Food poisoning classification prevention. Poisoning by impurities of chemicals. Subclinical form and carriage

Food poisoning is a group of diseases various etiologies transmitted primarily through food.

They can result from the consumption of food that is massively infected with certain types of microorganisms (foodborne illness), or from the consumption of food containing toxic substances bacterial, organic or inorganic nature (food intoxication).

Food poisoning can occur in the form of mass outbreaks, covering a significant number of cases, or in the form of family and group diseases, as well as in the form of individual, sporadic cases.

In its course, food poisonings are predominantly acute diseases characterized by a sudden onset and a rapid course. However, food poisoning also includes chronic poisoning caused by prolonged consumption of food and foods containing small quantities ah various toxic substances, for example, pesticide residues, the presence of excessive amounts of some food additives such as nitrite.

For systematization food poisoning A number of classification schemes have been proposed, two of which are given below.

Classification of food poisoning

Microbial food poisoning

A. Food poisoning of a bacterial nature

1) Food poisoning:

a) caused by some types of salmonella;

b) caused by conditionally pathogenic intestinal bacteria(B. coli, B. proteus, enterococci);

c) caused by some spore-forming bacteria (B. perfringens, Bac. cereus);

d) caused by some streptococci (hemolytic, green).

Food poisoning:

a) botulism;

b) staphylococcal intoxication.

B. Fungal food poisoning (mycotoxicosis)

1. Fusarium:

a) alimentary-toxic aleukia;

b) poisoning with "drunken bread".

2. Ergotism

3. Aflotoxicosis

Non-microbial food poisoning

A. Acute food poisoning of a non-microbial nature

1. Acute poisoning inedible products taken for edible:

a) poisonous mushrooms(lines, pale grebe);

b) poisonous plants, their seeds and fruits (poisonous milestones, hemlock, henbane, belladonna, cotton and castor seeds).

2. Acute poisoning with food products that have temporarily become poisonous or have partially acquired poisonous properties:

a) potato solanine;

b) beans;

c) bitter kernels of stone fruits, beech nuts;

d) liver, caviar and milk of some fish (marinka, kogak, barbel, pufferfish, burbot, pike, tench, perch, mackerel during spawning).

3. Acute food poisoning caused by impurities in food:

a) chemical compounds received from equipment and containers (copper, zinc, lead, arsenic);

b) organomercury and arsenic-containing preparations entering the seed grain during its processing - dressing (granosan, mercuran).

B. Chronic food poisoning of a non-microbial nature

1. Chronic poisoning some poisonous seeds weeds cereal crops (weed toxicosis):

a) heliotropic toxicosis (toxic hepatitis);

6) trichodesmotoxicosis (Jalangar encephalitis);

c) other weed toxicoses (intoxicating chaff, sophora).

2. Chronic poisoning by chemicals present in food in quantities exceeding the permissible concentrations:

a) some food additives (nitrites) like possible reason chronic intoxication;

b) Residual amounts of certain pesticides present in food above established limits as a possible cause of chronic adverse effects;

c) poisoning with substances capable of causing acute and chronic intoxication(lead).

Food poisoning of unknown etiology

1. Alimentary paroxysmal-toxic myoglobinuria (Haff disease);

2. Urovskaya (Kashin-Beck disease).

The above classification aims to most clearly define the list and characteristics of these diseases, as well as to most purposefully organize a system of effective preventive measures.

Below is another classification "Etiological factors of food poisoning and infections", proposed by F. E. Budaghyan.

Food intoxications are of bacterial and fungal origin. The causative agents of food poisoning, unlike the causative agents of foodborne infections, are able to live and actively multiply in products. The use of such products leads to the fact that toxins through the walls of the stomach and intestines enter the bloodstream and in a short time cause pathological changes in the body.
The most dangerous food poisoning is botulism. Botulism - from lat. botulus - sausage - this term first appeared in medical literature early 19th century Germany. It was found that this disease occurs when using low-quality sausages. Later it was found that other foods can cause similar diseases (ham, red fish, canned food).

The causative agent was isolated and studied by the Dutch scientist Evan Ermingham in 1896.
Botulism occurs in all parts of the world. In Europe, botulism is most often associated with the use of sausage, ham; in America - canned vegetables; in Russia - homemade red fish and mushrooms.

