Poisoning and symptoms. Comparative characteristics of the most common intestinal infections - dysentery, salmonellosis and rotavirus infection
Food poisoning is a condition in the body that occurs after eating low-quality foods. Symptoms of poisoning include indigestion, nausea or vomiting, and the person feels tired and dizzy. When toxins enter the human body, they cause inflammation of the mucous membrane of the stomach, colon and small intestine. Next, microbes or toxins enter the blood, having a negative effect on all body systems. The liver, which removes toxins, the heart and the central nervous system are at risk.
Types of food poisoning can be divided into infectious and non-infectious. Infectious diseases are called food toxic infections and their causative agents are microbes, viruses and bacteria. Non-infectious poisonings occur due to toxins chemically harmful substances, mushrooms and poisons.
Causes of poisoning
Common reasons for introducing germs or toxins into food are:
- Raw and unprocessed foods.
- Lack of hand hygiene before eating.
- Dirty products.
- Expired food.
The causes of toxic food infections are chemical poisons or animal poisons and plant origin. Among them are the following factors:
- Mushrooms.
- Poisonous plants.
- Chemically harmful substances.
Signs of food poisoning appear due to microbes that have entered food or water. Among them are the following pathogens:
- Viruses that cause nausea, vomiting, chills,...
- Staphylococcus or E. coli cause vomiting, chills, diarrhea, and dizziness. The stomach begins to hurt and appears heat.
- Salmonellosis and botulism cause dizziness, diarrhea, chills, and sweating. Abdominal pain and fever begin within half an hour after the toxin enters the body.
Toxins appear even in fresh products, but more often a person becomes ill after eating spoiled food. Dangerous poisoning with such products:
- Poisoning from dairy products or confectionery products.
- Egg poisoning.
- Poisoning from meat or raw fish.
- Poisoning from shrimp and other seafood.
The peculiarity is the rapid development and small incubation period. Severe poisoning from spoiled food can cause symptoms of body intoxication in adults and children. Such conditions are dangerous due to collective outbreaks of the disease or within a family circle. Products with expired expiration dates, damaged packaging or unpleasant smell. Other signs of spoiled food are changes in color, taste and consistency. Poisoning can occur even after consuming a product that appears normal in appearance. The microbes of a person carrying diseases have not yet had time to multiply in such food and spoil it.
Symptoms of the disease
Signs food poisoning appear from 2 hours to 2 days from the onset of toxins or toxic infection. Individual development The disease depends on the age, weight of the patient and the type of toxins or microbes. The characteristic symptoms of food intoxication in the body are as follows:
- A temperature appears during poisoning, which can cause chills.
- The person loses appetite and feels increasing weakness and dizziness.
- arise paroxysmal pain in the stomach and diarrhea.
- The stomach is very bloated.
- Poisoning is accompanied by vomiting and nausea.
- The patient's blood pressure drops and headache occurs due to poisoning.
Symptoms of the disease in severe cases caused by neurotoxic poisons:
- The functioning of the brain is disrupted and hallucinations, dizziness and delirium occur.
- Peripheral function is impaired nervous system, which leads to paralysis.
- Increased salivation.
- Visual acuity decreases.
- Weak muscle tone.
- A person may lose consciousness and feel weak.
- Paralysis of the respiratory tract.
- Symptoms of dehydration include dry mucous membranes, thirst and rapid breathing.
- The temperature during poisoning remains at high levels.
Such dangerous signs appear when affected by botulism or salmonellosis. For pregnant women, babies and people old age the disease can result in death if you do not immediately seek help from a doctor.
Poisoning with cheese, boiled sausage, cakes, and salads with mayonnaise often occurs. Dangerous poisoning from shrimp or other raw seafood, resulting in nausea, vomiting, dizziness, diarrhea and chills. The stomach may hurt severely, and blood appears in the stool.
Poisoning from eggs that are eaten raw or improperly processed is also very dangerous. This causes vomiting, high fever, nausea, weakness, dizziness and diarrhea. The temperature lasts a long time, the stomach hurts a lot. Poisoning with raw eggs can cause salmonellosis. To effectively treat the disease, you must first determine the cause of the poisoning, and then take the appropriate medications and procedures.
Treatment for milk poisoning is common, but this is misleading. It is not recommended to take milk in case of poisoning, since it is not capable of removing toxins and is not used as a medicine.
How to treat food poisoning?
If a patient has acute mushroom poisoning, then you need to call an ambulance, since the symptoms of poisoning develop quickly. If symptoms of poisoning appear in children or pregnant women, you should also immediately call an ambulance. In other cases, poisoning can be treated at home, but only if the patient's condition does not worsen. Only a doctor can prescribe medications to eliminate symptoms of intoxication, but at home, before the ambulance arrives, you need to do the following:
- Gastric lavage with water with the addition of potassium permanganate or soda. To prepare the solution, you need to take a spoonful of soda per liter of water, drink the solution and induce vomiting. The stomach must be rinsed until the water is clean.
- After gastric lavage, take medications such as Enterosgel or Smecta. You need to drink them with big amount liquids.
- If a person cannot drink enough liquid or immediately begins to experience nausea, vomiting and stomach pain, then it is necessary to add water to the sorbent and drink in small sips every five minutes.
- To prevent the body from suffering from dehydration, you need to do saline solutions. The amount of liquid per day should be at least two liters.
- The patient should refuse to eat and remain calm so that the stomach does not become overstressed.
If a person has severe poisoning, he is sent for treatment to a hospital to remove toxins from the body, eliminate complications and develop the disease. The course of treatment if you go to the hospital in a timely manner is about a week. To get treatment results, you need to seek help from specialists as soon as symptoms of the disease appear.
