You can get poisoned with stale products anywhere: at home, in a restaurant, on a visit, or in a dining room. We all know that the most frequent food poisoning occurs when using creams, sauces, salads with mayonnaise and, of course, meat.
The causes of the spoiled meat product can be toxins - for example, botulinum or staphylococcal, and the bacteria themselves - typhoid and paratyphoid, E. coli, salmonella.
There are also several factors contributing to the contamination of meat:
- the slaughter of a sick animal;
- improper storage conditions, followed by decay and decomposition;
- infection of meat at the hands of staff (failure to comply with sanitary standards when cutting carcasses).
Rotten meat poisoning
With 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. The appearance of the meat at the same time becomes dirty gray with a characteristic putrid odor, the imposition of fibrin or mucus. The piece is loose, disintegrates when cut. The rot begins with a massive seeding of the meat product with Escherichia coli or staphylococcus.
Once in the body, bacteria and their toxins cause reactive inflammation of the mucous membrane of the stomach and intestines and general intoxication.
Symptoms of meat poisoning:
- pains and cramps 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);
- increase in body temperature due to the intake of toxin in the blood and its impact on the center of thermoregulation.
Additionally, they reveal all signs of intoxication: headache, dizziness, tachycardia, symptoms of dehydration, dry mouth.
Meat poisoning of a sick animal with salmonellosis is not uncommon. The average incubation period lasts up to a day. Manifestation of gastrointestinal syndrome is manifested: pain in the stomach, vomiting, watery, watery stools, sometimes with blood, high body temperature (up to 40 C), headache, or even inhibition.
Salmonellosis is very dangerous in terms of dehydration. With delayed treatment possible generalization of the process, sepsis and death. At the initial stage of the development of poisoning to distinguish staphylococcal infection from salmonella, can only a laboratory study of the discharge of the patient.
Botulism is perhaps the most dangerous of all types of infections that get into meat products.
The clinical picture of botulinum toxin poisoning is not difficult. Symptoms of poisoning with meat containing botulism infection appear several hours later and are characterized by weakness in all muscle groups, visual disturbances (double vision, impaired convergence, mesh, etc.), impaired breathing, and stopping. Patients cannot swallow food, water and saliva, gagging vomit.
The prognosis in the absence of treatment is extremely unfavorable.
Typhus and paratyphoid
Another of the most dangerous abdominal infections affecting the intestinal lymphatic system. Infection of meat comes from a sick person with non-compliance with sanitary standards. The incubation period is very long (up to a month), therefore, it is impossible to assume a connection between the disease and meat consumption.
Signs are increasing gradually. First, the lymph nodes of the small intestine, the liver and the spleen increase, leading to abdominal pain. After the addition of bacteremia, a rash on the body, severe headaches, fever with chills, inhibited condition, delirium. Often, various complications join: meningitis, bacterial endocarditis, arthritis.
The diagnosis of typhoid or paratyphoid fever is confirmed by laboratory testing of blood for specific antibodies.
Meat Poisoning Treatment Methods
In case of any poisoning, including meat products, there is no possibility to wait for the results of the analyzes. It is necessary to provide first aid at home as soon as possible. Therefore, regardless of the cause of intoxication, the following treatment is used for the symptoms of meat poisoning:
- gastric lavage with a weak solution of potassium permanganate or soda;
- ingestion of enterosorbents for binding and removing toxin residues or bacteria;
- saline laxative is not indicated due to the risk of diarrhea exacerbation;
- fighting dehydration (3-4 teaspoons of Regidron or drinking water every 10 minutes orally);
- antibiotic therapy is indicated for severe poisoning: typhoid, paratyphoid, salmonella, staphylococcus;
- detoxification parenteral therapy in stationary conditions;
- specific treatment (antibotulinic serum).
Prevention of meat poisoning
Preventing poisoning is much easier than treating it. Before eating meat and meat products, you must follow simple rules:
- be interested in sellers expiration date and storage conditions;
- independently evaluate the appearance of the meat;
- buy products only in trusted stores and markets (if there is a sanitary book from sellers and butchers);
- monitor proper storage conditions at home (freezers);
- full heat treatment of meat.
Compliance with all rules of processing and storage of meat will avoid unwanted poisoning.