Poisoning without diarrhea. Can you get food poisoning from food without vomiting? Acute respiratory infections

Poisoning without vomiting is common. Depending on the poisonous compound that provoked the overdose, different symptoms may be present. Not always with intoxication, vomiting is present. How does this poisoning manifest itself, what is its danger?

Causes of poisoning

Food poisoning is the most common. In products and prepared food, pathogenic flora leads to the formation of exotoxins - cytotoxin and enterotoxin. With the penetration of enterotoxins into the body in the intestine, an accelerated synthesis of salts and liquids occurs. In case of poisoning, a gag reflex and intestinal upset with diarrhea occur.

Cytotoxin, having penetrated into the body, provokes damage to the mucous membranes of the organs of the gastrointestinal tract and causes a failure in protein synthesis. Poisoning without vomiting and diarrhea is possible for several reasons.

Factors:

• eating poor quality food
• violation of the technology of heat treatment of products,
• lack of personal hygiene rules.

Food poisoning is not excluded if people with various diseases participated in the manufacture of food, when consuming dairy products from infected animals. More often intoxications occur in people with a weak immune system, in children and pregnant women.

Symptoms of poisoning depend on the type of poisonous compound and the amount that has been ingested. Can there be poisoning without vomiting and without fever? A similar phenomenon is permissible if the dose of the toxic substance is small. Inflammatory processes begin in the human body, general symptoms of poisoning appear.

Deterioration of the general condition is noted several hours after eating poor-quality food. There are specific symptoms, but there is no vomiting.

This form of poisoning passes quickly, after three days the discomfort disappears and does not bother the person. The risk of developing negative consequences is lower compared to conventional intoxications.

When does poisoning occur without vomiting?

When does intoxication occur without vomiting? Can such a condition be a sign of an infectious disease, and not poisoning? It is required to know that the first symptoms are diagnosed already three hours after eating, in some cases earlier.

This suggests that bacteria have entered the intestines. A person has intense diarrhea, a feverish state with fever and bouts of nausea. Symptoms do not appear suddenly, but gradually. Intestinal infection is fully manifested within a few days.

Symptoms vary, but at the first occurrence of suspicious manifestations, it is recommended to contact a medical facility. If the cause is pathogenic bacteria, then the symptoms persist for 5-10 days.

Poisoning without vomiting in a child

Children have a weak immune system, so poisoning occurs more often in them. The metabolism in the children's body is faster than in adults. Toxic compounds are rapidly spreading to all organs . Poisoning in a child without vomiting and without diarrhea develops quickly. Attentive parents will notice that the baby has become lethargic, apathetic, he has complaints of discomfort in the tummy.

If signs of intoxication appear without vomiting, the affected child needs to provide first aid and quickly show it to the doctor. The danger of such conditions lies in the fact that due to the lack of vomiting, poisonous elements remain inside the body and continue to poison it.

Symptoms of leakage without vomiting

Is there poisoning without vomiting and diarrhea with fever? How are intoxications of this form manifested? The absence of the usual symptoms makes the course of poisoning milder, it quickly passes. There are several frequently occurring symptoms.

Symptoms:

• deterioration in general condition, weakness, lethargy,
• pain in the abdomen,
• desire to eat disappears
• the temperature rises to a minimum
• pallor of the upper layer of the epidermis,
• mild nausea.

The victim may not vomit, but the presence of intense diarrhea. If the temperature rises, it means that harmful bacteria have entered the intestines and the spread of harmful compounds continues there. If you experience unpleasant symptoms, it is recommended to contact a medical professional.

Methods and methods of treatment of intoxication

In case of toxic poisoning without diarrhea and vomiting, it is recommended to call a doctor. Treatment of such intoxications is carried out in several ways.

Ways:

• Reception of adsorbents. Such drugs in the body absorb toxic substances, neutralize the compounds and contribute to the rapid withdrawal. Before use, it is recommended to study the instructions for use, to exclude the presence of contraindications.
• The use of laxatives. Medicines with a laxative effect speed up the process of removing toxic elements.
• Plentiful drink. Taking a large volume of fluid will restore electrolyte metabolism, avoid dehydration. Drinking will avoid negative consequences and serious stress on the kidneys. It is recommended to use dried fruit compote, herbal decoctions, non-carbonated mineral water.
• In some cases, it is possible to alleviate a person's condition by causing vomiting. To do this, the patient is given a large volume of water to drink, then they press on the root of the tongue and provoke vomiting.

After providing medical care, the patient is provided with peace, the doctor is described the situation and the actions taken. In most situations, the discomfort goes away after a few days. However, if after five days there is no improvement, you need to visit a medical facility.

Nutrition plays an important role during the recovery period. Heavy foods are excluded from the diet - fried, smoked, fatty, sweet. It is recommended to consume lean meats, vegetable broths, light fruits and vegetables, cereals. You need to eat in small portions, but often.

Prevention and consequences

With toxic poisoning without diarrhea and vomiting, serious consequences rarely occur. Symptoms quickly pass, the condition improves.

Dangerous are poisonings that develop rapidly, when there is no vomiting, but signs of intoxication appear intensely. If the condition of the victim worsens, he is sent to the hospital, where he will be provided with the necessary medical care.

Avoiding such poisoning with the absence of vomiting is possible with the observance of preventive measures. They are quite simple and accessible to anyone.

Measures:

• Conduct thorough heat treatment of food.
• Observe the rules of personal hygiene.
• Carefully choose food, study expiration dates, external data of the product.
• Carefully monitor the cooking, rinse the meat before cooking under running water.

Compliance with simple rules will help to avoid negative consequences. If after eating a person has unpleasant symptoms, then such food must be removed from the table and not allowed to be consumed anymore.

Poisoning without vomiting in some cases can be dangerous to health. It is recommended to remember that in such cases, toxins remain in the body for some time. If the condition of the victim worsens, it is required to deliver to a medical facility. In most cases, intoxication without vomiting ends quickly and without consequences.

Video: nausea and vomiting - without a doctor

In this article, we would like to tell our readers about food poisoning in an adult, the symptoms and treatment of this condition, and its prevention. Why do products become poor quality?

What happens in the body if bacterial toxins get into it with food? What to do in case of poisoning in the first place? Does fever occur during poisoning? Is this condition contagious?

Causes of food poisoning

All food poisoning is caused by bacteria. Once in food, bacteria multiply in them. The cause of poisoning is different types of conditionally pathogenic microbes. They are quickly and easily defeated by the immunity of a healthy body, and in the external environment they die under the influence of sunlight and high temperature.

Reproducing in products, they release toxic substances. Therefore, such poisonings have another name - food poisoning. In case of poisoning with spoiled food products, for example, a cake or pastry, bacterial reproduction and the release of poisons from food occur. It continues in the intestinal cavity, causing signs of intoxication.

Poisoning occurs most often in the warm season, when the products are warm for some time. This happens in the following cases:

• Non-compliance with the rules of preparation and storage of dishes.
• Contact with microbes in food from dirty hands.
• The spread of infection by flies that feed on human food.

There are products that after 3-4 hours of violation of the temperature regime of storage can cause poisoning. You need to be very careful with the following products:

• Confectionery creams, cakes.
• Cold smoked meat products, lard, boiled meat, fish.
• Mayonnaise, cheeses, chips and pizza.
• Kvass from a barrel.

When eating the same dish, there may be a situation where one person gets poisoned, and the other does not notice the appearance of even the slightest symptoms. The reason is the uneven distribution of bacterial colonies over the entire volume of the dish. Accordingly, it is easier to get poisoned by someone who eats a fragment with the largest number of bacteria and their toxins.

How food poisoning develops

From the moment the spoiled product enters the intestines until the moment when symptoms appear, no more than a day passes. The average incubation period is several hours.

The initial stage proceeds in the form of acute indigestion. With food poisoning, the following phenomena occur:

If at this stage the patient is not provided with medical assistance, then the further development of poisoning will lead to a serious loss by the body of minerals responsible for conducting a nerve impulse. Seizures begin, a violation of brain activity up to loss of consciousness. Foodborne illness can be contagious to other people, but only through food.

Varieties of food poisoning

There are the following types of food poisoning:

1. Toxic infections of mixed nature (products infected with enterococci, Escherichia coli).
2. Specific toxic infections: botulism and salmonellosis. Botulism can persist in canned food. Even stew can be poisoned. The consequences of such intoxication are extremely severe, up to death.
3. Non-microbial intoxications. Occur when using inedible mushrooms, poisonous berries, garden plants grown with an excess of synthetic fertilizers. This also includes poisoning with products that were stored in low-quality plastic containers and soaked with toxic plastic (polystyrene, polyvinyl chloride).

