Poisoning with Meat
Poison stale products can be anywhere: at home, in a restaurant, a guest, a dining room. We all know that most often food poisoning occurs with the use of creams, sauces, salads with mayonnaise and, of course, meat.
The causes of the spoiled meat product may be toxins - for example, botulinum or staphylococcal, and the pathogenic bacteria themselves - typhus and paratyphoid, Escherichia coli, Salmonella.
There are also several factors that contribute to meat contamination:
- slaughter of a sick animal;
- incorrect storage conditions followed by decay and decomposition;
- infection of meat at the hands of staff (non-compliance with sanitary standards when cutting carcasses).
Poisoning by rotten meat
At a high storage temperature, a defective freezer, a long stay on the counter in the hot season, the processes of decomposition of muscle tissue begin. Appearance of meat at the same time becomes dirty-gray with a characteristic putrefactive odor, the imposition of fibrin or mucus. The piece is loose, dissolves when cut. Rotting begins with massive contamination of meat products with E. coli or staphylococcus.
Getting into the body, bacteria and their toxins cause reactive inflammation of the stomach and intestinal mucosa and general intoxication.
Symptoms of meat poisoning:
- pain and rez in the upper abdomen appear 1-3 hours after eating rotten meat;
- repeated vomiting, severe nausea, belching with air and food;
- diarrhea (may not be);
- the increase in body temperature is due to the intake of toxin into the blood and its effect on the center of thermoregulation.
Additionally, all the signs of intoxication are revealed: headache, dizziness, tachycardia, symptoms of dehydration, dry mouth.
Poisoning of a patient with salmonella from an animal is not uncommon. The incubation period lasts up to a day on average. There is poisoning with gastrointestinal syndrome: stomach pain, vomiting, liquid watery stools, sometimes with a trace of blood, high body temperature (up to 40 C), headache right down to inhibition.
Salmonella is a great danger in terms of dehydration. If untimely treatment is possible, generalization of the process, sepsis and death. At the initial stage of the development of poisoning, to distinguish staphylococcal infection from salmonella, only a laboratory study of the patient's discharge can.
Botulism, perhaps, is the most dangerous of all kinds of infections falling into meat products.
The clinical picture of poisoning with botulinum toxin is not difficult. Symptoms of poisoning with meat containing a botulism infection occur after a few hours and are characterized by weakness in all muscle groups, a disorder of vision (double vision, convergence disorder, mesh, etc.), a violation of breathing until it stops. Patients can not swallow food, water and saliva, choke on vomit.
The prognosis in the absence of treatment is extremely unfavorable.
Typhus and paratyphoid
Another of the most dangerous abdominal infections affecting the lymphatic system of the intestine. Infection of meat occurs from a sick person when the sanitary norms are not observed. The incubation period is very long (up to a month), so it is not possible to suggest a connection between the disease and eating meat.
Signs are growing gradually. First, the lymph nodes of the small intestine, the liver and spleen increase, leading to abdominal pain. After the attachment of bacteremia, there is a rash on the body, severe headaches, fever with chills, a hindered state, delirium. Often join various complications: meningitis, bacterial endocarditis, arthritis.
The diagnosis of typhoid or paratyphoid is confirmed by laboratory tests of blood on specific antibodies.
Methods of treating meat poisoning
With any poisoning, including meat products, there is no way to wait for the test results. It is necessary to provide first aid at home as soon as possible. Therefore, regardless of the cause of intoxication, the following treatment of symptoms of meat poisoning is used:
- gastric lavage with a weak solution of potassium permanganate or soda;
- Enterosorbent intake inward for the binding and removal of toxin or bacterial residues;
- Saline laxative is not indicated because of the risk of diarrhea;
- struggle with dehydration (inside 3-4 teaspoon of Regidron or drinking water every 10 minutes);
- antibiotic therapy is indicated for severe poisoning: typhoid, paratyphoid, salmonella, staphylococcus;
- detoxification parenteral therapy under stationary conditions;
- specific treatment (anti-butulinic serum).
Prevention of meat poisoning
Preventing poisoning is much easier than curing it. Before eating meat and meat products, you must follow simple rules:
- to be interested in the sellers shelf life and storage conditions;
- independently evaluate the appearance of meat;
- buy products only in trusted stores and markets (if there is a health book with sellers and butchers);
- follow the correct storage conditions at home (freezers);
- complete heat treatment of meat.
Compliance with all rules of processing and storing meat will avoid unwanted poisoning.