The better to poison for a quick effect. Chemical poisoning

Food poisoning is a dangerous condition for the body. Severe cases can be fatal. Avoiding poisoning is not difficult if you know some rules and be careful about what you eat.

Foods that can cause poisoning

Boiled eggs, scrambled eggs or scrambled eggs are convenient quick meals. These dishes are often eaten for breakfast. Do not hurry! High-quality heat treatment of eggs is required, otherwise, there is a risk of contracting salmonellosis. Only well-boiled eggs are safe.

Fresh greens (lettuce, arugula, spinach) are rich in vitamins, so we often use them in salads. The same applies to cabbage. But with poor processing, healthy greens can turn into dangerous ones and cause poisoning. It's simple: before getting to your table, unwashed greens came into contact not only with the hands of the seller, but also with fertilizers, soil, and dirty water. Do not forget to wash the greens well under running water. Get a separate cutting board for fresh herbs.

Even in ordinary potatoes, if the processing is violated, E. coli and salmonella can “settle”. Salads made from dirty potatoes can cause serious illness.

Stale fish is a common cause of food poisoning. Perhaps the most dangerous is tuna. If the fish was stored at a temperature above fifteen degrees Celsius, then it becomes extremely dangerous, toxins appear in it. Spoiled tuna may contain poison (combrotoxin). This substance causes not only a headache, but can provoke hyperemia and convulsions. The poison is not destroyed even after heat treatment. You can't eat this fish!

Expired cheese can easily cause poisoning. This product may contain salmonella. These bacteria are especially dangerous for expectant mothers. Doctors strongly recommend that pregnant women exclude dishes with cheese such as Feta, Camembert, Brie from the diet so as not to put either the mother or the unborn baby at risk.

Poorly washed tomatoes often cause poisoning. Remember to wash vegetables thoroughly before eating. Keep a separate place in the refrigerator for tomatoes.

In the summer season, it is easy to get poisoned even with berries. Blackberries, strawberries, raspberries contain bacteria that cause not only indigestion, dehydration, but also dangerous convulsions. Before eating, thoroughly wash the berries in running water, and then you can safely enjoy them.

What to do in case of poisoning

If poisoning could not be avoided, remember what needs to be done immediately:

Cleanse the stomach. The best way to induce vomiting is to drink large amounts of water in one gulp. It's annoying, but necessary. A solution of potassium permanganate and activated charcoal (per 10 kg of weight - 1 tablet) will help to disinfect the stomach.
Put the patient to bed and provide complete rest.
With food poisoning, the following drugs will help: Regidron, Smekta, No-shpa. These medicines should always be in the home first aid kit.

Food poisoning is a fairly common problem faced by many people on a daily basis. Especially often such a nuisance occurs in the summer, because the high air temperature contributes to the fact that the products deteriorate more quickly. In addition, a lot of people suffer from food poisoning on various holidays: March 8, New Year, May holidays, etc. When the first symptoms of this condition occur, first aid measures should be taken immediately. That is why every person should be aware of the manifestations of food poisoning and how to treat it.

Poisoning of the body most often occurs due to the presence of toxins in food, as well as waste products of bacteria and their subsequent decay. Food becomes hazardous due to improper manufacture and/or storage. In addition, pathogenic substances can enter our body from the water. Quite often, people try to determine the quality of products, focusing on their appearance. But this practice does not always give a positive result, because not all food contaminated with dangerous microbes changes its color, taste, texture or smell.

Types of poisoning

meat poisoning

Oddly enough, chicken meat is especially dangerous, because on the surface of the skin of these birds there are many salmonella bacteria. In addition, food poisoning often occurs after the consumption of minced meat products. To prevent disease, do not forget to cook the meat in sufficient heat conditions, and also do not store meat products outside the refrigerator. Ready meals try to eat literally in the first 24 hours after production.

Staphylococcus toxin poisoning

This type of food poisoning is considered to be the most common. Staphylococcus reproduces well at room temperature, it is often found on products such as cakes, pates and various dairy products. Food poisoning of this order often occurs in summer at elevated air temperatures in the environment.

mushroom poisoning

Such a lesion is considered the most dangerous for our body, because it leads to significant damage to the kidneys and liver, as well as the central nervous system. If you have even the slightest suspicion of mushroom poisoning, you need to quickly deliver the victim to the nearest medical facility.

fish poisoning

This poisoning is also very serious, since during decomposition the fish begins to release especially toxic substances, and they have an extremely negative effect on the entire human body, and especially on the central nervous system. You should always choose your fish very carefully and never store it at room temperature.

Botulism

This is a particularly severe poisoning that poses a serious threat to health and even life. The first symptoms of this disease usually appear within just an hour after consuming a low-quality product. A person feels a sharp cutting pain in the stomach area, literally immediately he develops exhausting incessant vomiting. Literally after a couple of hours, the patient's vision deteriorates greatly, as if fog falls on his eyes. After another hour, salivation develops, speech disappears, the process of swallowing is disturbed. In the absence of timely medical care, death can occur.