Signs of poisoning

The main symptoms of food poisoning are:

• Nausea and vomiting- the first characteristic signs of food poisoning in adults. The body gets rid of toxins, and the first portion of vomiting always contains the remnants of undigested food. But even when the stomach is already empty, with food poisoning, vomiting does not immediately stop. Vomit contains mucus, gastric juice, sometimes bile and intestinal contents.
• Hyperthermia (high temperature). Salmonellosis, botulism - these diseases are food poisoning and occur with temperatures up to 40 degrees. There is a tremor of the whole body, the patient freezes. Such poisoning is easily confused with an intestinal infection, but they are different things. In case of poisoning, the value of body temperature depends on the type of microorganisms and on the volume of toxic substances that have entered the bloodstream. In the case of mild poisoning, hyperthermia may not be.

• General malaise, headache and aches all over the body, like the flu. Therefore, food poisoning can be mistaken for intestinal flu.
• Severe abdominal pain, bowel spasms.
• Drop in blood pressure. Under the action of toxins, the walls of blood vessels lose their tone. There is oxygen starvation. This condition is especially dangerous for the brain. It is fraught with dizziness and fainting.
• Loose stools, sometimes with an admixture of blood. Blood in the feces is a symptom of necrotic changes in the intestinal wall.
• General dehydration. The skin becomes pale and dry, the patient is tormented by constant thirst, dizziness.

Infusion therapy It is carried out in situations where it is impossible to take the drug orally or it does not help. For example, with uncontrolled vomiting and persistent diarrhea, it is better to infuse electrolyte solutions (trisol, isotonic sodium chloride solution, glucose and others) immediately into the blood. The patient for these purposes is placed in a hospital. This condition can at any time be complicated by sepsis. It is important not to miss this moment in order to prescribe antibiotics to the patient in time.

Trisol

Sodium chloride

Antiemetic and antidiarrheal therapy. It is prescribed by a doctor when nausea and diarrhea do not stop after the stomach is completely empty and intoxication is removed. Preparations - Motilium, Loperamide.

Motilium

loperamide

After stabilization of the patient's condition, probiotics are prescribed (Bifidumbacterin, Lactobacterin, Lineks), and enzymes are needed to normalize digestion processes.

Bifidumbacterin

Lactobacterin

How to treat food poisoning at home

At home, you can rinse the stomach with boiled water with a temperature of 20-25 degrees. The patient should drink 500-1000 ml and induce vomiting. Repeat the manipulation until the gastric contents become clear, clear water should come out with vomiting.

But self-treatment at home is possible only with a mild course of poisoning. If the condition continues to worsen, it is necessary to stop home treatments and consult a doctor. Only a specialist can decide which medicines are needed for severe poisoning.

It is impossible to use any remedy that stops vomiting and diarrhea in case of poisoning. In case of poisoning, the symptoms are protective for the body and help to get rid of toxins. Without diarrhea and vomiting, intoxication is aggravated.

In the first day, the patient should not be given food. On the second day, you can switch to a sparing diet. When vomiting and diarrhea stop, you need to drink a course Linexa, Bifiform or Acipola to restore the intestinal microflora.

Bifiform

A gradual return to normal nutrition should be accompanied by the intake of enzyme preparations (tablets Mezim, Festal, Pancreatin).

Mezim

Festal

Pancreatin

The treatment of mild forms of coconut poisoning has been described. The fluid inside this fetus acts as a rehydration agent.

For an adult, food poisoning can be cured at home, but this cannot be done if the victim is an elderly person or a pregnant woman, since they can be treated only under the supervision of a doctor. The same goes for small children.

Video

Food poisoning in pregnant women

During pregnancy, the sensitivity of the gastrointestinal tract increases. A woman needs a complete protein diet, but in case of poisoning it is temporarily contraindicated.

Some toxins can cause poisoning in the unborn child through the placenta. The most dangerous are fungal toxins. With mixed nonspecific toxic infections, toxins do not enter the fetus, but they still pose a danger to it:

• In case of poisoning in the 1st trimester of pregnancy, there is a high probability of miscarriage or intrauterine death of the fetus.
• If a woman was poisoned in the last trimester, frequent vomiting can provoke contractions and premature birth.
• Poisoning can lead to bleeding from the vessels of the placenta.
• With oxygen starvation, the fetus may experience various pathologies of the brain, and in the case of severe oxygen starvation, the fetus dies.

In pregnant women, self-medication is contraindicated! It is possible to be treated at home only if the woman's condition is mild, but still under the supervision of a doctor throughout the entire time that the painful condition lasts. Gastric lavage without medical staff can not be done.

Be careful with medicines. Fearlessly during pregnancy, you can only use activated charcoal tablets. All other medications - in consultation with the doctor. Many drugs are contraindicated for pregnant women.

It is important to help the pregnant woman to remain calm and prevent the development of a stressful state.

If a pregnant woman is being treated in a hospital, standard tests are performed and an ultrasound of the fetus is additionally done.

Consequences of food poisoning

If the food poisoning is delayed, the patient may begin complications, which are very difficult to recover from:

1. Intestinal dysbacteriosis - the death of beneficial microflora.
2. Blood poisoning. When immunity is weakened (which is facilitated by an unhealthy lifestyle, alcohol, smoking), the intestinal wall ceases to protect against bacteria entering the bloodstream. The microbes cause a life-threatening sepsis condition.
3. Infectious-toxic shock. It can be triggered by the ingestion of a large amount of toxins into the blood, which cause paresis of the vascular walls up to general cardiovascular insufficiency.
4. hypovolemia and hypovolemic shock. Due to a decrease in circulating blood volume, cardiac output decreases, which affects all tissues of the body. An acute condition - hypovolemic shock - poses a threat to life and requires urgent medical intervention. There is a violation of breathing, dizziness, loss of consciousness is possible.

Prevention of food poisoning

There is no vaccine against foodborne illness. It is impossible to make sure that poisoned food does not pose any danger to a person. All prevention consists in observing some rules:

• Sanitary control at catering establishments. The control service should monitor compliance with the technology of cooking, storage of products, compliance with the deadlines for implementation.
• Checking workers in contact with food for carriers of foodborne pathogens once every 6 months. Workers' hands are checked daily. If ulcers and pustules are found, such an employee should not be at work. He is sent to the hospital. Upon completion of treatment, the employee must provide a certificate from the doctor to the enterprise. Each entrepreneur in his company must organize such control.
• Compliance with personal hygiene, timely cleaning of premises where food is stored and food is prepared. Fight against rodents and cockroaches.
• Scald cutting boards with boiling water. There should be a separate board for each type of food so that, for example, raw meat particles do not fall on salad vegetables.
• At home, do not store perishable foods for a long time, even in the refrigerator. Dispose of unused products after the expiration date.
• Store food separately from household chemicals.
• When buying in a store, always pay attention to the expiration date and storage conditions.
• Dairy products must be fresh, and milk must be boiled or pasteurized.
• Drink only boiled water.
• In hot weather, it is better not to take food in cafes and outdoor tents.

Food poisoning is an acute indigestion caused by the consumption of poor-quality or toxic foods and drinks.

• Food poisoning(PTI). Occur due to the consumption of food contaminated with pathogenic microorganisms. For example, stale food. Non-compliance with sanitary and hygienic standards can also provoke PTI.
• Toxic (non-infectious) poisoning. Occur when natural or chemical toxins enter the body with food. For example, the poison of inedible mushrooms and plants, as well as chemicals.

The last type of poisoning is the most dangerous. You don't have to fight them on your own. If a non-infectious nature of the poisoning is suspected, see a doctor immediately.

Also, regardless of the type of poisoning, qualified medical care is needed for pregnant and lactating women, children and the elderly.

But usually people are faced with toxic infections that can be cured at home. Next, we will talk about what steps to take to cope with PTI on your own.

Symptoms and pathogenesis

The course of food poisoning depends on the age and general condition of the person, as well as the type of pathogenic bacteria. But the general picture is this:

• obsessive nausea;
• repeated vomiting;
• weakness, malaise;
• changed complexion;
• diarrhea;
• chills;
• elevated body temperature.

PTI has a short incubation period. The first signs appear 2-6 hours after ingestion and progress rapidly without treatment.

Treatment

Step 1. Gastric lavage

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When the first symptoms appear, you need to remove the remnants of toxic food from the body. For this, the stomach is washed. actions are the same as for first aid.

1. Prepare a weak solution of potassium permanganate (potassium permanganate) or baking soda (1 tablespoon of soda for 1.5–2 liters of water at room temperature).
2. Drink some solution.
3. Induce vomiting (two fingers press on the root of the tongue).
4. Repeat the procedure several times until the vomit is clear.

Step 2. Take sorbents

Sorbents are drugs that help remove toxins from the body. The most famous of these is activated carbon.

Activated carbon reduces the absorption of toxins, salts of heavy metals, alkaloids and other harmful substances into the gastrointestinal tract, and also contributes to their removal from the body.

Dosage for poisoning: one tablet for every 10 kg of body weight.

In other words, if you weigh 70 kg, then you will need at least seven tablets. In severe cases, the dosage should be increased.

In case of poisoning, coal is best taken in the form of an aqueous suspension. To do this, crush the tablets and mix with 100 ml of boiled water at room temperature. The taste of this mixture is rather nasty, but it effectively fights poisoning.

