Food intoxication

Food poisoning occur with the introduction into the body with food toxins formed in food products due to the livelihoods of some of the microbes. Practical importance botulinum toxin that causes botulism, and the toxinsproduced by certain strains of staphylococci (white and Golden).
Botulism is a serious disease that develops by eating infected food (meat, sausages, fish and other). The clinical picture of poisoning is very distinctive. The incubation period can last from a few hours to 10 days. In case of poisoning are dilated pupils, diplopia, lack of their reaction to light, ptosis, eye, paralysis of the soft palate, tongue, pharynx and larynx (aphonia), dry mouth and throat, constipation, increased heart rate (at normal temperature). Mortality reaches 25-75 %. Death from paralysis of the respiratory center. For the diagnosis of poisoning is of great importance to the biological study of material evidence to the botulinum toxin.
Food poisoning caused by a toxin staphylococci, are usually associated with the consumption of dairy products or products to which they belong (ice-cream, creams and other), rarely with meat and vegetable dishes, canned food. There are headache, diarrhea, sometimes convulsions, a flicker of pulse. The recovery occurs within 1-2 days.

1. What poisoning belong to the group of food? What are their classification and origin.
2. Name the existing start contained in lines and pale grebe.
3. What are the causes of death by poisoning lines and pale grebe?
4. Describe methods of forensic medical diagnosis of mushroom poisoning.
5. What is forensic medical diagnosis of plant poisoning and chemical additives to food products?
6. Give a description of poisoning with poisonous plants, and methods of their diagnostics.
7. Describe the origin and forensic medical diagnosis of food intoxication.
8. Give a description of the origin and expert diagnosis of food intoxication.
9. What are the main measures aimed at the prevention of food poisoning.