Botulinum toxin poisoning. Food poisoning (toxicosis). Morphology of the pathogen.

C. botulinum is a small, spore-forming bacillus. The spore is located mainly at the end of the cell, their diameter usually exceeds the diameter of the cell, and therefore the causative agent of botulism resembles the shape of a "tennis racket", is slightly mobile.
This is a strict anaerobe, it develops best at a temperature of 25 - 30 0 C, but it grows well at 37 0 C. The causative agent of botulism has proteolytic and saccharolytic properties, releases a strong exotoxin, which surpasses all biological poisons known so far in terms of strength.

A type A toxin at a dose of 6 mg can kill 60 billion mice with a total weight of 1,200,000 tons.

There are 6 types of botulism pathogens A, B, C, D, E, F, which differ in some physiological features.

Stability of the pathogen.

Vegetative cells are not very resistant to heat, die at 80 0 C after 30 minutes, are sensitive to the acidity of the environment, do not develop at a pH below 4.5 - 4. Spores are very resistant to high temperatures and chemicals, tolerate heating up to 100 0 C for 3 - 6 hours up to 120 0 C - 10 - 20 minutes. Remain viable in 10% HCl for 1 hour ethyl alcohol- 2 months, stored for a long time in food products.

These microorganisms are cold-resistant, however, some of the spores at low temperatures can be destroyed with the release of toxin, so products containing a large number of spores can be poisonous after freezing. In frozen foods, spores persist for a long time (months). High concentrations of salt retard the development of the pathogen, but do not destroy the toxin.

At a content of 2 - 3% salt, the formation of toxin is inhibited, and an even higher concentration suppresses its production. This must be taken into account when preserving products. The toxin is very stable: it is not destroyed by hydrochloric acid. gastric juice, with prolonged (about an hour) heating of products to 70 - 80 0 C and then boiling for several minutes. The best t 0 for the formation of toxin is 30 - 37 0 С, at + 10 - 12 0 С, toxin formation slows down, and at + 4 - 5 0 С it completely stops (therefore, products, canned food can be stored in refrigerators).

Spread of the pathogen in nature

The permanent habitat of C. botulinum is the soil into which they fall with the feces of animals and humans. The wide distribution of pathogens leads to their inevitable entry from the soil to food products and raw materials used in Food Industry. Being strict anaerobes, they usually develop inside large pieces ham, fish, sausages, as well as in hermetically sealed canned food. Canned food becomes bombed when botulism spores enter them, belonging to the group of butyric bacteria, the causative agent of botulism decomposes food products with the formation carbon dioxide and hydrogen, blowing up the lids of cans.

Often, the development of the causative agent of botulism occurs without gas formation and other characteristic signs. Products, while remaining outwardly completely benign, turn out to be poisonous.

Many warm-blooded animals and fish play a large role in the spread of C. botulinum (due to the fact that the pathogen lives in their intestines).

Therefore, if the carcass of animals (pigs, large cattle etc.) meat can become infected. Rodents and chickens can also seed various foods with the causative agent of botulism.

Pathogenesis and clinical picture of the disease.

The cause of poisoning is the consumption of foodstuffs infected with C. botulinum. The pathogen itself is not dangerous for humans, and the pathological process in the body causes botulinum toxin, which is formed as a result of the pathogen multiplication in the product.

Getting into the human intestine with food, the toxin enters the bloodstream, affects the central nervous, cardiovascular system as well as muscles.

The incubation period lasts from 18 to 24 hours, rarely 2 to 3 days. The main signs of the disease are impaired speech, vision, dilated pupils, difficulty swallowing, deafness, sometimes vomiting, muscle paralysis (mortality rate is very high 40-60%).

Prevention of botulism.

Great importance for the prevention of botulism is the proper organization of food processing technology at food industry enterprises, as well as the correct preparation, transportation and storage of food raw materials.

Meat and fish may only be preserved in fresh. Vegetables and fruits must be thoroughly washed before canning to remove soil particles. It is also not allowed to preserve overripe fruits. When salting fish, game and other products, a brine with a salt content of at least 10% is used. Marinades are allowed only with a content of at least 2% acetic or citric acid.

As an additional measure, cold storage of foodstuffs should be recommended. This is especially necessary if they do not contain a preservative and the method of heat treatment does not guarantee sterility. In the latter case, repeated boiling for 30 minutes is justified. before eating canned food. It is not allowed to use canned food in case of violation of the tightness of the packaging, swelling of the jar, loss of the usual color or smell by the food product.