You can also use white charcoal instead of regular charcoal. It is believed that this is a selective, concentrated sorbent. It not only removes toxins, but also retains nutrients. In this case, the dosage is halved: for an adult, 2-4 tablets, depending on the degree of poisoning.

Instead of coal, other sorbents can be used (according to the instructions). For example, "Smektu", "Laktofiltrum", "Enterosgel" and others.

Step 3 Drink More

Vomiting and diarrhea severely dehydrate the body - you need to replenish fluid losses and maintain water balance.

Drink at least 2-3 liters of boiled water per day.

You can also take special rehydration agents: Regidron, Oralit and others. These are powders and solutions containing mineral salts and glucose and preventing dehydration.

Other medicines

As for taking other drugs for toxic infections, there are several general rules:

• When active vomiting stops, you can use drugs that restore the intestinal microflora (Hilak Forte, Lineks, Mezim and others).
• If the temperature rises above 37.5 degrees, it must be brought down with antipyretics (paracetamol, ibuprofen and others).
• It is not recommended to take painkillers: they can complicate the diagnosis in case of complications.
• Antimicrobial drugs (mainly antibiotics) are used in severe cases of toxic infection and are prescribed exclusively by a doctor.

Step 4. Follow the regimen and diet

With a food infection, the patient feels severe weakness. You should adhere to bed rest and refuse food for the first day (if the appetite is disturbed and the body rejects food).

On the second or third day, you can afford jelly, crackers (without poppy seeds, raisins, vanilla and any other additives), as well as liquid mashed potatoes or oatmeal porridge cooked in water.

With active treatment, the symptoms recede - improvement should occur within a few hours. Finally, the body returns to normal, as a rule, within three days. But for a few more days, abdominal pain, weakness, and flatulence may persist.

If the main symptoms (diarrhea, vomiting, fever) do not decrease and do not pass more than six hours after the start of treatment, consult a doctor.

Step 5. Don't Forget About Prevention

No one is immune from foodborne infections. But it is up to everyone to reduce their risk to a minimum.

1. Wash your hands before eating.
2. Keep the kitchen clean, follow the cooking technology.
3. Be picky about the quality of products when buying. For example, do not buy fish with an ammonia smell and a "rusty" coating. (All recommendations for choosing fish.)
4. Do not eat at dubious gastronomic establishments, do not drink tap water.

Follow these and other precautions and stay healthy!

Food poisoning in an adult, the symptoms and treatment of which is an actual problem for many, often occurs in the warm season.

All such poisonings are divided into two types: toxic and infectious. Toxic poisoning occurs if toxic substances enter the human digestive tract with food and water. The latter include poisons of both mineral and organic origin.

Infectious poisoning occurs under the influence of microorganisms that produce toxic substances in the course of their life. They enter the human stomach along with poor-quality, poorly cooked products, as well as those that have expired.

Poisoning can occur due to violation of the rules of personal hygiene.

How to determine the presence of a disease?

When toxic substances enter the human digestive tract, they very quickly enter the bloodstream and are carried by it throughout the body. Some signs of poisoning of the body appear after 2-3 hours. If we are talking about infectious poisoning, then there is a danger of infecting others. Therefore, it is important for everyone to know the symptoms and treatment of food poisoning.

Signs of food poisoning:

• lack of appetite;
• profuse salivation;
• pain and swelling in the abdomen;
• nausea, then vomiting;
• liquid stool;
• fever and chills;
• sweating;
• weakness.

In the case of particularly severe poisoning, substances that have entered the body can cause visual and auditory hallucinations and convulsions. This indicates damage to the nervous system and requires serious treatment.

If there are at least a few signs of severe food poisoning, it is recommended to call an ambulance. It should be remembered that intoxication of the body occurs within a few hours, so deterioration often leads to unpredictable consequences. Such poisoning is especially dangerous for people with reduced immunity. These include the elderly, pregnant women, and people who have recently had a serious illness or surgery.

Prevention measures

There are a few simple rules, the observance of which will avoid many diseases in general and food poisoning in particular.

It is necessary to follow the rules of personal hygiene. First of all, we are talking about washing hands with soap after contact with places of increased concentration of infections. These include all places where people gather and are associated with the spontaneous decomposition of biological waste. The latter primarily include toilet rooms and areas for the accumulation of household waste. In addition, you need to thoroughly wash your hands every time before eating.

The quality of products should be controlled. For eating, you can use only those dishes that have an expiration date in order. Cooking ingredients must be fresh and of good quality. You can not violate the conditions of storage of products. Fresh vegetables and fruits should be washed thoroughly before consumption. It is not recommended to buy products of private livestock farms that do not have certificates of passing veterinary control. If, nevertheless, such a purchase was made, it is necessary to subject all products to heat treatment. You should be careful when buying promotional products, especially if you plan to purchase them for the future. Very often, stores reduce prices precisely in connection with the ending expiration dates.

First aid for illness

Any first aid is always first aid, but in no case does it replace it. In case of serious poisoning, it is imperative to contact a medical facility. Mild poisoning in adults, accompanied by short-term vomiting and diarrhea and occurring without fever, can be treated on its own.

Any person should know the symptoms, and the treatment of food poisoning should be carried out under medical supervision.

First aid, as a rule, involves the elimination of what led to the disease, and the primary neutralization of the consequences. In case of food poisoning, the first thing to do is to flush the stomach and intestines.

To do this, you need to provoke vomiting, if this process did not start spontaneously. The simplest and fastest way will be physiological - pressing on the root of the tongue, which in itself activates the vomiting processes. However, if possible, it is better to let the patient drink 100-150 ml of a 10% solution of baking soda (1 tsp without top in half a glass of water). During the chemical reaction of soda with the acid contained in the gastric juice, a large volume of gas is released, under the influence of which the stomach is cleansed most completely.

Further, the poisoned person, in the absence of diarrhea, needs to make a plentiful enema or give a laxative in order to actively remove substances that have managed to pass into the intestines. An enema is preferred because the body loses less water with this method. It is desirable to use a laxative in the form of suppositories, since tablets and syrups will irritate the mucous membrane, and possibly be rejected by the body.

After cleansing the stomach, the patient should be given plenty of water to drink.

It is water that you need to drink, since any other liquids can irritate the gastrointestinal tract and increase the negative effects of toxic substances. The water drunk by the patient should be as much as possible, but it must be consumed in small portions. First, water helps to remove toxins from the body. Secondly, due to vomiting and bowel cleansing, dehydration can occur. However, with a portion of water more than a glass at a time, the probability of its rejection is high. If the drunk water is immediately rejected by the stomach even with a small amount, the patient should be given mineral water without gas or salted plain water. Weakly brewed black tea without sugar has a strengthening effect. But the impact will be beneficial only for people who regularly consume tea. Otherwise, the body's reaction to a new product may be unpredictable.

After suppressing vomiting, the poisoned person should be given activated charcoal at the rate of 1 tablet for every 10 kg of body weight. Due to its high sorption capacity, activated charcoal well collects toxins from the digestive tract that have not had time to be absorbed into the bloodstream. Therefore, the sooner it is taken, the more effective the impact will be. This drug cannot cause harm, so do not be afraid of an overdose.

If diarrhea and vomiting do not stop for a long time, you need to call an ambulance.

As a rule, with severe food poisoning, the symptoms and treatment are the same, but some features may also appear that require qualified medical attention.

In the event of a significant increase in temperature, it is recommended to apply a cold wiping with water or a highly diluted solution of acetic acid (1 tbsp. Food grade 9% vinegar per 1 liter of water). The use of tablets is not recommended, because. they irritate the already damaged mucous membrane of the gastrointestinal tract. Injections will be a more favorable means of treatment. But you can put them on your own only as a last resort. With a stable rise in temperature, an immediate call to an ambulance is recommended, since only a doctor can correctly determine the degree of poisoning and correctly remove intoxication.

Also, an ambulance call is necessary if the patient loses consciousness or begins to hallucinate. Self-medication in such a situation can be life-threatening.

Diet during the recovery period

After poisoning, the gastrointestinal tract needs time to recover. Therefore, during the first day, it is advisable to refuse food altogether. In this case, you need to continue to drink plenty of water. Its approximate amount can be calculated, focusing on the volume of fluids excreted from the body.

As a rule, patients in the first day after poisoning do not have an appetite. If the desire to eat began to manifest itself, in no case should you start with heavy food. The patient is given weakly brewed black tea or dried fruit compote. The most preferred option would be raisin compote, as it contains a large amount of potassium, the loss of which during the cleansing of the gastrointestinal tract, as a rule, is high. Next, decoctions of herbs and berry fruit drinks are introduced. To maintain strength, you can add a small amount of sugar. Starting from the second day, soups on vegetable broth and dairy-free cereals are introduced into the patient's diet. This is followed by boiled low-fat fish, poultry and meat dishes, boiled or baked vegetables and fruits, crackers, kefir.