First aid

If you or someone close to you develop symptoms of food poisoning, call an ambulance immediately. Then proceed to provide first aid to the victim. The first step is to wash the sick stomach. For this purpose, you can use a weak solution of potassium permanganate, but it is better to replace it with an iodine-soda solution. In a liter of boiled water, dilute a couple of tablespoons of baking soda and five drops of iodine. The patient should drink as much of this solution as possible, then you need to induce reflex vomiting by pressing on the root of the tongue. It is necessary to carry out washing exactly until the vomit is completely transparent. Remember that these measures are not suitable for children, patients with impaired consciousness and people with heart disease. After cleansing the stomach, you need to take a laxative, it can be replaced with a couple of tablespoons of vegetable oil. This is only suitable if the patient does not have diarrhea. If diarrhea is still present, you should take activated charcoal in the amount of one tablet for every five kg of weight.

After carrying out all the above procedures, try to warm the victim. Wrap him up or pick up a heating pad and apply it to his legs. Do not forget to offer the patient milk or warm tea. Do not give the patient any medications, with the exception of activated charcoal. Only a qualified infectious disease specialist can prescribe medications.

Diet

After the patient begins to get better, it is important to follow a certain diet. In the very first day after poisoning, it is better for the patient to completely refuse to consume any food, and you need to drink enough liquid. If vomiting and diarrhea stop, then on the second day the victim can start eating crackers and broths.

A day later, soups and liquid cereals can be included in the diet, while the food should be either viscous or mashed. This will allow you to establish the normal functional activity of the digestive and excretory system.

Food poisoning is an acute indigestion caused by the consumption of poor-quality or toxic foods and drinks.

Food poisoning(PTI). Occur due to the consumption of food contaminated with pathogenic microorganisms. For example, stale food. Non-compliance with sanitary and hygienic standards can also provoke PTI.
Toxic (non-infectious) poisoning. Occur when natural or chemical toxins enter the body with food. For example, the poison of inedible mushrooms and plants, as well as chemicals.

The last type of poisoning is the most dangerous. You don't have to fight them on your own. If a non-infectious nature of the poisoning is suspected, see a doctor immediately.

Also, regardless of the type of poisoning, qualified medical care is needed for pregnant and lactating women, children and the elderly.

But usually people are faced with toxic infections that can be cured at home. Next, we will talk about what steps to take to cope with PTI on your own.

Symptoms and pathogenesis

The course of food poisoning depends on the age and general condition of the person, as well as the type of pathogenic bacteria. But the general picture is this:

obsessive nausea;
repeated vomiting;
weakness, malaise;
changed complexion;
diarrhea;
chills;
elevated body temperature.

PTI has a short incubation period. The first signs appear 2–6 hours after ingestion and progress rapidly without treatment.

Treatment

Step 1. Gastric lavage

When the first symptoms appear, you need to remove the remnants of toxic food from the body. For this, the stomach is washed. actions are the same as for first aid.

Prepare a weak solution of potassium permanganate (potassium permanganate) or baking soda (1 tablespoon of soda for 1.5–2 liters of water at room temperature).
Drink some solution.
Induce vomiting (two fingers press on the root of the tongue).
Repeat the procedure several times until the vomit is clear.

Step 2. Reception of sorbents

Sorbents are drugs that help remove toxins from the body. The most famous of these is activated carbon.

Activated carbon reduces the absorption of toxins, salts of heavy metals, alkaloids and other harmful substances into the gastrointestinal tract, and also promotes their removal from the body.

Dosage for poisoning: one tablet for every 10 kg of body weight.

In other words, if you weigh 70 kg, then you will need at least seven tablets. In severe cases, the dosage should be increased.

In case of poisoning, coal is best taken in the form of an aqueous suspension. To do this, crush the tablets and mix with 100 ml of boiled water at room temperature. The taste of this mixture is rather nasty, but it effectively fights poisoning.

You can also use white charcoal instead of regular charcoal. It is believed that this is a selective, concentrated sorbent. It not only removes toxins, but also retains nutrients. In this case, the dosage is halved: for an adult, 2-4 tablets, depending on the degree of poisoning.

Instead of coal, other sorbents can be used (according to the instructions). For example, "Smektu", "Laktofiltrum", "Enterosgel" and others.

Step 3: Drink plenty of water

Vomiting and diarrhea severely dehydrate the body - you need to replenish fluid losses and maintain water balance.

Drink at least 2-3 liters of boiled water per day.

You can also take special rehydration agents: Regidron, Oralit and others. These are powders and solutions containing mineral salts and glucose and preventing dehydration.

