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Poisoning of a non-bacterial nature occurs as a result of exposure of the human body to poison of animal (organic and inorganic compounds) and plant origin.

Poisoning of animal origin occurs when consuming food products that are poisonous in nature (caviar of some fish during spawning, burbot liver, etc.). The main causes of poisoning chemical origin are chemicals and other substances. The main ones among them are medicinal substances, facilities household chemicals, toxic gases, poisons of insects and snakes.

Poisoning of plant origin occurs when consuming poisonous mushrooms, grain impurities, wild poisonous plants, inedible berries, etc. From all groups of food poisoning of a non-bacterial nature highest value in summertime conditions have poisoning poisonous plants. Poisoning of a non-bacterial nature, unlike poisoning caused by a microbial factor, is not widespread and occurs suddenly and violently. The temperature is normal. Damage to the oral mucosa and stomatitis are noted. Poisoning is often manifested by gastritis, cardiovascular disorders, respiratory dysfunction, kidney damage and central nervous system damage. As the process progresses, a coma develops, accompanied by a lack of consciousness and decreased reflexes.

Poisoning with poisonous mushrooms

Poisonous mushrooms include toadstool, fly agaric, false mushrooms, lines and some others. In the territory Soviet Union A particularly poisonous mushroom is the white toadstool.

When consuming freshly prepared mushrooms, poisoning occurs as a result of the impact on the human body of various toxic substances contained in them. Mushroom poisoning is similar in that it produces methemoglobin, resulting in toxic manifestations from the liver and kidneys. Poisoning with poisonous mushrooms can result in death. A very high mortality rate is observed in cases of white toadstool poisoning.

In the prevention of poisoning by poisonous mushrooms, it is very important role belongs to educators, pioneer leaders and medical personnel, who, through conversations, drawings and showing edible and poisonous mushrooms, should teach children to collect only well-known, healthy mushrooms and handle them correctly.

“Medical support for pioneer camps”, S.M. Vendel

Contact children and squad personnel after isolation of a patient or suspected acute intestinal infection, according to epidemiological indications, are subject to a one-time bacteriological examination (examination of stool for intestinal group microbes). To identify repeated diseases contact children and staff are monitored within 7 days medical supervision with double measurement of body temperature at the beginning and end of the day. At the same time...

Upon recovery, adult convalescents are transferred to another job where there is no contact with children for a period of 12 days. Due to the lack of methods specific prevention In the fight against scarlet fever, organizational and routine measures remain the leading ones. Measures taken when scarlet fever appears are as follows: the main anti-epidemic measure is a thorough check during a preventive examination of schoolchildren before leaving...

Parainfluenza infection is characterized by damage to the underlying parts of the upper respiratory tract, with predominant damage to the larynx and trachea. Typical manifestation parainfluenza infection is laryngitis, sometimes a picture of croup develops. Rhinitis is almost constant clinical symptom. The disease is characterized by slow development, accompanied by low fever, toxicosis is almost absent, general state suffers little. The incubation period is 3-5 days. When a secondary bacterial infection occurs...

Viral hepatitis - general infection. It occupies one of the leading places in human infectious pathology, has a tendency to epidemic growth and spread, and quite often occurs in the form of individual epidemic outbreaks. Viral hepatitis is registered everywhere throughout the year, giving periodic seasonal rises in autumn and winter. The disease is registered among all age groups. Most often...

Measles is an acute infectious disease caused by a filterable virus, which is highly volatile and highly contagious. The susceptibility of a person who has not been ill to measles is high (at any age). The greatest susceptibility is observed in children 2-4 years old. Since 1968, with the beginning of mass vaccination against live measles vaccine, the incidence of measles in our country has decreased significantly in all age groups. Vaccination…

All food poisoning, depending on their origin, is divided into two groups: non-bacterial (poisonous products animal or plant nature) and bacterial(toxic infections and food intoxications). Poisonings are usually accidental and develop suddenly in a group of people after ingesting the same foods.

Nonbacterial food poisoning from animal products

Such poisonings are rare, mainly with certain fish species, and have a certain geographical and seasonal limitation associated with habitat and development cycle. So, the Marinka fish (found in reservoirs) Central Asia) caviar and milk are poisonous, the barbel is poisonous during the spawning period, the caviar of the Khramuli (a fish from the carp family, found in Lake Sevan) is poisonous, the mucus of the lamprey (found in the Neva and Baltic waters) is poisonous skin glands. When eating food that has not been rendered harmless (either by removing poisonous parts or during the cooking process), poisoning develops as acute gastroenteritis.