Within a week after poisoning, you should refrain from such products:

• fresh vegetables and fruits;
• dairy products, except for kefir;
• fried and smoked food;
• canned food;
• rich bakery products;
• spices;
• coffee;
• alcoholic drinks.

These products should be introduced gradually and with great care.

Thus, food poisoning can be avoided by following simple rules. If symptoms of food poisoning are found in adults, it is necessary to provide the victim with first aid, which consists in cleaning the gastrointestinal tract. If signs of intoxication of the body cannot be eliminated on their own, you should consult a doctor.

What to do in case of poisoning? This question confuses many people, despite the prevalence of the phenomenon. Food poisoning can affect anyone, both at home and in catering establishments. Anyone should know what to do in case of food poisoning. Knowing how to treat yourself or another person for food poisoning in a timely manner at home can save a life.

You can get poisoning from ignorance of plants, especially mushrooms, with poor-quality nutrition. For the prevention of pathology, it is important to be able to recognize a spoiled product and get rid of it in time. Especially dangerous is the poisoning of children, who can eat anything. Any parent should know what to take and what to do when a child is poisoned.

The essence of the problem

In general, poisoning is a violation of the functions of a human internal organ as a result of the ingestion of poison or toxin. It is expressed in the form of varying degrees of intoxication of the body. Taking into account the toxic component, the following types of damage are distinguished: carbon monoxide poisoning, pesticides, acids and alkalis, medications, and food poisoning. Toxic substances can enter the body through the respiratory tract (inhalation route), through the skin (percutaneous type), by injection (parenteral type) and through the mouth (oral route) along with food or drink.

According to the severity of the lesion, the following degrees of poisoning are distinguished: mild, moderate, severe and extremely severe. As a result of pathology, intoxication of the body occurs, which is divided into the following types:

1. Acute intoxication is a sharp manifestation of characteristic signs after a single short exposure to toxic substances.
2. Subacute form - poisoning with a lesser manifestation, but caused by several cases of exposure to poisons.
3. Hyperacute intoxication - an acute form with damage to the central nervous system and manifestation in the form of convulsions and impaired coordination (in the absence of assistance, death is possible).
4. Chronic variety - a slow course of pathology with prolonged or repeated exposure to toxins.

The most characteristic groups of substances capable of toxic effects in domestic conditions are alcohol and its surrogates, cauterizing and washing liquids, carbon monoxide, some drugs, mushrooms and berries, and low-quality products.

Features of food poisoning

Food poisoning is an acute disorder of digestive function resulting from the consumption of spoiled or poisonous foods and drinks. The following types of such pathology are distinguished: toxic-infectious and toxic (non-infectious) food poisoning. Toxic infections penetrate the stomach along with food contaminated with pathogenic microorganisms. The most common pathogens are:

1. Clostridium perfringens (Clostridium perfringens). Appear in the body as a result of poor processing of meat products, legumes or poultry. The duration of the disease in an adult and a child is no more than 24 hours. A dangerous variety is Clostridium botulism.
2. Staphylococcus aureus (Staphylococcus aureus). It develops in various products. Homemade custard or sauce that has been out of the refrigerator for a long time becomes favorable for its reproduction. Staphylococcus actively multiplies at room temperature in products such as pates, smoked meats, vinaigrettes, and dairy products.
3. Bacillus cereus (Bacillus cereus). Often associated with eating rice that has previously been contaminated with this bacterium. Any perishable products that are not provided with storage at temperatures up to 6 ° C are dangerous. The microorganism is dangerous for its thermal stability.

Non-infectious poisoning occurs when natural and chemical poisons and toxins penetrate with food. The most characteristic are the most dangerous poisonings with poisonous mushrooms and berries. When using poorly washed and unprocessed products, a variety of pesticides used for pollination or plant nutrition can enter the body. A common cause is the presence of nitrates. Alcohol poisoning also falls into this category. They can arise from both excessive amounts and the use of surrogates. Taking, for example, methyl alcohol can result in death or very serious damage to the central nervous system. Direct chemical poisoning can be obtained by consuming vinegar.

signs

In case of food poisoning, symptoms appear depending on the degree of damage and etiological causes. General signs of pathology can be noted: nausea, vomiting, diarrhea, flatulence, bloating, discomfort and heaviness in the stomach, chills, weakness, headache, excessive salivation, tachycardia.

Different types of poisoning have characteristic features:

1. Bacterial damage - vomiting, colic in the abdomen, diarrhea, while they appear already 1 hour after ingestion of poor-quality food.
2. Viral infection - fever, chills, vomiting in case of poisoning, pain in the head and abdomen, fever, appear 10-45 hours after eating, depending on the type of infection.
3. Chemical poisoning - diarrhea, vomiting, dizziness, increased sweating and salivation, abdominal pain, pressure in the eyeball, can occur as early as 0.5 hours after the toxin enters the body.
4. Botulism - signs of CNS damage (problems with speech and vision), dry mouth, vomiting, muscle weakness, difficulty swallowing. The time until the first signs appear is 10-20 hours.

Principles of treatment

What to do with acute food poisoning at home? Most importantly, in acute pathology, first aid is needed for poisoning. Such emergency measures include gastric lavage, the introduction of sorbents, the provision of a drinking regime, the restoration of water and salt balance. The final stage of treatment should be restorative and preventive procedures.

Carrying out the washing procedure

The solution to the question of what to do in case of stomach poisoning at home begins with an urgent washing of the gastrointestinal tract. This is the very first aid for poisoning. The purpose of this procedure is the urgent removal of toxins and food debris. In this case, cleaning with artificial vomiting helps. This event is carried out in the following order:

1. A weak (pink) aqueous solution of potassium permanganate is being prepared (you can use a solution of baking soda - 30 g per 2 liters of water at normal temperature).
2. The first portion of the solution is drunk (you can drink 300-400 ml each).
3. With the help of two fingers, vomiting is induced.
4. The procedure is repeated 3-4 times, while you need to drink 400-500 ml of liquid (usually they drink only 3-3.5 liters).

Introduction of sorbents

At the next stage, it is necessary to take a sorbent for food poisoning, i.e. a substance that absorbs harmful elements of gastric contents. Such a tool helps to quickly remove the toxins remaining after washing. Activated carbon finds the widest application as a sorbent preparation. It is sold in pharmacies in the form of standard tablets. The dose of the injected sorbent is calculated from the following condition: 1 tablet for every 10 kg of human body weight.

Activated charcoal is more convenient to take in case of poisoning in the form of an aqueous solution: the entire dose is mixed in boiled water (100 ml) at normal temperature. In a pharmacy, you can buy a white variety of it instead of ordinary coal. Such a substance absorbs toxins, but does not affect useful components.

As effective sorbents, you can drink ready-made preparations in case of poisoning - Smecta, Laktofiltrum, Enterosgel.

Compliance with the drinking regime

The acute course of the pathology leads to rapid dehydration of the body as a result of vomiting and profuse diarrhea. Under these conditions, it is important to remember that you need to drink a lot to compensate for fluid losses. Only in this way can the water balance be maintained, and to restore the electrolyte balance, table salt should be added to the water (at the rate of 10-15 g per 1 liter of water). For effective treatment, you need to drink at least 2.5-3 liters of water per day.

Drinking salted water is recommended to alternate with the use of sweet weak tea. In addition, to maintain the necessary mineral balance and complete rehydration of the body, it is recommended to take Regidron and Oralit, which include the necessary trace elements, salts and glucose.

Medical treatment

If the poisoning is due to toxic infections, then you can not do without drug therapy to destroy pathogenic microorganisms. After preliminary cleaning of the stomach and stopping severe vomiting, agents are prescribed to restore the intestinal microflora: Hilak forte, Linex, Mezim. If the temperature rises above 37.8 ° C, antipyretic drugs should be taken: Paracetamol, Ibuprofen. If necessary, specific antibiotics are taken according to the doctor's prescription. The use of painkillers is not recommended.

Preventive actions

An important condition for the treatment of acute poisoning is to provide a therapeutic fasting regimen. During the first day, it is necessary to provide bed rest and completely refuse to eat (only drinks). In the next 2 days, you can introduce jelly, crackers without additives, liquid mashed potatoes, oatmeal on water into the diet. Improvement in the general condition of the affected person occurs quickly after the necessary procedures, but complete recovery occurs after 3-5 days. During this period, small residual symptoms are possible in the form of flatulence, weakness, mild pain.

Prevention of poisoning consists in observing all hygiene measures, proper storage of products and control of their quality. When using products, you need to monitor compliance with the following rules: do not use products with an expired shelf life; food should not have an unnatural color and taste, gas emissions, smell; turbidity and sediment are not allowed in drinks. Do not buy products with broken packaging. Particular attention should be paid to the use of mushrooms and berries: you can eat only plants in which there is no doubt. When preparing dinner, you must strictly follow the rules of heat treatment.

