Examination of food poisoning

Food poisoning is a health disorder caused by the use of substandard food. Intentional giving foods poisonous properties with the purpose of poisoning may not qualify as food intoxication. Among food poisoning meet intoxication products, toxic in nature, or toxic impurities. A large group of food poisoning are toxic infections and bacterial intoxication.
Currently in forensic medicine adopted the following classification of food poisoning:
I. Food poisoning
1. True food poisoning
A. Products, always toxic in nature:
a) plant origin:
- mushrooms (pale grebe, mushroom, lines etc);
- plants (Aconite, henbane, Hemlock, dope, Hemlock and other);
- poisons fruits and nuts (apricots, peaches, cherries, almonds and other);
b) animal origin:
- fish (Marinka, Sevan of gromule, barbel and others);
warm - blooded animals (the glands slaughter cattle).
B. Products, temporarily becoming poisonous:
a) plant origin:
- old edible mushrooms;
- vine crops (watermelon);
- potatoes;
- honey;
b) animal origin:
- fish.
2. Indirect food poisoning
A. Products containing toxic impurities:
a) vegetable origin (heliotrope, bitterling, cockle, trichodesma incanum, and others);
b) chemical substances (heavy metals, pesticides and other).
II. Food toxic infections and bacterial intoxication
A. Diseases (caused by eating food containing pathogenic microbes):
a) caused by specific pathogens (e.g. Salmonella);
b) caused by non-specific pathogens is conditionally pathogenic bacteria (Proteus, Escherichia coli and other).
B. Intoxication, caused by the consumption of food containing bacterial toxins: a) botulinum; - staphylococcal and other
III. Food mycotoxicoses: health disorders caused by consumption of products affected by fungi - alimentary toxic aleikia, ergotizma, etc.
Food poisoning is usually characterized by a relatively short latent period, simultaneous involvement of groups of people who consumed the same food, and fast enough for the termination of the outbreak.
The reception as substandard food or toxic products, taken for edible, can lead to severe and even fatal poisoning.
In investigating the causes of food poisoning participate as the investigation bodies and the bodies of the state sanitary inspection. In the event of death from food poisoning necessarily performed the autopsy of the corpse of the deceased, which is supplemented by laboratory studies: forensic chemical, microscopic, bacteriological, biological, Botanical and other Laboratory studies are remnants of food, causing poisoning; dishes, which were food; washing with tools and equipment, which were processed foods; semifinished products, raw materials and containers in which they were stored. The survey are those relevant to the preparation and serving of food (germ-carriers); victims (vomit, washing water, blood, urine).
The selection of material for bacteriological examination should be carried out with observance of strict sterility. The conclusion about the presence or absence of food poisoning is based on the set of materials of investigation (examinations, interviews, forensic medical documents and other) and the results of laboratory tests.