When poisoning is treated at home, after gastric lavage and cessation of vomiting, agents are used that restore the intestinal microflora. If the patient has a high temperature, then antipyretic medications should be taken. Antibiotics and painkillers can only be prescribed by a doctor. Severe poisoning in most cases occurs with bright severe symptoms intoxication of the body and requires medical intervention. In such cases, the temperature during poisoning becomes difficult to control at home and it is difficult to stop incessant vomiting or paralysis respiratory organs. Therefore, it is possible to treat poisoning at home without such serious complications.
The patient is prescribed for treatment at home special diet which helps to quickly restore normal condition person. The diet should be rich in vitamins, minerals and proteins. Meals should be up to 6 times a day in small portions. Drink at least 2 liters of water, because along with the liquid, harmful substances are removed from the patient’s body. Drink water as often as the patient can, in small sips, so as not to provoke vomiting. Limit salt intake, prohibit alcohol, which can disrupt the functioning of the liver and kidneys and affect the stomach. You need to follow the diet at home for one week, and then gradually introduce other foods, but you need to process them correctly.
Treatment of food poisoning using traditional methods
For mild stages of poisoning at home, after consultation with doctors, they use not only medications, but also folk recipes. Among them are the following treatment methods:
- with the addition of honey. Dill removes toxins and relieves symptoms of the disease. During vomiting, potassium is removed from the body, and honey interferes with this process. Take 1 teaspoon of seeds and add 1.5 cups of boiling water. Then boil for 2 minutes, remove from heat, strain and add 1 teaspoon of honey. Drink 1 liter of infusion throughout the day.
- Lemon juice. Take 3 lemons and squeeze the juice out of them. Add water and sugar to taste. Dilute lemon juice should be drunk at one time. It copes with bacteria and stops their reproduction. Folk method Contraindicated for people with stomach diseases, high acidity and gastritis.
- Cinnamon infusion. Cinnamon is natural sorbent, removes sharp pains in the stomach due to its antispasmodic effect. It helps treat poisoning at home. After taking it, a person feels much lighter, weakness and dizziness disappear. Take ½ teaspoon of crushed cinnamon and add 1 cup of boiling water. Let it brew for 15 minutes and strain. During the day you need to drink 1.5 liters of warm infusion in small sips.
- Infusion of marshmallow. Marshmallow root, flowers or leaves speed up recovery. Take one teaspoon of crushed root and add half a glass of boiling water. Leave for half an hour, strain and drink 1 tablespoon four times a day, adding honey. Take 2 tablespoons of marshmallow leaves or flowers and add 2 cups of boiling water. Let it brew for 4 hours and take three times a day as tea.
- Wormwood and yarrow for abdominal pain, if the patient has nausea, diarrhea and vomiting due to poisoning. Take 1 teaspoon of each plant, add 0.5 liters of boiling water and leave for 15 minutes. Then strain and drink 5 times a day in equal quantities.
- Do gastric lavage sea salt. Take one spoon of salt and add a glass of water. Drink at least 4 glasses of liquid to induce vomiting. After this procedure, the stomach will be cleansed.
- After gastric lavage, you should take one glass of vodka with the addition of a pinch of black pepper and one less than half a teaspoon of crushed salt.
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Contents of the article on the PoMedicine website:
Morbidity food poisoning in the world, according to WHO, increases every year. There are some difficulties in statistics in last years due to the fact that not all countries record and systematize information about poisonings. According to WHO statistics from five years ago, the death rate from food poisoning in the world is 2 million people annually, of which 75% are children under 14 years of age. The annual growth rate of incidence is 10 - 12%.
Features of food poisoning and classification
- this is a collective term that unites the clinic acute disorder digestion (,), which occurs after taking low-quality foods or drinks. Sometimes, depending on the type of poisoning, clinical symptoms much more.
Food poisoning is classified into:
Infectious - pathogens: bacteria, viruses, protozoa; such poisonings are food poisoning infections (PTI);
Non-infectious (toxic) - arise as a result of toxins, poisons entering the body when used in food poisonous herbs, mushrooms.
A dangerous feature of food poisoning is:
Short incubation period (2 - 6 hours);
Rapid development of the disease.
Also characteristic:
The scale of the damage: all people who consume the unsuitable product suffer;
Poisoning can occur even with foods that look and taste normal, since the food could already be contaminated with microbes;
Food stored for a long time after preparation is potentially dangerous.
Food poisoning - first signs
First signs of food poisoning occur between 1 - 2 and up to 6 hours after poisoning. Over the next 2 days they progress and, without treatment, can lead to serious consequences in the future.
Symptoms of food poisoning depend on certain factors:
Toxin or infectious agent that caused poisoning;
The amount of food eaten or drink that was poisoned by a toxin;
General condition of the body.
But the first signs of food poisoning are always the same, regardless of the above factors:
Decreased or lack of appetite;
General weakness;
Diarrhea and cramping abdominal pain;
Flatulence;
Nausea and vomiting;
Cold clammy sweat, low blood pressure.
All the symptoms of food poisoning
In some cases, the clinic develops very quickly, and all the symptoms of food poisoning develop within 1 - 2 hours, while the patient’s condition worsens and he needs urgent treatment. All the symptoms of food poisoning are often the only information that helps make a diagnosis, since children cannot explain their complaints, and in adults, due to the severity of the condition, it is sometimes difficult to collect an anamnesis. Changes in vomiting (frequency, type and amount of vomit), bowel movements (blood, color, smell, consistency, stool frequency), temperature reaction- these are the main signs that must be carefully observed, analyzed, and on their basis, a diagnosis is made in the first hours of poisoning.