Other medicines

As for taking other drugs for toxic infections, there are several general rules:

When active vomiting stops, you can use drugs that restore the intestinal microflora (Hilak Forte, Lineks, Mezim and others).
If the temperature rises above 37.5 degrees, it must be brought down with antipyretics (paracetamol, ibuprofen and others).
It is not recommended to take painkillers: they can complicate the diagnosis in case of complications.
Antimicrobial drugs (mainly antibiotics) are used in severe cases of toxic infection and are prescribed exclusively by a doctor.

Step 4. Mode and diet

With a food infection, the patient feels severe weakness. You should adhere to bed rest and refuse food for the first day (if the appetite is disturbed and the body rejects food).

On the second or third day, you can afford jelly, crackers (without poppy seeds, raisins, vanilla and any other additives), as well as liquid mashed potatoes or oatmeal porridge cooked in water.

With active treatment, the symptoms recede - improvement should occur within a few hours. Finally, the body returns to normal, as a rule, within three days. But for a few more days, abdominal pain, weakness, and flatulence may persist.

If the main symptoms (diarrhea, vomiting, fever) do not decrease and do not pass more than six hours after the start of treatment, consult a doctor.

Step 5. Prevention

No one is immune from foodborne infections. But it is up to everyone to reduce their risk to a minimum.

Wash your hands before eating.
Keep the kitchen clean, follow the cooking technology.
Be picky about the quality of products when buying. For example, do not buy fish with an ammonia smell and a "rusty" coating. (All recommendations for choosing fish.)
Do not eat at dubious gastronomic establishments, do not drink tap water.

Follow these and other precautions and stay healthy!

What can be poisonous? You can get poisoned by products that are not poisonous in nature, but contain a large number of microorganisms that produce toxins.

Microorganisms such as salmonella (which can be found in meat, chicken, eggs and fish), staphylococci (these are dairy products), E. coli and botulinum bacillus cause etching.

The reason for the appearance of these microorganisms in food products may be contamination of products during their preparation, transportation or storage.

And some toxins, which can also be poisoned, are formed by the foods themselves, for example, solanine in potatoes, the poisoning of which can last up to 10 days; or they can simply accumulate in foods - ciguatoxin in the muscles of fish. Mushrooms also accumulate toxic substances, which is why overgrown mushrooms should not be taken.

Let's see in our daily life, because poisoning can be caused by a variety of and at first glance harmless foods.

Foods that can be poisonous

One such poisoner is milk. Dairy and dairy products by far cause the most serious poisoning, especially in hot weather.

For prevention purposes, it is imperative to boil raw milk bought on the market. It is better to cook dairy products immediately before use. Store dairy products in the refrigerator.

You can still poison yourself with food. This is of course meat and meat products. When buying ready-made meat products in the store, be sure to look at the date of manufacture and shelf life, if possible, it’s not a sin to smell it. In case of severe poisoning, it is necessary to call an ambulance.

Trawling can be caused by poor-quality canned food, or canned food that has been stored incorrectly and for a long time. In case of poisoning with canned food, you can get botulism. At the slightest suspicion of botulism (nausea, vomiting, double vision, paralysis of the palate, tongue, pharynx, face, respiratory muscles), the patient should be immediately hospitalized.

You can get poisoned fish and seafood, and seafood poisoning is one of the most severe. The risk of poisoning increases in hot weather. There are two forms of seafood poisoning: cholera-like and paralytic. Do not delay calling a doctor at the first obvious signs of poisoning.

I apricot kernels, peaches, almonds, cherries are also products that can be poisoned. I split the bone - and there is a tasty nucleolus, like a nut. These same nuts contain substances that, when broken down in the intestines, form hydrocyanic acid, which causes severe poisoning. Bitter almond grains are especially dangerous. An adult needs to eat 40-45 pieces to get severe poisoning, a child needs 10-15 grains. So be careful.

And finally, mushrooms. Let's not talk about grebes, that's understandable. But you can get the strongest poisoning with edible mushrooms. Mushrooms perfectly collect toxic substances from the earth, for example, salts of heavy metals that fall on the ground with rain. Do not pick overgrown and wormy mushrooms. Harvested mushrooms must be processed on the day of collection.

To avoid the question "what can be poisoned?" Let's remember the shelf life of the main perishable products in the refrigerator:

Packaged meat - 36 hours
Meat piece - 48 hours
Minced meat - 6 hours
Meat semi-finished products - 36 hours
Boiled sausages - 48 hours
Sausages and wieners - 48 hours
Milk in bags - 20 hours
Kefir, yogurt - 24 hours
Curd - 36 hours
Cakes - 6 hours.

Nowadays, preservatives are used in the production of various food products, so the shelf life will be longer, but it’s still better not to stock up on a large amount of food for future use, it’s better to go to the store once again and buy fresh goods.

And remember that in case of food poisoning, the general rule of first aid is to wash the stomach and drink plenty of water, then induce vomiting. Instead of water, use a pale pink manganese solution.