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Poisonings of non-bacterial origin are not widespread, their specific gravity is small, but they are more likely than poisonings of bacterial origin, they are more severe and sometimes end lethal outcome. These include poisoning poisonous mushrooms, plants, metals, insectofungicides.

poisonous mushrooms. Food poisoning can cause the following types mushrooms: pale grebe, fly agaric, lines, if the latter are used without special treatment (Fig. 24, 25, 26). Due to the external similarity of morels (edible and harmless mushrooms) and lines and the difficulty of their differentiation, all marsupials are considered as conditionally suitable. Morels and stitches can be consumed after boiling for 5-7 minutes. The toxic gelvellic acid contained in the lines passes into the decoction, so it cannot be used as food. Mushrooms after boiling must be squeezed out, washed thoroughly, after which they can be used for frying and cooking. Mushrooms can also be neutralized by drying, followed by storage until use within 2-3 weeks.

Symptoms of poisoning appear 9-11 hours after eating mushrooms and consist in acute gastrointestinal upset, with pain in the epigastric region; jaundice and coma develop.

Rice. 24. Poisonous fungus pale toadstool.

Rice. 25. Poisonous fly agaric mushroom.

Rice. 26. Poison mushroom lines.

Preventive measures are reduced to a wide familiarization of the population and workers of procurement points with the main types of poisonous mushrooms.

Solanine poisoning. In sprouted and green potatoes, it increases in the content of poisonous glucoside - solanine. The disease occurs a few hours after eating potatoes and is manifested by gastroenteritis, vomiting, diarrhea, and headache. After 1-2 days, the disease ends with recovery.

Solanine is contained mainly in the outer layers of the tuber, therefore, when cleaning, about 1/3 of it is removed. The subsequent boiling of peeled potatoes also reduces the content of solanine, as it passes into the water. When potatoes are cooked in their skins, all the solanine remains in the tuber.

Preventive measures include not eating sprouted potatoes; in addition, it is necessary to store potatoes in a dark room and remove green tubers.

Metal poisoning. Greatest practical value of the substances of this group have salts of lead, copper, zinc, which can get into food when it is stored or cooked in low-quality dishes.

With heavy metal poisoning, the incubation period is very short - from several minutes to 2-3 hours, after which gastroenteritis appears: pain in the abdomen, vomiting, diarrhea. Body temperature remains normal. A metallic taste in the mouth is characteristic.

Zinc poisoning is caused by improper use of galvanized cookware. Galvanized utensils can only be used for storing dry foods and water, since water-soluble zinc salts are formed in an acidic environment.

Copper poisoning is observed only with gross violations of sanitary rules, when the surface of copper utensils is exposed to an acidic liquid for a long time. Coating the inner surface of the dishes with tin eliminates the risk of poisoning. You can use untinned copper utensils only when cooking jams and syrups.

The source of lead poisoning is the glaze used to cover pottery, dishes, which sometimes contain a significant amount of lead, which turns into acidic products. When using new pottery, a preliminary study of the glaze for lead content is carried out.

According to sanitary regulations, it is forbidden to use tin containing more than 1% lead for tinning dishes.

Insecticide and fungicide poisoning. AT last years in our country, pesticides are widely used in agriculture to control pests and diseases of various crops, destroy weeds, etc. Their use increases productivity, but they are dangerous both for people working with them and for the population of the country due to possible pollution them food products.

Studies have shown that when cows are fed DDT-treated feed, DDT is found in their milk, lard, and meat.

If a nursing woman eats foods containing residual DDT, it may pass into milk and subsequently poison the child.

Thiophos and other organophosphate preparations have high insecticidal properties, but are a strong poison. The presence of residual amounts of it on plant products is dangerous to humans. That's why herbal products that have been treated with insecticides should be washed thoroughly before use.

The milk of cows treated with chemicals to combat gadfly can be delivered to children's institutions only a week after treatment. Treatment of crops with insecticides should be stopped 24 days before harvest. Meat, dairy and vegetable products should be sent for laboratory control.

In order to prevent poisoning among workers who have contact with pesticides, manual dressing of seeds and pollination of plants is prohibited. Factory-made devices should be used. All work must be carried out in overalls.