Staphylococcal poisoning.

Among the various bacteria that cause food poisoning, a significant role belongs to staphylococcus aureus.

Pathogenic staphylococcus was first discovered by R. Koch in 1878, isolated by L. Pasteur in 1880, and studied in detail by F. Rosenbach in 1984.

Currently, all pathogenic staphylococci are divided into the following types:

staphilococcus aureus ( Staphylococcus aureus)

staphilococcus epidermidis

staphilococcussaprophyticus

In the occurrence of food poisoning leading role Staphylococcus aureus plays (forms a golden pigment).

Distribution of staphylococcus in nature.

Staphylococci are widespread in nature, they are constantly in the air, on human skin, in the mouth and nose. The main source of staphylococcal infection are people suffering from pustular skin lesions or carriers with toxigenic staphylococci in the nasopharynx, upper respiratory tract. Food can become infected with staphylococci when coughing, sneezing, and also through direct contact with the hands of sick people.

The role of workers of food industry enterprises, workers of kitchens, confectionery shops, goods, etc. is especially great in food contamination. When food is contaminated with staphylococcus, enterotoxin accumulates very quickly. This process is especially active in foods containing carbohydrates and proteins. At the same time, enterotoxin retains its toxic properties even after heat treatment of the product. Food products contaminated with staphylococci do not lose their taste and presentation, and this is the particular danger of their use.

Staphylococcal poisoning occurs most often with the use of confectionery, milk and dairy products (yogurt, cottage cheese, ice cream, feta cheese, unaged cheese) less often meat, meat products, canned fish in oil, etc. products.

Infected products can be caused by sick animals.
For example, cows suffering from staphylococcal mastitis infect milk. Staphylococci can cause various purulent-inflammatory processes in humans and animals. According to the figurative expression of N. Chistovich, this is the “plague” of the 20th century.

Morphology of the pathogen.

Staphylococci have a spherical shape and are located in the form of irregular clusters, resembling bunches of grapes, do not form spores, immobile, Gram +. Many staphylococci form a white, golden, lemon yellow pigment. Optimum t 0 growth 37 0 C, grow well on conventional nutrient media. According to the type of respiration, staphylococcus belongs to facultative anaerobes.

Pathogenic staphylococci secrete various exotoxins:

Hemolysin - causing hemolysis of red blood cells.

Leukocidin - destroys leukocytes and nerve cells

Exfoliative toxin - destructive special education cell membranes that connect cells to each other

Lethal toxin - causes the death of experimental animals

Necrotoxin - causes tissue necrosis.

Enterotoxin causes food poisoning.

In addition to these substances, staphylococci form a number of enzymes with pathogenic properties: coagulase, lecithinase, hyaluronidase.

To biological features staphylococci should be attributed to their ability to produce bacteriocins - substances that cause suppression of the growth of other microorganisms and the rapid ability to acquire resistance to antibiotics.

Toxins secreted by staphylococci are highly resistant to unfavorable factors external environment. So, enterotoxins withstand boiling for 30 minutes. For its complete destruction, boiling for about 2 hours or heating at t 0 - 120 0 C for 30 minutes is required. The optimal t 0 for toxin formation is 30 - 37 0 C, at 5 - 6 0 C toxin formation is protected, and at 4 0 C it stops completely.

Influence of environmental factors on the pathogen.

Staphylococci are quite resistant to adverse environmental factors. They tolerate drying and low temperatures well. Staphylococci can multiply when quite high concentrations in an environment of sugar (40 - 50%) and salt (8 - 12%), heating to 70 0 C is maintained for more than an hour, at 80 0 C they die within 20 - 4 minutes. There is evidence (G.L. Nosikova) that some strains tolerate heating up to 100 0 C for half an hour.
Staphylococci actively multiply in aerobic and anaerobic conditions on all sufficiently hydrated products that have a neutral, slightly acidic or slightly alkaline reaction.

The acidic reaction of the environment is unfavorable for staphylococci, when the pH of the environment is below 4.5 - 4, their development is suspended.

Pathogenesis and clinical picture of the disease.