Anyone should know what to do in case of poisoning. Unfortunately, no one is immune from such trouble, and it is important to take all necessary measures in a timely manner and in full. Sometimes it happens that the delay in providing first aid ends very badly.

Food poisoning in children can be diagnosed at any age. There are many reasons for this, but in different cases you need to act differently. If alarming symptoms let you know that the child has been poisoned, proper first aid is required: this will make it possible not to bring to disastrous consequences. What to give a child with poisoning?

Causes of food poisoning

The child's body is highly sensitive, so parents should be attentive to what their child uses and in what form. Even the most harmless at first glance products (milk, eggs, greens, fruits) can be harmful to health if storage conditions are not followed. What are the causes of food poisoning?

1. Poisonous food. Mushrooms, plants, berries of unknown origin cause intoxication of the body and can even lead to death. You need to buy such products only from a seller who vouches for the quality and confirms it with the necessary certificates.
2. Eating food with toxins and microbes. It may be ordinary food, but its ingredients are processed incorrectly during the cooking process. If you eat meat that is not cooked completely, or cottage cheese that has “overdone” its expiration date, you can catch an intestinal infection. The causative agents of diseases of the stomach and entail a sluggish, sleepy state with a list of symptoms. Intestinal infection - this is salmonella, staphylococcus, various strains. They can be in water, sour cream, cottage cheese, drinking yogurt, eggs, fruits, vegetables, meat products, fast food.
3. Intoxication with aggressive chemical compounds.

Signs of food poisoning

The first symptoms of food poisoning are persistent vomiting and diarrhea. If the disease is actively developing, other signs are also connected. How long does it take to get poisoned in the body? How to "recognize" him? Food poisoning in a child is diagnosed in two hours, maximum - in a day. If for a short period of time vomiting has already been several times, the temperature is rising rapidly, then this indicates an intestinal infection and the action of toxins in the body.

The mild form of the disease is characterized by weakness in the body, allergic rashes on the skin, increased swelling, rapid breathing and pulse. Signs of poisoning in a child, in addition to diarrhea, vomiting, are pain in the stomach, high fever, which is difficult to bring down, abdominal pain, the process of dehydration, pressure reduction, dry mouth begins. The most dangerous symptom is vomiting and diarrhea without stopping, this is a signal that the body is severely dehydrated. In order to prevent a difficult condition, you need to urgently call an ambulance.

Vomiting in case of poisoning

Household intoxication (through water, food) is a violation of the digestive tract. If a child has vomiting during poisoning, but there is no diarrhea, this indicates damage to the wall of the upper gastrointestinal tract. If chemical compounds that destroy epithelial cells enter the stomach, then the receptors are stimulated reflexively and the urge to vomit appears. Poisoning can be acute and chronic. The acute period is characterized by the rapid development of the disease. The chronic form activates new symptoms gradually, as toxicity increases (occurs with drug or alcohol intoxication).

Temperature in case of poisoning in a child

Fever during intoxication is not uncommon. The temperature during poisoning in a child is a protective reaction of the body against "evil" microbes and toxins. It is impossible to understand only by fever what type of infection (infectious or non-infectious) has occurred, only tests can show this. What is the benefit of raising the temperature? Blood circulation improves, metabolism is faster, perspiration is accelerated, and harmful substances are gradually eliminated from the body. In such an environment, many bacteria die due to unfavorable conditions for development.

Temperature is dangerous when:

• vomiting does not stop, but only intensifies;
• diarrhea more than 10 times a day;
• streaks of blood appear in loose stools;
• convulsions and other signs of damage to the nervous system are observed;
• she does not go astray for several hours with any drugs or goes astray for a short time;
• dehydration occurs.

What to do in case of poisoning

What to do in case of food poisoning:

• prevention of subsequent intoxication with toxins;
• increased excretion of pathogenic substances from the body;
• food poisoning in a child requires immediate bowel cleansing;
• therapeutic therapy to combat the pathogen;
• treatment of symptoms obtained during intoxication.

Food poisoning - treatment

How to treat poisoning, what first aid to provide yourself:

1. Rinse the stomach. To do this, use a solution of soda, potassium permanganate, salt.
2. Induce a gag reflex. If the child is under five years old, then drugs that cause vomiting should not be used. It is allowed to use the method of pressing on the root of the tongue with the fingertips.
3. Apply a sorbent (white or black coal, enterosgel).
4. Give a laxative to speed up the elimination of toxic substances or give an enema.

The cure for poisoning

What medicines, tablets for poisoning can be used:

1. Activated charcoal (1 tablet for every 10 kg of weight).
2. White coal (maximum 4 grams per day).
3. Smecta (powder for solution, helps to cleanse the intestines).
4. Nifuroxazide. An antibiotic used for diarrhea.

All of these drugs are approved for use in children. If the child is small, then it is harder to give him a pill. In this case, smecta is ideal: the prepared solution has a sweet taste (orange or vanilla), children easily take it. You can use it regardless of when the child took food, and the daily dose is calculated based on the age of the child (from 1 to 3 sachets per day). The daily volume is divided into several doses and can be added to liquid foods and drinks.

Diet for poisoning in a child

Urgent actions have been taken, the treatment process is being carried out successfully. It is not enough to cure a child from intoxication with drugs alone, the recovery process does not end there. Be sure to follow the correct power supply system. What to feed a child with poisoning? The first day is better not to eat, the digestion process is disturbed, you can provoke increased vomiting and diarrhea. It is better to give more to drink clean liquids.

From the second day after poisoning, fatty foods are excluded from the diet. You can not use dairy products to make cereals and eat food that irritates the digestive tract (raw vegetables, fruits, berries, sweets, canned food, smoked meats). All subsequent days, you can take broth, tea without sugar, crackers, vegetable casseroles, boiled or steamed fish, meat, rice broth, light soups, cereals (oatmeal, rice). In order to prevent in the first week, do not give the child eggs, yogurt, milk.

Video: what to do with food poisoning at home

With food poisoning, the symptoms and their manifestations can be different. Everything will depend on the reasons that caused it, the amount of low-quality food taken the day before, the type of toxin and the type of infectious agent.

Food poisoning is a collection of clinical manifestations that imply acute indigestion, and can also occur in conjunction with other symptoms that occur after eating low-quality foods.

Types of food poisoning

In medical practice, it is customary to divide food poisoning into two groups:

1. Bacterial. This species is caused by exposure to bacterial poisons, viruses and bacteria. These include toxic infections (human infection with opportunistic microbes), toxicosis (botulism, staphylococcal intoxication), mycotoxicosis (ergotism, fusariotoxicosis, aflatoxicosis).
2. Non-bacterial. Poisoning occurs due to the penetration of chemicals into the human body. It can be spoiled food, poisonous mushrooms, herbs.

Food poisoning has its own characteristics:

• short period of development and manifestation of symptoms;
• rapid progress of the disease in the first 2 days;
• if there was contact with a person, the probability of getting sick is very high.

If the patient visits collective places (kindergartens, schools, work), then everyone who has been in contact with him for the last few days is quarantined.

Signs of the disease

Symptoms of the disease appear in the first hours and begin to develop rapidly. Despite the different types, the signs of food poisoning have a number of similar characteristics:

• elevated body temperature (its performance is from 38 to 40 degrees, everything will be decided by the causative agent of food poisoning);
• loss of appetite (in most cases, patients refuse to eat completely, as it causes nausea and vomiting);
• weakness and cold sweat;
• bloating;
• pressure drops;
• diarrhea occurs.

Particular attention should be paid to the last symptom. Very often, with the development of a mild form of poisoning, diarrhea does not appear. Patients are in no hurry to visit a doctor and receive qualified assistance. This only aggravates the situation. Also, everyone should know that in a person with a bacterial intestinal infection, diarrhea can occur for 3-4 days. When poisoning with viral hepatitis, diarrhea can occur after a few weeks.

Signs of food poisoning caused by neurotoxic poisons may be accompanied by loss of vision, weakness of the muscular system, increased salivation, loss of consciousness, paralysis, hallucinations, weight loss.

Symptoms of life-threatening poisoning

Doctors have compiled symptoms of food poisoning, which are considered the most dangerous and can pose a threat to human life.

In case of poisoning with confectionery, patients feel: nausea, constant vomiting that does not stop even for a few minutes, spasmodic, cutting pains in the abdomen, weakness, dizziness, diarrhea may appear slightly or not at all, with severe dehydration there may be loss of consciousness.

Symptoms of fish food poisoning will look like this: vomiting, abdominal cramps, loss of control over coordination, dizziness, suffocation, temporary loss of consciousness. Food poisoning from fish is most often recorded among vacationers at resorts in hot countries. Not understanding the varieties of fish, and often inedible species live there, vacationers take it for food.

Besides:

• Symptoms of meat poisoning.

Basically, this is botulism, which manifests itself within a few hours and progresses instantly. Patients report chills, fever, persistent diarrhea and vomiting. If you do not enter a special serum in the first hours, then death will occur in most cases.

