Staphylococci are those microorganisms that are widespread in nature. They live in air, water, on the skin, as well as inside the human body and animals. Some strains of these microbes provoke the development of pathologies in humans, such as phlegmon, catarrh of the respiratory system, as well as staphylococcal toxicosis, which is one of the most common types of food poisoning. The main cause of intoxication in this case is the ingestion of Staphylococcus aureus. This microorganism affects the systems and organs of the whole body, contributing to the development of serious complications.
Problem Description
Staphylococcal toxicosis is an acute disease that occurs when eating foods containing enterotoxin produced by Staphylococcus aureus. The optimal temperature for the propagation of pathogenic microorganisms is twenty-two degrees Celsius. The toxin that accumulates in foods is resistant to acids and alkalis. The growth of microorganisms stops if the products contain more than 12% salt, more than 60% sugar and its pH is less than 4.5.
The source of staph infections is people and animals. Most often, infection occurs by airborne droplets, as people who have staphylococcal diseases (tonsillitis or rhinitis) release them into the environment when they cough, sneeze, or breathe. Pathogenic microorganisms are found in animals that have mastitis and also have purulent diseases of the liver and other organs. For example, milk can be infected if there is mastitis in the cow's udder. Having consumed such milk, a person develops staphylococcal foodborne toxicosis.
In some European countries, this pathology takes the second place among all food poisonings, but not all victims go to a medical institution. In addition, it is not always possible to diagnose the disease, since the toxin enters the human body already in its finished form, so the pathology has a short incubation period.
Causes of Poisoning
The causative agent of staphylococcal toxicosis is enterotoxin, which is produced by Staphylococcus aureus. In medicine, several types of toxins are distinguished. Pathogens can remain viable in frozen foods for a long time. In the presence of favorable conditions, they multiply, producing toxins, in various food products, such as vegetables, fish, meat.
Many people wonder what products most often cause staphylococcal toxicosis. The most optimal conditions for the existence of bacteria have milk. It is with this product that people are most often etched. Also, curds, cheeses, sour cream and feta cheese can be infected. Often the formation of enterotoxin occurs in confectionery with custard, which contain a small percentage of sugar. You can be poisoned with meat products, which also act as a good environment for the development of pathogenic bacteria. At the same time, meat infection often occurs during the life of the animal due to an inflammatory disease that it has suffered.
Very often, canned fish are the source of staphylococcal toxicosis. In this case, the taste and smell of the products does not change, as well as their appearance, so a person does not realize that canned food is infected. According to the results of numerous studies, it became clear that products that underwent heat treatment are most often the cause of intoxication.
Risk factors
Also, staphylococcal toxicosis of the cause of development has the following:
- Non-observance of hygiene rules.
- Immune disorders of the mucous membranes and metabolic disorders.
- Violation of the hormonal system.
- Circulatory disorder in the peripheral vessels.
Most often, pathology is diagnosed in the summer, when pathogenic microorganisms multiply at a high speed.
Symptoms and signs of pathology
Usually staphylococcal toxicosis symptoms begin to manifest three hours after the receipt of contaminated food in the body. Sometimes the pathology is asymptomatic, showing its first signs only after a few days. Poisoning develops acutely. A person has severe pain in the stomach, there is vomiting, and body temperature rises. Poisoning is characterized by weakness and general malaise, a decrease in blood pressure, and cooling of the extremities. In 50% of cases, diarrhea develops. With timely treatment, the symptoms disappear by the end of the first day.
The main signs of pathology are:
- Pain in the abdomen.
- Loose stool.
- An increase in body temperature.
- Nausea accompanied by vomiting.
- Body aches, chills, malaise.
- Enlarged lymph nodes.
In adults, staphylococcal toxicosis is easier than in children. In the latter case, quite often various complications develop. Therefore, it is important to consult a doctor in time for the appointment of appropriate treatment.
Diagnostic measures
Diagnosis of pathology is based on a study of the symptoms of the disease, the results of laboratory tests and epidemiological data. It is quite difficult to differentiate staphylococcal toxicosis with foodborne toxicoinfections and acute intestinal pathologies. Here, laboratory data play a large role.
The study takes feces and vomit. Crops can also be taken from the nose, rectum and pharynx. When staphylococcal toxicosis is diagnosed, foods are also examined for the presence of an infectious agent. The diagnosis is confirmed by the identification of the same type of staphylococcus in affected individuals.
Disease treatment
Treatment of the disease is symptomatic. The patient is placed in the infectious ward. To eliminate toxins from the human body, the stomach is washed with a five percent solution of sodium bicarbonate, after which a salt laxative is prescribed. When dehydrating the body, the doctor takes appropriate measures that involve the introduction of an intravenous solution of sodium chloride with a five percent glucose solution.
In severe cases, the doctor prescribes Trisol solution in combination with colloidal solutions. This method of treatment makes it possible to remove toxins from the body and restore microcirculation. Antibacterial therapy in this case is not carried out.
Forecast
The prognosis of the disease is favorable: with adequate treatment, the symptoms of pathology disappear within a day. It is important to diagnose the disease in children in a timely manner, as it often causes serious complications. In some cases, in adults, the pathology disappears on its own within twelve hours after the onset of the first signs.
Prevention
Preventive measures should be aimed at eliminating the possibility of the pathogen getting into food. It is also important to timely identify people who have inflammatory purulent diseases of the skin, respiratory tract, in order to remove them from cooking. To this end, appropriate measures should be taken at enterprises. Here, the sanitary regime, the rules of personal hygiene of employees, and classes aimed at gaining knowledge about the prevention of food poisoning should be observed.
Thus, the main methods of preventing poisoning include:
- Identification of carriers of infection in enterprises, their removal from work in candy stores and hot shops.
- Creating conditions to prevent the development of staphylococci in food products by storing them at appropriate temperatures and shortening the implementation time.
- Compliance with the recipe in the preparation of creams.
- Sterilization of inventory.
Summary
Staphylococcal toxicosis is today a common disease that is often diagnosed in the summer season. A good environment for the development of pathogenic microorganisms are products that contain a large amount of proteins and carbohydrates. Active accumulation of toxins occurs at temperatures from thirty to thirty-seven degrees Celsius in foods such as milk, custards, meat, fish, pasta and mashed potatoes. At the same time, the taste, color and smell of the products does not change, people do not realize that they can cause food poisoning.
With staphylococcal toxicosis, the development of neurological disorders and rash is not observed. Many patients recover on their own twelve hours after the onset of the first symptoms. In severe cases, hypotension and hypovolemia develop. Children are more prone to food poisoning. Pathology in them is manifested more strongly, often provoking the development of serious health complications. Therefore, it is important to comply with all preventive measures to prevent food poisoning, and if the first signs appear, you should immediately contact a medical institution.