Foodborne toxic infections are a group of acute infectious diseases that result from the consumption of foodstuffs contaminated with microorganisms and their toxins. The disease is more often observed in the warm season, tk. the air temperature promotes the rapid growth of bacteria. In this case, toxic infections can occur in the form of individual cases, and outbreaks in public catering establishments.
Pathogens of food toxic infections
Various microorganisms can act as pathogens of food toxic infections, including those that are normal inhabitants of the human intestine (conditionally pathogenic bacteria). Most often, food products are infected with the following bacteria and their toxins:
- E. coli ;
- salmonella;
- shigella;
- staphylococci;
- streptococci;
- clostridia;
- enterococci;
- protey and others.
The pathological process in the body develops not only because of general intoxication with bacterial toxins accumulated in food products, but also as a result of the action of the decay products of microorganisms that are the causative agents of the toxic infection.
Symptoms of food poisoning
The incubation period of foodborne toxic infections is usually from 8 to 14 hours. This is largely determined by the state of the human immune system. Despite the variety of infectious agents, the clinical picture of infection is based on the following main symptoms:
- general malaise;
- nausea;
- repeated desires for vomiting;
- frequent loose stool (up to 15 times a day);
- cramping or cutting pain in the abdomen;
- blanching of the skin;
- dry mouth;
- thirst;
- fever;
- headache;
- increased heart rate.
These manifestations are related to the fact that toxins of bacteria cause inflammation of the mucous membrane of the gastrointestinal tract, and also stimulate the motility of the digestive canal.
Diagnosis of food toxic infections
To identify the pathogen, a bacteriological study is conducted of vomit, faeces and gastric washings, as well as products likely to cause infection.
Emergency care for food poisoning
When symptoms of the disease appear, start the following activities as soon as possible:
- Make a gastric lavage to remove the remnants of infected food and toxins. For this, the patient should drink at least 2 liters of boiled water, a solution of baking soda (2%) or a solution of potassium permanganate (0.1%), followed by vomiting.
- To drink hot sweet tea.
- Take sorbent (activated carbon, Enterosgel, Polysorb, etc.).
- Take an antispasmodic (with intense pain).
Treatment of foodborne diseases
The main thing in the treatment of the disease - in time to fill the fluid loss associated with diarrhea and vomiting. To do this, you should drink plenty of water, tea, and take special rehydration solutions. With mild or moderate severity of the course of the toxic infection, treatment at home is possible. In severe cases, patients are hospitalized, they are given intravenous administration of rehydration mixtures. In the future it is recommended:
- therapeutic diet;
- reception of enzyme preparations;
- course of probiotics .
Prevention of toxic infections
The main measures for the prevention of foodborne diseases are directed to preventing the contamination of food by bacteria and their reproduction in food. They are as follows:
- observance of sanitary norms when preparing, storing and transporting food products;
- the implementation of personal hygiene.