Fruits in case of poisoning. Peach poisoning Causes of peach poisoning
Nitrates enter our body through vegetables and fruits because nitrates act as fertilizer for agricultural products. It cannot be said that this is due to the fact that the vegetables or fruits were poorly washed. Plants accumulate nitrates in the upper layers of their fruits. That is, in potatoes the peel will be rich in nitrates, in cabbage - the upper leaves, and so on. As practice shows, watermelons are especially dangerous. Nitrates serve as nutrients for plants. They supply nitrogen to agricultural products, which plants use to build their cells. But when the soil fertilization is not balanced, nitrates begin to accumulate in plants and become poisonous for the person who eats this fruit.
Why do nitrates accumulate in agricultural products?
Of course, fruit and vegetable producers are determined to get a big harvest. And if the summer is not quite hot and excessively humid, then they try to compensate for the lack of solar heat and light with fertilizers, sometimes significantly overdoing it. Namely, a large amount of sunlight is necessary so that the nitrates with which plants are stuffed are completely processed into safe proteins. As a result, some of the fertilizers simply accumulate in the fruits in their original form, and then enter our body in the same form. Nitrates are poorly processed by plants even if the air temperature is not high enough and the humidity is high. That is, if the summer is cool and rainy, be sure that the vegetables and fruits on the shelves are saturated with nitrates.
Which agricultural products accumulate nitrates?
Nitrates are most slowly processed into proteins in the cruciferous family. These include:
Various greens
Cabbage
Beet
Radish
Radish
Nitrates accumulate much less:
Sweet pepper
Tomatoes
Eggplant
Polka dots
Garlic
Symptoms of Nitrate Poisoning
It is important to note that nitrate poisoning manifests itself differently in different people. But in general, this type of poisoning is characterized by the same symptoms as poisoning with other substances. That is, disorders of the gastrointestinal tract, because it is the first to take the blow. Disorders manifest themselves in the form of: nausea, diarrhea, vomiting. The first symptoms of poisoning appear very quickly. Within six hours after ingesting foods poisoned by nitrates, poisoning can be detected. With such poisoning, pain emanating from the liver, as well as dizziness, are possible. General weakness occurs in the body, loss of coordination occurs, and the victim breathes rapidly.
First aid for poisoning
Rinse the stomach with salted water or a weak solution of potassium permanganate, give a laxative, do an enema.
When the vomiting stops, give the patient 6-10 tablets of activated carbon (it can be replaced with other sorbents, such as kefir). Cover the patient with heating pads and give him plenty of warm drinks. It is better to fast for a day after recovery, and then gradually switch to light soups, decoctions and crackers.
Be sure to consult a doctor!
How to avoid nitrate poisoning. We remove dangers from:
GREEN. Choose your greens carefully - they should not have any rotten elements. The enemy of nitrates is direct sunlight, so keeping the greens on the windowsill in the sun for 30 minutes will significantly reduce their amount. Then soak the dill-parsley in salted water for 15 minutes and trim the stems, using only the “tops” - this way you won’t give pathogenic bacteria a chance. In addition, be sure to throw away any leftover greens and do not store them in the refrigerator: there nitrates turn into nitrites, which are even more dangerous for our body and can cause serious poisoning.
LEAF. To reduce the amount of harmful substances, you need to soak cabbage and salads for at least 2-3 hours in cold salted water. And add 1 tbsp to the salad itself. l. citric acid, which blocks the proliferation of nitrobacteria and E. coli.
ROOTS. Beets, carrots, parsnips, celery, etc. should be carefully peeled, cut off the “butts” and “tails” - places where “dangers” accumulate and boil until tender, and drain the broth.
PUMPKIN. This group includes cucumbers and zucchini, which accumulate dangerous substances and bacteria in the peel and “butts”. After thoroughly washing and cleaning them properly, you can safely use them for food. When choosing these fruits, make sure that they are elastic to the touch, the flower is slightly wilted, and the “butts” are firm (this means that the vegetable itself will be fresh).