Infection of people occurs when eating food infected with staphylococci.
The pathogenesis is determined by the action of toxins secreted by staphylococci and, first of all, enterotoxin. To date, there is no consensus on the mechanism of action of enterotoxin on the human body. Some researchers believe that it has the main effect on the peripheral receptors of the central nervous system, others believe that enterotoxin acts on the eye muscles of the gastrointestinal tract.
Acute gastrointestinal diseases of staphylococcal etiology are more severe, especially in children.

The disease manifests itself after a very short incubation period of 1-6 hours, accompanied by nausea, repeated vomiting, diarrhea, general weakness deaths are rare.

Prevention.
In order to prevent staphylococcal intoxication, people with pustular diseases and patients with tonsillitis are not allowed to work with food products. Milk from patients with mastitis is boiled. Food products are stored at a specified temperature and strictly adhere to the terms of their implementation.

Violations of the sanitary and technological regime at food facilities and food industry enterprises are also excluded.

2. Food poisoning: classification, characteristics of food poisoning and their prevention

Food poisoning is predominantly acute diseases associated with the consumption of food contaminated with certain types of microorganisms and their toxins, or containing non-microbial substances that are toxic to the body. Common signs of poisoning, different in etiology, pathogenesis and clinical picture, are, as a rule, a short latent period, a sudden onset, a short course with symptoms general intoxication and disorders of the gastrointestinal tract, concurrent disease large group of people eating the same food, non-contagiousness, prompt termination outbreaks after the source of its occurrence has been eliminated. With prolonged intake of food with small amounts of toxic substances that have the properties of material or functional cumulation (organochlorine pesticides, salts of mercury, arsenic, etc.), poisoning can take subacute or chronic course.

Practically, food poisonings are divided into two main groups: microbial and non-microbial origin.

Classification of food poisoning

The transmission of food poisoning agents of microbial origin can be divided into three interrelated and sequential stages: contamination of products with microorganisms, the presence of pathogens in the product, and the defeat of people when eating an infected product. From here reliable prevention toxicoinfections and bacteriotoxicoses is achieved by a set of measures that protect food and prepared food from infection, prevent the reproduction of pathogens of microorganisms that have got into foods and ready meals, destroy pathogens and their toxins in the process of culinary food processing. In reality, microbial contamination can cover all food products without exception and is possible at any stage of their progress from the place of receipt to the consumer. The penetration of the pathogen into food products is directly related to the second stage - the presence of the pathogen in the products. Food often serves as a substrate in which some pathogens accumulate. This is important, since a certain infectious dose is needed for the occurrence of a clinically pronounced lesion. However, the initial massiveness of food contamination is usually less than the minimum infectious dose. Achieving the indicated dose is possible only due to the accumulation of the pathogen in food products and depends on a number of conditions.

Under normal conditions, food products have a more or less abundant banal microflora. Naturally, pathogenic microorganisms that enter food meet with many saprophytic species of the normal microflora of this type of product, which has a depressing effect on them. Therefore, in products that have undergone heat treatment, which changes normal microflora or generally destroying it, such an antagonistic effect is absent or greatly reduced. The less abundant the natural microflora of the product, the longer and more intensive the reproduction of pathogenic microorganisms and the more massive their final concentration.

The most intense accumulation of pathogens in food will occur at temperatures close to 37–50°C. High temperatures stop microbial growth, while low temperatures slow it down. This is important to take into account due to the fact that food products are much more often at temperatures maintained in residential premises (20–50 C), where the accumulation of most pathogenic microbes goes pretty fast.

The conditions for the longest possible preservation of pathogenic pathogens, in contrast to the temperature parameters that contribute to their accumulation, are usually different. This microflora is better preserved at temperatures close to 50 C. At such temperatures, both pathogenic and saprophytic microorganisms are inactive, so the antagonistic effect of the latter is weakened.

The consistency of products is essential in the genesis of food poisoning. Pathogens are best stored and accumulated in animal products, which are closer to their natural habitat. When infecting foods that have a solid consistency - bread, fruits, vegetables, cheeses, etc. either individual small specimens, or some areas of larger products by volume, turn out to be infected. With their use, small-group outbreaks of food poisoning are more likely. When products of a liquid or semi-liquid consistency (milk, sour cream, mashed potatoes) are infected, the pathogen can spread throughout their volume and, as a result, mass diseases will occur. Making minced meat or grinding a solid product leads to the creation of a particularly favorable conditions to spread the pathogen throughout its mass.