Food poisoning of non-bacterial origin is less common than bacterial, their causes are more numerous, and therefore the clinical and forensic diagnosis of such poisoning is more difficult.

Poisoning with poisonous products of animal origin. They include certain species of fish, mollusks and endocrine glands of slaughtered cattle.

Of the poisonous fish, some are always and completely poisonous, others acquire poisonous properties only during the spawning period, and only caviar and milk are poisonous at this time. Some species of fish, usually suitable for food, sometimes become toxic in a number of water bodies due to special reasons. Currently, about 300 species of poisonous fish are known, most of which live in the Caribbean. Pacific and Indian Oceans.

Among the poisonous fish that live in pacific ocean and especially off the coast Russian Federation, can be called pufferfish, fugu. Poisonous properties are possessed by caviar, milk, liver and blood of these fish.

Fugu poison, tetraodotoxin, neurotropic poison, it acts on the neuromuscular synapses of the respiratory muscles. In the future, paralysis joins peripheral paralysis smooth muscle walls of blood vessels, which is associated with a drop in blood pressure. It is important to note that at the same time there is a depression of the respiratory center. Poisoning with this poison is accompanied by a high degree of mortality.

Among freshwater poisonous fish, one should name the marinka that lives in reservoirs. Central Asia. Its meat is quite suitable for food, only caviar, milk and black peritoneum are poisonous. Therefore, freshly caught and gutted fish is suitable for food. Marinka venom has a neurotropic effect (gastroenteritis, headache, paralysis of peripheral muscles, incl. and respiratory) Possible deaths from asphyxia. Special processing neutralizes the product and makes it possible to eat it.

Poisoning by plant products. Among the poisonings of plant products, poisonous mushrooms (pale toadstool, fly agaric, lines, etc.) are in the first place. Poisonings are seasonal and occur in autumn and spring.

Pale grebe poisoning most often occurs in the fall. This is an agaric mushroom, some of its varieties resemble champignons, others - russula and honey mushrooms. Unlike champignon, the pale grebe has a vagina (Volva) at the base of the leg, its plates are always white, while in champignons the plates are white only in young specimens, then they become pink and brown. At the same time, the pale grebe has many varieties that make it difficult to recognize it even by specialists. Pale grebe poisoning is accompanied by high mortality. Some authors indicate that even one specimen of the pale grebe can cause poisoning of a family of 5-6 people.

A family of 5 people ate soup from champignons bought at the market. 30-40 hours after ϶ᴛᴏgo, all family members fell ill: nausea, vomiting, and diarrhea appeared. In 4 adults, the disease proceeded in mild form, a 3-year-old girl began to vomit blood after a long remission. The child died with signs of heart failure. An autopsy revealed dystrophic changes in parenchymal organs, in particular fatty degeneration of the liver. During the investigation, it was found that during the cleaning of champignons, one of the mushrooms aroused suspicion by its resemblance to a pale toadstool. At the same time, the ϶ᴛᴏt fungus was not seized and, apparently, was the cause of poisoning.

The main active principle of the pale grebe mushroom is the strongest destructive poison - amanitatoxin. This fungus also contains another poison - amaditehemolysin, which is destroyed when heated to 70 ° or from exposure to digestive juices. Therefore, the effect of amanitehemolysin is often obscured by the influence of a stronger poison - amanitatoxin.

Signs of poisoning with pale toadstool will wake up a few hours after ingestion of mushrooms. it sharp pains in the abdomen, vomiting, diarrhea, sometimes constipation, often anuria. Sometimes the phenomena of acute gastroenteritis resemble cholera. General weakness, cyanosis, sometimes jaundice, and a drop in body temperature develop rapidly. Death occurs in a coma, children often have convulsions. Sometimes there are nervous mental disorders: delirium, agitation, loss of consciousness. Protein and blood are detected in the urine.