It may also happen:
Visual impairment (diplopia or complete loss);
Decreased muscle tone;
Increased salivation;
Brain damage (hallucinations, delirium, coma);
Damage to the peripheral nervous system (paresis, paralysis).
Such symptoms are observed more often when affected by neurotoxic poisons. In pregnant women, children under 3 years of age and elderly people, it is especially observed severe course food poisoning, and death is possible.
Food poisoning - first aid
Urgent hospitalization for emergency therapy carried out in difficult situations when there is a threat to life. In most cases, on initial stage In case of food poisoning, first aid is provided at home.
First aid measures:
Detoxification;
Detoxification;
Elimination of dehydration;
Etiotropic treatment is not required until the diagnosis is clarified (with the exception of anamnesis and clear clinical manifestations, indicating the presence of infection - botulism, salmonellosis).
The scope of first aid for food poisoning depends on the time elapsed from the moment of poisoning and the severity of the condition.
There are rules that everyone needs to remember:
1. You should not take antiemetics or antidiarrheal drugs, because vomiting and diarrhea are defense mechanisms the body and the most quick ways massive elimination of toxins.
2. It is necessary to give the victim plenty of fluids ( clean water) and induce vomiting to remove toxins from the stomach. Continue gastric lavage until clean, clear water appears.
3. Restoration of water and electrolyte balance and the volume of lost fluid: drinking plenty of fluids using pharmacy forms saline solutions or homemade ones. Ready-made solutions for oral administration: Regidron, Normohydron, Oralit, Chlorazol, Gastrolit, Gidrovit, etc. Solutions are diluted according to the attached instructions, for example, 1 packet of Regidron is diluted in 1 liter of water, you need to drink 3 liters (use 3 packets of Regidron during the day) for achievement maximum effect. Oral rehydrants are used in the intervals between vomiting and taking medications.
With absence ready-made solutions you can use a weak solution of manganese (the solution should be Pink colour) or 2% alkaline (with baking soda added to the water), glucose-salt (3 tablespoons of sugar + 1 teaspoon of salt per 1 liter of water).
4. To quickly remove toxins, it is necessary to take sorbents (if toxins have already been absorbed in the intestines): Polysorb (powder, soluble in water, easy to use, Enterosgel, Enterol, etc.) as a last resort- activated white and black carbon, tablets of which can be crushed and given in water at the rate of 1 tablet per kilogram of weight every 3 hours. Typically, for repeated vomiting and diarrhea, you can use up to 20 tablets at a time.
5. In case of a severe pain attack, it is unacceptable to take analgesics or antibiotics unless a diagnosis has been made. It is possible to take antispasmodics (No-spa, Drotaverine, Riabal, etc.).
6. If there is no vomiting or diarrhea, it is necessary to take laxatives to prevent further absorption of toxins in the intestines. For this purpose, sodium and magnesium sulfates are prescribed: 1 tablespoon of the product is dissolved in 0.5 glasses of liquid and washed down with plenty of water.
Treatment of food poisoning in a hospital setting
Treatment of food poisoning differs from treatment of acute intestinal infections, since they occur much easier and faster: mild forms of food poisoning can safely resolve on the 3rd day on their own.
Main directions of treatment
Detoxification;
Prevention of dehydration;
Restoration of intestinal biocenosis;
Normalization of the gastrointestinal tract through a gentle diet.
But often food poisoning is life-threatening. Acute symptoms developing in a short time, require immediate hospitalization and treatment in a specialized department.
Indications for hospitalization for food poisoning are also:
Temperature up to 40 C;
Poisoning in a child under 3 years of age (rapid dehydration occurs with diarrhea and vomiting, which can dramatically worsen the condition);
Pregnancy and old age of patients;
Poisoning with poisonous mushrooms and plants, toxic compounds and liquids;
Diarrhea more than 10 times a day mixed with blood, uncontrollable vomiting, high fever, persisting for two days, severe increasing weakness;
The result is general dehydration of the body (dry mucous membranes, decreased urine production up to anuria, decreased body weight).
Only a doctor who decides on the need for hospitalization can adequately assess the condition.
1. Parenteral rehydration is carried out in a hospital setting. This is especially important in case of poisoning in children who cannot drink the required amount of liquid.
For parenteral rehydration, solutions of Trisol, Kvartasol, Acesol, Lactosol, etc. are used.
2. Sorbents are used with caution in young children and elderly patients.
3. Antispasmodics - for the urge to defecate, cramping pain in the abdomen.
4. Antiemetic and antidiarrheal therapy are necessary only in severe cases with uncontrollable vomiting and diarrhea, since the bulk of toxins have already left the body. Cerucal, Motilium, Imodium, etc. are prescribed.
5. Antipyretics are prescribed only to patients who cannot tolerate high fever ( NSAID drugs: Paracetamol, Ibuklin / with ibuprofen/)
6. Probiotics and prebiotics (recovery agents normal biocenosis intestines containing live bacteria or their components - Enterozermina, Linnex, Bifidumbacterin, Baktisubtil, etc.).
7. Also in a hospital setting, gastric lavage with a probe and siphon enemas are performed. Up to 10 liters of water are used for procedures.
Long term condition digestive tract may not recover. This is associated with irritation of the mucous membranes of the stomach and intestines and in some cases requires additional treatment.
But basically, recovery from poisoning involves following a diet.
Food poisoning - prevention
To avoid food poisoning and related unpleasant symptoms and complications, you need to adhere to basic hygiene rules, which are the prevention of food poisoning.
Wash your hands thoroughly with soap before eating or preparing food.