Most pathogenic and opportunistic microorganisms die quickly at temperatures above 60 C. However, spores and some toxins, such as botulinum toxin, are resistant to this temperature. In addition, when evaluating the role of heat treatment, it should be taken into account that the temperature on the surface of a solid consistency product is usually higher than in its depth. This may explain the survival of some microorganisms after the product has been heated to a temperature that would seem to be sufficient to kill them. Unfortunately, commonly used in domestic conditions heat treatment products gives inconsistent results. Immediately after heat treatment, food products do not pose a danger. However, with the preservation of pathogenic microorganisms, even in the smallest quantities, their reproduction and secondary accumulation are possible in the future, provided that they are suitable for this process temperature. Such re-infection of heat-treated products is the most dangerous. Poisoning of microbial origin is divided into food toxic infections, which are caused by specific and non-specific pathogens, toxicosis and mixed (poisoning of mixed etiology). In the subgroup of toxicosis, bacteriotoxicosis and mycotoxicosis are distinguished, caused by fungi.

Toxicoinfections are directly related to the oral intake of a large number of live pathogens that have multiplied in food products or prepared meals, which allows us to consider them as a special group of infectious diseases. However, a number of features (the relative shortness of incubation, the severity of gastrointestinal and intoxication phenomena, the absence of subsequent infections, etc.) bring these diseases closer to poisoning. With toxic infections, endotoxin poisoning occurs by destroying microbes that have fallen into gastrointestinal tract. Food products are, as it were, conductors (“transporters”) of pathogens to humans.

The causative agents of toxicoinfections are often salmonella, as well as conditionally pathogenic microorganisms, which include enteropathogenic serotypes. coli, bacteria of the genus Proteus, enterococci, spore-bearing anaerobes and aerobes, enterobacteria, etc.

Conditionally pathogenic microorganisms have a pathogenic effect only with massive infection. The minimum concentration of pathogens required for the development of toxic infections for Escherichia, Proteus, Enterococci is about 58 C cells and even more in 1 g (ml) of the product. Therefore, the main attention in the prevention of toxic infections should be given to creating conditions that prevent the reproduction and accumulation of pathogenic microbes in food products and the release of the latter from microflora by heat treatment.

In this regard, the most relevant measures are to comply with the proper sanitary regime at food enterprises: storage of raw materials, semi-finished products and especially ready meals in conditions unfavorable for the accumulation of microorganisms, careful heat treatment of food before its sale.

Bacteriotoxicoses are associated with the consumption of food containing exotoxins accumulated as a result of the vital activity of certain types of microorganisms. This is, first of all, the stick of botulism and staphylococcus aureus. characteristic feature bacteriotoxicoses is the optional presence in the food of the microorganism itself, the producer of the toxin.

Due to the fact that certain conditions and time are required for the accumulation of a toxin, not every product infected with the corresponding pathogen is capable of causing a disease, since the conditions necessary for toxin formation are not always created. This circumstance explains the gap between the wide prevalence of pathogens of bacteriotoxicosis in nature and the relative rarity of food poisoning caused by them.

Prevention of bacteriotoxicosis has some features. So, to prevent botulism, the sources of which can be all types of canned food, fish consumed without heat treatment (salted, dried, smoked), raw smoked sausages and hams, it is important to create conditions that prevent the accumulation of toxin in food products, and especially the destruction of the latter. by heat treatment. Botulinum toxin is thermolabile, it is destroyed when heated to 50 C for half an hour, and when boiled - for several minutes. To inactivate the toxin produced by enteropathogenic strains of Staphylococcus aureus (rarely white) requires boiling for at least 2 hours or keeping at 125 C for 60–90 minutes. In this case, along with the creation of conditions that prevent toxin formation, it is necessary to prevent contamination of food products. A significant part of staphylococcal intoxications is associated with the consumption of contaminated milk and dairy products, confectionery with milk and butter cream, ice cream, etc. A good environment for reproduction and toxin formation are minced meat and fish products, as well as frozen dishes.

The main source of contamination of food products is the personnel of food enterprises with pustular skin lesions (pyodermatitis, infected wounds and abrasions, boils, etc.), patients with tonsillitis, stomatitis, rhinitis. The source of infected milk is also cows with mastitis.