At the autopsy, there will be a sharp dehydration of the corpse, the phenomena of acute gastroenteritis, the absence of rigor mortis and significant dystrophic changes in organs, especially fatty degeneration of the heart, liver, and kidneys. If the action of amanitohemolysin persists, then hemolyzed blood in the corpse and hemolytic nephrosis take place. Along with the described signs, there are multiple petechial hemorrhages under the serous membranes, hemorrhages in the mucous membrane of the stomach and intestines.

Fly agaric poisoning is rare, since these mushrooms are isolated by their species, and their poisonous properties are well known to the population. Amanitas contain a strong poison - muscarine. The latter excites the endings of the vagus nerve, as a result of which there is increased secretory activity of the glands (salivation, sweat, lacrimation), spasms of smooth muscles (nausea, vomiting) will occur, and pupillary constriction is noted. There is a slowdown in the pulse, breathing accelerates and becomes difficult, there will be dizziness, confusion, sometimes hallucinations and delirium. The toxicity of fungi, and hence their lethal dose depend on many conditions and, in particular, on growing conditions (terrain, weather) The lethal dose of pure muscarine is very small (about 0.01 g)

Among spring mushrooms, which can cause food poisoning, lines should be mentioned that are very similar to edible morel mushrooms.
It is worth noting that the main difference between the lines will be the cellular structure on the cut, while the morels on the cut have a uniform structure. The lines contain a strong poison - gelvellic acid, which causes hemolysis. In mild cases of poisoning, 1-8 hours after taking the mushrooms, there will be nausea, vomiting with bile, abdominal pain, weakness; in severe form, jaundice joins these phenomena, sometimes convulsions, indicating a poor prognosis. It is important to note that headache, loss of consciousness, delirium develop simultaneously.

At forensic research corpses of persons who died from poisoning with lines, icteric staining of the skin and mucous membranes, multiple hemorrhages under the serous membranes attract attention; the blood is thick, dark; under the endocardium of the left ventricle, hemorrhages are sometimes noted. On the part of parenchymal organs, there are phenomena of fatty degeneration; in particular, the liver is very sharply enlarged, acquiring a lemon-yellow color. In the kidneys - a picture of hemoglobinuric nephrosis.

Helvellic acid is extracted from mushrooms when boiled. After 10 minutes of boiling and removing the broth, the mushrooms become harmless. It should be remembered that mushroom poisons (amanitatoxin, muscarine, gelvellic acid) chemically are not defined.

For the diagnosis of mushroom poisoning, a botanical examination of the contents of the stomach and intestines is important to detect the remains of the fungus in them.

Poisoning with bitter kernels of stone fruits (apricots, peaches, cherries, bitter almonds) These kernels contain amygdalin glucoside, which, under the action of enzymes in the intestine, is broken down into glucose, benzoic aldehyde and hydrocyanic acid.

Poisoning can occur from different amounts of grains eaten. Fatal poisoning of an adult was observed from 40 pieces of apricot kernels, although about 0.5 cups of peeled seeds are considered a lethal dose.

Clinically, in severe cases of stone fruit poisoning, in addition to nausea, vomiting, diarrhea, there is a rapid manifestation of cyanosis of the face and mucous membranes, shortness of breath, clonic and tonic convulsions. Death occurs from paralysis of the respiratory center. Poisoning can occur not only when taking fresh kernels, but also from using liqueurs and compotes made from these fruits, which have been stored for a long time.

At autopsy, a picture of acute death is observed: plethora internal organs, liquid cherry-red blood (from the formation of cyanemoglobin), pink coloration of the mucous membrane of the gastrointestinal tract, the remains of nuclei in the contents of the stomach and intestines. In a chemical study, the presence of hydrocyanic acid can be detected.

Poisoning bleached, dope and belladonna. The active principle of these plants will be atropine-containing substances (hyocyamine, atropine and scopolamine). nervous system and then paralyze her.

Poisoning in this case often occurs when children eat leaves and berries. Ignorance of these plants leads to the fact that similar poisonings are observed in the presence of adults. Symptoms of poisoning come on very quickly, within 10-20 minutes, and are characterized by anxiety, sudden excitement, confusion. There will be delusions and hallucinations of a frightening nature (“henbane overeat”) The vessels of the skin of the face, and then the neck and chest expand. The pulse rises sharply bladder paralyzed. Then a coma develops and death occurs from respiratory paralysis and cardiac activity. Material published on http: // site
In children fatal poisoning may occur after eating 4-5 belladonna berries.