It is good to wash vegetables and fruits, especially in the hot season, to prevent flies from landing on food.
Subject raw eggs, fish, meat to heat treatment or frying; Wash the cutting board and knife thoroughly after raw meat.
Defrosting meat - before cooking it, but not at room temperature, but in the microwave or in the refrigerator.
Monitor the temperature in the refrigerator - at least 30 C.
Treat mushrooms and food from public catering with caution, do not use products of questionable quality.
Do not store preserved metal cans for more than 2 years; You should also not store food in copper or zinc containers.
Do not eat milk or caviar certain types fish caught during their spawning period (pike, mackerel, burbot, perch).
If you remember and adhere to these rules, you will be able to maintain your health for many years and avoid unpleasant diseases and serious complications.
Especially for: - http://siteMost cases of poisoning are caused by the rapid proliferation of Staphylococcus aureus and Escherichia coli in food products. Poisoning is most often caused by low-quality products that have expired or those that were stored in inappropriate conditions or prepared in violation of sanitary standards.
Poisoning is also often caused by plants collected and consumed through ignorance or carelessness.Test yourself
The first signs of poisoning may appear half an hour after eating low-quality foods, but most often after 4-6 hours, and sometimes after a day.
Typical symptoms of poisoning: diarrhea (watery, foul-smelling stools with undigested food residues), severe nausea, repeated vomiting.
Also characteristic are weakness, dizziness, fever, chills, heaviness or painful cramps in the stomach, flatulence, and excessive salivation.
Keep in mind
Most often, poisoning is caused by dairy and fermented milk products, cakes and pastries with cream, glazed cheese curds, soft cheese, boiled sausage, pates, eggs, homemade mayonnaise, salads dressed with mayonnaise or sour cream, tomatoes and tomato juice, soybean sprouts.
First aid
At the first signs of food poisoning, the patient’s stomach should be rinsed to empty it. For rinsing, you can use a weak (pale pink) solution of potassium permanganate, filtered through a paper filter or four-layer gauze.
A solution of baking soda (1 teaspoon per 1 liter) is also suitable boiled water) or table salt(2 level tablespoons per 5 liters of water).The washing solution must be prepared in advance in the amount of 8-10 liters. It must be warm (temperature - 35-37 °C) to prevent hypothermia of the body, as well as slow down intestinal motility, which will slow down progress toxic substances along the gastrointestinal tract.
At the first dose, you need to drink from 2-3 to 5-6 glasses, then induce vomiting by irritating the root of the tongue with two fingers.
The washing procedure must be repeated until the flowing water is clean.
We must try to provide the patient with complete rest; if he is shivering, wrap him up warmly.
The first day is better to abstain from food, on the second day you can introduce broth, pureed vegetable soups with rice, mucous decoctions, gradually expanding the menu. Until complete recovery, you should avoid pickled, spicy, salty and smoked foods that irritate the gastric mucosa. The patient is recommended to drink boiled water, weak sweet tea, berry fruit drinks, and jelly. Carbonated drinks are prohibited.
On a note
In case of poisoning, enterosorbents are taken. These drugs bind and remove toxins, poisons, germs and bacteria from the body, preventing toxic substances from entering the blood. They help relieve symptoms of poisoning and normalize a person’s condition.
To prevent dehydration caused by vomiting and diarrhea, special saline solutions are used to replenish fluid loss and restore acid-base balance, impaired due to loss of electrolytes. They are usually produced in the form of powders, which must be diluted in a liter of hot boiled water. The resulting solution in an amount of 10 ml/kg body weight should be drunk after each loose stool in small sips, spreading the portion over an hour.
If diarrhea is accompanied by vomiting, then after each attack of vomiting an additional solution of 10 ml/kg of body weight should be taken.By the way
In case of poisoning (including food poisoning, but especially with drugs or alcohol), the liver suffers, because it is this organ that has to neutralize toxins and remove them from the body. Restore normal work The liver is helped by hepatoprotective drugs - herbal or containing essential phospholipids.
They are also used biologically to improve liver function. active additives, containing lecithin, amino acids, antioxidant vitamins A, C, E, selenium and chromium, omega-3 polyunsaturated fatty acids.
To the doctor!
Most often, the symptoms of poisoning go away on their own within a week, just symptomatic treatment. However, in some cases, poisoning is dangerous. Be sure to seek medical help if:
- against the background of intestinal and stomach upset the patient has a severe headache, painful sensations in the area of the kidneys, liver or other internal organs;
- the patient has a high temperature, heavy sweating, feeling of suffocation;
- got poisoned Small child or old man;
- there is a suspicion that you have been poisoned by mushrooms;
- stored for two days severe vomiting, diarrhea;
- symptoms of poisoning last longer than a week.
SOS!
Poisoning with home canned food is especially dangerous, in which, due to violations of cooking technologies, botulinum toxin has been formed, causing serious disease- botulism.
Symptoms
: increasing muscle weakness, frequent shallow breathing, dilated pupils, muscle paresis or paralysis, dry mouth, vomiting, loose stools, visual impairment, speech impairment, lack of facial expressions, pale skin.The muscles of the eyes and larynx are affected first, then respiratory muscles. Botulism can be fatal, so if you suspect it, you should immediately call an ambulance.
Prevention
The best prevention of food poisoning is maintaining good hygiene when preparing food, proper storage products and basic vigilance.
Pay attention to the color, smell and taste of food. An unpleasant putrid smell, a sour taste, and a tingling sensation on the tongue should alert you. A sign that the product is spoiled may be a change in its consistency or the appearance of mucus on its surface.
