), the conditions for their sale, contribute to the germination of spores and the proliferation of vegetative forms. Various environmental objects participate in the relay race of the pathogen: water, soil, plants, household items and patient care items. Products containing staphylococcal and other enterotoxins, according to appearance, smell and taste do not differ from benign ones. Diseases occur in the form of sporadic cases and outbreaks. They are more often recorded in the warm season, when favorable conditions are created for the proliferation of pathogens and the accumulation of their toxins.

Natural sensitivity of people high. Usually gets sick most of persons who have consumed contaminated food. In addition to the properties of the pathogen (sufficient dose, high virulence), the development of the disease requires a number of contributing factors from both the microorganism and the macroorganism (reduced resistance, presence concomitant diseases and etc.). Individuals at risk are more susceptible: newborns, weakened individuals, patients after surgical interventions or who have been receiving antibiotics for a long time, etc.

Basic epidemiological signs. Diseases caused by opportunistic microorganisms are widespread. Outbreaks are familial in nature or due to contamination of food in enterprises Catering, diseases may be dispersed throughout the population. The number of cases determines the number of people who consumed the contaminated food product and can vary significantly. In particular, group diseases among passengers are very typical sea ​​vessels, tourists and members of children's and adult organized groups. Outbreaks are usually explosive in nature. No differences in socio-age or gender composition were identified. Diseases are more often registered in summer time. Depending on the type of food product, children or adults predominate among the sick. In addition to food outbreaks, household outbreaks are also possible, in most cases occurring in hospital settings. Flashes nosocomial infections caused by C. difficile are associated with long-term use of antibiotics. During water outbreaks as a result of fecal contamination, other pathogens of acute intestinal infections are also released along with opportunistic microorganisms.

Pathogenesis (what happens?) during Foodborne Infections

A common property for all pathogens of foodborne toxic infections is the ability to produce Various types exotoxins (enterotoxins) and endotoxins (lipopolysaccharide complexes). It is precisely due to the peculiarities of the action of these toxins that a certain originality is noted in the clinical manifestations of foodborne toxic infections caused by various pathogens. The extremely important role of bacterial toxins in the development of foodborne diseases is also indicated by the relatively short incubation period diseases.

Depending on the types of toxins, they can cause hypersecretion of fluid into the intestinal lumen, clinical manifestations gastroenteritis and systemic manifestations of the disease in the form of intoxication syndrome.

Bacterial toxins realize their effect through the production of endogenous mediators (cAMP, PG, interleukins, histamine, etc.), which directly regulate the structural and functional changes in organs and systems detected in patients with foodborne toxic infection.

Similarity of pathogenetic mechanisms of foodborne toxic infections of various etiologies determines the commonality of basic principles in approaches to therapeutic measures for these diseases, as well as for salmonellosis and campylobacteriosis.

Symptoms of Foodborne Infections

Incubation period. As a rule, it lasts several hours, but in some cases it can be shortened to 30 minutes or, conversely, extended to 24 hours or more.

Despite the polyetiology of foodborne toxic infections, the main clinical manifestations of intoxication syndrome and water-electrolyte disorders in these diseases are similar to each other and are little different from those in salmonellosis. Characteristic of diseases acute onset with nausea, repeated vomiting, loose stools of an enteritic nature from several to 10 times a day or more. Abdominal pain and temperature reaction may be insignificant, but in some cases severe cramping abdominal pain, a short-term (up to a day) increase in body temperature to 38-39 "C, chills, general weakness, malaise, and headache are observed. When examining patients, they note pallor of the skin, sometimes peripheral cyanosis, coldness of the extremities, pain on palpation in the epigastric and umbilical areas, changes in heart rate and decreased blood pressure. The severity of clinical manifestations of dehydration and demineralization depends on the volume of fluid lost by patients during vomiting and diarrhea. The course of the disease is short and in most cases lasts 1-3 days.