At autopsy, apart from a sharp dilation of the pupils, nothing characteristic is found. Diagnosis is based on clinical findings and botanical examination of plant remains found in the stomach and intestines.

Poisoning with hemlock (water hemlock) is observed when the roots of the ϶ᴛᴏ plant, which grows along the banks of reservoirs and in damp swampy places, are ingested. The fleshy rhizome of hemlock has a sweetish taste and appearance resembles edible root vegetables. Distinctive feature it will be the presence of cavities on the cut. Poison (cicutotoxin) is found not only in the rhizome, but also in other parts of the plant.

Cicutotoxin, like strychnine, will be a convulsive poison. It stimulates the reflex functions of the spinal cord, incl. and the center of the vagus nerve. Poisoning is characterized rapid development symptoms: agitation, vomiting, cyanosis, severe convulsions, salivation, foaming at the mouth. Death occurs in a state of collapse from paralysis of the centers of the medulla oblongata. No specific changes were noted at autopsy. Sometimes it is possible to detect in the stomach the remains of a rhizome, which has a characteristic cellular structure.

Aconite poisoning occurs in the Caucasus, where ϶ᴛᴏ a plant from the ranunculus family is quite widespread. The inept use of aconite preparations (infusions, decoctions, etc.) as traditional medicine leads to severe poisoning.

The active substance (aconitine) is an extremely poisonous alkaloid found in all parts of the plant. The lethal dose of pure aconitine is 0.003-0.004 g. It is worth noting that it is used to control predators and rodents, and also as an insecticide. Aconitine belongs to the group of cardio-paralytic poisons. It is worth noting that it first excites and then paralyzes the central nervous system and the motor nodes of the heart. It is important to note that simultaneously with paralysis of the motor nodes of the heart, the vagus nerve endings are excited, which leads to cardiac arrest in the diastolic phase. Poisoning proceeds very quickly, within 2-4 hours, accompanied by tingling sensations in the tongue, pharynx, esophagus, stomach, then profuse salivation and pruritus changing to numbness. The pulse and breathing are first quickened, and then shortness of breath and bradycardia occur. Consciousness is usually preserved, convulsions are rare. The lethality is very high. At autopsy, nothing characteristic is determined.

Poisoning spotted hemlock. The rhizome of the ϶ᴛᴏth plant resembles horseradish, and the leaves resemble parsley. The active ingredient is coniine, an alkaloid that causes paralysis of the endings. motor nerves. In the clinical picture, paralysis will be characteristic, which occurs first in the legs. At high doses, death occurs from paralysis of the respiratory center. Note that the course of poisoning is very fast - 1-2 hours; lethal dose 0.5-1 g. Autopsy findings are negative.

Poisoning by plants that acquire toxic effects. Poisonous can sometimes be ordinary edible plants, for example, potatoes, in which, with strong germination, poisonous glucosite - solanine accumulates. It is pertinent to note that dangerous high content solanine will be tubers, although not germinated, but having a green peel. In a normal potato, solanine is contained in an amount of 0.001%, with an increase in its content to 0.002%, symptoms of poisoning may already develop (bitter taste in the mouth, burning tongue, nausea, sometimes diarrhea) Fatalities not visible.

Ergotism is determined by the action of ergot. The mycelium of the ergot fungus has the appearance of grains purple located on spikes. The admixture of ergot to flour, from which bread is baked, makes it poisonous.

Poisoning will remain in the form of two forms: convulsive and gangrenous. In the convulsive form, there are gastrointestinal disorders and changes in the nervous system: general arousal, convulsions ("black cramp"), mental disorders, hallucinations. At severe course the picture of poisoning resembles tetanus. In the gangrenous form, in addition, there is necrosis of the fingers, auricles, the tip of the nose, accompanied by sharp pains.

