Poisoning is considered a common ailment. With this condition at least once in a lifetime, many have encountered. Intoxication can be caused by the presence of bacteria in foods. It provides information on food poisoning of microbial origin, their symptoms, therapy and prevention.
The main types of intoxication
According to the International Classification of Diseases, these conditions are caused by the ingestion of foods that contain bacteria or other toxic substances into the digestive system. Specialists distinguish the following types of poisoning:
- Intoxications not caused by exposure to pathogenic organisms.
- Food poisoning of microbial origin.
- Pathologies, the cause of which has not been established.
Most intoxications are caused by the ingestion of harmful bacteria (clostridiums, staphylococci, salmonella) into the digestive system.
Common features of all types of pathologies
Regardless of what types of microbes provoke the disease, all such conditions are characterized by such features:
- The infection begins suddenly.
- The disease can be widespread. This is due to the fact that several people simultaneously consume a product.
- The course of the disease is acute, but not long.
When do symptoms of intoxication begin to appear? The answer to this question depends on the type of poisoning. For example, signs of salmonellosis, as a rule, begin to bother the patient after 6-12 hours. With botulism, the incubation period can be from 7 to 10 days.
Contributing Factors
How do bacteria that cause intoxication get into food and into the gastrointestinal tract? Organisms that cause food poisoning of microbial origin are found in soil, in fish, shellfish, river and sea water.
In some cases, they get into food through dirty hands when hygiene rules are not followed, when people are cooking with purulent pathologies of the skin, as well as in violation of the shelf life of the products and the technology for their preparation. Often intoxication occurs due to the use of eggs of geese and ducks, infected products of animal origin. Microbes can appear on the surface of fruits, berries, vegetables.
They get there with particles of dirt, dust. Bacteria carry rodents, arthropods.
Varieties of intoxication caused by microbes
These pathologies are divided into several types. Depending on what bacteria penetrate the human digestive tract, there are such categories of ailments:
- Salmonella poisoning.
- Staphylococcal intoxication.
- The disease that triggers clostridia (botulism).
- Ailments caused by E. coli.
- Mycotoxicosis - mold poisoning.
This group of pathologies is also divided into foodborne toxicosis and toxicoinfection. The first kind of disease occurs as a result of the ingestion of harmful bacteria into the gastrointestinal tract in the absence of microbes that secrete these substances.
The second category develops due to the penetration of food into the digestive tract, in which there are pathogenic organisms that multiply in large numbers. Of course, they also release toxins during their life. There are common symptoms that are observed with any type of such intoxication.
Characteristic manifestations
The disease usually begins suddenly. Most intoxications make themselves felt within 3-4 hours after eating infected foods. The disease is characterized by an acute course, pronounced manifestations are observed during the first two days. Signs of food poisoning of microbial origin are as follows:
- The occurrence of nausea, bouts of vomiting.
- The presence of discomfort in the peritoneum.
- Frequent, loose stools.
- Pathological manifestations of the central nervous system (headache, visual impairment, seizures).
- Fever.
E. coli infection. Ways to Prevent It
This microorganism forms many strains, among which there are harmless and pathogenic. Harmless inhabit the human intestines in the first hours after its birth. They are very important for humans, as they contribute to the normal functioning of the digestive tract. Only in cases when good E. coli enter other organs (prostate, vagina, and others), they can cause inflammation.
There are no pathogenic E. coli in the intestines of a healthy person. They get there if a person eats dirty foods, insufficiently processed meat, milk. These microorganisms can cause severe infectious diseases. Some strains emit so toxic toxins that lead to the death of elderly patients, children and those with weak immunity.
An illness caused by pathogenic Escherichia coli appears as a result of ingestion of contaminated products in the digestive tract, as well as a result of non-observance of personal hygiene standards when eating or preparing meals. In addition, if the foods are not stored properly, these bacteria can also multiply in them. In order not to pick up pathogenic E. coli, you need to remember these recommendations:
- Conduct thorough heat treatment of food products (meat, raw milk).
- Follow the rules for storing food.
- Wash fruits, berries, herbs, vegetables.
- Observe personal hygiene.