FRUIT. Apples and pears need to be peeled and cored - this is where the “paths” through which nitrates are absorbed pass. Peaches and apricots should be thoroughly rinsedno water, and for detey - cut off the skins and scald with boiling water.
Sources:
The shelves of supermarkets and markets are simply littered with a huge amount of fruit, and not all fruit is seasonal. Farmers take advantage of the fact that the demand for fruit is increased at any time of the year, so they use different technologies that contribute to extremely rapid ripening of fruits. Thanks to this approach, fruits not only cease to be useful, they can become dangerous. Every year, fruit poisoning is reported in a large number of patients of different ages.. There is a special peak in spring and early summer, when many buyers rush to try the first cherries, strawberries or apricots.
Causes of fruit poisoning
Every year there are more and more cases of fruit poisoning. The reason for this is nothing more than the thirst for profit of the producers. If previously they simply used additives that accelerated the growth of fruits, now the list of substances that promote rapid harvesting and its preservation has increased. All of these additives can be very dangerous for the human body: 
- Growth hormones. If earlier the same melons were simply watered with solutions to accelerate growth, now they prefer to inject hormone-based preparations into almost every berry. Such watermelons or melons look very ripe and appetizing, so they do not arouse any suspicion among buyers.
- Nitrates. Fruits can only ripen under certain conditions, if there is enough light and heat. Under the same conditions, nitrates decompose and do not pose a danger to humans. But manufacturers use these substances in excess, and the weather is not always sunny, so nitrates accumulate under the crust and enter the human body.
- Pesticides. These substances are used to combat harmful insects that spoil agricultural products. Many of the poisons are not dangerous to humans, but the problem is that manufacturers take stronger drugs that contain mercury and heavy metals. Bugs and caterpillars quickly die from such poisons. But toxins remain unchanged on fruits and cause human poisoning.
- Diphenyl. Attractive appearance of plant products, which may be more tempting for the buyer. To preserve the presentation of fruits for a long time, they are coated with biphenyl, which many consider safe. In fact, it is a petroleum product, it is very toxic and is banned in many countries. Biphenyl cannot be simply washed off from the peel; it retains all its properties for a long time and penetrates under the skin of the fruit.
To avoid fruit poisoning, you should eat only seasonal fruits and berries. In addition, there is no need to chase exotic fruits from overseas; before transportation, they are treated with special compounds that prevent rot.
Alarming symptoms of poisoning
The human body reacts to toxins within a few hours after eating poor quality fruit. Symptoms may vary depending on the amount of fruit eaten and the general state of the person’s immunity. Most often, poisoning manifests itself as follows: 
- paleness of the skin appears. Sometimes the skin may acquire a jaundiced or bluish tint;
- there is a sharp pain in the abdomen, which is accompanied by constant rumbling;
- severe dizziness begins, which often leads to fainting;
- nausea, which is accompanied by uncontrollable vomiting;
- tachycardia begins, the person breathes heavily;
- the patient suffers from profuse diarrhea. The stools are thin, foamy and very offensive;
- urination is impaired;
- unstable functioning of the cardiovascular system. The pulse quickens or, conversely, slows down greatly.
If the intoxication is severe, then the body temperature rises to critical levels, the pupils are dilated or severely constricted, and the patient loses coordination. Vomit and stool may contain streaks of blood.
With severe intoxication, dehydration can occur very quickly. This condition is very dangerous for human life. At the first sign of a persistent deterioration in health, call a doctor!
Emergency care for poisoning
With mild symptoms of fruit poisoning, you can do without the help of a doctor, but only if the person is physically strong and without chronic diseases. The first aid algorithm is as follows: 
- The patient's stomach is thoroughly washed. To do this, they give you several glasses of liquid to drink at a time and, by pressing on the tongue, induce vomiting. A solution of potassium permanganate, salt or soda can be used as a washing liquid.. The solutions are pre-filtered through several layers of gauze.
- They give you adsorbents that you have at home. A solution of activated carbon helps well, which is taken at the rate of 1 tablet per 10 kilograms of weight. The tablets are crushed and dissolved in lukewarm water.