In some places (around Lake Yuksovskoye in the Leningrad region, in Karelia, Western Siberia) there have been cases of nutritional paroxysmal toxic myoglobinuria (Juxov's disease) after eating pike, perch, pike perch and other food grade fish. Cases of the disease were accompanied by the death of fish and animals that fed on it. It is believed that the toxic principle (the nature is unknown) appears in algae - phytoplankton, which the fish feed on.

The poisoning clinic is unique. Suddenly, usually during work accompanied by cooling of the body, very sharp pains V skeletal muscles and complete immobility and difficulty breathing sets in. Such attacks are repeated several times a day. Due to myoglobinuria, urine becomes brownish-brown in color. In severe cases, anuria and death occur on the 5th–11th day. Death can also occur from hypoxia as a result of damage to the rib muscles and diaphragm.

When examining the corpse they find dystrophic changes, especially in the calf, respiratory and lumbar muscles, myoglobinuric nephrosis of the kidneys, dystrophic changes in ganglion cells of the cortex cerebral hemispheres and lateral horns of the spinal cord.

Nonbacterial food poisoning from plant products

Nonbacterial food poisoning from plant products are seasonal.

A large number of poisonous plants are known, among which are practical forensic significance Not everyone has. Most often, poisoning occurs with mushrooms (pale toadstool, fly agaric, strokhok), less often - with other plants containing a poisonous principle (henbane, dope, etc.).

Death cap. The mushroom is brown, brown, olive-brown in color, appearance similar to edible champignon (it differs from champignon by the presence of a vaginal mushroom at the base of the stem and always white plates of the cap), sometimes resembles other mushrooms (russula, honey mushrooms). In some cases, due to large quantity Recognition of varieties is difficult even for a specialist. Contains the strong destructive poison amanitatoxin and the hemolytic poison amanitohemolysin (destroyed when heated to 70°C). The mortality rate for poisoning with toadstool is extremely high and reaches 35–90%.

8–12 hours after eating food, a picture of acute gastroenteritis develops (pain in the abdomen, diarrhea, sometimes constipation), and anuria often occurs. Developing general weakness, cyanosis, sometimes jaundice.

Body temperature gradually drops below 36°C. Occasionally, delirium, agitation, and loss of consciousness are observed. Death usually occurs on the 2nd–3rd day in a coma state. The toxic dose can be as little as 1/4–1/5 of the mushroom.

During the examination, there is a sharp dehydration of the corpse, the absence or weak severity of rigor mortis, there may be an icteric coloration skin. In the intestines and stomach, the phenomena of acute gastroenteritis, in the heart, kidneys and especially the liver - fatty degeneration, multiple pinpoint hemorrhages of iodine in the serous membranes of organs and in the mucous membrane of the stomach and intestines.

Fly agaric. A mushroom with a red cap with white speckles, contains a neurotropic poison of very high toxicity - muscarine. Well known to the population, poisonings are rare.

1–2 hours after eating food, sweating, profuse salivation and lacrimation appear, accompanied by nausea, vomiting and constriction of the pupils, and there may be bloody stools with mucus. The pulse is slow, breathing is rapid and difficult, dizziness and confusion occur (sometimes hallucinations and delirium, severe agitation, violence). Gradually consciousness is lost and death occurs. Lethal dose - 4-6 mushrooms, pure muscarine - about 0.01 g.

Sectional signs have no characteristic features. Mild inflammation in the stomach and intestines is noted.

Lines. They differ from edible morels in their cellular structure when cut. They contain a strong hepatotropic poison - helvella acid.

Within 1–2 hours (in mild cases of poisoning - later) after eating insufficiently processed mushrooms (boiling for at least 10 minutes is necessary to remove helvella acid), nausea, vomiting with bile, sometimes convulsions appear, then headache, delirium, loss of consciousness, and death occurs.

When examining the corpse, icteric staining of the skin and mucous membranes, multiple hemorrhages under serous membranes, thick dark blood, phenomena of fatty degeneration internal organs, especially the liver.

It should be noted that during a forensic chemical study, mushroom poisons (amanitotoxin, amanitohemolysin, muscarine, helwellic acid) are not detected. For diagnostics great importance has the detection of pieces of undigested mushrooms in the gastrointestinal tract, followed by botanical examination.