Mycotoxicoses often occur when eating contaminated grain products (flour, cereals, bread). This group of poisonings includes aflatoxicosis, fusarium and ergotism.

Poisoning of non-microbial origin occurs when using products of plant or animal origin that are poisonous in nature, products that have become poisonous when certain conditions, as well as products with impurities chemical substances(heavy metal salts, pesticides, excess quantities various food additives, etc.).

3. Organization of the investigation of food poisoning

According to the sanitary legislation, each case of food poisoning must be investigated. The investigation is carried out by a sanitary doctor, as well as medical doctors (district doctor and polyclinic specialists). The procedure for investigating the cause of food poisoning can be reduced to three main stages of work:

- Establishing a diagnosis of food poisoning;

– clarification of the cause of food poisoning and conditions conducive to infection, reproduction, preservation of microorganisms or their toxins at various stages of obtaining, transporting, storing and selling food products;

– development of measures aimed at eliminating the outbreak of food poisoning and preventing repeated cases poisoning.

Prior to the arrival of the sanitary doctor, the investigation of food poisoning is carried out by the district doctor. He is obliged:

1. Remove the remains of suspicious food from consumption and take a sample for analysis in the amount of 200–300 g.

2. Collect vomit and stool sick, wash water and urine in the amount of 100–200 ml for bacteriological analysis, take 10 ml of blood from cubital vein for blood culture.

All samples for analysis should be collected in a sterile container.

3. Send the seized food, collected secretions and washings for research or keep them in the cold until the arrival of a sanitary doctor.

4. Until all circumstances are clarified, prohibit the sale of suspicious products.

5. Immediately notify about food poisoning by phone, telegraph or with a courier CGE.

The public health officer, when investigating food poisoning, should:

1. Actively identify and record victims by interviewing and registering complaints for the earliest possible identification of all persons in need of emergency care, diagnosis clarification.

2. Detailed differential diagnosis oral poisoning bacterial and non-bacterial origin is considered in the courses of therapy and infectology.

3. Biological sampling for laboratory research.

4. Collecting a food history, identifying the dish (product) that was the source of poisoning is mandatory to establish the cause of the disease. Victims are asked about the dishes (products) they consumed during the two days preceding the onset of the disease. At the same time, the incubation period is oriented.

The remains of the suspected food, if any, are immediately withdrawn from consumption. Until the circumstances of the outbreak are clarified, the sale of suspected food products (meat and fish in stock, milk and dairy products, etc.) is prohibited.

List of sources used

1. Minkh A.A. General hygiene / A.A. Minkh - M., Medicine, 1984. - 480 p.

2. Pokrovsky V.P. Hygiene / V.P. Pokrovsky - M., 1979. - 460 p.

3. Rumyantsev G.I., Vishnevskaya E.P., Kozeeva T.A. General hygiene. - M., 1985.

4. Gabovich A.D. Hygiene / A.D. Gabovich - Kyiv, 1984. - 320 p.

Groups - exfoliative toxins that cause specific damage to the skin and enterotoxins. Enterotoxins. The classical view of enterotoxins is due to their consideration as the cause of severe food poisoning caused by the entry into the gastrointestinal tract of exoproducts of staphylococcal origin, previously accumulated in food (Wieneke et al., 1993). ...

Contact persons, employees of the institution; - participation in the final disinfection; - participation in the collection of a detailed epidemiological history. Stage IV: drawing up an act of investigation of food poisoning, in which medical doctors also participate. Application Form 058 / y Ministry of Health of the Russian Federation emergency notice about infectious disease, spicy food...

Sick of one common dish. 4. Short-term course of the disease (with the exception of botulism). 5. An outbreak is localized when the causative agent is identified food product and the transmission factor is eliminated. Classification of food poisoning 1. By nature etiological factor: 1.1. Microbial. 1.2. Non-microbial. 1.3. Unspecified etiology. 2. By pathogenesis 2.1. Microbial poisoning...

In which there is a lesion of the central nervous system, manifested by paresis and paralysis of the striated and smooth muscles, combined in the initial period with gastroenteritis. Symptoms of food poisoning: · General malaise. · Rumbling in the abdomen. · Nausea. · Vomit. Frequent liquid stool- in the form of rice water, with an admixture of mucus, ...