At the same time, the clinical manifestations of foodborne diseases have some differences depending on the type of pathogen. Staphylococcal infection is characterized by a short incubation period and rapid development of symptoms of the disease. The clinical picture is dominated by signs of gastritis: repeated vomiting, sharp pains in the epigastric region, reminiscent of stomach colic. The character of the stool may not change. Body temperature in most cases remains normal or rises briefly. A pronounced decrease in blood pressure, cyanosis and convulsions can be observed already in the first hours of the disease, but in general the course of the disease is short-term and favorable, since changes in cardiohemodynamics do not correspond to the degree of fluid and electrolyte disorders. In cases of food poisoning caused by Clostridium perfringens, the clinical picture is similar to that of staphylococcal infection, is complemented by the development of diarrhea with a characteristic liquid bloody stools, body temperature remains normal. With foodborne infections caused by Proteus vulgaris, the stool becomes foul-smelling.

Complications
Observed extremely rarely; most often - hypovolemic shock, acute cardiovascular failure, sepsis, etc.

Diagnosis of Foodborne Infections

Differential diagnosis
Foodborne toxic infections should be distinguished from salmonellosis and other acute intestinal infections - viral gastroenteritis, shigellosis, campylobacteriosis, cholera, etc., as well as from chronic diseases of the gastrointestinal tract, surgical and gynecological pathologies, myocardial infarction. Since the main pathogenetic mechanisms and clinical manifestations of foodborne toxic infections are little distinguishable from those of salmonellosis, in clinical practice often make a generalized preliminary diagnosis of food toxic infections, and the isolation of salmonellosis from this general group carried out in case of its bacteriological or serological confirmation.

Laboratory diagnostics
The basis is the isolation of the pathogen from vomit, gastric lavage and feces. When sowing a pathogen, it is necessary to study its toxigenic properties. However, in most cases, the excretion is insignificant, and the detection of a specific microorganism in a patient does not yet allow it to be considered the culprit of the disease. In this case it is necessary to prove it etiological role either with the help serological reactions with an autostrain, or establishing the identity of pathogens isolated from a contaminated product and from persons who consumed it.

Treatment of Foodborne Infections

Treatment of foodborne illnesses similar to that for salmonellosis; gastric lavage, siphon enemas, early administration of enterosorbents are indicated ( Activated carbon etc.), vitamins. If necessary, rehydration therapy is carried out. Etiotropic treatment for uncomplicated foodborne toxic infections is not indicated.

Prevention of Foodborne Infections

Epidemiological surveillance should be carried out as part of surveillance for enteric infections and nosocomial infections.

Disease prevention is based on compliance with the sanitary, hygienic and technological regime, norms and rules for the procurement, preparation, storage and sale of food products. It is necessary to ensure veterinary and sanitary control over animals capable of contaminating soil, water and surrounding objects with pathogens. To prevent staphylococcal poisoning, measures are taken aimed at reducing the carriage of staphylococci among workers of food enterprises (sanitation of staphylococcus carriers in the nasopharynx and on the skin, treatment of chronic inflammatory diseases tonsils and upper respiratory tract). It is necessary to exclude persons with pustular skin diseases, pharyngitis, tonsillitis and other manifestations of staphylococcal infection from work directly related to the processing of food products and their production. Great importance have control over compliance with the sanitary and hygienic regime at food enterprises and medical institutions, compliance with the rules of personal hygiene, and constant implementation of sanitary and educational work. It is important to properly store food products to prevent the proliferation of foodborne pathogens in them. Extremely important heat treatment food products, boiling milk and meeting deadlines for their sale. 02/20/2019

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> Food poisoning

This information cannot be used for self-medication!
Consultation with a specialist is required!

Pathogens of PTI and ways of its spread

Foodborne illness (FTI) is a type of food poisoning. Basic etiological factor- opportunistic microorganisms that external environment When they come into contact with food, they can release toxic substances. Poisoning is caused by eating foods contaminated with microorganisms and their toxins. The causative agents of this pathology can be Escherichia coli, Proteus, staphylococcus, enterococcus, vibrio and many other microorganisms.

People who eat foods that are not the freshest or those foods that have not been stored according to the rules are at risk of contracting PTI. Milk and dairy products, fish and poultry meat, dishes with potatoes, and canned food are extremely dangerous in this regard. Particularly dangerous is visiting public catering establishments (cafes, restaurants, canteens). Although sanitary and epidemiological surveillance carries out its function of identifying producers of poor-quality food products, the risk of contracting PTI in these establishments is much higher than when eating homemade food.

How does the clinical picture of the disease develop?