Henbane. In the fruits of henbane, as well as datura, belladonna and other species wild plants from the nightshade family contains strong neurotropic poisons (atropine, hyoscyamine, scopolamine), which first sharply excite and then paralyze the central nervous system. Children are usually poisoned because they do not know their poisonous properties and eat the fruits and leaves of plants.

10–15 minutes after consumption, dry mouth appears, pupils dilate, the face turns red, and excitement occurs with frightening visual hallucinations. The pulse increases sharply, and there is no urine output. Then a coma develops and death occurs (in severe cases in the first 12 hours) with symptoms of respiratory and cardiac paralysis. The lethal dose of atropine is about 0.1–0.15 g.

At the autopsy, a sharp dilation of the pupils, sometimes facial hyperemia and, as a rule, remains of plants in the stomach (in case of poisoning of bleached grains and fruit boxes) are noted, along with signs of acute death.

This group includes poisoning with poisonous mushrooms, plants, animal tissues (caviar, fish milk, etc.) and food products containing toxic chemical impurities (arsenic, zinc, lead, copper, etc.).

Mushroom poisoning

Mushrooms are among the valuable food products. Where, where, and we have many hunters to collect them. IN Lately Mushroom picking has become one of the most popular recreational activities. People rush into the forest and return from there with full baskets of russula, chanterelles, moss mushrooms, boletus, boletus and other tasty and discreet forest beauties. And how much joy mushrooms bring to children!

A tasty dish that leaves few people indifferent... Unfortunately, mushroom poisoning is much more common compared to other non-bacterial ones. This is explained by the massive collection of mushrooms and, unfortunately, the inability to distinguish poisonous from edible ones. Not all mushroom pickers carefully process their forest catches, which also matters.

Stitches and morels- well-known early spring mushrooms. Contains poisonous helvella acid. Morels and strings are edible if cooked appropriately. Poisoning occurs when they are cooked incorrectly (not boiled, but fried). Particularly sensitive to the poison of morels and lines of the face with reduced nutrition and liver diseases. The effect of the poison does not begin to appear immediately, but after 6-10 hours. Symptoms of poisoning - headache, nausea, frequent vomiting, severe abdominal pain, diarrhea, severe muscle weakness, confusion, delirium, convulsions. When the liver is involved in the pathological process, jaundice is observed. The frequency and consistency of these symptoms depend on the severity of the poisoning, which in turn is related to the amount of mushrooms eaten.

Many housewives, alarmed by stories about the poisonousness of morels, prefer not to deal with them at all. But in vain! Both morels and strings are good mushrooms! According to its nutritional and taste qualities they are only slightly inferior to the best representatives of the mushroom kingdom. You just need to remember that they need additional processing. First of all, they need to be boiled, then the broth should be drained, and the mushrooms should be thoroughly squeezed and rinsed again. clean water. After this, they can be boiled and fried. Dried stitches that have been stored for at least three weeks are also edible.

Death cap. The pale grebe has gained notoriety for its poisonousness. Disguising itself either as a champignon or as a russula, it ends up in the basket of a gullible mushroom picker. There are three known varieties of toadstool: white, yellow and green. We can say that this is the most poisonous mushroom of all species growing in the USSR. It contains phaloidin, a highly toxic substance with a complex chemical structure. The amount of phaloidin contained in one or two toadstools is enough to cause fatal poisoning. Symptoms do not appear immediately, but after 10-12 hours: drooling, severe colicky abdominal pain, persistent vomiting and diarrhea. Patients are tormented by thirst (as severe dehydration occurs, accompanied by increased content salts in the body), pain in the liver area. In the most severe cases, convulsions and difficulty breathing occur; the patient's face takes on a bluish tint.

Fly agaric. The toxicity of fly agarics has been greatly exaggerated. Anyway fatal poisoning they are extremely rare, while in cases with the pallid grebe the mortality rate is more than 50%. And it’s easier to protect yourself from the fly agaric, since it reveals itself with a bright red color, as if signaling danger. However, in addition to the red fly agaric, the panther fly agaric is known, a much more modest appearance. When picking champignons and honey mushrooms carelessly, sometimes this uninvited guest can end up in the box. Fly agarics contain the poisonous alkaloid muscarine, the effect of which we discussed in detail above. Poisoning occurs 30-40 minutes (less often 1-2 hours) after the mushrooms enter the stomach. Signs of fly agaric poisoning are typical: sweating, salivation (drooling), diarrhea with colic (intestinal spasms), constriction of the pupils. Sometimes drowsiness and confusion appear.