Salmonella intoxication
This disease also refers to food poisoning of microbial origin. Pathology occurs as a result of the consumption of poultry meat, as well as thermally untreated milk and raw eggs. The latent period is from six to twelve hours. In rare cases, signs of intoxication begin to appear on the second day. The patient has a feeling of nausea, there is a liquid and mucous stool, a feeling of brokenness, cramping in the peritoneum.
Botulinum toxin-induced pathology
This condition in medical practice is considered one of the most severe types of poisoning. It is characterized by a high probability of death in patients due to damage to the central nervous system and respiratory system. It is known that the danger to health is not the bacterium itself, but the substances that are released in the process of its life. The habitat of the microbe is the organism of birds, mammals, as well as fish. Reproduction occurs in food.
The main danger is canned vegetables, berries and fruits, as well as fish cooked at home. With botulism, the incubation period is approximately 4-6 hours. In some patients, symptoms of pathology occur 10 days after eating infected food.
Signs of illness include discomfort in the peritoneum, vomiting, fog in front of the eyes, respiratory and swallowing disorders, and dry mouth. The temperature during botulism may not increase. In case of severe intoxication, headache, loss of voice are observed, a person can not eat and drink. With this form of poisoning, you must immediately seek medical help.
Therapy includes cleansing the stomach, introducing special serum and drinking plenty of fluids. In case of respiratory disorders, patients undergo mechanical ventilation.
Staphylococcal intoxication
This is a pathology that is characterized by an acute course. It occurs as a result of eating contaminated foods.
Food poisoning of microbial origin, which causes staphylococcus, appears 2-4 hours after the penetration of bacteria into the body. They are accompanied by symptoms such as a pain in the abdomen, intense vomiting, pain in the head, a feeling of bruising, pain in the eyes. The malaise lasts from one to three days. Staphylococcal food poisoning does not lead to death.
Bacteria multiply in products prepared by the hands of people suffering from tonsillitis, purulent skin lesions. To avoid poisoning, food workers should be checked for these ailments. It is necessary to boil milk, observe the norms of heat treatment and storage of products.
Mold intoxication
These organisms pose a health hazard, as they emit very toxic toxins. Once in the body with food, they cause severe organ damage. For example, some poisons provoke malignant neoplasms in the liver. Foodborne mycotoxicoses include ergot poisoning, fusariotoxicosis and aflotoxicosis. Diseases result from exposure to the following factors:
- Eating bread, which was made from grain affected by molds.
- Eating wheat or rye products that have been in the field for a long time in the winter and have been exposed to moisture.
- The source of infection may be peanuts, coffee, and cocoa beans infected by these organisms.
Careful adherence to the rules of harvesting, harvesting and processing of grain and other products allows you to avoid the appearance of intoxication.
Therapies
Microbial poisoning is accompanied by bouts of vomiting and loose stools. As a result of this, a person loses a large amount of water, his condition worsens even more. Therefore, with this ailment, the patient should be immediately helped. First, you need to call a doctor. Secondly, before the doctor arrives, you must give the victim a large amount of water to drink and empty the stomach.
Receiving funds that restore fluid balance in the body (for example, "Regidron"), avoids dehydration. In some cases, the patient needs treatment in a hospital, which includes drugs that eliminate inflammation, antibiotics, injections and droppers.
How to prevent the development of pathology
Prevention of food poisoning of microbial origin is as follows:
- Strict quality control of meat, fish, milk, confectionery and sausages, smoked meats, canned goods.
- Compliance with the conditions of processing and storage of food, checking the timing of implementation.
- Performing a regular medical examination of food industry employees.
- Refusal to make canned mushrooms at home.
- Compliance with hygiene standards.
- Storage jars of jam and pickles in the refrigerator.
Examination of goods
The procedure is carried out by Rospotrebnadzor. Food should be checked if the buyer suspects that the food or drink contains pathogenic bacteria or a large amount of chemicals. Indeed, such circumstances can cause serious health problems. There are several types of goods, the examination of which is usually carried out by employees of the Federal Service for Supervision of Consumer Rights Protection and Human Welfare. Food products that are checked quite often include:
- Sea delicacies.
- Milk products.
- Meat and convenience foods.
- Fruits and vegetables.
The presence of chemicals and harmful microorganisms in the products indicates the potential danger of food to the health of customers.