Milk Poisoning: Causes, Symptoms and Treatment
Can it be poisoned with milk and dairy products? Yes, you can. Unfortunately, such cases occur in the life of almost every person or his environment.
Why is this happening? Let's deal with this issue.
Causes of milk poisoning
The reasons for the appearance of such trouble can be several. Basically, these are the factors associated with the production and storage of milk. This includes the violation of sanitary and epidemiological standards, namely, the contamination of milk leads:
- Poor care for cows, including obtaining milk from an animal suffering from mastitis.
- Pustular skin diseases in personnel who have direct contact with milk. Here it is possible to carry workers with the delayed sanitary books.
- Inadequate milk check or lack of milk.
- The risk of poisoning is very high when buying milk at illegal outlets. In this case, it is almost impossible to ascertain whether the rules for obtaining and storing milk are observed.
- Reasons associated with improper storage or use of products with expired shelf life.
- Eating food made from low-quality foods that does not involve heat treatment. For example, milkshakes or homemade ice cream.
Most often, the cause of the disease is the contamination of milk with staphylococcus, and infection with other microorganisms is not excluded. Once in favorable conditions, pathogens do not waste time in vain, but begin to multiply and produce exotoxins - substances that damage the cells of the intestine and cause increased production of fluid in the gastrointestinal tract, as well as enterotoxins. The latter, together with food, enter the human body.
In general, milk poisoning provokes a conditionally pathogenic flora, these are microorganisms that normally occur in the intestinal environment, but in a minimum concentration. Their activity is suppressed by normal intestinal flora. When favorable conditions for pathogens occur, when they are immediately delivered to the body with an already synthesized toxin, plus if this organism suffers from a dysbacteriosis or other pathology of the gastrointestinal tract (which is not a key but a symptom-enhancing factor), cell damage occurs that causes relevant clinical manifestations.
Symptoms of food poisoning with milk
What will cause poisoning by dairy products? First, the appearance of symptoms after 30 minutes to 24 hours after eating poor-quality food. Secondly, 90% of people who ate this product fall ill. That is, almost all will have similar symptoms. The severity of clinical manifestations directly depends on the amount of toxin that has got into the body with food.
When poisoning with dairy products, the symptoms will be as follows:
- nausea, vomiting;
- pain in the abdomen of a spastic nature;
- a watery stool without mucus and blood, indicating an inflammatory process in the small intestine;
- sometimes there is a rise in temperature.
The disease lasts usually up to three days.
In what cases is medical assistance needed?
- repeated vomiting;
- stool more than 10 times a day;
- increase in temperature above 38.5⁰;
- the appearance of an admixture of mucus and blood in the stool;
- very severe abdominal pain;
- when there are chronic vascular diseases, gastrointestinal tract and others;
- symptoms last more than three days.
Milk Poisoning in Children
Toddlers are more susceptible to poor quality food, so the poisoning in children of dairy products occurs faster than in adults. It happens that they ate everything, but only the children were poisoned. What is the difference between poisoning in children from adults:
- in children, dehydration rapidly develops;
- more pronounced intoxication;
- more often than in adults rises t⁰.
First aid and treatment
What can be done at home?
- Prevent the action of the poison.
- Restoration of water-electrolyte metabolism and intestinal microflora.
- Do not eat any more suspicious foods.
- Rinse the stomach several times. Do this as follows: in a liter of water, dissolve 1 teaspoon of salt. Then the resulting solution should be drunk and cause vomiting, pressing on the root of the tongue. Do this several times until the wash water is clean.
- Take the sorbent. For example, activated carbon from the calculation of 250 mg per 10 kg of weight.
- To avoid dehydration dilute and drink a little every 30 minutes. Regidron or any other means that restores the water-salt balance in the body.
- With increasing t⁰ take the antipyretic medicine.
When poisoning with dairy products, treatment can be performed on an outpatient basis (in a polyclinic) in light cases. With moderate and severe current - in a hospital.
Indications for hospitalization:
- development of complications;
- development of dehydration, when it is necessary to replenish fluid losses intravenously-drip;
- severe concomitant pathology;
- there is a suspicion of another infectious disease with similar symptoms.
Complications of milk poisoning
When milk is poisoned in rare cases, it is possible that complications develop:
- dehydration with development of shock;
- acute heart failure, resulting from a violation of the balance of potassium in the blood;
- toxic shock.
Who develops complications more often? When milk is poisoned, the symptoms of complications may occur in weakened people suffering from a number of chronic diseases, as well as in people with reduced nutrition (when the body mass index is less than 18).
Prevention of poisoning with dairy products
At the enterprises there should be strict control over observance of sanitary-epidemiological norms:
- checking dairy enterprises for compliance with sanitary and epidemiological measures;
- presence of all employees who have contact with milk sanitary records with the results of timely periodic examinations;
- Identification and control of employees when they develop pustular skin diseases;
- periodic examination of cows for mastitis.
What can everyone do for preventive purposes?
- Do not buy milk in dubious places and in the market.
- Keep milk in the refrigerator no more than the required time and do not eat when it expires.
- Watching t⁰ in the fridge, it should not be above 5⁰.
- Observance of general rules for storage of dairy products.