False honey mushrooms. These mushrooms skillfully disguise themselves as honey mushrooms, although upon careful examination it is not difficult to see that they are fake. The false honey fungus has a brighter cap color, with bright yellow or reddish tints, and has no scales. The color of the cap of a real honey mushroom is more modest, without flashy tones, and is covered with densely small dark scales directed from the middle to the edge. Very important feature: a real honey fungus certainly has white film, connecting the edge of the mushroom cap with the stem. The false honey mushroom does not have this outfit. The plates also differ: in a real honey mushroom they are almost white, in a false mushroom they are brown or Brown. In a word, a real honey mushroom looks lighter, cleaner and more modest than its imitator. False honey mushrooms are not very poisonous, but when consumed, gastroenteritis (inflammation gastrointestinal tract), accompanied by nausea, vomiting, colicky abdominal pain and diarrhea. These phenomena are associated with the action of the “milk” juice of honey mushrooms, which has strong irritating properties.

Poisoning with some other mushrooms occurs similarly, which, although considered edible, cause gastroenteritis if not properly processed. These mushrooms include milkweeds, russula, svinushki, volushki. More often similar poisoning may occur when eating salted mushrooms, a mixture of mushrooms (“the whole forest”). The disease is not accompanied by symptoms characteristic of poisonous mushrooms general action and is non-specific.

The best way to avoid poisoning from poisonous mushrooms is simple - don't eat them! You need to cook food only from those that you know well. The second condition is to process the mushrooms correctly. This is especially true for pre-processing (soaking, cooking), which is absolutely necessary for certain species, such as strings, morels, pigs, volushki, russula, whiting, nigella, etc.

First aid for mushroom poisoning. First of all, you need to empty the gastrointestinal tract, perform gastric lavage with a 0.5% tannin solution, followed by the introduction of a suspension of coal, give a saline laxative (Epsom salt) and immediately take to the hospital. In hospital conditions, in case of poisoning with toadstool, subcutaneous administration is performed saline solution, intravenous infusion of glucose solution; intramuscularly - cortisone. For fly agaric poisoning, the antidote is atropine, which doctors re-introduce in massive doses. Unithiol has a good effect ( intramuscular injection). Intravenous glucose infusions help. When excited, luminal (orally) and barbamyl (intramuscularly) are given. In addition, iodine inside is useful (10 drops of iodine tincture per glass of milk). In case of morel poisoning - subcutaneous saline solution with glucose, insulin, campalone (intramuscular); Doctors usually prescribe methionine internally.

Poisoning by poisonous plants

The number of poisonous plants is huge - approximately 2% of the total number of species in the plant kingdom (about 10,000 species). The most poisonous are among the so-called angiosperms. There are families, for example Ranunculaceae, Solanaceae, Euphorbiaceae, Mulberry, in which most species contain poison; but in the Asteraceae and cactus families there are very few of them. Differences may concern the same plant genus. Thus, aconites, poppies, lupins, and chins are both dangerous and harmless. This is sometimes due to growing conditions. It is known, for example, that poisonous plants of the equatorial belt in many cases lose their toxic properties in our greenhouses (for example, cinchona). Generally speaking, in countries with a tropical climate there are more poisonous plants than in our latitudes, but there are also plenty of them in the north (heckleboil, buttercups, rhododendron).

The extremely diverse flora of the USSR contains a significant number of plants, poisoning with which is periodically observed in various areas countries. Theoretically, any of them can lead to this (especially since individual cases of human poisoning have been described in relation to a wide variety of, even very rare, representatives). However, tasteless, bitter, possessing unpleasant smell the plants are not usually accepted as edible. In this case, nature itself seems to warn a person - don’t take it! But there are those that look and partly taste like parsley, celery, rutabaga, radish, dill and some others. Other wild berries are very tempting. Under the guise of green peas, an unwary gourmand will sometimes taste dangerous wild beans and beans. Toxic substances may be contained in everyday foods (potatoes), in the seeds of some fruits, etc. Troubles are also possible from medicinal plants, cultivated in special areas (sleepy poppy, belladonna, buckthorn fruits, castor bean seeds, etc.).