The clinical picture of foodborne toxic infection is manifested by acute gastroenteritis and general intoxication. The incubation period usually ranges from 1–3 hours to a day. But usually, within a few hours after eating contaminated food, the patient begins to experience nausea, vomiting, and “discomfort” in the stomach area. There may be pain in the abdomen, changes in stool - it becomes thinner and more frequent. Symptoms of general intoxication are sure to occur: increased body temperature, general weakness, lethargy, dizziness, headache. IN severe cases Loss of consciousness may occur.

Possible complications and prognosis

The most dangerous complication PTI is dehydration (dehydration), which can lead to acute cardiovascular failure, manifested by a sharp drop in blood pressure and deterioration of blood circulation through the capillaries. In this case, the patient must be hospitalized in the intensive care unit.

This pathology is especially dangerous in children, since compensatory capabilities child's body are quickly depleted, and the resulting dehydration and intoxication can lead to death. The prognosis for toxic infection is quite favorable - with mild degree cure occurs within 1–2 days. In severe cases, these periods increase slightly, but with proper treatment, in almost 100% of cases the prognosis is favorable.

How does a doctor diagnose PTI?

Infectious diseases doctors identify and treat them. First of all, if a toxic infection is suspected, the doctor checks the medical history for potential use dangerous products nutrition. After this is carried out general examination, the presence or absence of pain when palpating the abdomen and increased peristalsis (active contractions of the intestines) are determined. Clinical and biochemical tests blood, bacteriological analysis of vomit.

Basic principles of treatment and prevention

It is preferable to treat IPT in an infectious diseases hospital, where it is possible to monitor the patient’s condition over time. Primary measures are aimed at removing toxins from the body, for which, in the first hours after the onset of the disease, the stomach is washed with clean lavage water. Next, adsorbents are prescribed - drugs that neutralize the remaining toxins in the intestines. With severe dehydration in mandatory infusion therapy is prescribed, in which saline solutions, glucose solution. These procedures are aimed at correcting water electrolyte balance. The patient is advised to drink more fluids. Antibiotics are not used in the treatment of IPT.

Prevention consists of preventing the consumption of potentially dangerous products, especially those that were stored in violation of the conditions specified on their packaging.

Food poisoning is a disease the development of which is provoked not by the bacteria themselves, but by toxins that are formed as a result of pathogens living outside the human body. The causative agents of foodborne diseases are found in large quantities in food products that a person consumes daily. Many of them are able to withstand all food processing conditions, even if they are boiled for a few minutes.

A characteristic feature of the disease is the wave-like manifestation of the clinic, when the infection becomes infected over a short period of time. a large number of Human. This is due to group consumption of the same product. In this case, the infection spreads to every person who consumed the contaminated product.

Food toxicoinfection in children is characterized by symptoms of general intoxication of the body and, but persons with weakened immunity are at risk (children under two years of age, the elderly, people after surgical interventions), and their disease is most severe.

Etiology

Food intoxication causes are caused by a number of bacteria that are capable of synthesizing enterotoxin:

• citrobacter;
• Proteus;
• clostridia;
• halophilic vibrio;
• enterobacter.

These microorganisms are common in environment, in the vast majority of cases they are part of the normal biocenosis of the human intestine.

The source of the pathogen is almost always a person who prepares food, and it can also be a sick or healthy animal that is a carrier of bacteria of various etiologies. Pathogens enter the environment through feces. Due to the fact that these types of bacteria are common, their source of origin often cannot be determined.

Toxic infection is transmitted by food via the fecal-oral mechanism. Pathogens of toxic infections end up in products, where they actively multiply and accumulate. And if a person happens to eat a product that contains a large number of microorganisms, then the disease will certainly begin to progress.

Classification

The classification of food intoxications caused by bacteria involves division into foodborne toxic infections and toxicoses.

Toxic infections are diseases with short-term infection and obvious manifestations of the body. Their appearance is caused by Salmonella bacteria.

Food toxicosis is characterized by the entry of waste and toxins into the human body. Caused by staphylococci and botulinum bacilli.

Symptoms

Food poisoning has different symptoms, and at the initial stage the following appear:

• nausea, urge to vomit;
• diarrhea (about 10 times a day);
• low temperature;
• cramping pain in the abdomen.