- The victim is given a cleansing enema to prevent the absorption of toxins into the intestinal mucosa. Slightly salted water or a pharmaceutical solution of rehydron is suitable for this.
- The patient is put to bed and given small portions. Rehydron solution is good for preventing dehydration. It contains all the necessary substances.
To soothe children after fruit poisoning, it is better to use a solution of honey with lemon juice and water. Take a teaspoon of juice and honey per glass of warm water. Rehydron has a very unpleasant taste and can cause children to vomit again.
If a person’s sclera of the eyes has turned yellow, confusion is noticeable, or there is blood in the vomit and feces, then this is a signal to urgently call an ambulance. Particular attention should be paid to monitoring the health of such groups of people - children, pregnant women and the elderly.
Treatment in hospital
In case of life-threatening conditions, the person is hospitalized and given medical care aimed at quickly removing toxins from the body and normalizing the functioning of all organs and systems: 
- If the person is conscious, then wash the stomach through a large-diameter tube.
- Forced diuresis is performed.
- They give laxatives.
- Glucose solution and saline solution are infused intravenously.
- According to indications, antibacterial and cardiac drugs are prescribed.
Antibiotics are prescribed only after tests have been carried out, as a result of which the causative agent of the disease has been identified. Otherwise, the treatment will be ineffective.
What could be the consequences?
Sometimes fruit poisoning goes away for a person almost without a trace. There is some discomfort, decreased performance, indigestion, headache, often these symptoms are attributed to fatigue or stress. Such poisoning does not have any health consequences.
If a person’s condition after eating fruit is severe and is manifested by malfunctions of organs, then diseases may develop. The consequences of intoxication can be gastritis, pancreatitis, tachycardia, migraine and chronic jaundice. In this case, complex treatment is carried out, aimed not only at restoring the functioning of the diseased organ, but also at increasing general immunity.
Why does fruit seed poisoning occur?
Some people eat the kernels from apricots, which taste like almonds. In fact, the pits of apricots, peaches and almonds contain a toxic substance - hydrocyanic acid and its derivatives cyanide.
It is enough to eat about 100 apricot or almond kernels to get severe poisoning.
With this type of poisoning, the person is initially excited, but after a short time the excitement gives way to apathy. Then the temperature drops, jaundice occurs and a coma develops. If you do not quickly help the victim, it can result in death.
Poisoning from home-canned fruits is often diagnosed. The reason may be a broken technology, resulting in contamination of products with E. coli or botulism toxin. But most often the reason is that fruits - cherries, sweet cherries, apricots - were preserved along with the seeds. If such compote or jam is eaten over several months, then nothing bad happens. It’s another matter if conservation costs more than a year. In this case, toxic substances from the seeds spread to the entire volume of the product.
Before preserving fruits and berries, it is advisable to remove the seeds from them. This will help prevent severe hydrocyanic acid poisoning.
How to prevent fruit poisoning
- Buy only seasonal fruits.
- Before consumption, all fruits are thoroughly washed with running water; water can wash away many of the elements that are used to treat the peel to improve storage.
- You should not buy fruits that have an unnatural shine., this is the first sign of the fruit being treated with biphenyl. This substance is not washed off even with hot water, so you can eat this fruit only by removing a thick layer of peel.
- Do not buy fruits in places not designated for sale, especially near roads. These products are capable of absorbing heavy metals.
It is difficult to imagine a human diet without fruits. Children and adults love these plant products in one form or another. It is ideal to consume fruits exclusively from your own garden, but this is not available to everyone. When buying these food products, you need to look at their appearance. Sometimes it is better to buy apples that are not very beautiful, but healthy, than fruits that look perfect.
Peach is a delicate and exquisite fruit. It grows exclusively in warm climates, and therefore, if it appears on the table of the average Russian, it is as a special treat. Peaches are tasty, juicy, healthy, and we would certainly like to include them in our menu more often. But, alas, most have to be content with rare encounters with this fruit while on vacation in the southern regions.