Alimentary-toxic aleukia is associated with the fact that grain (millet, wheat), overwintered under the snow, germinates with fungi. At first, the disease, resembling sepsis, was called septic tonsillitis. The disease will stay in fever, sore throat, necrotic sore throat. The leading symptoms will be damage to the hematopoietic organs and the development of severe aleukia. Mortality is high (from 30 to 80%)

Food toxicity can also be associated with accidental ingestion of poisonous impurities of chemical or vegetable origin. These contaminants sometimes get into products due to improper storage, processing or otherwise, such as processing for pest control, etc. Today, the most common impurities chemical origin, most of which are addicted to pesticides.

Poisoning with pesticides. Pesticides (pesticides) are chemicals used in agriculture to control pests and diseases of cultivated plants, weeds, pests of grain and food stocks, as well as for pre-harvest leafing of certain crops.

Today, more than 500 pesticides are known (and there are more than 1000 of their preparations) designed to combat harmful insects (insecticides), weeds (herbicides), fungal diseases (fungicides), rodents (zoocides), etc. The huge number of produced pesticides is increasing every year. It should be borne in mind that all pesticides used in agriculture are to some extent toxic to both animals and humans. The only difference is that, having a selective effect, some of them will be more toxic to humans, while others will be less. Due to the widespread use of pesticides, the number of poisonings caused by them is steadily growing.

By chemical composition pesticides can be divided into the following groups: organochlorine (dexachloran, chlorindan, etc.), organophosphorus (thiophos, chlorophos, karbofos, etc.), organomercury (data merkurphosphate, granosan, etc.), arsenic preparations (sodium arsenite, Parisian greens , krysid, etc.), copper preparations ( blue vitriol, Bordeaux liquid), hydrocyanic acid preparations (cyanide, sodium cyanide), alkaloids (anabazine sulfate, nicotine sulfate), etc. The mechanism of action of various pesticides on the human body is extremely diverse. With ϶ᴛᴏm, it should be taken into account that various organs and tissues are not equally sensitive to the action of poisons, and various poisons can selectively affect certain organs or systems.

For the diagnosis of poisoning with pesticides, preliminary information, the clinical picture of poisoning, and the results should be used. laboratory research, and in the event of the death of the victims and morphological changes from the internal organs. Diagnosis of poisoning is especially difficult in cases where the circumstances of the incident are unknown, since the clinical picture and morphological changes in poisoning with many pesticides are uncharacteristic, and methods for determining pesticides in biological materials have not yet been developed enough. It should be said that in order to determine pesticides and products of their transformation into recent times the latest research methods began to be used: spectrophotometry, gas chromatography, polarography, etc. Among pesticides, in terms of the number of drugs used in agriculture and the frequency of cases of poisoning, organophosphorus and organochlorine pesticides rank first.

Phosphorus organic compounds. It is worth noting that they very sharply lower the activity of cholinesterase, which leads to the accumulation of acetylcholine in the body.

It is important to note that one of the most common organophosphorus pesticides will be thiophos (NIUIF-100). The pure preparation is a colorless transparent oily liquid with a weak bad smell. Thiophos compounds are widely used for pollination and spraying of plants.

In terms of toxicity, thiophos is not inferior to such strong poisons as hydrocyanic acid and strychnine. According to foreign authors, the lethal dose of thiophos for humans will be 6.8 mg / kg, i.e. about 0.5 g for an adult. Poisoning occurs not only by ingestion, but also by inhalation of vapors and contact with the drug on the skin and mucous membranes.

Symptoms of thiophos poisoning are very diverse: general weakness, vomiting, abdominal pain, shortness of breath, headaches, and in severe cases, generalized convulsions and coma. Death occurs from paralysis of the respiratory center. An external examination of the corpse shows a sharp severity of cadaveric spots, rigor mortis, as well as a significant constriction of the pupils.