At the next stage, the following symptoms appear:

• increased body temperature;
• chills;
• weakness of the body;
• headache.

During the examination, specialists note coldness in the extremities, pale skin, palpation in the navel area causes unpleasant or painful sensations. The disease resolves within 1-3 days.

Foodborne toxic infections have the following pathogenesis: enterotoxin comes into contact with the epithelium of the stomach and intestines, activation of these cells occurs, then cyclic adenosine monophosphate and guanidine monophosphate increase, and the synthesis of histamine and prostaglandins occurs. As a result, profuse vomiting and diarrhea develop, leading to hypovolemia and electrolyte imbalance. The effect of toxins stops after the intestinal epithelial cells are rejected.

The clinical picture has features depending on the pathogen that caused the foodborne illness:

• Klebsiella – febrile body temperature, fever, repeated vomiting, watery feces, in a third of patients an enlarged liver was noticed;
• Protea - diarrhea, vomiting, green stool;
• staphylococcal - the incubation period lasts 2-6 hours, there is nausea, constant vomiting, headache, pain in the upper abdomen;
• streptococcal - nausea, vomiting, sore throat (due to the development of catarrhal or);
• clostridial - encircling or sharp pain in the navel area, feces with gas bubbles or blood impurities.

Complications are extremely rare, the following are noted:

• acute cardiovascular failure;
• hypovolemic shock.

The severity of the clinical picture will depend on general condition patient's health.

Diagnostics

Install in a person accurate diagnosis possible using a number of bacteriological procedures:

• bacteriological analysis of urine, feces, blood, vomit;
• linked immunosorbent assay blood;
• PCR analysis;
• instrumental methods studying the condition of internal organs.

The specialist also needs:

• study the patient's medical history;
• inspect skin covering patient;
• conduct an examination of the mucous membrane;
• ask the child's parents about additional symptoms poisoning

Food poisoning of this kind does not cause diagnostic difficulties. After receiving the necessary information, the doctor can decide on a diagnosis.

However, differential diagnosis of the disease in older people presents many difficulties, since foodborne toxic infection can be complicated by myocardial infarction. Differential diagnosis Foodborne illnesses are associated with several infectious and non-infectious diseases, such as:

• rotavirus;
• salt poisoning heavy metal;
• abdominal form;
• hypertensive crisis;
• subarachnoid hemorrhage.

Differential diagnosis should be carried out in the group of foodborne diseases based on the data provided by microbiological diagnostics.

Treatment

Patients who have severe intoxication and the body are required to be hospitalized.

Food poisoning involves treatment aimed primarily at regenerating the water balance in the body and preventing dehydration. To do this, the drug Regidron is prescribed in powder form, which you need to start drinking as early as possible.

There are 2 degrees of dehydration:

• 1st degree – the volume of injected fluid should be 30-50 ml/kg of body weight;
• Stage 2 – the volume of injected fluid should be 40-80 ml/kg of body weight.

You need to drink approximately 1-1.5 liters per hour in small sips.

If you are constantly vomiting, you should drink one tablespoon of water every 2-3 minutes, but if vomiting does not allow you to do this, you should urgent Care for foodborne toxic infections of this kind.

The specialist can also prescribe absorbent medications such as:

• Smecta;
• Enterosgel;
• Polyphepan.

It is necessary to take sorbents three times a day.

If you are bothered by severe cramps and pain in the abdominal area, it is recommended to use no-shpa (1 tablet 3 times a day).

It is difficult to imagine treating food poisoning without following a diet. Preference is given to diet No. 4, which includes foods with a small amount of fat and carbohydrates in their composition, and excludes foods that provoke.

• crackers made from wheat flour;
• low-fat soups with meat or fish broth (you can add rice or semolina, only grated meat, vegetables);
• soft lean meat, fish, poultry;
• skim cheese;
• soft-boiled egg (no more than two per day);
• oatmeal, rice, buckwheat porridge (with water).

List of foods that should be excluded from the diet:

• flour products, baked goods;
• vegetable soups with rich broth;
• meat with a layer of fat, sausages, meat in large view;
• canned food, salted fish;
• dairy products;
• hard-boiled eggs;
• millet, barley, pearl barley;
• raw vegetables, berries, fruits;
• carbonated drinks, cocoa, coffee.