• Symptoms of food poisoning, mainly meat with signs of rot, are accompanied by: dilated and immobile pupils, tachycardia, intestinal paresis, dry mouth.

The first signs of poisoning mainly appear only on the next day after taking a low-quality product. However, this is not always the case, and symptoms may appear even hours later.

• Food poisoning from dairy products.

Most often, poisoning with dairy products occurs in the summer. Since the heat treatment of this product takes place under unknown conditions (this applies to home-made products), the development of bacteria can take place in a short period of time. Patients indicate: epigastric pain, intestinal colic, nausea and vomiting, weakness, diarrhea, which is accompanied by severe pain.

• Symptoms of mushroom poisoning.

Such intoxications are a direct threat to human life. The period of development of the disease is short - from 20 minutes to 24 hours. Patients indicate: muscle pain, fever, nausea, acute pain, diarrhea with blood, pallor or yellowness of the skin, problems with urination, decreased pressure and pulse, convulsions, suffocation, loss or confusion of consciousness.

• Symptoms of alcohol poisoning.

To be poisoned by these products, it is necessary to take it in large doses. But it is worth remembering that for each organism the dose will be different. Such poisoning is dangerous to human life, as it can cause an alcoholic coma and death. Symptoms of food poisoning are quite vivid: incoherent speech, euphoria, loss of coordination of movement, inhibition of reflex activity, lack of pupillary response to light, cold sweat, loss of consciousness.

• Symptoms of poisoning by various additives.

Basically, such poisoning occurs after taking food supplements of artificial origin. It is dangerous that the period of latent development can reach a week. The first signs of poisoning with food additives: swelling of the limbs and face, rash on the body, severe itching, pain in the abdomen.

• Acute food poisoning.

Patients feel a headache that increases every hour, dry mouth, weakness, vomiting, diarrhea.

Main reasons

The causes of food poisoning can be various products that contain components hazardous to health. The main reasons are as follows:

• food poisoning of unknown origin;
• food in which storage conditions are violated;
• poisoning with food products that have expired sales and storage;
• the use of low-quality alcoholic beverages;
• spoiled or poisoned mushrooms, berries, fish, meat.

Doctors have compiled a list of foods that most often cause food poisoning:

• cream products;
• raw milk, cottage cheese, sour cream;
• smoked products;
• salads that contain mayonnaise;
• homemade preservation;
• wild mushrooms;
• seafood;
• fresh vegetables and fruits of unknown origin.

Poisoning in children

Signs of food poisoning in children are more pronounced. At the same time, it is worth knowing that manifestations such as vomiting can threaten the life of a child, especially under the age of one year. In the children's body, the gag reflex is poorly developed, so it is extremely difficult to cleanse the stomach of collected food and toxins. Given that the body weight of the child is minimal, any manifestations of diarrhea are considered dangerous, there is a rapid dehydration of the body. It is enough to lose 0.5 liters of fluid, and this can lead to kidney failure, hypovolemic shock.

It is extremely difficult to provide qualified first aid to a child at home, most drugs are contraindicated for use in children. Therefore, in case of poisoning, hospitalization is carried out in the infectious diseases department, where cleansing enemas are given, drugs are administered to remove toxins to the outside. Food poisoning in children has a strong course and is accompanied by symptoms of lethargy, weakness of the heart rhythm, and diarrhea.

Poisoning during pregnancy

The condition of a pregnant woman in case of poisoning worsens due to the possible addition of toxicosis. Frequent urge to vomit, diarrhea can lead to thickening of the blood. Severe dehydration can lead to a decrease in oxytocin in the blood, which will cause uterine contractions and preterm labor. Acute poisoning in a pregnant woman requires immediate hospitalization and treatment only in a hospital.

Treatment Methods

In order to act on poisoning, symptoms and treatment must be interrelated. Only the correct determination of the type of toxin and the way it enters the body will ensure a quick effect and recovery.

When contacting a doctor, a diagnostic study is carried out, in which the type of causative agent of food poisoning is determined. Cultures of vomit, feces, blood are taken. If there is a suspicion of a specific product, then its laboratory tests are carried out.

If the suspected cause is a virus, then the blood is tested.

In a medical institution, the following therapeutic measures are carried out:

• gastric lavage with saline and soda solutions, weak potassium permanganate;
• enterosorbents are necessarily prescribed (the main condition is their washing down with a large amount of liquid);
• every 15 minutes take a chilled liquid;
• providing complete rest to the patient.

Therapeutic care for food poisoning consists in the normalization of digestive processes in the gastrointestinal tract and the complete removal of pathogenic bacteria.

Preventive measures

Prevention in the fight against food poisoning is the first and most reliable tool that will help protect a person from the development of the disease and unpleasant symptoms.

1. It is strictly forbidden to prepare food for children and adults in unsanitary conditions in the absence of opportunities for high-quality washing and storage of food.
2. All products must undergo proper heat treatment in compliance with all food preparation standards.
3. Eat only those products, the origin and quality of which you are sure. Do not buy goods in spontaneous markets, from unknown persons.
4. Remember that many foods have a limited shelf life when cooked. You should not eat such food after the expiration date, even if it seems to be of high quality and suitable.
5. Limit food in public catering, especially products that contain raw vegetables and fruits, mayonnaise, and dairy products.
6. Do not trust the visual inspection of the quality of the goods.
7. Before eating, after visiting crowded places, walks, you must thoroughly wash your hands with soap and water.
8. Prevent the appearance of flies, wasps in the kitchen or dining room. They can spread the infection on their paws.
9. Do not eat dishes from foods that you do not know, especially mushrooms.
10. All water consumed must be heat treated or bottled.

Food poisoning is a dangerous disease that is accompanied by unpleasant symptoms and manifestations.

It is worth remembering that it depends only on a person whether he gets sick or stays healthy.

Food poisoning- a non-contagious disease resulting from the consumption of food containing harmful microorganisms or substances toxic to the human body.

Food poisoning is a collective concept, as it can be caused by a number of different reasons, but the mechanism of the development of the disease, as well as its manifestation, are similar. All types of food poisoning are characterized by: general intoxication, inflammation of the mucosa of the gastrointestinal tract, as well as the frequent development of dehydration.

Types and classification of food poisoning

There are 2 main groups of food poisoning:

1. Food poisoning of microbial origin

• Toxic infections (Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. faecalis, etc.)
• Toxicosis
  • Bacterial (toxins produced by Staphylococcus aureus, Cl. botulinum.)
  • Fungal (toxins produced by Aspergilus, Fusarium, etc.)
• mixed

1. Non-microbial food poisoning

• Poisoning caused by poisonous plants and animal tissues:
  • Plants poisonous in nature (henbane, belladonna, fly agaric, etc.)
  • Animal tissues that are poisonous in nature (organs of fish - barbel, pufferfish, Marinka, etc.)
  • Plant products that are poisonous under certain conditions (green potatoes containing corned beef, raw beans, etc.)
  • Animal products that are poisonous under certain conditions (caviar, milk, liver of some fish during spawning mackerel, burbot, pike, etc.)
  • Poisoning by chemical impurities (pesticides, nitrates, compounds that got into the product from packaging materials, etc.)

1. Food poisoning of unknown cause.

Toxic infection - an acute disease that occurs after the consumption of food containing a large number of living microorganisms. The causative agents of toxicoinfections actively multiply on food, when they enter the human body, the harmful effect is determined both by the microbe itself and by the toxins that are released after its death.

The main causative agents of food poisoning: Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. Faecalis, as well as poorly studied Hafnia, Pseudomonas, Klebsiela, etc.

Toxicosis- an acute or chronic (in the case of fungal toxicosis) disease, in which the development of the disease occurs due to the action of a toxin that has accumulated on food products. The pathogen itself enters the body in small quantities. For example, when cheese is aged for a long time, only staphylococcal toxin can be preserved without a living microorganism.

General Mechanisms for the Development of Food Poisoning

The causative agents of food poisoning can produce toxins, both in food and in the human body. Also, when the pathogen is destroyed in the gastrointestinal tract, an additional portion of various toxic substances is released. When toxins enter the human body, the mucous membrane of the stomach and intestines is primarily affected, which is manifested by an inflammatory reaction and a violation of the motor activity of the intestine. This is accompanied by the occurrence of pain in the abdomen, the appearance of diarrhea and vomiting. After toxins begin to enter the bloodstream, general intoxication of the body develops, which is accompanied by a number of characteristic symptoms (headache, fever, increased heart rate, etc.).

Symptoms and signs of food poisoning

The first symptoms of poisoning

How long does it take for poisoning to show up?

Regardless of the factor that caused the poisoning, the manifestations of the disease are similar and can be divided into 3 main groups of symptoms:

1. Symptoms of inflammation of the lining of the stomach and intestines (symptoms of gastroenterocolitis)
2. Symptoms of intoxication
3. Symptoms of dehydration

Symptoms of gastroenterocolitis

Symptoms result from the damaging action of microbes and their toxins on the lining of the stomach and intestines.