An autopsy reveals cerebral edema, sometimes with petechial hemorrhages in its substance, small foci catarrhal, catarrhal-hemorrhagic pneumonia, catarrhal inflammation of the mucous membrane of the stomach and intestines, plethora of internal organs and a sharp specific smell from the contents of the stomach, reminiscent of the smell of rotting hay. It is worth saying that forensic chemical research and determination of cadaveric blood cholinesterase activity are of great importance to establish poisoning.

organochlorine compounds. " entrance gate» for organochlorine pesticides, except gastrointestinal tract, there will be skin, mucous membranes and Airways. It is important to know that most of the organochlorine preparations are lipid-soluble substances. It is worth noting that they accumulate in adipose tissue and act toxically on the nervous system. Symptoms of acute poisoning depend on the route of its introduction into the body. If the poison enters the stomach, then nausea, vomiting, headaches, a feeling of constriction in the chest develop, the body temperature rises to 38-40 ° C. In the future, general weakness, paresthesia, tremor, convulsions, delusional state join. Protein, erythrocytes, granular cylinders are found in the urine. It is worth saying that for poisoning through the skin, reddening of the skin and dermatitis of varying intensity are additionally characteristic. Poisoning through the respiratory tract is accompanied by shortness of breath and cough. In chronic poisoning with drugs of the ϶ᴛᴏ group, loss of appetite, insomnia, fatigue, trembling and convulsive pain in the limbs, paresthesia, dizziness, headaches, hepatitis, gastritis, etc. are observed. The lethal dose is from 0.5 to 30 g.

Among other impurities of chemical origin, nitrites, salts of nitrous acid, should be mentioned. It is worth noting that they are used in the preparation of ham and sausages. In appearance, nitrites resemble table salt and can be mistakenly used in food. It is worth noting that they are highly toxic (lethal dose 0.3 - 0.5 g)

The clinical picture with the ϶ᴛᴏm form of poisoning is characterized by cyanosis, which is associated with the formation of methemoglobin in the blood. Shortness of breath, a fall in cardiac activity and death develop. At autopsy, brown coloration is noteworthy. cadaveric spots and blood, in which methemoglobin is detected during a spectral study.

Poisoning by toxic impurities of plant origin is also called weed toxicosis, since it is caused by the seeds of poisonous weeds. Lawyers should remember that the wide variety of clinical presentation of numerous food poisonings, their sources and causes leads to the fact that in lifetime diagnostics food poisoning has been observed many bugs.
From one point of view, disorders of the gastrointestinal tract that mimic food poisoning may be a reflex reaction in various diseases, incl. with abdominal myocardial infarction. On the other hand, a number of food poisonings are accompanied by symptoms of a serious disorder of the cardiovascular system (a feeling of tightness in the chest, pain in the heart, a drop in blood pressure, etc.). It is worth noting that they lead to significant changes in the electrocardiogram. It must be remembered that such disorders in food poisoning can be complicated by severe coronary insufficiency and even myocardial infarction. This circumstance should be taken into account by forensic experts when establishing the cause of death at the autopsy.

As is known, in the task forensic medical examination includes identifying medical errors, incl. and in cases of food poisoning. The main reasons for such diagnostic errors will be the following:

insufficient knowledge by doctors of the food poisoning clinic;

reassessment of anamnestic data ("poor quality" food);

atypical clinical course diseases with pronounced phenomena simulating food poisoning;

inadequate examination of the patient due to his short stay in the hospital, the severity of the disease, as a result of the inexperience or negligence of the doctor.

Other poisonings may be caused various reasons. The most frequent are poisonings with salts of heavy metals - copper, zinc, lead, etc. Their source is dishes, less often - parts of technological equipment made of the corresponding metals, and residual amounts of pesticides used in the cultivation of fruits and berries. Many of them - copper sulphate, cuprosan, copper oxychloride - are not completely removed when washing fruits and vegetables under industrial conditions.

During long-term storage and cooking of acidic food (compotes, pickles, pickles), in copper, galvanized dishes, dangerous amounts of these metals accumulate in it. It has a metallic, astringent taste. A few minutes or hours after eating such foods, signs of poisoning appear - weakness, nausea, vomiting. It is forbidden to use galvanized utensils for cooking and storing food. The exceptions are dry foods and water.

Copper utensils and equipment are allowed to be used only in the confectionery and canning industry or if contact with food is short-term. Not more than 8 mg of copper is allowed per 1 kg of product.

