Eng / Food poisoning

PATHOGENESIS

•With food, a large amount of toxin and pathogens enter the stomach

•Therefore, the incubation period is very short.

•In the stomach and intestines, the toxin is absorbed into the bloodstream

PATHOGENESIS

•The toxin causes swelling and hyperemia of the mucous membrane of the stomach and intestines.

•Activation of the adenylate cyclase system of enterocytes

•The toxin is absorbed into the blood

•General toxic phenomena

•Damage to the cardiovascular system, nervous system, hypotension

•Fluid loss with vomiting and diarrhea: exicosis - dehydration

PATHOANATOMY

•Hyperemia and edema of the mucous membrane of the stomach and small intestine

•Rarely, hemorrhages in the mucous membrane of the stomach and small intestine

•Sometimes hyperplasia of lymphoid formations in the small intestine

•With clostridial PTI - severe hemorrhagic inflammation

CLINICAL PICTURE

•Syndromes:

•Intoxication

•Gastroenteritis

•Exsicosis

INTOXICATION

•fever up to 38-39 ° C, chills, weakness, headache.

•severe intoxication does not always occur - sometimes the temperature rises slightly or remains normal.

GASTROENTERITIS

•The most characteristic manifestations of food poisoning are vomiting and diarrhea.

•These symptoms may appear separately from each other or at the same time.

•Vomiting is usually accompanied by nausea and is usually relieved.

•Diarrhea is profuse watery - up to 10-15 times a day, accompanied by cramping pains in the umbilical region.

EXSICOSIS

Signs of dehydration common to all intestinal infections

•dry mouth, thirstIn

•severe cases - tachycardia, hypotension

•Decreased diuresis

•voice appears

•cramps of the hands and feet

•decreased body temperature

•Acrocyanosis

•Anuria

•drop in skin turgor

FEATURES OF STAPHYLOCOCCAL

FOOD POISONING

•Consumption of dairy products, ice cream, confectionery

•Short incubation (from 30 minutes to 1-2 hours)

•Gastritis: repeated vomiting

•Cutting pains in the epigastric region

•Often weakness, dizziness, collapse, cyanosis, convulsions, loss of consciousness

•Often normal temperature

•Often the disease occurs without diarrhea

FEATURES OF CLOSTRIDIAL

FOOD POISONING

•associated with eating meat, poultry, and legumes.

•Intense abdominal pain

•normal temperature

• intoxication: weakness, lethargy, fatigue, dizziness

•Liquid bloody stool

•There may be pronounced exsicosis, dehydration shock

•When the pathogen enters the bloodstream, damage to the integrity of the vessels and the development of hemorrhages in the lungs, kidneys, and spleen are possible.

FEATURES OF PROTEUS

FOOD POISONING

•Eating meat or fish products

•Fetid loose stools

•Stool profuse, greenish

•Often the large intestine is involved in the process: mucus, tenesmus

•Fever up to 2-3 days

•Diarrhea up to 5 days