• Stomach ache
• Discomfort in the abdomen
• Nausea
• Vomit

Symptoms of intoxication

Intoxication occurs as a result of the entry of toxins into the blood, which leads to various disorders in many organs and systems. Intoxication reflects the body's response to infection. The severity of the condition of patients is largely due to the degree of intoxication.

The main symptoms of intoxication:

• General weakness
• Chills
• Headache
• Increase in body temperature
• Pain in muscles and joints
• lethargy
• Nausea
• Vomit

How to determine the degree of intoxication?

Symptoms of dehydration

Symptoms of dehydration are caused by loss of fluid through vomiting and diarrhea.
The main symptoms of dehydration:

• General weakness
• Thirst
• Dryness of mucous membranes
• Increased heart rate
• Headache
• Nausea
• Vomit
• Diarrhea
• Decreased urination

How to determine the degree of dehydration?

Factors that indicate food poisoning:

• The onset of the disease is acute, sudden (from 30 minutes to 7 days, more often 2-6 hours)
• The disease develops simultaneously in a group of individuals
• As a rule, a short course of the disease (3-5 days)
• A clear connection of the disease with the use of a certain dish or product
• Food poisoning is not transmitted from a sick person to a healthy person, and this is their main difference from infectious diseases.

The main types of food poisoning depending on the product and the causative agent of the disease and some of their features

First of all, it is necessary to single out such diseases as shigellosis and salmonellosis, which are inherently infectious diseases. However, they are often considered as food poisoning. These diseases are somewhat more severe than banal food poisoning and require close attention, especially in treatment.

Dairy food poisoning

Poisoning with milk, kefir, butter, cheese, cottage cheese ...

Possible causative agents of the disease: Shigella Sonne, name of the disease shigellosis("city disease", dysentery), staphylococcus aureus, etc.

shigella- a bacterium, in the form of a rod with a rounded end. On products in the soil live up to 5-14 days. They die in the rays of direct sunlight within 30 minutes, when boiled instantly.

Cause:

1. There are carriers of the Shigella Zone infection who hide their disease and do not want to seek medical help; if they do not comply with sanitary rules, food becomes contaminated. Contamination of sick food products occurs at various stages of the collection, transportation and sale of these products.
2. Insufficient disinfection or contamination of milk and dairy products directly at dairies and factories.
3. Dairy products are an excellent breeding ground for bacteria.
4. As a risk factor, sour cream, milk, cottage cheese, kefir, cream, and cheese are in the first place.

Symptoms

Symptoms of general intoxication:

• Onset is acute (1-7 days)
• General malaise
• moderate headache
• Usually the temperature is normal, the increase to 38 ° C and above is rare
• A sharp decrease in appetite

Symptoms of colitis (inflammation of the large intestine):

• Cramping pains, often on the left in the lower abdomen
• False urge to defecate(tenesmus)
• Frequent, scanty stools rectal spit) with a lot of cloudy mucus and streaks of blood, often more than 10 times a day

Laboratory diagnostics:

• Shigella excreted from feces

Meat, chicken, egg poisoning, protein poisoning

A frequent causative agent of salmonella disease, causing the so-called salmonellosis.

Salmonella- rod-shaped bacterium with rounded edges, mobile - has flagella over the entire surface.

Salmonella can survive in meat for up to 6 months, in frozen meat for more than six months, in eggs for up to 1 year or more, and on eggshells for up to 24 days. In the refrigerator, being in meat, salmonella not only survive, but are also able to multiply (at low positive temperatures). Salmonella at 70 ° C dies within 5-10 minutes, but in the thickness of a piece of meat it can withstand boiling for several hours.

Symptoms of poisoning:

Type of patient:

• Paleness, possible cyanosis of the extremities

Symptom of general intoxication:

• Onset is acute or hyperacute (from 2 hours to 72 hours)
• General malaise
• Headache
• temperature rise to 38°C and above
• A sharp decrease in appetite
• In severe cases, loss of consciousness, convulsions

Symptoms of enterocolitis (inflammation of the intestine):

• Cramping pains, mainly above and around the navel
• The stool is plentiful, watery, up to 10 times a day, greenish or dark brown in color, fetid odor, sometimes looks like "swamp mud".
• There is no blood in the feces.

Laboratory diagnostics

• Salmonella is isolated from vomit, feces. With a common form from the blood and urine.

Confectionery poisoning

The main poisoning is not caused by the microorganism itself, but by the toxin that it produces.

Most often, staphylococcus enters food products from people suffering from various purulent diseases (furunculosis, festering wounds, tonsillitis, sinusitis). Staphylococcus multiplies well in dairy products, especially in confectionery creams, etc. In the process of life, staphylococci secrete a special type of toxin - enterotoxin, which causes poisoning. Enterotoxin does not change the taste or smell of food. The toxin is resistant to heat, able to withstand heating up to 100 C for 1-2 hours.

Symptoms and features of staphylococcal toxin poisoning:

• Rapid onset of illness (30-60 minutes after eating contaminated food)
• Nausea, the most common symptom
• indomitable vomiting
• Severe cutting pain in the abdomen, above the navel
• Body temperature is normal or low, rarely rises to 38-39 C, lasts several hours.
• lethargy
• Dizziness
• Diarrhea in 50% of cases, no more than 2-5 bowel movements per day, duration 1-3 days
• No blood or mucus in the stool
• Greater likelihood of development, seizures and loss of consciousness

fish poisoning

If after visiting the sushi bar you feel a general malaise, nausea, stomach pain and you have diarrhea, it looks like you have been poisoned. The most common causative agents of poisoning in sushi bars are 1) bacteria from the group of Escherichia coli (E.Coli, Citrobacter, Enterobacter), 2) Staphylococcus aureus 3) Proteus, etc. Usually, such bacteria get into food if basic hygiene rules are not followed and improper storage. In this case, the classic development of food poisoning occurs. Symptoms: general weakness, abdominal pain, nausea, vomiting, diarrhea.

However, there are fish poisonings that become poisonous on their own under certain conditions. For example, during the spawning of milk, the liver and caviar of such fish as pike, perch, burbot, barbel, beluga become poisonous, causing severe poisoning.

There are also poisonings that occur as an allergic reaction. After eating fish, symptoms such as redness of the skin, itching, swelling of the face, burning in the mouth, headache, nausea, and diarrhea may occur. This manifestation of poisoning is explained by the high content in the fish of substances that cause allergy symptoms, such as histamine, etc. After the end of the action of histamine, all symptoms disappear without a trace, after about 7-8 hours. But for your own safety, it is better to take antiallergic drugs (suprastin, cetirizine, etc.), and consult a doctor, because the development of a true allergic reaction to fish components cannot be ruled out.

Be careful when choosing fish:

• It is strictly forbidden to eat fish with scales flying around, a swollen stomach, cloudy eyes.

Be careful when cooking fish:

• Fish stored at 1 °C
• Do not defrost fish unless you have decided what you are going to cook. Once thawed, the fish quickly begins to deteriorate and release dangerous toxins.

Fish poisoning is a serious disease and in most cases requires qualified medical attention.

mushroom poisoning

Among poisonings with plant poisons, mushroom poisoning occupies a leading place.
There are more than 70 species of poisonous mushrooms in Russia, of which 20 have highly toxic properties. During the year, in every 5th Russian family there are cases of mushroom poisoning. The number of victims increases during the so-called "mushroom season" from May to November. At this time, severe, sometimes massive poisoning of people occurs, many of which end in death. No one is safe from poisoning, sometimes even the most experienced mushroom pickers face this problem.

Canned food poisoning botulism

Botulism- a serious, potentially fatal infectious disease caused by the ingestion of botulinum toxin. It is characterized by damage to the nervous system with impaired vision, swallowing, speech and progressive respiratory depression.

Read more about canned food poisoning in the article: Botulism

Emergency care for poisoning

Treatment of poisoning at home

The main task in the treatment of food poisoning is the removal of toxins from the body and the restoration of water-mineral balance.

