Food poisoning of bacterial origin
At a meeting people wish each other good health, because this is the basis of a happy and fulfilling life. Human health is an invaluable gift, which everyone manages independently.
Unfortunately, the human body is often subjected to all sorts of diseases and disorders. Each disease has its own symptoms, signs and consequences.
To be healthy, you need to know the components of the most common diseases and be able to prevent them, because, as you know, a sick person always causes pity, and a healthy one - trust and respect.
Types of food poisoning of microbial origin
Deterioration of well-being, vomiting, fever, diarrhea, severe headache are symptoms that can not be ignored in any way. Perhaps all this is caused by food poisoning.
Such term as "food poisoning" is often replaced by the word "gastroenteritis". However, these two words have completely different meanings. Gastroenteritis is inflammation of the intestines and stomach, and food poisoning is one of the factors of inflammation. Food microbial poisoning, unfortunately, is usually not less than 95% of the total number of food poisoning all over the world.
Food poisoning of bacterial origin occurs when a microbe-protein or E. coli enters the human body. In most cases, the E. coli enters food products when a person breaks the rules of personal hygiene, especially with dirty hands.
- Bacterial toxins - poisoning, which occur when consuming a large number of living bacteria food.
- Staphylococcal poisoning is a disease that occurs as a result of food intake, which contains the toxin of staphylococcus. After eating food contaminated with poison, there are certain symptoms for this disease. Staphylococci are located in the intestines, nasopharynx, on the skin.
According to numerous statistics, this disease does not lead to death, but it is quite dangerous for the health of the human body as a whole.
The best medium for staphylococci is products containing a large number of carbohydrates and proteins.
The reason for this toxicosis, most often, is the consumption of contaminated dairy products.
Also, a favorable environment for staphylococci are confectionery cream products and meat products.
Botulism is food poisoning, which occurs when eating food, which contains toxins of botulinum bacillus.
Usually a person gets such food poisoning as botulism when he eats foods that have been stored or have been miscasted incorrectly. There can develop germs of botulism. They release a bacterial toxin, which is called botulinum toxin. Getting into the body, this dangerous toxin affects the entire central nervous system, liver, blood and kidneys.
Also, botulism can be caused by spores in the soil, ingested with food or infecting through deep wounds. In consequence, the digestive tract absorbs the toxin. Often the result of botulism can be a paralysis of the whole system of breathing and muscles, taking place along with other digestive symptoms.
The causative agents of toxic infections are very common. They can be found in air, soil, water, feces of humans and animals, on the surfaces of objects.
The human susceptibility of foodborne disease is very high. As a result, from the moment of influence on the gastrointestinal tract to the development of characteristic symptoms can pass from 30 minutes to several hours.
Scientists have found that those who took fasting food on an empty stomach, as well as those who suffer from diseases of the gastrointestinal tract of a chronic type, are heavier and much faster.
It is only a matter of hours before a perishable product (under adverse conditions) becomes dangerous to the human body. If it is eaten, the entire digestive system will be exposed to a large number of microbial toxins that are formed when they decompose. After this, symptoms of poisoning should appear. The appearance of the first symptoms, as a rule, does not exceed 24 hours.
Enteropathogenic E. coli
Enteropathogenic E. coli are bacteria that perform useful functions in the body. But there are harmful kinds of E. coli, which can cause severe intestinal diseases.
Pathogenic microorganisms are listeria and salmonella.
Salmonellosis among the foodborne infections ranks first. Salmonella - a small, mobile sticks. The main source of pathogens - animals (rodents, cattle and others). In addition to eggs and meat contaminated with salmonella, often the cause of this disease are creams, jellies, butter, boiled vegetables, blood and liver sausages, fish products. Also, the causative agents of salmonellosis are flies, mice, rats. People who have been ill with salmonella also are bacteria carriers.
Food poisoning of microbial origin is manifested in two forms - intoxication and toxicinfections.
Caution - food microbial poisoning
Food intoxication - serious poisoning, which is associated with food intake, which includes toxins of microorganisms. But even in this case, live microorganisms may not be present in the product.
Foodborne toxic infections can be caused by eating foods that are infected with microbes. This and salmonella, parakishechnaya and E. coli.
Food poisoning of microbial etiology (a science that studies the conditions and causes of disease) is characterized by an unexpected beginning and not transmitted to the healthy from the patient.
And now you should learn to distinguish healthy foods from infected.
The first thing you need to pay attention to is the color, taste and smell of food. Infected products smell, of course, unpleasant, have a sour taste.
Also one of the signs of product corruption is gas bubbles, mold. When opening canned food, you should pay attention to the cotton cover, which must be present. If it was not, then you need to think about the freshness of the product.
What to do with food microbial poisoning
With food poisoning, it is necessary to wash the stomach. To get rid of toxins are often used substances that remove toxins from the body - it's sorbents, divided into two groups (white and black). Black - this is activated charcoal, white - this, for example, "Smecta" and other drugs.
In the event that when food poisoning there is vomiting and diarrhea, it is usually resorted to an abundant drink. Also it should be remembered that it is necessary to drink not only water, but salt solutions, into which such preparations as "Regidron" and others like are added.
With poisonings that are not accompanied by diarrhea, laxatives are usually used to reduce the absorption of toxins from the intestine.
Protect your body from such stresses, watch for food, hygiene and always be healthy!