TO toxic substances The ones we are talking about include complex nitrogenous compounds (alkaloids), compounds of sugars with alcohols, acids and other substances (glucosides), plant soaps (saponins), bitter substances, toxins, resins, hydrocarbons, etc. For the plant itself, these substances have important, protecting it from being eaten by animals. In turn, animals are not equally sensitive to poisonous plants. Thus, belladonna (belladonna), which is very toxic to humans, poses a somewhat lesser threat to dogs, cats and birds; It has a relatively weak effect on horses, pigs and goats, and is almost harmless for rabbits. It should still be clarified: these differences appear only when eating berries. It is worth introducing the belladonna “weapon” - atropine - directly into the blood of a rabbit, and it will turn out to be as sensitive as other animals ( lethal dose atropine for intravenous administration for a dog it is 60-70 mg per 1 kg, for a rabbit - 70-75 mg per 1 kg of body weight).

Poisons are unevenly distributed in parts of the plant. In some species, the bark and fruits are dangerous, while the leaves and flowers are harmless, in others - only the flowers, in others - the leaves, etc. In many plants, toxic substances predominate in the roots and rhizomes.

Sprouted potatoes. Sprouted and greened potatoes contain a toxic substance - the glycoalkaloid solanine. When eating such potatoes, food poisoning occurs, which occurs like ordinary gastroenteritis. Solanine causes severe irritation along the way digestive tract, especially the oral cavity, pharynx, esophagus and stomach (scratching and burning sensation in the throat, nausea, vomiting, sometimes diarrhea). Poisoning usually occurs in mild form and no deaths were observed. If the potatoes begin to sprout, they must be boiled, peeled and chopped. When peeling such potatoes, you should carefully remove the sprouts and eyes. During cooking, solanine goes into water, so it must be drained (as in the case of boiling mushrooms). First aid for poisoning includes the usual measures for food intoxication: gastric lavage, giving a saline laxative, besalol.

Stone fruit grains. The bitter kernels of some stone fruits contain amygdalin (peaches, plums, cherries, bitter almonds, etc.). Enzymes in the human intestine break down amygdalin into glucose, benzoaldehyde and hydrocyanic acid, which is extremely toxic. In one grain of any of these fruits the amount of amygdalin is small. Therefore, if a child eats one or two grains, nothing bad will happen. But appetite comes with eating. And then poisoning is possible, acquiring in children severe form! (Fatalities the diseases occurred after eating at least 0.5 cups of peeled grains.) Poisoning makes itself felt 4-5 hours after eating the grains. In mild cases, the matter is limited to general weakness, dizziness, headache, and nausea. All this can go unpunished and teach the victim nothing (he sometimes doesn’t even think of connecting his illness with such a tasty thing). In more severe cases, these phenomena are accompanied by vomiting and sometimes loss of consciousness. Blue face and lips, shortness of breath, convulsions - threatening symptoms. To avoid similar troubles, you should be well aware of the toxicity of the bitter kernels of stone fruits. With their bitter taste, they themselves seem to warn us of danger! Children, who are very inquisitive and susceptible to the temptation to eat nuts, immediately grab a hammer or pliers as soon as tempting bones are discovered in the compote. The guys need to be distracted from this idea. It's better to treat them with Real nuts (not forgetting that there are poisonous tung nuts!). It goes without saying that these restrictions and warnings do not apply to sweet stone fruit grains (sweet almonds).

First aid and treatment. Gastric lavage with water or a 1-2% solution of table soda. Quick application antidotes (inhalation of 3-4 drops of amyl nitrite). Amyl nitrite promotes the formation of a non-toxic compound of hydrocyanic acid with methemoglobin in the blood. In severe cases in the hospital, the doctor intravenously administers a more powerful antidote - chromosmon (1% solution of methylene blue in 20% glucose) and sodium hyposulfite, as well as agents to stimulate respiration and cardiac activity.

Henbane. Food poisoning from henbane is possible when eating bread baked at home from flour contaminated with its seeds. Despite the fact that henbane is a highly poisonous plant, no tragic outcomes from these food poisonings have been observed. This is due to the fact that the contamination with henbane wheat seeds never exceeded 1-4%. In this case, the toxic dose of alkaloids contained in henbane (atropine, hyoscyamine, hyoscine) was insufficient to threaten life. Characteristic symptoms henbane poisoning: dilated pupils, blurred vision, dizziness, redness of the face, agitation, sometimes delirium and hallucinations.