What to do?	How?	For what?
Do gastric lavage	See gastric lavage	Rapid removal of contaminated food residues, microorganisms and their toxins from the body. Gastric lavage is most effective if performed for the first time hours after poisoning.
Cleanse the intestines in the absence of diarrhea.	Take a laxative or do an enema. Salt laxatives: Gauber salt - in a glass of water 1 tbsp. salt. Carlsbad salt - for half a glass of water 1 tbsp. spoon Cleansing enema - high siphon enema (10 liters of water). A siphon enema is done on the same principle as gastric lavage with a thick probe. Only the probe is inserted into the large intestine 40 cm.	Diarrhea is a natural process of cleansing the body of harmful substances, so you should give the body some time to remove all unnecessary on its own. And you should not interfere with him, namely, immediately take antidiarrheal drugs.
Replenish fluid and minerals lost with vomiting and diarrhea.	Fluid replenishment is performed depending on the degree of dehydration 2 ways to replenish fluid: 1. Through the mouth (Per os) for patients with mild and moderate poisoning. Special solutions are used: Regidron Citraglucosol Glucosolan Regidron application: Dissolve 1 package in 1 liter of boiled water (temperature 37-40 C). Drink should be in small sips, 1 glass (200 ml) for 10 minutes. For best efficiency, 1-1.5 liters should be drunk in 1 hour. The first stage of fluid replenishment lasts 1.5-3 hours, in 80% of cases it is enough to normalize the condition. However, with ongoing losses, the correction is carried out for another 2-3 days (stage II). At the first stage of treatment, the calculation of the required fluid is made based on the degree of dehydration and the weight of the patient: I degree 30-40 ml/kg II-III degree 40-70 ml/kg At the second stage of treatment, the required volume of fluid is determined based on the volume of fluid lost with vomiting and diarrhea in the following day. 2.Intravenous infusion: trisol quartasol chlosol The speed and volume of infusions depends on the degree of dehydration and the patient's body weight: Severe degree - 60-120 ml / kg, 70-90 ml / min Moderate degree - 55-75 ml / kg, 60-80 ml / min	Timely replenishment of lost fluids and minerals quickly normalizes the general condition, accelerates the elimination of toxins from the body, and prevents severe metabolic disorders. Contraindications for the use of oral solutions: infectious-toxic shock indomitable vomiting fluid loss more than 1.5 l/h diabetes malabsorption of glucose dehydration II-III degree with unstable blood circulation In case of contraindication to oral therapy, intravenous replacement therapy is performed.
In most cases, the above actions are enough to improve the general condition and the onset of a speedy recovery. However, with concomitant chronic diseases (chronic pancreatitis, cholecystitis, etc.), treatment must be supplemented with some more drugs.
Take an enterosorbent - a drug that binds toxins.	Filtrum: 2-3 tab. 3-4 times a day, 3-5 days course. White coal: 3-4 times a day, 3-4 tab. Enterosgel: One and a half tablespoons 3 times a day Polysorb: 1 tables. place a spoon with a top in 100 ml of water. 3-4 times a day, 3-5 days.	The drugs bind microbes and their toxins. Reduce the symptoms of intoxication, improve the general condition, speed up recovery.
Reduce pain	Duspitalin 1 caps. 2 times a day No-shpa 1 tab. 3 times a day	The drugs relieve spasms that occur during poisoning, thereby eliminating pain.
Protect the lining of the stomach and intestines	Take astringents and enveloping agents: Kassirsky powder: 1 powder 3 times a day; bismuth subsalicylate - 2 tab. four times a day.	Protects the mucous membrane from irritation and damage, helps to reduce pain.
Take an antiseptic (for severe diarrhea)	Intetrix: 1-2 cap. 3-4 p. per day for 3-5 days Intestopan: 1-2 tons 4-6 times a day, duration 5-10 days	It has a detrimental effect on the causative agent of the disease. It has antimicrobial, antifungal and antiprotozoal activity.
Take Enzymes	Mezim Festal Panzinorm 1 tablet 3 times a day with meals. For 7-14 days after poisoning.	As an adjuvant therapy, given the possible violations of the secretion of the digestive glands and the lack of secretion of digestive enzymes.
Restore intestinal microflora	Normase, 75 ml per day, for 2-3 weeks Biococktail "NK" During acute diarrhea, 2-3 tablespoons, 3-4 times a day, 1-2 days. After that, 1-2 tbsp. 3 times a day for 1-3 months. You can use other eubiotics: bactisubtil (1 caps. 3-6 r. per day, before meals) linex (2 caps. 3 times a day), bifidumbacterin forte The duration of treatment is 2 weeks.	Normaze - lactulose, which is part of the drug, promotes the growth of healthy microflora, thereby preventing the development of putrefactive. Biococktail is an ecological clean food product, normalizes the intestinal microflora, binds, neutralizes and removes toxins from the body.
Specific treatment for food poisoning caused by shigella: Antibacterial drugs: The drug of choice is furazolidone. Application: 4 times a day, 0.1 g for 5-7 days With moderate severity of the disease - Biseptol, Application: 2 p. 2 tablets per day, for 5-7 days. In severe cases, ampicillin Application: 4 times a day, 0.5 g, for 5-7 days.
Some features of the treatment of poisoning caused by salmonella: Antimicrobial drugs for the gastrointestinal form of the disease are not indicated. In the presence of carriage of Salmonella, a Salmonella bacteriophage is indicated, 2 tab. 3 times a day, 30 min. before meals, 5-7 days. Patients with salmonellosis are admitted to the team only after full recovery.

Poisoning, treatment with folk remedies

• Bath or sauna help to actively remove toxins from the body.
• Decoction of dill with honey. For 200 ml of water 1 tsp. dry grass or 1 tbsp. fresh greens. Boil for 20 minutes on low heat, cool, add boiled water to the initial volume, then add 1 tbsp. l. honey. It is recommended to drink the decoction within 30 minutes. before meals 100 ml . Dill has an analgesic effect, relieves spasms, accelerates the elimination of toxins, due to an increase in urination. Normalizes the work of the digestive tract. Honey relieves inflammation, has bactericidal properties, binds toxins, contains a healing composition of vitamins and minerals.
• Althea infusion. 1 tbsp chopped marshmallow root, pour 200 ml of boiling water, close the lid and leave for 30 minutes. Strain, drink 1 tbsp. before meals 4-5 times a day.

Altey relieves inflammation, envelops and protects the mucous membrane of the stomach and intestines from damage, reduces pain and discomfort in the intestines.

• Ginger tea. Pour 1 tsp. ground ginger 200 ml boiling water, leave for 20 minutes. Drink 1 tablespoon every 30-60 minutes. Ginger actively binds toxins and promotes their removal. It has antibacterial properties, eliminates spasms, strengthens the immune mechanisms of the body.
• Water with lemon juice, rosehip tea, rowan. Drinks contain a large amount of vitamin C, which is involved in the processes of neutralization and elimination of toxins. In addition, other vitamins and minerals found in drinks well replenish the micro and macro elements lost with vomiting and diarrhea.
• During the day, instead of eating, it is recommended to use decoctions of rice and flaxseed. Prepare rice water: for 1 part of rice, 7 parts of water, boil for 10 minutes, take 1/3 cup 6 times a day.

Decoctions have an enveloping effect, protecting the mucous membrane of the stomach and intestines, reduce inflammation, and prevent the absorption of toxins. Flax seeds are as good at binding toxins as activated charcoal. Decoctions normalize the work of the gastrointestinal tract and liver.

Diet for poisoning, what can you eat?

Patients are prescribed a sparing diet. Food that can have a mechanical or chemical effect on the mucous membrane of the stomach and intestines (smoked meats, canned food, spicy and spicy dishes, milk, raw vegetables and fruits) is excluded from the diet. For the first days of illness, diet No. 4 is recommended, then as the diarrhea stops, diet No. 2 is prescribed, after which they switch to diet No. 13.

Diet number 4
Diet with restriction of fats and carbohydrates and a normal content of proteins. Products that have a mechanical and chemical effect on the gastrointestinal mucosa (milk, sweets, legumes), products that enhance the processes of fermentation and putrefaction in the intestines, as well as products that stimulate gastric secretion and bile secretion (sauces, spices, snacks) are excluded.

• Free liquid 1.5-2 liters
• Energy value - 2100 kcal
• Diet 5-6 times a day
• Dishes are boiled or steamed.
• Recommended: soups, non-concentrated broths, boiled low-fat fish, cereals on the water (from rice, buckwheat, oatmeal), mashed potatoes, jelly, cottage cheese, dried white bread, biscuits, tea, rosehip decoctions, blueberry jelly.
• Exclude: bakery and flour products, milk and dairy products, legumes, fruits and vegetables, sweets, fatty meats, fish, canned food, soups with cereals and vegetables.

Take enzyme preparations like mezim, panzinorm 1 tab. during meals, in order to help the still weak digestive system. Take 7-14.

Poison prevention

• Correctly determine the suitability of the product for consumption, discard "suspicious" products, especially if:
  • Product has expired or is about to expire
  • The seal of the package is broken
  • Smell, taste, color of the product changed
  • Uncharacteristic product consistency (heterogeneous, layered)
  • The appearance of bubbles during stirring, sediment on the bottom, transparency is broken, etc.
• Don't experiment with eating raw eggs
• It is better to refrain from snacking on the go from the stalls
• Putting food in the fridge while you're at it.
• Do not defrost food in the place where you will cook later.
• It is good to thermally process foods, especially meat, fish, eggs. Food cannot be marinated at room temperature.
• Protect products from contact with insects, rodents and other animals that may be carriers of harmful microorganisms.
• Wash hands thoroughly before eating food. Wash should be at least 20-30 seconds with soap, preferably under warm water.
• Keep kitchen utensils clean. Kitchen surfaces should be wiped down both before and after cooking.
• Be sure to wash vegetables and fruits well before eating.