Without regret, throw away moldy foods, spoiled vegetables and fruits, even if only a tiny barrel, swollen cans and bags of juices or dairy products have rotted.
A jar “rolled up” with an iron lid should open with a characteristic pop, indicating that it was sealed hermetically. If there was no cotton, the canned food should not be eaten.
When purchasing, be sure to check the production dates and shelf life of the products, and the integrity of the packaging.
Check your refrigerator regularly.
Do not buy ready-made salads dressed with mayonnaise: they spoil very quickly.Observe the temperature conditions for cooking food.
Wash vegetables and fruits, dishes and cutlery, and hands thoroughly before eating and preparing food.
Before breaking an egg, wash it with soap.
Change kitchen towels and dishwashing sponges more often, because they accumulate pathogenic bacteria.
Get some cutting boards. Greens, vegetables and fruits, cheeses and sausages should not be cut on a board on which raw meat and fish were cut.
Do not store raw meat and fish and prepared foods in the same compartment of the refrigerator.
Don't prepare a lot of food for future use. Prepared foods should not be stored in the refrigerator for longer than three days.
Be picky when choosing food outlets.
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Remember, self-medication is life-threatening; consult a doctor for advice on the use of any medications.
Food poisoning - acute disorder digestion caused by consuming low-quality or toxic foods and drinks.
- Foodborne illnesses(PTI). Occur due to consumption of food contaminated with pathogenic microorganisms. For example, stale food. Failure to comply with sanitary and hygienic standards can also provoke PTI.
- Toxic (non-infectious) poisoning They occur when natural or chemical toxins enter the body with food. For example, poison from inedible mushrooms and plants, as well as chemicals.
The last type of poisoning is the most dangerous. You shouldn't fight them on your own. If you suspect a non-infectious nature of poisoning, you should consult a doctor immediately.
Also, regardless of the type of poisoning, qualified medical care is necessary for pregnant and lactating women, children and the elderly.
But usually people encounter toxic infections that can be treated 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 pathogenic bacteria. But big picture is this:
- obsessive nausea;
- repeated vomiting;
- weakness, malaise;
- changed complexion;
- diarrhea;
- chills;
- elevated body temperature.
PTI is characterized by a short incubation period. The first signs appear 2–6 hours after eating and progress quickly without treatment.
Treatment
Step 1. Gastric lavage
When the first symptoms appear, the remaining toxic food must be removed from the body. To do this, wash the stomach. The actions are the same as when providing first aid.
- Prepare a weak solution of potassium permanganate (potassium permanganate) or baking soda (1 tablespoon of soda per 1.5–2 liters of water at room temperature).
- Drink some of the solution.
- Induce vomiting (press the root of the tongue with two fingers).
- Repeat the procedure several times until the vomit is clear.
Step 2. Taking sorbents
Sorbents are drugs that help remove toxins from the body. The most famous of them is activated carbon.
Activated carbon reduces the absorption of toxins, heavy metal salts, alkaloids and other harmful substances into the gastrointestinal tract, and also promotes 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, it is better to take coal in the form of an aqueous suspension. To do this, crush the tablets and mix with 100 ml of boiled water at room temperature. This mixture tastes quite nasty, but it effectively fights poisoning.
You can also use instead of the usual white coal. It is believed that this is a selective, concentrated sorbent. It not only removes toxins, but also preserves nutrients. In this case, the dosage is halved: for an adult, 2–4 tablets, depending on the degree of poisoning.
Instead of coal, you can use other sorbents (according to the instructions). For example, “Smecta”, “Lactofiltrum”, “Enterosgel” and others.
Step 3: Drink plenty of fluids
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 products: “Rehydron”, “Oralit” and others. These are powders and solutions containing mineral salts and glucose and preventing dehydration.
Other medicines
As for taking other medications for toxic infections, there are several general rules:
- When active vomiting stops, you can use drugs that restore the intestinal microflora (Hilak Forte, Linex, Mezim and others).
- If the temperature rises above 37.5 degrees, it must be brought down with antipyretics (paracetamol, ibuprofen and others).
- Taking painkillers is not recommended: they can complicate diagnosis in case of complications.
- Antimicrobial drugs (mostly antibiotics) are used in severe cases of toxic infection and are prescribed exclusively by a doctor.
Step 4. Routine and diet
With a food infection, the patient feels severe weakness. Should be adhered to bed rest and for the first day refuse to eat (if appetite is impaired and the body rejects food).
On the second or third day, you can indulge in jelly, crackers (without poppy seeds, raisins, vanilla or any other additives), as well as liquid mashed potatoes or rolled oats porridge, cooked in water.
As active treatment symptoms subside - improvement should occur within a few hours. Finally, the body returns to normal, usually in within three days. But abdominal pain, weakness, and flatulence may persist for several more days.
If the main symptoms (diarrhea, vomiting, fever) do not decrease and do not go away more than six hours after starting treatment, consult a doctor.
Step 5. Prevention
No one is immune from foodborne infections. But everyone has the power to reduce their risk to a minimum.
- Wash your hands before eating.
- Keep the kitchen clean and follow cooking techniques.
- Be demanding about the quality of products when purchasing. For example, do not buy fish with an ammonia smell and a “rusty” coating. (All recommendations for choosing fish.)
- Do not eat at questionable gastronomic establishments, and do not drink tap water.
Follow these and other precautions and stay healthy!
Food poisoning – non-communicable disease resulting from eating 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 various reasons, however, the mechanism of development of the disease, as well as its manifestation, are similar. All types of food poisoning are characterized by: general intoxication, inflammation of the mucous membrane gastrointestinal tract, and frequent development dehydration.
