Food poisoning

Food poisoning is a disease caused by the ingestion of toxic products of bacterial or non-bacterial nature. They are characterized by sudden onset, short-course, are not transmitted from one individual to another. To the group of bacterial food poisoning include diseases caused by toxic effect of pathogenic microbes, their dispute or toxins trapped in the gastrointestinal tract of humans with food products as a result of violations of sanitary norms, storage, transport, and technologies of their production. Bacterial food poisoning called foodborne diseases (see), or food poisoning,if used products contain toxins, microbes. The latter include botulism (see), Staphylococcus intoxication.
Food poisoning non-bacterial origin arise as a result of erroneous food consumption, and toxic in nature, contaminated toxic impurities, poisonous animals, some chemical compounds, pesticides (see agricultural Pesticides). Of the products that are toxic in nature, caused P. O. are often poisonous mushrooms (see), poisonous plants (see), roots, herbs, berries while taking in food instead edible. The most severe food poisoning fatalities are observed in the use of root milestone (Cicuta poisonous). Food poisoning berries herb, like cherries, henbane seeds, has some similarities with poppy seeds, are observed more often in children.
Food poisoning can result from the use and cultivated plants. Bitter kernels of apricots, peaches, almonds, cherries contain glucoside amygdalin, which under the action of enzymes of the gastrointestinal tract split with the formation of hydrocyanic acid, which is a cause of food poisoning. Raw or nedovrsena until cooked beans, harmful beginning of which phaseolamin, or sprouted green potatoes, which contains large quantities of glycoalkaloid solanine; they can also cause acute P. o..
Non-bacterial food poisoning fish and meat are very rare. The poisoning of fish is ukowska-Setunsky disease (see). Eating some poisonous fish (Marinka in the lake Balkhash), as well as milk, eggs, liver individual fish (barbel, burbot, pike, perch, sturgeon, mackerel, haddock), which are poisonous during spawning, can lead to food poisoning (see I davitia animals). In certain areas - on the Caucasian coast of the Black sea, Northern Caucasus, Stavropol region, in the southern Urals and in the Orenburg region - have food poisoning meat quail. In the result of eating cereal grains affected LPV, may develop ergotizma (see the LPV); by eating wintered grain - alakija alimentary toxic (see). From food poisoning chemical poisons deserves special attention poisoning by arsenic, copper (see Poisoning, table), nitrogen sodium and lead. Food poisoning arsenic can be accidental use of treated seeds and products made from them, as well as at the wrong joint storage and transport of food products and arsenic in one container. Food poisoning nitrogen sodium happen if you accidentally use it instead of salt or nitrate in foods and home canning products. Acute and chronic food poisoning lead compounds arise from storage acid products in pottery, glazed (containing lead litharge), or in metal ware, covered by Molodoy (see). Food poisoning copper compounds are observed when using bare or bad legendoj copper cookware.
The clinical picture of food poisoning different and depends on the cause of poisoning (plant, animal substances or chemical poisons). Common features of all non-bacterial food poisoning nature are acute start with a short incubation period, diarrhoea events (nausea, vomiting, unpleasant, sometimes metallic taste in the mouth, diarrhea or constipation, pain in the abdomen at normal or slightly reduced temperatures at the beginning of the disease. Of the symptoms of Central nervous system may experience headache, dizziness, sometimes weakness, delirium, confusion, convulsions, paralysis, dilated pupils. Particularly noteworthy are the clinical manifestations against food poisoning caused by the meat, which without dyspeptic symptoms arise suddenly muscle pain, especially in the calf muscles, headache, General weakness, sometimes convulsions. In acute food poisoning may develop collapse (a drop in blood pressure, paleness with a bluish tinge to skin, frequent weak filling the pulse). Liver damage (jaundice, increased its) is observed in case of poisoning pale grebe, lines, seeds heliotrope posendofline.

Food poisoning is a disease caused by food that is infected by certain kinds of microorganisms (food diseases) or containing toxic substances of different nature (actual food poisoning). Common diseases caused by P. O., are communicating with power and limited distribution in a different way.
Poisoning bacterial nature in all countries of the world are usually at least 90-95% of the total number of food poisoning. For diseases characterized by getting into the organism of man with contaminated food huge amounts of live pathogens, while determining factor in the pathogenesis of intoxication is the intake of ready-made toxins. To food poisoning include botulism (see) and staphylococcal intoxication (see Food intoxication).
Non-bacterial food poisoning nature include poisoning plant products - mushrooms, fruits and other Toxic properties of plants caused by the presence in their structure: 1) alkaloids: atropine in fruits belladonna, giostsiamina, scopolamine in Belene, ricinine in the castor-oil plant and others; 2) glucosides: amygdalin in bitter almonds, phaseolomine in beans, hossipole in cotton and others; 3) saponins: solanine in potatoes, capocaccia in the cowl and others Among plants the most poisonous properties milestones poisonous (Cicuta virosa), the use of which in food is accompanied by high rates of mortality (up to 80%).
P. O. inorganic substances - compounds of metals (lead, copper, zinc and others) - result enters the food and food processing and storage of tableware (see), boilers, equipment, and also due to insufficiently treated organic acids, molasses and other materials used in the food industry. The flow of copper in food products associated with the use of bare copper equipment and boilers. In the confectionery and canning industry can be used with appropriate strict mode and bare copper boilers. The content of copper in canned products are strictly limited [in tomato paste is not more than 80 mg/kg, tomato puree no more than 15-20 mg/kg, vegetable canned goods, jam and marmalade 10 mg/kg in fish canned food (in tomato sauce) 8 mg/kg, canned milk and fruit compotes 5 mg/kg]. In connection with strong local irritating compounds zinc galvanised and zinc ware is allowed only for storage pods. Tin has no cumulative and toxic properties, but has a negative influence on fermentative processes. Canned its content should not be higher than 200 mg per 1 kg of product.
Among weed abortion known heliotropic toxicosis (see Heliotropic disease) and trictenotomids that occurs when used in food products from grain, cluttered seeds grey trichodesma (Trichodesma incanum), containing alkaloids inkanen, tradesmen and other Gray trichodesma is a perennial plant, common in Central Asia. P. O. they accompanied the defeat of the Central nervous system and flows with symptoms resembling meningoencephalitis. To mycotoxicosis include aleikia alimentary toxic (see). The main measures to prevent weed abortion and mycotoxicosis are cleaning the soil from weeds, prevention of contamination of the grain seeds of weeds, early harvesting of grain and correct storage of grain.