Is it possible to poison cheese
Nowadays, they are increasingly talking about the benefits of cheeses made from unpasteurized milk, forgetting about the high frequency of poisoning with such products. With all the advantages of using non-cooked products, one should not forget about a significant minus - the presence of live microorganisms in them that die during pasteurization.
In the production of cheese, potentially poisonous substances are not used, and they can only get there by tragic accident, so when we talk about cheese poisoning, we are talking about food toxicoinfection and its manifestations.
The cause of cheese poisoning are various microorganisms that got into the product at one of the stages of the collection of raw materials, its production or packaging. Cheese itself has nothing to do with it, and those who in the special literature are called “pathogenic microorganisms” are to blame. There are four groups of such microorganisms that cause diseases, which we will discuss below.
Manifestations of this infection are possible already after 6 hours after consuming the product infected with salmonella, maximum - in three days. The patient has a variety of complaints from the gastrointestinal tract and the general signs of infection:
- pain in the upper abdomen or in all its parts, nausea, vomiting;
- diarrhea from five (with mild form) to ten times a day;
- fever up to 39 C;
In severe forms of the disease, signs of dehydration occur:
- dry skin;
- dry mucous membranes;
- disturbance of consciousness.
Also in severe forms of salmonellosis, lesions of various organs and systems appear:
- joint pain;
- skin rashes, etc.
What to do with salmonellosis
The first thing that needs to be done, and this applies to all types of food poisoning, it is necessary to provide the patient with adequate rehydration - restoring water balance. This means drinking heavily, preferably using saline solutions such as Regidron. In no case can not take fixative drugs like Imodium - this contributes to the "fixing" of the infection in the body!
It is worth trying to find the packaging from the cheese eaten by the sick, or a piece from which the part was cut off, and save it. This may be useful for bacteriological examination. And you should definitely call a doctor.
This type of poisoning is caused by E. coli:
Escherichia coli O157: H7
Infection occurs, as in the first case, by eating “raw” cheese. Deterioration of well-being usually occurs within the first week.
The main signs of poisoning cheese, infected with this microbe:
- mild abdominal pain;
- diarrhea (diarrhea) from 6 times a day, and in the fecal masses are visible streaks of blood.
Many intestinal infections, including viral, can occur in this way. And the idea of cheese poisoning does not immediately appear. Symptoms of coli infections are highly non-specific, since they lack some characteristic features, and it will not be possible to establish the diagnosis without additional laboratory examination.
What to do in case of poisoning Coley infection
As in the case of salmonellosis, an adequate drinking regimen should be provided to the patient - at least 2.5 liters of fluid per day, and be sure to seek medical help.
This type of poisoning is, fortunately, quite rare.
If the milk was not thermally processed before the starter, and the animal is sick with brucellosis, then the probability of developing this infection in a person who consumed cheese approaches 100%. The insidiousness of brucellosis is that signs of poisoning may occur not immediately, but two weeks after infection. In case of poisoning of this type, abdominal pain, according to which the patient associates his or her malaise with food, may not occur, and more often bother:
- recurrent joint pain;
- increase in body temperature to 38.2 C;
- weakness, lethargy, sweating.
The first thought that may occur in a sick person is about the flu or another ARVI. It should be remembered that the signs of any viral infection pass in 3-4 days, but brucellosis without special treatment will not disappear. In such cases, it is necessary to consult an infectious diseases specialist.
Is it possible to poison cheese made from pasteurized milk? Yes, and these cases are not uncommon. About this in the next section.
This infection is primarily dangerous for pregnant women, since it causes irreversible changes in the fetus. Adults and children suffer equally often, but children suffer listeriosis harder. The incubation (hidden) period is from one day to two months, that is, the patient may not even remember the cheese that was eaten a few weeks ago.
Listeriosis is dangerous for its complications - meningitis and infectious-toxic shock.
Small amounts of this microbe are present on industrial equipment and fall on the surface or in the cheese mass itself. But when violations of the conditions for the preparation or storage of cheese, there is an active reproduction of Listeria in the product. That is why, despite the pasteurization, the danger of cheese poisoning still remains.
Symptoms of listeriosis:
- fever - more often this is the first symptom, an increased body temperature can persist for up to 7 days;
- chills, headache;
- pain in muscles and joints;
- nausea, vomiting (dehydration occurs rarely);
- diarrhea with mucus in stool.
Recommendations for listeriosis are similar to those for other toxicoinfections.
As we see, it is possible to get poisoning due to eaten cheese, but it is not he himself who will be to blame for such poisoning, but microorganisms that got into it due to poor-quality processing of raw materials, production and packaging of finished products without complying with all sanitary and hygienic requirements.
Therefore, in order to prevent this type of poisoning, it is advisable to buy cheese only from reputable manufacturers, and if you are poisoned by food, do not forget to seek medical help in a timely manner!