The content of tin in products is also normalized - no more than 200 mg per 1 kg of product (20 mg%). Canned food with an aggressive environment in tomato filling is recommended to be produced in containers, inner surface which is protected by resistant food varnishes. In large quantities, tin causes digestive disorders in the human body, violations of enzymatic activity.

Lead can enter food from glazed or tinned pottery. It is part of some types of glaze: in small quantities (no more than 1%) it can be found in tin used for tinning.

Lead calls severe poisoning. Its presence in food is unacceptable. Vessels containing lead must not be used for food purposes.

Food poisoning of a plant nature is associated with the ingestion of poisonous mushrooms (pale toadstool, panther fly agaric, lines), cockle seeds, henbane, dope, heliotrope, sophora, etc .; eating raw or undercooked beans, sprouted or green potatoes.

The amount of cockle, sophora and other seeds in grain products is strictly regulated. The admixture of heliotrope seeds is absolutely unacceptable.

Food poisoning is possible when eating some fish. So, during the period of spawning, caviar and muscles of the abdominal part of the Central Asian marinka fish, barbel caviar, and tench acquire poisonous properties.

Honey can also be poisonous. This is observed when the bees collect nectar from the Caucasian rhododendron, wild rosemary, henbane, dope and others. plants. Such honey, as a rule, does not have a toxic effect on the bees themselves.

Poisoning caused by pesticides used in agriculture is of great danger. These include insecticides (against insects), acaricides (against mites), fungicides (against fungi), herbicides (against weeds), defoliants (to remove leaves from plants), zoocides (against rodents), bactericides (against bacteria).

Of the pesticides used, the most numerous are organophosphorus and organochlorine compounds. The most dangerous of them are organochlorines. They are practically insoluble in water, resistant to high temperature which makes it impossible complete release food products from their residues. Organophosphorus compounds are partially or completely destroyed at high temperatures. They can be washed off with water, especially in the first time after treatment.

When poisoned with insecticides, nausea, vomiting, salivation, abdominal cramps, diarrhea, increased sweating, constriction of the pupils, loss of appetite, headache, confusion, disorientation in space, speech disturbance, etc. appear. Depending on the dose of pesticides, poisoning can last from 1 -3 hours to several weeks.

Food products containing pesticide residues in excess of permissible concentrations are sold after aging for a different time, depending on the group of pesticides and types of food products. The conditions for the implementation are determined by the sanitary supervision authorities.

Since metaphos, chlorophos and thiophos are stored for a long time in an acidic environment, cabbage and other vegetables containing residues of these substances in excess of acceptable standards should not be used for pickling, salting, pickling.

With a high residual content of pesticides, it is forbidden to press citrus fruits to obtain juices without first releasing them from the peel.

In case of accidental contamination of meat with large amounts of organophosphate pesticides, its sale through the distribution network is unacceptable. It can be used to prepare boiled sausages which are produced at high temperatures.

Given the great durability organochlorine compounds the rules for using products contaminated with them are more stringent.

So, for example, fruits and berries, in which the residual amount of such pesticides exceeds the permissible level, are processed only into juices or sent for processing into marmalade, jam, jam or for drying after peeling, which contains the main amount of pesticides. Green onions, parsley and other leafy vegetables should not be eaten when pesticides are present. Cabbage, in which the residual amount of these substances is concentrated in the outer leaves, can only be used after removing four to eight outer leaves.

Milk is processed into low-fat cottage cheese and kefir, skimmed dry and condensed milk. Cream and butter, in which residual amounts of organochlorine pesticides exceed the permissible levels, are used in confectionery and other products in such a way that finished products their balances did not exceed the allowable limits. Otherwise, they can only be used for technical purposes.

Small batches of meat containing organochlorine pesticides are used as additives for the preparation of sausages.

Fish with detected organochlorine pesticides in quantities no more than 4 times higher than the permissible ones can be used in the production of canned fish and vegetables.

Eggs with the presence of organochlorine pesticides are used in the confectionery industry.

The use of pesticides is currently increasing, therefore, measures are being developed to prevent them from entering food, as well as rules for the use and processing of products contaminated with them.