Types and classification of food poisoning
There are 2 main groups of food poisoning:
- Food poisoning microbial origin
- Toxic infections (Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. faecalis, etc.)
- Toxicoses
- Bacterial (toxins produced Staphylococcus aureus, Cl. botulinum.)
- Fungal (toxins produced by fungi Aspergilus, Fusarium, etc.)
- Mixed
- Food poisoning non-microbial origin
- Poisonings caused by poisonous plants and animal tissues:
- Plants that are poisonous by 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.)
- Products of animal origin that are poisonous under certain conditions (caviar, milk, liver of some fish during spawning - mackerel, burbot, pike, etc.)
- Poisoning by impurities chemical substances(pesticides, nitrates, compounds introduced into the product from packaging materials, etc.)
- Food poisoning of unknown cause.
The main pathogens of food poisoning: Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. Faecalis, as well as little-studied Hafnia, Pseudomonas, Klebsiela, etc.
Toxicoses– 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 without a living microorganism can be preserved.
General mechanisms of food poisoning development
Food poisoning agents can produce toxins both in food and in the human body. Also, when the pathogen is destroyed, an additional portion of various toxic substances is released in the gastrointestinal tract. When toxins enter the human body, the mucous membrane of the stomach and intestines is primarily affected, which manifests itself inflammatory reaction and impaired intestinal motility. This is accompanied by pain in the abdominal area, diarrhea and vomiting. After toxins begin to enter the blood, general intoxication of the body develops, which is accompanied by a number of characteristic symptoms(headache, increased body temperature, increased heart rate, etc.).Symptoms and signs of food poisoning
The first symptoms of poisoning
How long does it take for poisoning to appear?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:
- Symptoms of inflammation of the stomach and intestinal mucosa (symptoms of gastroenterocolitis)
- Symptoms of intoxication
- Symptoms of dehydration
Symptoms of gastroenterocolitis 
Symptoms arise as a result of the damaging effects of microbes and their toxins on the mucous membrane of the stomach and intestines. - Stomach ache
- Discomfort in the abdomen
- Nausea
- Vomit
Symptoms of intoxication
Intoxication occurs as a result of toxins entering the blood, which leads to various disorders in many organs and systems. Intoxication reflects the body's response to infection. The severity of the patient's condition is largely determined by the degree of intoxication. Main symptoms of intoxication:
- General weakness
- Chills
- Headache
- Increased body temperature
- Pain in muscles and joints
- Lethargy
- Nausea
- Vomit
| Symptoms | Degree of intoxication |
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| Lightweight | Average | Heavy | |
| Weakness | Minor | Moderate | Pronounced |
| Chills | Insignificant | Expressed | Strongly expressed |
| Body temperature | Fine | Increased to 38 °C | More than 38°C or below 36°C |
| Pain in muscles and joints | No | Present in some cases | Present in a significant proportion of cases |
| Rapid breathing | No | Moderately expressed | Significantly expressed |
| Cardiopalmus | No | Moderately expressed | Significantly expressed |
| Lower blood pressure | No | Mildly or moderately expressed | Pronounced |
| Headache | No | Moderately expressed | Significantly expressed |
| Dizziness | No | Occasionally | Frequent |
| Lethargy | No | Weakly expressed | Clearly expressed |
| Convulsions | No | Sometimes | Characteristic, can be intense |
| Vomit | Up to 5 times a day | From 5-15 times | More than 15 times |
| Chair | Up to 10 times a day | From 10-20 times | More than 20 times |
Symptoms of dehydration
Symptoms of dehydration are caused by fluid loss through vomiting and diarrhea. Main symptoms of dehydration:
- General weakness
- Thirst
- Dry mucous membranes
- Increased heart rate
- Headache
- Nausea
- Vomit
- Diarrhea
- Decreased urine output
| Symptoms | Dehydration degree |
|||
| I | II | III | IV | |
| Fluid loss relative to body weight | Until 3% | 4-6% | 7-9% | 10% or more |
| Vomit | Up to 5 times a day | 6-10 times | 11-20 times | Multiple. Over 20 times |
| Loose stool | Up to 10 times | 11-20 times | Over 20 | Without an account, on your own |
| Thirst, dry mouth | Moderately expressed | Significantly expressed | Significantly expressed | Sharply expressed |
| Skin elasticity | Not changed | Reduced | Sharply reduced | Vivid expression |
| Voice change | No | Weakened | Hoarseness of voice | Absence |
| Convulsions | No | In the calf muscles, short-term | Long lasting and painful | Common seizures |
| Pulse | Not changed | Up to 100 beats per minute | 100-120 beats per minute | Very weak or undetectable |
| Arterial pressure | Not changed | Up to 100 mmHg | Up to 80 mmHg | Less than 80 mmHg. |
Factors indicating food poisoning:
- The onset of the disease is acute, sudden (from 30 minutes to 7 days, usually 2-6 hours)
- The disease develops simultaneously in a group of people
- As a rule, the course of the disease is short (3-5 days)
- A clear connection between the disease and the consumption 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.
First of all, we should separately highlight diseases such as shigellosis and salmonellosis, which are essentially infectious diseases. However, they are often viewed as foodborne diseases. These diseases are somewhat more severe than banal food poisoning and require close attention, especially in treatment.
Dairy product poisoning
Poisoning with milk, kefir, butter, cheese, cottage cheese...Possible causative agents of the disease: Shigella Sonne, name of the disease shigellosis(“urban disease”, dysentery), staphylococcus, etc.
Shigella– a bacterium, shaped like a rod with a rounded end. They live on food in the soil for up to 5-14 days. Perish in the direct rays sunlight for 30 minutes, boiling instantly.