The diet must be followed constantly.

Prevention

Prevention of food poisoning is based on preventing microbes from getting into food products. This can be solved thanks to the following medical, sanitary and veterinary measures:

• cutting and processing of meat or fish, raw and cooked, should take place on different surfaces and with different devices;
• before eating food, it is necessary to carry out another heat treatment;
• it is always necessary to monitor the health status of workers at food enterprises;
• it is necessary to examine all people who enter work for food enterprise, since toxic infections of salmonella etiology are quite common;
• People with pustular formations on the skin, with, are not allowed to work at food facilities.

To avoid the occurrence of toxic infection, prevention must be individual, and daily hygiene must be observed.

Is everything in the article correct from a medical point of view?

Answer only if you have proven medical knowledge

Food poisoning This is food poisoning, which can be caused not only by bacteria that produce toxins , but also toxins if they were contained in food. Once in the body along with the food consumed, the bacteria are “activated” producing substances harmful to the body. human body. It is not uncommon for several people to get sick at once if they consumed foods that initially contained bacteria and toxins.

It is precisely in the case that people ate the same food, and their well-being significantly worsened over time, we are talking about group disease of toxic infection. Since food poisoning is similar to other poisonings, the symptoms and treatment methods may be largely the same. In fact, the disease does not have any serious complications other than causing diarrhea, vomiting and dehydration. However, if you do not provide timely assistance to someone who is sick, the consequences can be very unpredictable.

Bacteria that cause toxic infection

Toxic infection can occur for several reasons, the main one of which is the entry into the body of bacteria that produce toxins. The most common pathogens of food poisoning are:

Staphylococcus aureus - a bacterium whose toxins affect the intestines. Considering that this is one of the most common bacteria, it can be contained in anything, while constantly being in the environment that surrounds us. Most often it is found in food products (this environment is the most acceptable for the bacterium). At the same time, food products left in a room at room temperature will be an almost ideal environment in which staphylococcus is most predisposed to multiply.

Bacillus cereus - appears mainly in undercooked rice, and, like most bacteria, multiplies when room temperature. Is one of the most dangerous bacteria, since it does not destabilize even with repeated boiling.

Symptoms of food poisoning

Symptoms of foodborne illness may appear in different people absolutely different time. This is because the immune system Each person functions differently. Despite this, the period (the time during which bacteria and/or toxins interact with the body) is no more than sixteen hours.

The main symptoms of the disease are as follows: body temperature rises to 38-39 ° C (although not always), headaches may begin, the patient experiences severe weakness. Despite this, the most obvious signs of intestinal toxic infection will be diarrhea And vomit . Along with vomiting, a strong feeling of nausea also occurs; as a rule, after the patient vomits, he feels better. Diarrhea is very watery in consistency and can occur more than ten times a day, while the patient experiences pain in the navel area.

It is also worth noting such a symptom as dehydration . Dehydration occurs after vomiting and diarrhea. Clear signs dehydration - the appearance of dry mouth, sweat, limb cramps, increased heart rate, and the voice may become hoarse.

Dehydration due to food poisoning has several stages, which, in turn, develop as a result of vomiting or diarrhea. There are 4 stages of dehydration in total, but the third and fourth stages do not occur with toxic infection. Most often, the 3rd and 4th stages appear when cholera .

1st stage- the body loses from one to three percent of moisture relative to its mass. The skin and mucous membrane do not lose their moisture. At the same time, moisture in the body must be replenished. One or two glasses of water per hour is enough.

2nd stage- the body loses from four to six percent moisture. At the same time, the person experiences very extreme thirst. The mucous membranes of the nose and mouth will become dry. The voice may become hoarse and the limbs may experience cramps. The skin becomes less elastic. The required amount of moisture can be restored by taking water orally, but this is only valid if there are no cramps. If they appear, you should immediately call emergency medical help.

Treatment of food poisoning

Treatment of food poisoning is carried out as follows. It is necessary to lavage the stomach and replenish moisture in the body. However, after diarrhea and vomiting, replenishment requires not only moisture, but also , the amount of which in the body is noticeably reduced.

