Food poisoning

Definition
•
Foodborne infections are a large group of acute
intestinal infections caused by the use of food products
characterized by gastroenteritis and general
intoxication syndrome.
 Pathogenesis
•
Pathogens are capable of producing exo- and endotoxins both in food and
in the human body. The action of toxins leads to a change and perversion
of the synthesis of biologically active substances: cAMP, histamine,
cytokines, which contribute to the development of a complex complex of
functional and morphological disorders characterized by toxic damage to
the gastrointestinal tract (diarrhea) CVS (violation of vascular tone,
hemodynamics), nervous system (vomiting center) .
 Classification
• 1) Foodborne diseases: salmonellosis; botulism; Protein, enterococcal,
citrobacter, Klebsiella and other etiology.
• 2) Food intoxication: staphylococcal, etc.
• 3) By the prevalence of lesions: gastritic, gastroenteric, gastroenterocolitic
variants.
• 4) By severity: mild, moderate, severe.
 Clinical manifestation
• Incubation period: from 30 minutes to 1 day, usually 2-6 hours.
• 1) General intoxication syndrome: chills, fever up to 38-39 "C, weakness,
malaise, anorexia, headaches.
• 2) Gastrointestinal syndrome: nausea, vomiting, abdominal pain,
flatulence, loose, profuse stools up to 10-15 times a day, sometimes with
mucus.
• 3) Dehydration syndrome.
 Complications
• Septic shock,
• hypovolemic shock,
• mesenteric vascular thrombosis,
• endocarditis.
 Laboratory diagnosis
• Isolation of the pathogen from feces, vomit,
gastric lavage of patients and food by
bacteriological method.
 Treatment
• Patients are hospitalized in infectious diseases hospitals for
clinical and epidemiological indications. Diet № 4 is
recommended until dyspeptic disorders subside completely.
• Gastric lavage
• Antibacterial therapy
• Symptomatic therapy
 Prevention

• The activities are aimed at observing sanitary and

hygienic rules for the preparation, storage and sale of
food products.