Cause:
- There are carriers of Shigella Zone infection who hide their illness and do not want to seek medical help; if they do not comply with sanitary rules, food products are contaminated. Contamination of food products by patients occurs at various stages of collection, transportation and sale of these products.
- Insufficient disinfection or contamination of milk and dairy products directly at dairies and factories.
- Dairy products are an excellent nutrient substrate for bacterial growth.
- Sour cream, milk, cottage cheese, kefir, cream, and cheese come first as risk factors.
Symptoms of general intoxication:
- Onset is acute (1-7 days)
- General malaise
- Moderate headache
- Temperature is usually normal, rising to 38 °C or higher is rare
- Sudden loss of appetite
Symptoms of colitis (inflammation of the large intestine):
- Cramping pain, usually on the left side of the lower abdomen
- False urges for defecation(tenesmus)
- Frequent, scanty stools ( rectal spit) with a large amount of cloudy mucus and streaks of blood, often more than 10 times a day
- Shigella is isolated from stool
Poisoning with meat, chicken, eggs, protein poisoning
Salmonella is a common pathogen causing the so-called salmonellosis.Salmonella- rod-shaped bacterium with rounded edges, mobile - has flagella over its 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, eggshells up to 24 days. In the refrigerator, being in meat, salmonella not only survive, but are also able to multiply (at low temperatures above zero). 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:
- Pallor, possible bluishness of the extremities
- Onset is acute or acute (from 2 hours to 72 hours)
- General malaise
- Headache
- temperature rise to 38°C or higher
- Sudden loss of appetite
- In severe cases, loss of consciousness, convulsions
- Cramping pain, mainly above and around the navel
- The stool is copious, watery, up to 10 times a day, greenish or dark brown, fetid odor, sometimes has the appearance of “swamp mud”.
- There is no blood in the stool.
- Salmonella is isolated from vomit and feces. In the common form, from blood and urine.
Confectionery poisoning
Poisoning is mainly caused not by the microorganism itself, but by the toxin it produces. Most often, staphylococcus gets into food products from persons suffering from various purulent diseases (furunculosis, festering wounds, tonsillitis, sinusitis). Staphylococcus multiplies well in dairy products, especially in confectionery creams, etc. During their life, staphylococci release 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 and can withstand heating up to 100 C for 1-2 hours.
Symptoms and distinctive features poisoning with staphylococcal toxin:
- Rapid onset of illness (30-60 minutes after eating contaminated food)
- Nausea, most common symptom
- Uncontrollable vomiting
- Strong cutting pain in the stomach, 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
- There are no blood or mucus in the stool
- Great chance development, seizures and loss of consciousness
Fish poisoning
If after visiting a sushi bar you feel general malaise, nausea, stomach pain and diarrhea, it looks like you have been poisoned. The most common causative agents of poisoning in sushi bars are 1) bacteria from the group coli(E.Coli, Citrobacter, Enterobacter), 2) Staphylococcus aureus 3) proteas, etc. Typically, such bacteria get into food if basic hygiene rules are not followed and improper storage occurs. 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 spawning, milk, liver and caviar of fish such as pike, perch, burbot, barbel, and beluga become poisonous, causing severe poisoning.
There are also poisonings that occur according to the type allergic reaction. After eating fish, symptoms such as redness of the skin, itching, swelling of the face, burning in the mouth, headache, nausea, diarrhea may occur. This manifestation of poisoning is explained high content substances in fish causing symptoms allergies, such as histamine, etc. After the action of histamine ends, 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 that has lost its scales, has a swollen belly, or has cloudy eyes.
- Fish is stored at 1 °C
- You should not defrost fish unless you have decided what you will cook. After defrosting, fish very quickly begins to deteriorate and release dangerous toxins.
Mushroom poisoning
Among poisonings with plant poisons, mushroom poisoning occupies a leading place.There are more than 70 species in Russia poisonous mushrooms, of which 20 are highly toxic. Throughout the year, cases of mushroom poisoning occur in every 5th Russian family. The number of victims increases during the so-called “mushroom season” from May to November. At this time, severe, sometimes mass poisonings of people occur, many of which result in death. No one is safe from poisoning; sometimes even the most experienced mushroom pickers encounter this problem.
Read more about mushroom poisoning in the article: Mushroom poisoning
Canned food poisoning botulism
Botulism– severe, potentially fatal infection 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
| Do I need to call an ambulance? |
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| Not really | Why and in what cases? |
| Yes need! |
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Treatment of poisoning at home
The main task in the treatment of food poisoning is the removal of toxins from the body and restoration of water-mineral balance.Since the causes of the described condition can be very different - food poisoning, botulism, salmonellosis, and rotavirus infection, remember the main rule: no antibiotics without a doctor’s prescription! The best thing you can do in the condition described above without a doctor's prescription is to take a sorbent.
Since 2011, Russia has had treatment standards according to infectious diseases in children from birth. According to them, the drug of choice is the enterosorbent PEPIDOL.
Once in the intestines, it works selectively - it kills harmful microbes, but does not touch beneficial ones. Its composition water solution pectin, 3% for children and 5% for adults. As a result of application, the condition usually normalizes within 24 hours.
