Food toxicoinfections
Contents:
Description:
These are the acute infectious diseases caused by the opportunistic pathogenic bacteriums producing exotoxins. At hit of microorganisms in foodstuff in them toxins which can cause poisonings of the person collect.
Symptoms of Food toxicoinfections:
Incubation interval. Makes, as a rule, several hours, however in some cases it can be shortened up to 30 min. or, on the contrary, be extended to 24 h and more.
Despite a polietiologichnost of food toxicoinfections, the main clinical manifestations of a syndrome of intoxication and water and electrolytic frustration at these diseases also not enough otlichima from those are similar among themselves at a salmonellosis. The acute beginning from nausea, repeated vomiting, a liquid chair of enteritny character from several to 10 times a day and more is characteristic of diseases. Abdominal pains and temperature reaction can be insignificant, however regarding cases observe strong colicy pains in a stomach, short-term (about one days) fervescence till 38-39 "With, a fever, the general weakness, an indisposition, a headache. At survey of patients note pallor of integuments, sometimes peripheral cyanosis, a cold snap of extremities, morbidity at a palpation in epigastric and umbilical areas, changes of pulse rate and a lowering of arterial pressure. Degree of manifestation of clinical displays of dehydration and demineralization depends on the volume of the liquid lost by patients at vomiting and diarrhea. The course of a disease short and in most cases makes 1-3 days.
At the same time, clinical manifestations of food toxicoinfections have some distinctions depending on a type of the activator. The short incubation interval and rapid development of symptoms of a disease are inherent to a staphylococcal infection. In a clinical picture symptoms of gastritis dominate: the repeated vomiting, sharp pains in epigastric area reminding gastric gripes. Character of a chair can not change. Body temperature in most cases remains normal or quickly increases. The expressed lowering of arterial pressure, cyanosis and spasms it is possible to observe already during the first hours diseases, but in general disease short-term and favorable as changes of a cardiohemodynamics do not correspond to extent of water and electrolytic frustration. In cases of the food toxicoinfections caused by Clostridium perfringens, the clinical picture similar to that at a staphylococcal infection is supplemented with development of diarrhea with characteristic liquid bloody stools, body temperature remains normal. At the food toxicoinfections caused by vulgar Proteus, the chair gains fetid character.
Reasons of Food toxicoinfections:
Food toxicoinfection causes big group of bacteria; the main activators - Staphylococcus aureus, Proteus vulgaris, Bacillus cereus, Clostridium perfringens, Clostridium difficile, representatives of the sorts Klebsiella, Enterobacter, Citrobacter, Serratia, Enterococcus, etc. Activators are eurysynusic in the nature, have the expressed stability and are capable to breed in objects of external environment. All of them are permanent representatives of normal intestinal microflora of the person and animals. Quite often at the diseased it is not possible to allocate the activator as the clinical picture of food toxicoinfections is generally defined by effect of microbic toxic substances. Under the influence of various environmental factors opportunistic microorganisms change such biological properties as virulence and antibacterial drugs resistance.
Treatment of Food toxicoinfections:
Similar to that at a salmonellosis; the gastric lavage, siphon enemas, early purpose of enterosorbents (absorbent carbon, etc.), vitamins are shown. If necessary carry out rehydration therapy. Etiotropic treatment at an uncomplicated current of food toxicoinfections is not shown.
