Foodborne infections and poisoning: symptoms, treatment and prevention

Foodborne infections and poisoning are the causes of a person's ailment. With a large accumulation of pathogens, a large number of individuals are affected. Understanding the problems of infection, you need to take into account all the risks and prevent illness.

The problem of infection

Foodborne infections differ from those from poisoning that microorganisms are easily transmitted to others when the sanitary and hygienic standards are not observed. When the infection becomes widespread, specialists must deal with the disease. Prophylaxis should be carried out, especially if the ailments occurred in preschool and school establishments.

Dangerous are the conditions when the body's forces are decaying. Human immunity misses other pathogenic microorganisms, creating favorable conditions for the acquisition of chronic diseases. Some infections can remain inside all life. Practical events allowed to create statistics of morbidity, according to which the main causes of infection were identified.

Basic Definitions

Disease-causing microorganisms cause foodborne infections depending on the species:

• Dangerous to animals bacteria - zoonoses.
• Involving ailments only in humans - anthroponosis.
• Mixed types of microorganisms are zooanthroponoses, they are infected by humans from livestock.

Food infections are different, depending on the causative agents that caused them:

• Zooantroponozy provoke brucellosis, plague, anthrax;
• Anthroponosis cause dysentery, cholera, typhoid fever.

Both animals and humans may not have symptoms of malaise, but at the same time be carriers of infection. Often, infection occurs through unchecked milk or meat.

Allocate ailments:

• Bacterial origin: foodborne infection - toxicinfection, intoxication - the result of the use of foods saturated with toxins;
• Non-bacterial.

To catch an infection it is possible only from the infected products. A person becomes a carrier. Most microorganisms can survive in the air. Saving, they do not reproduce. Only getting into a living organism, they become active.

Sources of ailment

The microorganisms causing foodborne infections are not in active form in food, if there are no favorable conditions. As the temperature rises, the bacteria begin to multiply. The following factors contribute to growth:

• Constant humidity;
• Presence of fungi, yeast, dietary fiber;
• Sweet environment - the best provoker of infection;
• Such toxins as botulism can often be found in canned home-made meat, chicken;
• In milk and meat products, sausages contain salmonella.

If you carefully check the listed products, you can avoid dangerous infection. In these products, pathogenic organisms develop instantly at warm temperatures. Even in an hour under the sun, meat and eggs become sources of infection. Food infections and poisoning occur at one time.

Intestinal infections have distinctive features:

• Pathogenic microorganisms after infection can be transmitted to surrounding people, poisoning occurs because of the accumulation of toxins in food;
• Infections are in any product - spoiled and unscouted;
• To poison a man can only stale food;
• Infections can persist for a long time in the human body, making themselves felt in a few days;
• Poisoning is observed immediately, within a period of not more than three hours;

A large number of people can get at once from a single product.

Common signs of infection

Poor health after a few hours after eating can indicate poisoning. The body got foodborne infection. Symptoms of such conditions:

• Dizziness.
• Vomiting.
• Increase in blood pressure.
• Spasms in the abdomen.
• Gaseous formation in the intestine.
• Diarrhea, general weakness of the body.

The patient is observed a set of such ailments, when they detect acute food infections. Diarrhea can occur much later, it all depends on external factors and the concentration of pathogens in foods. The first sign of poisoning is the lack of appetite. The stomach starts to puchit. There are painful conditions that increase with walking.

A few hours later, an avalanche-like increase in intestinal spasms. A person gets a prolonged diarrhea. During this period, they are fighting clinical signs of poisoning. After the foodborne infection recedes, the symptoms try to fix and interview the patient for poor food.

In most cases, the common signs of malaise in all people are the same. To determine the true cause of poisoning, it will be necessary to conduct laboratory studies of the biomaterial. Without such a procedure, no doctor will be able to make a correct diagnosis.

Pathogenic microorganisms in milk

The most frequent cases of foodborne infections are observed in cases of poisoning with poor-quality milk and its derivatives. The matter concerns home production more often, the factories are still subject to periodic monitoring. Based on the results of the check, the animal is determined whose physical and chemical composition of milk has changed:

• In cases of tuberculosis, an increase in the amount of fat and a decrease in protein units are observed. The taste of such milk is salty.
• The disease brucellosis is less noticeable, the milk remains the same.
• Complications of leukemia lead to an increase in fat, dry substances. Casein and lactose are reduced. A sick animal has an enormous number of leukocytes.
• In case of foot and mouth disease, milk does not sit well in sour milk. The white blood cells are growing, the amount of fat. The taste of the drink is bitter, the animal reduces the production of products.
• Such a disease, like mastitis, also spoils dairy products. There is an increase in white blood cells in the milk.

Toxicoinfections give symptoms both in poisoning, but they are easily transmitted to surrounding people. Microorganisms multiply inside products and in the human body. Such an ailment is easy to confuse, you will need a complete examination to make an accurate diagnosis.

Distinguish the contaminated milk according to the following feature: the shape of the fat globules on the surface of the liquid. Rounded features indicate the normal health of a pet. Pathological figures from the dissolves indicate a change in composition. However, the analysis takes into account the seasonality of the measurements, as well as the conditions of keeping the cow.