Or, as an option, buy peaches from time to time in the vegetable departments of supermarkets, while complaining about the high cost and unripeness of the fruit. And hardly a person thinks about whether it is possible to get poisoned by peaches, because they, it would seem, were created exclusively for food pleasure. But that’s why it’s an exotic fruit, because it poses a hidden threat to our health.
Causes of peach poisoning
Peach is priceless in terms of the vitamins and minerals it contains. Potassium, phosphorus, iron help the normal functioning of the cardiovascular and nervous systems, improve blood composition and normalize intestinal function. Peach is popular not only among chefs, but also among cosmetologists and nutritionists. Why then does it become the cause of dozens, if not hundreds of poisonings in both children and adults? It turns out that if you eat a peach, poisoning is inevitable? Not at all.
The danger of intoxication lurks only in certain cases:
- if you buy peaches at street fruit and vegetable stands - even if these cute fruits are sold by an innocent and neat-looking grandmother, it is not a fact that she was the one who raised them with love and care. You should always be prepared for the fact that purchasing peaches from street vendors is done at your own peril and risk, complete with unpredictable consequences;
- if you buy peaches in supermarkets outside of their ripening season, fruits brought from abroad cannot be safe in principle: who knows what they were treated with there while they were being grown, packaged and transported a thousand kilometers away;
- If you buy unripe fruits, the desire to enjoy something tasty and sweet here and now is quite understandable; sometimes you so want to plunge into the paradise of peach exoticism that it is impossible to pass by even fruits that are clearly not ready to eat. They seem to smell just as delicious, and in color they are not much different from mature ones, except perhaps harder than usual, but your stomach is unlikely to thank you for such impatience;
- if there are overripe pods - yes, they are aromatic and soft, but, unfortunately, they are already spoiled, so they can unbalance your intestines in no time;
- if you eat too many peaches, quantity doesn’t always translate into quality, that is, you won’t be able to stock up on vitamins for the whole year by going to peach paradise for a couple of weeks, but it will be great to develop stomach problems or develop allergies if you eat from morning to evening exclusively with these fruits;
- if you overeat peach seeds, there are people who love not only the fruit pulp, but also its core, which, of course, is edible, but not harmless. The fact is that fruit seed kernels contain a special substance that, when ingested, releases toxic hydrocyanic acid; its excess can be fatal. That is why it is recommended to do all preservation with fruits that have already been pitted.
Individual intolerance to fruits cannot be ruled out. In general, anyone can be unlucky when meeting peaches. It is all the more important to know the symptoms of peach poisoning in order to provide timely assistance to the victim.
Peaches poisoning: symptoms
Since food poisoning is one of the most common among various types of intoxication, many of its symptoms are well known:
- suddenly began to suffer from belching;
- you feel nausea and bitterness in your mouth (see);
- the stomach makes itself felt with unpleasant sensations and acute pain;
- stopped being the master of their intestines;
- vomiting does not allow you to move far from the bathroom (see);
- throws you into heat, then into cold, and this against the background of elevated temperature;
- Blood pressure may drop, which can cause headaches.
All of the above symptoms relate to poisoning directly from the fruit. But if you are one of those who cannot resist peach pits, then be prepared for the following developments when overeating on peach kernels:
- your head will start to feel dizzy (see);
- possible loss of orientation in space;
- you will sweat too much;
- it is possible that the liver may malfunction, causing the whites of the eyes to acquire a yellowish tint;
- in some cases, short-term pulmonary edema is recorded.
Moreover, medicine knows of cases of death when consuming too many seeds from various fruits. To end the life of an adult, 200 grams of apple seeds were enough. A patient was hospitalized in serious condition after eating four dozen apricot kernels. In general, there is no need to be overzealous in indulging your dietary weaknesses.