As for moisture, in stages 1 and 2 of dehydration you need to drink at least a liter of water within an hour. The amount of moisture replenished depends on the degree of dehydration. If dehydration is in the first stage, the amount of moisture replenished should be 30-50 ml per kilogram of body weight.

If dehydration is stage 2, the amount of moisture consumed should be from 40 to 80 ml per kilogram of body weight. Consume moisture orally only in small sips. At the same time, if the patient is nauseous, water should be poured in using a tablespoon every few minutes. At the same time, it is possible that it will be possible to drink due to nausea. In this case, you must immediately contact medical care. Since dehydration during food poisoning can develop only up to two stages, if treated in time necessary help, and replenish moisture in the body, there should be no complications.

During a toxic infection of any nature, the patient must take sorbents , this will help remove toxins from the body. A number of sorbent preparations such as or are suitable for this. Absorbing drugs are usually taken three times a day. Treatment of food poisoning, as well as the prescription of drugs, should be carried out by doctors, otherwise there is a possibility of making the situation only worse.

If there is abdominal pain, you can take painkiller tablets 3 times a day (no more than a tablet at a time). It should be noted that during food poisoning, antibiotic drugs are contraindicated for use ( ), since the substances that they contain not only will not help, but can also aggravate the situation by interfering with the removal of toxins from the body.

The doctors

Medicines

Prevention of food poisoning

Prevention of food poisoning primarily consists in the fact that it is necessary wash your hands before eating. You should also monitor the quality of the food you eat. That is, pay attention to the condition of the products, their expiration date, while not leaving them for a long time in a warm environment without first covering them with anything.

When traveling to southern countries the necessary part is to see which diseases are most common. If among them there are those caused by poisoning, and coli, it is not recommended to buy food instant cooking from vendors on the street.

Diet, nutrition for food poisoning

in case of food poisoning is a necessary measure. First of all, it is necessary to exclude fatty foods and foods with increased content fats and carbohydrates, as well as foods that can cause gas formation in the intestines (as a rule, all of the above properties are inherent in junk food).

You can eat cereals, boiled meat, soft-boiled eggs, crackers, low-fat cottage cheese, low-fat soups, boiled vegetables (if added to the soup). Recommended products are also rice, semolina, and buckwheat porridges cooked in water. Under no circumstances should you eat fried foods ( fried potatoes, grilled chicken, cutlets, steak, scrambled eggs), flour foods (fresh bread, pasta, spaghetti, baked goods), legumes (beans, peas), sweets (sweets, cookies, chocolate, condensed milk). You will need to exclude coffee, carbonated water, and cold drinks. A diet for foodborne illness should be prescribed either by a doctor or nutritionist .

If the prevention of foodborne illnesses has been observed and the necessary measures, the likelihood of getting sick is reduced to almost zero. However, possible consequences failure to comply can be very dangerous. Sometimes they can be mistaken for ordinary poisoning. serious illness, the consequences of such an error may be irreversible, and it is possible that they will even lead to death. Many diseases of the esophagus arise precisely because of poor nutrition, or consumption of low-quality foods.

In this regard, it is strongly recommended to carefully select food products and check their expiration dates. Since the symptoms of food poisoning are essentially similar to many symptoms of other diseases gastrointestinal tract, it is still recommended to seek medical help.

List of sources

• Child Zh.A. Food poisoning. - Minsk: Belarusian Science, 2004.
• Bacterial food poisoning.// Moscow M.D. Krylova. 2001
• Infectious diseases and epidemiology.//textbook for universities, publishing house GEOTAR.2000. Pokrovsky V.I., S.G. Pak, N.I. Brico, B.K. Danilkin.
• Yushchuk N.D., Brodov L.E. Acute intestinal infections: diagnosis and treatment. M.: Medicine, 2001
• MM. Nuraliev, Foodborne toxic infections and toxicoses of bacterial origin / Nuraliev M.M. - Uralsk: Zap. - Kazakhstan, CNTI, 2000.

Food poisoning infection (FTI) is a disease caused by infection not with bacteria itself, but with toxins that are formed as a result of the activity of bacteria outside the human body - mainly in food. There are a large number of bacteria that can produce toxins. Many toxins can persist for a long time in contaminated products, and some can survive different kinds processing, including boiling for several minutes. A characteristic feature Foodborne illnesses are outbreaks when a large number of people become ill in a short period of time. This is usually associated with the joint consumption of an infected product. In this case, absolutely all people who have eaten the contaminated product become infected.