First aid and treatment. Gastric lavage with a solution of potassium permanganate with suspension activated carbon. Since atropine blocks transmission in cholinergic nerves, its physiological antidote is substances that have the opposite, stimulating effect (pilocarpine, physostigmine, galantamine). In a medical aid station or at home, the doctor urgently administers (subcutaneous injection!) one of these antidotes in massive doses (galantamine is preferred). To calm excitement (remember - “henbane has eaten too much!”) subcutaneous injections morphine, aminazine and similar drugs. For symptoms of suffocation and decreased cardiac activity - oxygen, artificial respiration and cardiac drugs.

Vekh poisonous (omega swamp, hemlock). The rhizome of this plant resembles rutabaga or radish in appearance, but unlike them, when cut through the root, you can see partitions that form small cavities. Grows in damp places, along the banks of ponds, streams and in swampy lowlands. Leaves and flowers are also poisonous, but to a much lesser extent. The roots retain their toxicity when cooked and dried. Victims of hemlock poisoning are most often children. Poisonings are observed in spring and early summer (May, June) - it is at this time that fresh greens are especially attractive and there is a great desire to taste the first juicy root vegetables... Active beginning hemlock is a cicutotoxin, chemical structure which has not been precisely established. It primarily damages the central nervous system, causing first agitation (convulsions) and then paralysis.

First aid and treatment for ergot poisoning. Gastric lavage with a charcoal suspension or tannin solution. Emetic (apomorphine). Laxative. Warm baths followed by warming the body. For convulsions - narcotic drugs(only in a hospital setting!). Inhalation of amyl nitrite (2-3 drops on a handkerchief).

Poisoning by poisonous fish tissues

Fish with poisonous tissues include pufferfish (pufferfish), inhabitant of the Pacific Ocean. In the USSR, the pufferfish is found in the Vladivostok region. The milt and caviar of this fish contain a strong poison - tetrodotoxin (see above). Poisoning occurs with a predominance of symptoms of severe dysfunction of the gastrointestinal tract. The most dangerous is respiratory distress that occurs in severe cases, even to the point of complete stoppage. Fish caviar and milt are also poisonous Marinka, living in the reservoirs of Central Asia. Marinka poisoning occurs as follows: common disorder functions of the gastrointestinal tract. During the spawning period, caviar is also dangerous barbel and some other fish, including sturgeon.

Most reliable way prevention of poisoning - a categorical prohibition of eating caviar, milt and ovaries of these fish.

First aid and treatment. Gastric lavage. Laxative. For persistent vomiting - enemas of 50 g Glauber's salt for 2 glasses of water. A heating pad on your stomach. Warming the body. In the hospital for severe pain and cramps in the limbs. sedatives and painkillers. In addition, cardiac stimulants. The doctor usually prescribes an infusion of saline solution under the skin with 1 ml of adrenaline.

Poisoning from products containing chemical impurities

Toxic chemical contaminants may end up in food products in various ways. First of all, mention should be made of the widely used in everyday life pesticides, which, if handled and stored carelessly, may end up in food products. Poisoning also occurs as a result of storing food in untinned containers. Those who violate the rules of personal hygiene also expose themselves to danger. When working with toxic substances, do not eat until your hands are thoroughly washed.

Arsenic poisoning. Arsenic is needed to kill rodents and insects in homes, food factories and warehouses, but incorrect and careless dispersal of poisoned baits poses a threat of human injury. Poisoning develops within 5-10 minutes, less often - 1.5-2 hours after eating food containing arsenic. Signs of poisoning: drooling, headache, dizziness, persistent vomiting, cramping abdominal pain, diarrhea. In severe cases - severe weakness, muscle pain, loss of consciousness, convulsions, drop in cardiac activity. The victim must be taken to a doctor immediately.

Copper and zinc. Currently, copper poisoning almost never occurs, since the use of untinned copper utensils is practically excluded. Zinc poisoning can occur if food is prepared and stored in galvanized iron containers. Children are especially sensitive to zinc. Poisoning is characterized by vomiting and headache.