How to help a person with peach poisoning
It’s good if the symptoms of intoxication hit you after 30 minutes, then you will receive first aid almost immediately. But it is possible that you will feel unwell only after a few hours. However, no matter how and whenever peach poisoning manifests itself, you should know the symptoms and should receive treatment immediately if they occur. With a small degree of food intoxication, you can restore your health at home:
- to cleanse the body you need to take a medicine from the class of sorbents - activated carbon, sorbex, smecta, chitosan are suitable;
- if you feel nauseous but not vomiting, you need to induce vomiting yourself and rinse your stomach - drink as much water as possible so that everything harmful comes out of your body along with it. A saline solution (a tablespoon per liter of water) or potassium permanganate is also suitable (just a little powder is needed so that the color of the solution becomes slightly pink);
- help the body restore its water balance - rehydron or gastrolit will save you;
- You can stop diarrhea with bifidobacterin or enterofuril.
Your doctor will tell you how to treat severe peach poisoning.
Prevention of peach poisoning
Is it possible to avoid trouble when eating peaches? Of course you can. Try to be consistent in following simple rules:
- Buy good fruits - ripe, but not rotten. You can determine a high-quality fruit by its appearance - bright color, it has a thick aroma, the skin peels off easily, and the seed is easily separated from the pulp;
- choose peaches of domestic origin - imported fruits are full of chemicals, have a “rubbery” taste, almost no smell, are too hard and are often sold unripe;
- Before eating, it is recommended not only to wash peaches, but to scald them with boiling water to block the path of allergens.
Read how the berry affects alcohol intoxication.
Do you know why and when fruits can be included in the diet after intoxication?
Why ? Read how to reduce the risk of intoxication and choose the right juice.
If you have an individual intolerance to peaches, in which even eating two or three pieces causes stomach discomfort, you will have to come to terms with this and exclude peaches from the menu. After all, there are still many tasty and healthy fruits in the world.
Food poisoning– a non-contagious disease that occurs as a result of 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 different reasons, but 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 gastrointestinal mucosa, as well as frequent development of dehydration.
Types and classification of food poisoning
There are 2 main groups of food poisoning:
- Food poisoning of microbial origin
- Toxic infections (Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. faecalis, etc.)
- Toxicoses
- Bacterial (toxins produced by Staphylococcus aureus, Cl. botulinum.)
- Fungal (toxins produced by fungi Aspergilus, Fusarium, etc.)
- Mixed
- Food poisoning of non-microbial origin
- Poisoning 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 due to chemical impurities (pesticides, nitrates, compounds introduced into the product from packaging materials, etc.)
- Food poisoning of unknown cause.
Toxic infection – an acute disease that occurs after eating food containing a large number of living microorganisms. The causative agents of toxic infections actively multiply on food products; when they enter the human body, the harmful effects are determined both by the microbe itself and by the toxins that are released after its death.
The main pathogens of food poisoning: Proteus mirabilis, P. vulgaris, E. coli, Bac. cereus, Str. Faecalis, as well as poorly 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 is manifested by an inflammatory reaction and disruption of intestinal motor activity. 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
How to determine the degree of intoxication?
| Symptoms | Degree of intoxication |
||
| Lightweight | Average | Heavy | |
| Weakness | Minor | Moderate | Pronounced |
| Chills | Insignificant | Expressed | Strongly expressed |
| Body temperature | Normal | 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 |
| Rapid heartbeat | 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
How to determine the degree of dehydration?
| Symptoms | Dehydration degree |
|||
| I | II | III | IV | |
| Fluid loss relative to body weight | Up to 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 |
| Blood 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.
The main types of food poisoning depending on the product and the causative agent of the disease and some of their features
First of all, we should separately highlight diseases such as shigellosis and salmonellosis, which are essentially infectious diseases. However, they are often considered 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. They die in direct sunlight within 30 minutes, or instantly when boiled.
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
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 urge to defecate(tenesmus)
- Frequent, scanty stools ( rectal spit) with a large amount of cloudy mucus and streaks of blood, often more than 10 times a day
Laboratory diagnostics:
- 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, on eggshells for 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
Symptom of general intoxication:
- 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
Symptoms of enterocolitis (inflammation of the intestines):
- Cramping pain, mainly above and around the navel
- The stool is copious, watery, up to 10 times a day, greenish or dark brown in color, foul-smelling, sometimes looks like “swamp mud.”