The main pathogens of food poisoning

The main bacteria whose toxins can cause foodborne illnesses are:

• Staphylococcus aureus - Staphylococcus aureus - is capable of producing a toxin that affects the intestines. Staphylococcus aureus is widespread in the environment and is well preserved and multiplies in food products that are suitable for it. nutrient medium. If dishes are left at room temperature after cooking (especially salads with mayonnaise, cream cakes, etc.), then the most favorable conditions are created for the proliferation of staphylococci and the production of toxin.
• Bacillus cereus – the disease is usually associated with eating rice dishes (raw rice is often contaminated with Bacillus cereus). The pathogen multiplies in dishes left after cooking at room temperature. Bacillus cereus toxin is heat stable, and repeated boiling of the dish does not destroy it.
• Clostridium perfringens. This foodborne toxic infection is associated with the consumption of undercooked meat, poultry and legumes. The disease usually lasts no more than a day and goes away without treatment.

Symptoms of food poisoning

It takes several hours, sometimes minutes, for the toxin to enter the bloodstream. Therefore, the incubation period (the time from the onset of infection to the first manifestations of the disease) is extremely short - no more than 16 hours.

Food toxic infections are characterized by an increase in body temperature to 38-39 ° C, accompanied by chills, weakness, and headache. However, such severe intoxication does not always occur - sometimes the temperature rises slightly or remains normal.

Most characteristic manifestations Foodborne illnesses include vomiting and diarrhea. These symptoms may appear separately from each other or simultaneously. Vomiting is usually accompanied by nausea and is usually a relief. Profuse, watery diarrhea - up to 10-15 times a day, accompanied by cramping pain in the umbilical region.

Then signs of dehydration join the overall picture of the disease. The initial sign fluid loss is dry mouth; with more severe course diseases, heart rate increases, decreases arterial pressure, hoarseness of voice, cramps of the hands and feet appear. If convulsions occur, you must immediately call an emergency medical team.

Prevention of food poisoning

Prevention lies in observing the rules of personal hygiene: we must not forget about the “golden” rule - washing your hands before eating. It is not recommended to eat food that has expired, even if it has been stored in the refrigerator, since many toxins can persist. low temperatures. Wash vegetables and fruits thoroughly. You should be especially careful when traveling to developing countries, where acute intestinal infections (including foodborne illnesses) are extremely common. On such trips, it is recommended to eat only freshly prepared hot meals and avoid raw vegetables, salads, unpeeled fruits, drink only boiled or disinfected water, do not drink drinks with ice.

Desmol (bismuth subsalicylate) – effective remedy for the prevention of traveler's diarrhea. The drug is taken orally at 524 mg (2 tablets) 4 times a day. It is safe to take for 3 weeks.

Dehydration due to food poisoning

Perhaps the most dangerous consequence PTI is dehydration that occurs as a result of significant fluid loss through diarrhea and vomiting.

There are 4 degrees of dehydration.

Grade 1: fluid loss is 1-3% of body weight.

One feels only a dry mouth, the skin and mucous membranes have normal humidity. Hospitalization is usually not required. However, we must not forget about the need to replenish lost volume drinking plenty of fluids. If you have severe nausea and vomiting, you should drink a tablespoon of liquid every 2-3 minutes.

Grade 2: fluid loss is 4-6% of body weight.

With degree 2 dehydration, the following symptoms are observed:

• Intense thirst;
• The mucous membranes of the mouth and nose are dry;
• There may be some blueness of the lips and fingertips;
• Hoarseness of voice;
• Convulsive twitching of hands and feet.

The appearance of seizures is caused by the loss of electrolytes - substances that play an important role in many processes in the body, including in the process muscle contraction and relaxation.

• There is also a slight decrease in turgor.

Turgor – This is the degree of elasticity of the skin, it depends on the amount of fluid in the tissues. Turgor is determined as follows: two fingers form a skin fold - most often on the back of the hand, the front surface of the abdomen or on the back surface of the shoulder; then they release it and watch the time of expansion. Normally and with the first degree of dehydration, the fold straightens instantly. With degree 2 dehydration, the fold can straighten out in 1-2 seconds.

