Types of food poisoning, also known as nutritional intoxication, is an acute health problem that occurs after taking contaminated food. In this type of poisoning, the pathogen enters the body through the intake of food, and the symptoms of poisoning begin very soon after consuming the product. Poisonings can be of biological or non-biological origin. Infection is caused by bacteria and their toxins.

Types of food poisoning
Types of food poisoning, also known as nutritional intoxication, is an acute health problem

They enter the body through consumed food, in which the bacteria have already been able to multiply and infect it. Violation of basic hygiene standards and improper storage of food are factors that greatly facilitate the contamination of food. Toxins of some types of germs, such as staphylococcus, for example, are very resistant to boiling, which means that the risk of poisoning is too high even after undergoing heat treatment.

The most common nutritional intoxications are divided into three main groups – the first group is microbial intoxications (nutritional); the second group are poisonings that are associated with the intake of poisonous plants; the third group includes chemical poisoning. The most common nutritional disorders are the first group – mycobox intoxication. These are the poisons resulting from the consumption of foods contaminated with dangerous microorganisms and their toxins.

Salmonella is the main cause of poisoning. It is transmitted through milk and meat, eggs from sick birds, and products that are secondary to contamination. Salmonella spreads quickly and is extremely resistant. Staphylococcal infection results from the formation of staphylococcal enterotoxin. The main sources of this infection for humans (nasopharynx and skin), as well as mastitis animals that contaminate fresh milk, and therefore the milk and confectionery products they receive.

foods that most commonly cause
The types of food poisoning and foods that most commonly cause

Colenteritis – Contamination of colibacterial foods is mainly caused by humans – through contaminated hands and food. However, it is not excluded that the contamination may occur after consumption of foods that have not been refrigerated. Such products are meat, fish and egg products. The type and taste of the food does not change, which is very dangerous, since one can not understand that he is consuming contaminated food. Botulism is the most severe type of food poisoning.

It is extremely dangerous and very often there is a lethal outcome. The cause is a microorganism that forms spores and manages to develop in an oxygen-poor environment. Dangerous foods are fish, sausage and salami entrails, canned vegetables. It is also found in the soil, after which it enters the food thanks to uncleaned vegetables. According to experts, botulinum toxin is the strongest natural toxin.

The food looks like a spoiled one, but it is possible that it does not have any changes on it, but that it is actually infected with a toxin. Symptoms of food poisoning appear between 2 and 6 hours after eating. Severe abdominal pain, diarrhea, fever, nausea, vomiting, headache, fatigue, and general weakness. It is very important not to get dehydrated as a result of vomiting and diarrhea.

Even if a person is sick, he or she should drink plenty of fluids to avoid the dangerous complications of dehydration. The patient should tell the doctor about his or her complaints, when they occurred, and what he or she has consumed in recent hours. The doctor should examine the stomach, examine the stool, blood, or even questionable food that has been consumed.

As it became clear, liquids are extremely important for faster recovery. Consumption of light broths and vegetable soups is recommended; meat and eggs should be avoided. It is not recommended to eat fried foods, spicy and very heavy foods as well as those with too high a sugar content. All of these products further irritate the gastric mucosa and can renew the disorder. Badly cooked products are absolutely forbidden as they are a possible source of bacteria. The patient should focus primarily on boiled wheat or rice, as well as light pulps.

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