Everyone needs to know the classification of food poisoning, because these diseases often occur due to the consumption of food contaminated with a large number of bacteria or their toxins. Initially quality products become dangerous if the rules of transportation, storage and preparation of food are not observed. Food poisoning and intestinal infections are qualitatively various diseases. The concept of food poisoning and their complete classification can be found in this article.

Food poisoning in the home is often confused with intestinal infections, which are contagious. For example, dysentery, salmonellosis, rotavirus infection. Intestinal infections lead to inflammation of any part of the digestive tract. Food poisoning occurs from poisoning by bacteria or their toxins.

Classification of food poisoning

Classification of microbial food poisoning. Poisoning causes many strains. Our immune system is familiar with most of the microorganisms. They are part of the normal composition of the microflora. But when they enter the gastrointestinal tract, they cause food poisoning.

Toxicoinfections

Poisoning by live bacteria and their toxins, which they continue to produce once they enter the digestive tract.

• Bacteria of the genus E. coli (E. coli);
• Bacteria of the genus Proteus: proteus mirabilis, proteus vulgaris and proteus penneri;
• Enterococci (Sfr. faecalis var. liguefaciens et zymogenes);
• Spore-bearing anaerobes (Cl. Perfringens, B. cereus);
• Pathogenic gallophiles (living in high salinity conditions Vibrio parahaemoliticus);
• Little-studied microorganisms (Hafnia (hafnia), Pseudomonas (pseudomonas aeruginosa), Aeromonas hydrophila (hydrophilic aeromonad bacterium), cytobacter (Citrobacter), Klebsiella (Klebsiella), serratia (Serratia).

Toxicosis

Poisoning with toxins only. The bacteria themselves can die, for example, from heat treatment. Toxins are resistant to temperature effects.

• Staphylococci (Staphylococcusaceae).
• Mycotoxicoses: botulinum bacillus (Clostridium botulinum).
• Fungi of the genus Aspergillus, Fusarium, F. Sporofrichiella var. Sporotrichioides (cause alimentary-toxic aleukia).
• Graminearum (poisoning by drunken bread).
• Mushrooms of the genus Clauceps purpurea (ergotism).

Poisonings of mixed origin

General characteristics of the development of food poisoning:

• Rapid deterioration of the condition against the background of normal health.
• The occurrence of symptoms in all users of the product.
• A person with food poisoning is not contagious to others.

All types of food poisoning occur only with a very large number of microbes in food: more than 10 5 strains per 1 g of product. The number seems incomprehensible, but in fact, in order to allow bacteria to increase to such an extent, it is necessary to violate hygiene requirements very significantly.

Prevention of infection by pathogenic microorganisms

Hygiene is especially important when preparing meals. When buying products, check the expiration date. The richest nutrient medium for the development of pathogens is meat, fish, and dairy products. Do not subject spoiled products to excessive heat treatment. Many pathogens are not afraid of high temperatures, and if the product is contaminated with toxins, then boiling will definitely not help.

Wash raw vegetables and fruits thoroughly. The roughness of the peel hides many surprises for our digestive system. It is best to wash them off with a soft brush or sponge and an eco-friendly cleaner. It might be simple baking soda or table mustard powder.

And, on the contrary, insufficient heat treatment in some cases can leave probable pests alive. Of course, you do not always need to cook any product for a long time, for example, meat. The probability of poisoning is small when buying from a supplier whose product quality is strictly controlled. First of all, this is a supermarket. When buying farm meat, do not hesitate to ask for certificates of conformity.

Non-microbial poisoning is possible with products of plant and animal origin:

• poisonous in nature;
• poisonous under certain conditions.

Plant products that are poisonous in nature

Some plants and fungi can cause severe poisoning or fatal outcome. Often even an experienced mushroom picker finds it difficult to determine the type of mushroom. population poisonous herbs much smaller and easier to identify.

“Mushrooms eaten by worms are not poisonous,” is the leading opinion that kills many inexperienced mushroom pickers. It is a mistake to consider non-poisonous mushrooms that exude a “delicious” mushroom aroma, “harmless looking”. Pale grebe, according to the few testimonies of survivors, has a very pleasant mushroom aroma and a subtle nutty taste, which does not prevent it from causing a fatal outcome within a period of 3 to 10 days from the moment of consumption.