Lead. Lead, if ingested for a long time, even in very small quantities, can be toxic. If the lead content in the food exceeds the norm, it will begin to enter the food. In case of lead poisoning, general weakness, nausea, and cramping pain in the abdomen are noted. A lead border is characteristic at the border of the teeth and gums. The lead compound - tetraethyl lead (TEP) is part of the ethyl liquid added to gasoline as an anti-knock agent. With prolonged contact with ethyl liquid, lead poisoning can occur, since TES has the ability to enter the body through the skin. (For first aid measures for poisoning with arsenic, copper and lead, see below - “Dangerous assistants” toxic chemicals, pp. 55-60).

Non-bacterial food poisoning- poisoning associated with eating plants and animals containing poisons formed during their life processes.

1. Poisoning with poisonous mushrooms. Poisoning muscarine may be caused by many types of fiber and some types of talkers. Symptoms appear within a few minutes to 2 hours after eating. These include lacrimation, increased salivation and sweating, miosis, vomiting, abdominal cramps, diarrhea, dizziness, confusion, coma, and sometimes convulsions. Although death is possible within a few hours, complete recovery is usually achieved within 24 hours with appropriate treatment.

In case of poisoning phalloidin, contained in fly agarics Amanita phalloides and related species, symptoms appear within 6-24 hours. Gastrointestinal symptoms resemble muscarine poisoning; Oliguria or anuria may also occur; Due to liver damage, jaundice usually occurs, which develops within 2-3 days. Remission is possible, but more than 50% of cases end fatal, and death occurs within 5-8 days.

The extent of mushroom poisoning is unpredictable; it varies greatly within the same species of mushrooms, in different periods growing season and depends on the method of cooking. Drinking alcohol can worsen symptoms of poisoning, since disulfiram is found in some mushrooms.

2. Poisonous plants. Many wild and cultivated plants contain poisons in their leaves or fruits. Common examples are yew, morning glory, nightshade, castor bean, dieffenbachea, arus, tung nuts, horse chestnuts, seeds or pods of Strelitzia. The fruit of Pinus glabra causes a "vomiting disease" found in Jamaica. Green or sprouted tubers containing solanine can cause acute nausea, vomiting, diarrhea and weakness, usually in a mild form. In people with hypersensitivity to them, fava beans can cause acute hemolysis (favism). As a result of eating grain products contaminated with the fungus Clavkeps purpurea, which is the causative agent of ergot, ergotism develops ("Antonov fire"). Full list known poisonous plants are given in specialized manuals.

3. Fish poisoning. Most of these cases involve one of three toxins:

• a) Poisoning known as "sigvatera", possibly after eating any of the more than 400 species of fish that live in tropical waters off the reefs of Florida, the West Indies or the Pacific Ocean, where dinoflagellates serve as a source of toxin that accumulates in the meat of marine animals; The larger and older the fish, the more toxin it contains. This does not affect the taste of the fish, and no known processing methods protect against poisoning. Symptoms appear 2-8 hours after eating. Following spastic abdominal pain, nausea, vomiting and diarrhea, which last 6-17 hours, itching, paresthesia, headache, myalgia, distortion of sensations of heat and cold, and pain in the face may appear. After this, for several months, due to perverted sensitivity, the patient may be unable to work;
• b) Poisoning tetrodotoxin, contained in pufferfish, is characterized by a similar clinical picture; death may occur from paralysis of the respiratory muscles;
• V) Histamine poisoning, associated with eating mackerel, mackerel, tuna, bonito or albacore, are due to the fact that histamine is released in large quantities in the meat of caught fish during bacterial decay. Histamine causes a reaction immediate type with characteristic sudden redness of the face, as well as nausea, vomiting, epigastric pain and urticaria within a few minutes after eating. Symptoms usually last less than 24 hours.

4. Shellfish poisoning with the development of paralysis. From June to October (especially off the Pacific and New England coasts), marine shellfish (mussels, oysters, scallops, etc.) can ingest poisonous dinoflagellates (“red tides”) that produce a neurotoxin that is resistant to cooking. The earliest symptom is paresthesia around the mouth, occurring 5-30 minutes after eating. Then nausea, vomiting and cramping abdominal pain develop, later - muscle weakness and peripheral paralysis. Respiratory failure may lead to death.

5. Chemical poisoning possible due to eating unwashed fruits and vegetables treated with pesticides containing arsenic or lead, or organic insecticides; due to the storage of acidic liquid food in ceramic dishes with lead glaze or in containers coated with cadmium.

Ed. N. Alipov

"Non-bacterial food poisoning, symptoms of poisoning" - article from the section