- There is no blood in the stool.
Laboratory diagnostics
- 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 people 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 secrete 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 of staphylococcal toxin poisoning:
- Rapid onset of illness (30-60 minutes after eating contaminated food)
- Nausea, the most common symptom
- Uncontrollable vomiting
- Severe cutting pain in the abdomen, 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
- High likelihood of 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 of Escherichia coli (E.Coli, Citrobacter, Enterobacter), 2) Staphylococcus aureus 3) Proteus, etc. Typically, such bacteria get into food if basic hygiene rules are not followed and improper storage. 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.
Poisonings that occur as an allergic reaction also occur. 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 by the high content of substances in fish that cause allergy symptoms, 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.
Be careful when cooking fish:
- 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.
Fish poisoning is a serious disease and in most cases requires qualified medical care.
Mushroom poisoning
Among poisonings with plant poisons, mushroom poisoning occupies a leading place.
There are more than 70 species of poisonous mushrooms in Russia, 20 of which have highly toxic properties. 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.
Canned food poisoning botulism
Botulism– a severe, potentially fatal infectious disease caused by botulinum toxin entering the body. 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, you need it! |
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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 for 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 is an aqueous solution of 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-specific dosage, until the condition is completely normalized.
At the first symptoms of poisoning, enteral detoxification with the enterosorbent Enterosgel is necessarily used as first aid. After administration, Enterosgel moves through the gastrointestinal tract and, like a porous sponge, collects toxins and harmful bacteria. Unlike other sorbents, which must be thoroughly diluted with water, Enterosgel is completely ready for use and is a delicate gel-like paste that does not injure the mucous membrane, but envelops and promotes its restoration. This is important because poisoning is often accompanied by exacerbation of gastritis, which causes the lining of the stomach and intestines to become inflamed.
| What to do? | How? | For what? |
Perform gastric lavage  | Cm. Gastric lavage | Rapid removal from the body of contaminated food residues, 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. |
| Replace fluids and minerals lost through 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 the general condition, accelerates the removal of toxins from the body, and prevents severe metabolic disorders. Contraindications for the use of oral solutions:
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| In most cases, the above actions are quite enough to improve your general condition and ensure a speedy recovery. However, for 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) |
| Has a detrimental effect on the causative agent of the disease. It has antimicrobial, antifungal and antiprotozoal effects. |
Take enzymes  |
| As an adjuvant therapy, taking into account possible disorders of the secretion of 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. Biococktail is an ecological, clean food product that normalizes intestinal microflora, binds, neutralizes and removes toxins from the body. |
| Specific treatment of food poisoning caused by 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.
Althea relieves inflammation, envelops and protects the mucous membrane of the stomach and intestines from damage, reduces pain and discomfort in the intestines.
- Ginger tea. Pour 1 tsp. ground ginger 200 ml boiling water, leave for 20 minutes. Drink 1 tablespoon every 30 – 60 minutes. Ginger actively binds toxins and promotes their elimination. It has antibacterial properties, eliminates spasms, strengthens the body's immune mechanisms.
- Water with lemon juice, rosehip tea, rowan berries. 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.
Decoctions have an enveloping effect, protecting the mucous membrane of the stomach and intestines, reducing inflammation, and preventing the absorption of toxins. Flax seeds are not inferior to activated carbon in binding toxins. Decoctions normalize the functioning of the gastrointestinal tract and liver.
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 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.
Take enzyme preparations such as Mezim, Panzinorm 1 tablet. during meals, in order to help the digestive system that has not yet become stronger. Take 7-14.
Poisoning prevention
- Correctly determine the suitability of a product for consumption, refuse “suspicious” products, especially if:
- The 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
- Put the food in the refrigerator during this time.
- You should not defrost food in the place where you will cook it later.
- It is good to thermally process foods, especially meat, fish, eggs. You cannot marinate food at room temperature.
- Protect products from contact with insects, rodents and other animals that may be carriers of 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.