Dosage regimen: every three hours (4 times a day) in an age-appropriate dosage, until the condition is completely normalized.
| What to do? | How? | For what? |
Perform gastric lavage  | See Gastric lavage | Quick removal from the body remains of contaminated food, microorganisms and their toxins. Gastric lavage is most effective if performed for the first time hours after poisoning. |
Cleanse the intestines if there is no diarrhea.  | Take a laxative or do an enema. Saline laxatives:
| Diarrhea is a natural process of cleansing the body of harmful substances, so you should give the body some time to remove everything unnecessary on its own. And you should not interfere with it, namely, immediately take antidiarrheal drugs. |
| Replenish fluid and minerals, lost with vomiting and diarrhea. | Fluid replacement is carried out depending on the degree of dehydration 2 ways to replenish fluid: 1. Orally (Per os) for patients with mild to moderate poisoning. Special solutions are used:
Dissolve 1 packet in 1 liter of boiled water (temperature 37-40 C). You should drink in small sips, 1 glass (200 ml) for 10 minutes. For best effectiveness, you should drink 1-1.5 liters 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, if losses continue, correction is carried out within another 2-3 days (stage II). At the first stage of treatment, the required fluid is calculated based on the degree of dehydration and the patient’s weight: 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 next day. 2. Intravenous infusion:
Severe degree - 60-120 ml/kg, 70-90 ml/min Moderate degree – 55-75 ml/kg, 60-80 ml/min | Timely replenishment of lost fluid and minerals quickly normalizes general state, accelerates the removal of toxins from the body, warns severe violations metabolism. Contraindications for the use of oral solutions:
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| In most cases, the above actions are quite sufficient to improve the general condition and the onset of get well soon. However, with concomitant chronic diseases ( chronic pancreatitis, cholecystitis, etc.) treatment must be supplemented with some other drugs. | ||
| Take enterosorbent, a drug that binds toxins.  |
| The drugs bind microbes and their toxins. Reduce symptoms of intoxication, improve general condition, speed up recovery. |
| Reduce pain |
| The drugs relieve spasms that occur during poisoning, thereby eliminating pain. |
| Protect the mucous membrane of the stomach and intestines | Take astringents and enveloping agents:
| Protects the mucous membrane from irritation and damage, helps reduce pain. |
| Take an antiseptic (for severe diarrhea) |
| Renders destructive effect on the causative agent of the disease. It has antimicrobial, antifungal and antiprotozoal effects. |
Take enzymes  |
| As adjuvant therapy, considering possible violations secretion of the digestive glands and insufficient secretion of digestive enzymes. |
Restore intestinal microflora  |
You can also use other eubiotics: bactisubtil (1 capsule, 3-6 times a day, before meals), linex (2 capsules, 3 times a day), bifidumbacterin forte | Normaze - lactulose included in the drug, promotes the growth of healthy microflora, thereby preventing the development of putrefactive ones. Bio-cocktail – ecological pure product nutrition, normalizes intestinal microflora, binds, neutralizes and removes toxins from the body. |
| Specific treatment food poisoning caused Shigella: Antibacterial drugs:
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Some features of the treatment of poisoning caused by salmonella:
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Poisoning, treatment with folk remedies
- Bath or sauna will help actively remove toxins from the body.
- Dill decoction with honey. For 200 ml of water 1 tsp. dry herbs or 1 tbsp. fresh greens. Boil for 20 minutes over low heat, cool, add boiled water to the initial volume, then add 1 tbsp. l. honey. It is recommended to drink the decoction 30 minutes before. before meals 100 ml . Dill has an analgesic effect, relieves spasms, accelerates the elimination of toxins due to increased urination. Normalizes the functioning of the digestive tract. Honey relieves inflammation, has bactericidal properties, binds toxins, and contains a healing composition of vitamins and minerals.
- Marshmallow 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.
- Ginger tea. Pour 1 tsp. ground ginger 200 ml of boiling water, leave for 20 minutes. Drink 1 tablespoon every 30 – 60 minutes. Ginger actively binds toxins and promotes their elimination. Possesses antibacterial properties, eliminates spasms, strengthens immune mechanisms body.
- Water with lemon juice, tea from rosehip, rowan. Drinks contain large amounts of vitamin C, which is involved in the processes of neutralization and removal of toxins. In addition, other vitamins and minerals found in drinks well replenish micro and macroelements lost through vomiting and diarrhea.
- During the day, instead of food, it is recommended to consume decoctions of rice and flaxseed. Prepare rice water: 1 part rice to 7 parts water, boil for 10 minutes, take 6 times a day, 1/3 cup.
Diet for poisoning, what can you eat?
Patients are prescribed a gentle diet. Food that can have a mechanical or chemical effect on the mucous membrane of the stomach and intestines (smoked meats, canned food, hot 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 diarrhea stops, diet No. 2 is prescribed, after which they switch to diet No. 13. Diet No. 4
A diet with limited fat and carbohydrates and normal protein content. 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 pureed, boiled or steamed.
- Recommended: soups, non-concentrated broths, boiled lean fish, water porridge (rice, buckwheat, oatmeal), mashed potatoes, jelly, cottage cheese, dried White bread, cookies, tea, rosehip infusions, 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.
Poisoning prevention
- Correctly determine the suitability of a product for consumption; refuse “suspicious” products, especially if:
- Product has expired or is about to expire
- The seal of the packaging is broken
- The smell, taste, color of the product has changed
- Uncharacteristic consistency of the product (heterogeneous, layered)
- The appearance of bubbles when stirring, sediment at the bottom, lack of transparency, etc.
- Don't experiment with eating raw eggs
- It is better to refrain from snacking on the go from stalls
- During this time, put food in the refrigerator.
- You should not defrost food in the place where you will cook it later.
- It is good to heat-treat foods, especially meat, fish, eggs. You cannot marinate foods at room temperature.
- Protect products from contact with insects, rodents and other animals that may be carriers harmful microorganisms.
- Wash your hands thoroughly before eating. Wash for 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.
