Food Toxicoinfection

Food toxicoinfection is a pluricausal disease occurring when microbe agents and toxins enter with food in human body. The disease starts acutely, courses heavy, shows with symptoms of intoxication and affection of digestive organs. Causative agents are staphylococcal enterotoxins. salmonella, shigella, escherichia, streptococci, spore anaerobia, halophilic vibrions. Way of transmission is fecal-oral. Source of infection is diseased person or bacteria carrier,  including diseased animals. The disease may course as sporadic case or an outbreak. Incidence of disease is registered for a full year and increases in warm time.

Symptoms and course
Incubation period is short – just several hours. Patient suffers from chill, high body temperature, nausea, vomit, spasmodic abdomen pains. Then appears frequent liquid stool (sometimes with mucus), giddiness, headache, weakness, appetite lose. Skin and visible mucous membranes are dry.

Recognition
The diagnosis of contagious intoxication is made according to clinical picture, epidemiological anamnesis and laboratory tests. Most important are results of bacteriological test of excrements, examination of vomit mass and stomach washings.

Treatment
To remove contagious products and toxins, stomach lavage should be made which gives best effects at first hours of intoxication.  However, when nausea and vomiting occurred, this procedure may be performed at latest stages.

Stomach lavage is made with 2% solution of sodium bicarbonate or 0.1% of potassium permanganate till appearing of pure waters. In purposes of detoxification and rehydration are used salt solutions. The sufferer must drink plenty of water and keep to a diet. From menu are excluded foods that do irritate gastrointestinal tract. It is recommended to consume well-boiled, shabby and mild foods. To regenerate digestive insufficiency it is necessary to take enzymes and enzymic complexes (pepsin, pancreatine, etc) for 7 – 15 days.

Prevention
It is necessary to respect sanitary and hygienic rules at eating places and food manufacturing industries. Early detection of people with angina, pneumonia, pustular skin affections and other contagious diseases. Important role has veterinary control over diary farms and healthy cows (staphylococcic mastitis, pustular diseases).