Food poisoning or food intoxication is an acute condition that occurs after ingestion of food. In these poisoning causes disease penetrates the body through food and manifestations of poisoning began soon after meals. Poisoning may be of biological and non-biological origin.
The infection is caused by bacteria and their toxins. They enter the body through the consumption of food in which pre- multiplied bacteria. Violation of basic hygiene and improper food storage are conducive factors (enablers) for contamination of food. Toxins of certain microbes such as staphylococci are resistant to boiling and digestion, which means that the risk of poisoning is high, even in the heat treatment. The most common culprits in food poisoning are unwashed fruits and vegetables, and spoiled food.
The most common types of food poisoning are divided into three major groups. The first group are microbial intoxications / food toxicoinfections /, the second group are poisoning related to consumption of poisonous plants, the latter group includes intoxication from poisonous chemicals. The most common food poisoning are microbial intoxications. These poisoning are associated with the consumption of foods that are contaminated with pathogenic microorganisms and their toxins.
Types of microbial intoxications
The main source of microbial intoxication is well known
salmonella. Transmitted by meat, milk, eggs from diseased birds and secondarily contaminated products, bacterium spreads quickly and is very stable. Staph infection is obtained from the formed
staphylococcal enterotoxin. Main sources of this infection are humans / through the skin and nasopharynx / and mastitis sick animals - they contaminate milk and thus many dairy and confectionery products.
Kolienterit - contamination of food products with coliform is mostly human - through contaminated hands and food. Poisoning can happen after eating foods that are not stored in the refrigerator. These are for example, meat, egg and fish products. The type and flavor of the food is not changed, by the coliforms.
Botulism is the worst food poisoning. These cases are often fatal. Cause of botulism is organism that forms spores and develop in a low oxygen environment - canned vegetables, sausages, and fish. Commonly found in soil where it falls on the food through unwashed vegetables. It is believed that botulinum toxin is the most potent natural toxins. Usually the food is kind of rotten, but it is possible that there are no visual changes and the food still be infected.
Symptoms of food poisoning
Symptoms of food poisoning usually appear two to six hours after ingestion of contaminated food. Typical are abdominal pain, diarrhea that may contain blood. Appear temperature and fever, headache, nausea and vomiting, general weakness and fatigue. Crucial for diarrhea and vomiting is to not get your body dehydrated. Even with severe nausea and vomiting should be taken plenty of fluids to avoid more serious complications of dehydration.
Diagnosing the food poisoning
The patient should thoroughly describe how it feels and what he ate in the last hours. The doctor reviews the stomach, and dehydration due to diarrhea and vomiting is a major sign of intoxication. There are also tests of feces, blood or questionable food that you eat.
Treatment of food poisoning
After completion of the diagnostic, treatment instituted. In most cases there is no need for the person to remain in the hospital, but when there is severe dehydration that requires hospitalization. The most frequently prescribed medication are antibiotics and cures for fever and vomiting. Also required intake of more water in order to clear the stomach of toxins. Purification effect has activated carbon and yogurt. Patient needs to rest and do not eat the first day after poisoning. Break and taking prescription drugs are sufficient in most cases of food poisoning.
Nutrition in food poisoning
Focus on liquids and drink plenty of fluids. Eat light vegetable soups and broths, they are very important for the dehydrated body. Avoid meat and eggs, spicy and heavy foods, fried foods and those with high sugar content. They further irritate the lining of the stomach and can cause new disorder. Avoid poorly cooked products because they are a potential source of bacteria. Emphasize the light paste, cooked rice or wheat.
Prevention of food poisoning
The first step to prevention of poisoning is careful shopping. Buy well -packaged food , if you see that canned or packaged food package is bulging , know that this is a potential hazard. Choose only pasteurized milk and eggs refrigerated . At home must keep eggs chilled , not to let them stay at room temperature. Wash fruits and vegetables well , maintain high level of hygiene in the kitchen.When shopping look carefully at the products expire date. Clean the refrigerator from the forgotten products that are no longer edible. Process the food with care, expose it to heat treatment. In the summer months, be especially careful, because according to the medical statistics, then appears the most food poisoning. In the summer heat, the meat, fish, eggs must be kept in the refrigerator, do not leave them out because they can deteriorate very quickly.
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