• The volume of urine excreted decreases slightly.

You can replenish lost fluid with degree 2 dehydration through the mouth. However, if seizures occur, you should immediately seek medical help.

Grade 3: fluid loss – 7-9% of body weight.

• The patient's condition is serious.
• Turgor is significantly reduced - the fold straightens out in 3-5 seconds.
• The skin is wrinkled.
• Convulsive contractions of the muscles of the arms and legs.
• The amount of urine excreted is significantly reduced.

Dehydration of the 3rd degree requires immediate hospitalization.

Grade 4: loss of 10% or more fluid. In fact is terminal condition. It occurs very rarely - mainly in cholera.

At food poisoning Dehydration of 3 and 4 degrees does not occur.

Dysbacteriosis due to food toxic infection

Abundant loose stool within a few days can lead to a disruption in the quantitative and qualitative composition of bacteria living in the intestines - dysbacteriosis. Most often, dysbiosis manifests itself as chronic diarrhea and requires special treatment.

Diet for food poisoning

An important component of treatment is diet. If diarrhea persists, therapeutic diet No. 4 is recommended, which is characterized by a low content of fats and carbohydrates with a normal content of protein and sharp restriction any gastrointestinal irritants. Also excluded are foods that can cause flatulence (increased formation of gases in the intestines).

• wheat crackers, thinly sliced ​​and not very toasted;
• soups with low-fat meat or fish broth with the addition of cereals: rice, semolina or egg flakes; as well as finely pureed boiled meat;
• lean soft meat, poultry or boiled fish;
• low-fat freshly prepared cottage cheese;
• eggs no more than 2 per day in the form of soft-boiled or steamed omelet;
• porridge with water: oatmeal, buckwheat, rice;
• vegetables only boiled when added to soup.

Products to exclude:

• bakery and flour products;
• soups with vegetables, in a strong fatty broth;
• fatty meat, pieces of meat, sausages;
• fat, salted fish, canned food;
• whole milk and other dairy products;
• hard-boiled eggs, scrambled eggs;
• millet, barley, pearl barley porridge; pasta;
• legumes;
• raw vegetables, fruits, berries; as well as compotes, jam, honey and other sweets;
• coffee and cocoa with milk, carbonated and cold drinks.

After stool normalization, you can switch to therapeutic diet No. 2. It is somewhat milder than diet No. 4. In this case, the following is added to the diet:

• day-old or dried bread. Non-food bakery products, cookies;
• meat and fish can be cooked in pieces;
• fermented milk products, including cheese;
• eggs, other than hard-boiled eggs;
• vegetables: potatoes, zucchini, cauliflower, carrots, beets, pumpkin;
• ripe fruits and mashed berries;
• creamy caramel, marmalade, marshmallows, marshmallows, jam, honey>.

Treatment of food poisoning

Treatment mainly consists of replacing lost fluid. It is necessary to understand that with diarrhea and vomiting, not only water is lost, but also essential microelements, so it is wrong to replenish the liquid with water. The drug "Regidron" is suitable for this - a powder containing all necessary substances. The contents of the package are dissolved in 1 liter of boiled water; you must start drinking the solution as early as possible.

At 1 degree of dehydration, the volume of administered fluid is 30-50 ml/kg body weight. At stage 2 – 40-80 ml/kg body weight. The rate of fluid replenishment should be at least 1-1.5 liters per hour; You need to drink slowly in small sips.

If you are vomiting, you should try to drink a tablespoon every 2-3 minutes. If uncontrollable vomiting prevents you from drinking fluids, you need to call a doctor.

In addition to liquids, sorbent preparations are used - substances that bind toxic toxins and remove them from the body. Activated carbon, Smecta, Enterosgel, Polyphepam, etc. are suitable for this. Sorbents are taken 3 times a day.

NB! Antibiotics are not prescribed for food poisoning, since the cause is not a bacterium, but a toxin.

It is very important to remember that if you have a foodborne illness, you should not take Imodium (loperamide). This drug causes a significant slowdown in the elimination of intestinal contents, which can lead to greater toxicity and worsening of the disease.