The catchy red fly agaric, commonly known as poisonous, leads to death after eating 4 kilograms of pulp. And after double boiling in compliance with the technology, it is completely edible. Much more dangerous is the bordered galerina and the most beautiful cobweb, which are confused with mushrooms, smelly fly agaric, similar to champignons, fibers that look like russula.

The pig is thin, for a long time considered edible. Swine toxins (lectins) do not always and immediately cause a fatal outcome. The point is the specific action of lectins: they are fixed on the erythrocyte membrane and provoke the development of autoimmune reactions. The immune system begins to consider its own erythrocytes "with a trailer" of lectins as foreign elements and destroys them. Anemia develops. Fragments of destroyed erythrocytes damage the renal glomeruli, death occurs due to renal failure.

Conditionally edible mushrooms usually contain substances that can cause mild stomach poisoning. A large number of these types of mushrooms have high palatability and contain valuable for the human body. nutrients. Poisoning occurs due to non-compliance with the rules of processing. Boiling or soaking (from 3 to 40 days), depending on the type, is enough to get a delicious dish.

Each geographical area has its own list poisonous plants and mushrooms. To avoid poisoning, purchase special identification guides. If you love picking mushrooms and want to expand the number of species you collect, study all the "double mushrooms". These are poisonous types of mushrooms, similar to edible ones.

Most Memorable features poisonous mushrooms Under the influence natural factors may disappear. Without a "skirt" on the leg, the pale grebe looks like an overgrown russula. White dots on the hat and “skirt” characteristic of fly agarics are washed off by rains. Even an experienced mushroom picker can get poisoned.

Among the plants, Sosnowsky's cow parsnip stands out. Initially, it was cultivated for the purpose of landscaping areas along the tracks. The toxicity of hogweed was quickly revealed, but its amazing survival rate did not allow the plant to perish. Successfully self-dispersing, it continues to spread to this day. Powerful leaves and stems, large beautiful white umbrella, strong bad smell kerosene.

Often it is the white umbrellas of Sosnowsky's hogweed that attract children and adults. Tearing off the umbrella, you can get a severe burn. The juice of the plant is phototoxic - the damaging effect increases many times under the sun's rays. There are cases of loss of vision when the juice gets into the eyes.

Rinse the place where hogweed juice gets on the skin as soon as possible and wrap it with a cloth to avoid exposure to sunlight. Do not touch other areas of the skin, consult a doctor as soon as possible.

Poisoning with plant products

• Solanine. A characteristic substance for the nightshade family. Protects plants from fungal diseases and insects. The largest amount is found in unripe fruits. Modern potato varieties are bred for low solanine content. Do not eat potatoes that have been in direct sunlight. The peel of such tubers becomes green.
• Amygdalin, or vitamin B17 large doses dangerous. Contained in the kernels of bitter almonds, peach, cherry, apricot.
• Cottonseed oil (gossypol). At present, it is difficult for them to poison themselves. Cottonseed oil is purified during production to a certain safe percentage of the substance content. Gossypol strengthens the immune system by stimulating the production of interferon, kills bacteria, viruses, cancer cells. But at the same time, it has a specific effect on the human reproductive system leading to infertility.

Based on its positive aspects, scientists have created medicines. And cottonseed oil, refined from gossypol, is used for deep-frying.

• Fazin. Found in raw beans. Subject to the rules of processing (soaking and boiling), the beans are completely safe.

Chemical poisoning

Eating foods contaminated with heavy metals leads to negative consequences. They are practically non-existent. excretory systems, settle in the tissues of the body and disrupt their work. Especially dangerous is the presence heavy metals in brain tissues. This leads to many diseases such as epilepsy, dementia, Parkinson's disease.

Heavy metals are intensively accumulated by plants, fungi and carnivores. Precaution known to all - do not eat herbal products, growing in the zone of chemical emissions from factories and along highways.

Pesticides. This is the name of a group of chemicals created to preserve and increase agricultural yields. They act quickly and efficiently. But after many years of use, researchers have found that some of them are extremely stable. They settle unchanged and do not decompose. Accumulate in environment, plants and herbivores. An example is the popular Roundup. The accumulation of pesticides in the body is fraught with metabolic disorders. Sounds innocuous, but actually leads to serious violations. sudden illness of unknown etymology may be provoked by years of accumulation of heavy metals and pesticides.