Variety of ailment

Food virus infections can be caused by various viruses. They are contagious not only for others, but also for the sick. Bacteria spread to internal organs. They enter the stomach, intestines, settle in the upper respiratory tract.

An ascending infection can occur when the lungs are affected, and then the bronchial system. The most common rotavirus affections of internal organs. Bright symptoms become indigestion, there is a general malaise. Diarrhea is replaced by gas formation and constipation. Often the body temperature rises, while the red throat is observed. Painful sensation when ingested food is absent. In the body, febrile spasms occur.

Allocate the following types of infections:

• The listed rotaviruses of group A.
• Enteroviruses.
• Reovirus.
• Adenoviruses.

All groups are established by laboratory tests. The principles of treatment are practically the same, but individual therapy is chosen for each infection. An important step in healing is to identify the source of the disease and its complete exclusion. All the above types have a special vitality within the watery clusters. Some species even withstand thermal and chemical treatment.

How do they get infected?

Food intestinal infections have common ways of transmission to a healthy person:

• Infringement of terms of manufacturing and storage of food products.
• Failure to comply with sanitary and hygienic rules, this often occurs in young children.
• Lack of control of the state of the body after attending mass events, before entering the school, kindergarten.
• The only way to poison a person is oral penetration of microbes. Only through the mouth is the ingestion of microorganisms into the intestine. They develop inside the thin section, constantly descending further.
• In the feces of a sick person contains more than a million pathogenic microbes. Therefore, during the period of exacerbation of infection, it is recommended to pay the main attention to sanitary and hygienic procedures.

Dirty hands always endured food-borne infections. Diseases are more often found in slovenly people, as well as in young children due to their lack of understanding of the importance of the problem or irresponsible behavior of parents. Less common infection is transmitted by airborne droplets.

Outbreaks of infectious poisoning are observed in direct contact with domestic animals in rural areas. Epidemics occur in the spring-autumn period. Inside the food, active forms of viruses and bacteria are for a long time. With improper storage and processing of products, the growth of pathogenic microorganisms begins.

Eating meat from the shelves of local markets, dairy products from private households, you can catch not only rotavirus or bacterial infections. Dangerous parasites are able to survive in the tissues of a pet, they are causing much more dangerous diseases.

Adenoviruses remain after the patient on personal items, dishes, in bed. In inflammations accompanied by acute ailments in the intestine, it is better to adhere to strict rules of sanitation.

The phase of exacerbation

Acute periods of the disease are characterized by a decrease in the overall well-being of a person. The started stages of poisoning led to even fatal outcomes. Medical assistance must be provided in a timely manner. The extreme measure to save the patient's life is washing the stomach and intestines with special solutions.

After the procedure, pathogenic microorganisms are removed along with the beneficial ones. Therefore, to return healthy microflora, powerful therapy is used throughout the recovery period. The most powerful range of complications falls on the first day after infection. If the symptoms persist for more than 7 days, the patient needs mandatory hospitalization and emergency therapy for the destruction of pathogens.

All poisoning takes place against a background of high body temperature over 38 degrees. The patient complains of chills, feverish manifestations, non-acceptance of fresh food. He will need to follow a diet, taking medication. Emetic conditions are combined with permanent diarrhea. To sustain this is not capable of everyone, so most victims prefer to experience malaise in the clinic.

Painful sensations arise in the head, stomach, in the lower abdomen. Cough, a semblance of angina, an allergic attack can form. All inflammatory processes are accompanied by exacerbation in the lymphatic system. The nodes swell noticeably. At this moment, being near the patient can be dangerous, the infection is easily transmitted through household items.

How to fight: general methods

Prevention of foodborne infections begins with compliance with sanitary and hygienic rules for keeping livestock. Carefully choose food, trusting only proven manufacturers. In the warm season especially pay attention to the change in the color of fresh meat to dark colors.

Overdue food is not recommended to be used even as ingredients for frying. Boiled meat is safest when used, but it can not be stored for long. The affected products are destroyed by disinfection, simple disposal into the soil will lead to an outbreak of poisoning in the area.

Viruses are not only resistant to chemical methods of meat sterilization , but also remain during frying. According to the statistics of diseases, the peak of infections and food poisoning falls on the summer period. Hot weather promotes the propagation of pathogenic microorganisms.

Medicinal forms of struggle

To eliminate acute complications, food-borne infections are suppressed by drugs. Treatment is appointed immediately at the first sign of intoxication. Pharmacy funds are designed to reduce the concentration of pathogens in the intestine. Patients immediately appointed abundant warm drink and preparations: activated carbon, "Polysorb", "Enerosgel". They absorb bacteria and viruses, leaving the body in a natural way.

With an easy degree of poisoning, it is recommended to induce a vomitive reflex to remove still not digested food. To wash the stomach used a weak solution of potassium permanganate. Several glasses of the drug contribute to the natural cleansing of the body. A similar action has modern drugs: "The tour," "Regidron."

The appointment of powerful antibiotics should be carried out only after a complete examination of the body by laboratory methods in the clinic. Improperly selected means will lead to a subsequent outbreak of another inflammation or to infection of relatives. There are symptoms with foodborne infection, after the appearance of which you can not delay with hospitalization. These include blood in the stool, paroxysmal cough, body temperature above 39 degrees, loss of consciousness and delusions.