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Presentation on the topic: HUMAN FOOD POISONING AND
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Food poisoning - diseases resulting from eating foods massively contaminated with microorganisms of a certain type or containing substances of a microbial or non-microbial nature that are toxic to the body Food poisoning - diseases resulting from eating products massively contaminated with microorganisms of a certain type or containing substances of a microbial or non-microbial nature that are toxic to the body
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1. Poisoning of a microbial nature 1. Poisoning of a microbial nature 1.1 Toxic infections 1.2 Toxicoses 1.2.1 Bacterial 1.2.2 Mycotoxicoses 1.3 Mixed etiology (mixed) 2. Poisoning of a non-microbial nature 2.1 Poisoning with poisonous plants and animal tissues 2.2 Poisoning with products of plant and animal origin that are toxic when certain conditions 2.3 Poisoning by chemical impurities 3. Poisoning of unknown etiology
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Aconite - toxic effect - alkaloid aconitine and zongorine: poisonous organs - all vegetative organs, especially root cones. Aconite - toxic effect - alkaloid aconitine and zongorine: poisonous organs - all vegetative organs, especially root cones. Henbane and Belladonna - toxic effect - alkaloids: atropine hyoscyamine, scopolamine; poisonous organs: leaves, roots, seeds, berries. Vekh poisonous – toxic effect – cicutoxin; poisonous organs rhizome milestone.
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"Wolf's Bast" - toxic effect of the glycoside daphnine, dafnetoxin, meserine; flavonoids sit-toster in; poisonous organs - bark (bast), leaves, flowers, fruits. "Wolf's Bast" - toxic effect of the glycoside daphnine, dafnetoxin, meserine; flavonoids sit-toster in; poisonous organs - bark (bast), leaves, flowers, fruits. Colchicum - toxic effects of alkaloids, colchicine, colchamine; poisonous organs of corms and seeds. Castor bean - poisonous properties of glycoprotein - ricin and alkaloid - ricinin; poisonous organs seeds (cake).
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Digitalis - toxic effect of glycosides (cardenolides), flavonoids, steroid saponins; poisonous organs leaves. Digitalis - toxic effect of glycosides (cardenolides), flavonoids, steroid saponins; poisonous organs leaves. Hellebore - toxic effect of alkaloid – veratrine; poisonous organs - roots. Lily of the valley - toxic effect of saponin convallarin and a number of cardiac glycosides (convallamarin, convallatoxin); poisonous fruit organs (can be eaten by children).
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Raspberry - toxic alkaloids of pyrrolysine structure: platiphylline, seneciphylline, sarrecin; poisonous organs the whole plant; maximum substances in underground parts. Raspberry - toxic alkaloids of pyrrolysine structure: platiphylline, seneciphylline, sarrecin; poisonous organs the whole plant; maximum substances in underground parts.
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Health education of the population, in particular in kindergartens and schools; Health education of the population, in particular in kindergartens and schools; Preventing children from coming into contact with these plants If poisonous plants are found, clean the area and dig up the soil
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Poisonous mushrooms are those that can cause poisoning to humans and animals. The proteins of such mushrooms quickly decompose to form toxic nitrogenous bases, so poisoning can be caused by non-poisonous mushrooms, but not by fresh ones. The most dangerous: toadstool, fly agaric, false honey fungus. Poisonous mushrooms are those that can cause poisoning in humans and animals. The proteins of such mushrooms quickly decompose to form toxic nitrogenous bases, so poisoning can be caused by non-poisonous mushrooms, but not by fresh ones. The most dangerous: pale grebe, fly agaric, false honey fungus
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Stitches (Gyromitra) - with a brain-shaped convoluted surface of the cap and partially adherent edges. The most common are the true morel (M. esculenta), the steppe morel (M. steppicola), the morel cap (V. bohemica) and the common morel (G. esculenta), which grows in pine forests. These types of stitches are used for food. Stitches (Gyromitra) - with a brain-shaped convoluted surface of the cap and partially adherent edges. The most common are the true morel (M. esculenta), the steppe morel (M. steppicola), the morel cap (V. bohemica) and the common morel (G. esculenta), which grows in pine forests. These types of stitches are used for food. However, the line contains a toxic substance, gyromitrin, which can cause severe poisoning, so before cooking the mushrooms should be finely chopped and boiled, after which the broth should be drained (a toxic substance that is easily soluble in hot water).
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Pale grebe – toxins amanitoxin (LD50 α-amanitin is 0.1 mg/kg), amanitohemolysin, phalloidin; poisoning leads to cessation of protein synthesis and cell destruction (cytolysis). Pale grebe – toxins amanitoxin (LD50 α-amanitin is 0.1 mg/kg), amanitohemolysin, phalloidin; poisoning leads to cessation of protein synthesis and cell destruction (cytolysis). Fly agaric – muscarine toxin, content does not exceed 0.02%; muscarinic syndrome is characteristic: salivation, sweating, vomiting, diarrhea, bradycordia, collapse, constriction of the pupils, pulmonary edema.
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Common morel - Morchella esculenta Pers - Common morel - Morchella esculenta Pers - Early spring mushroom, grows in April - May. It is found mainly in the central and southwestern regions of the European part of the country. Conditionally edible, very tasty mushroom of the third category. In countries Western Europe considered a delicious mushroom. Used mainly for drying and frying.
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a) a ban on the sale of mushrooms in places not established by law; a) a ban on the sale of mushrooms in places not established by law; b) if you don’t know for sure that a mushroom is edible, it is better not to take such a mushroom; ATTENTION! Remember the main rule of the mushroom picker: if in doubt, don’t pick it up or even taste it with your tongue! b) you cannot collect old edible mushrooms, they can be poisonous; c) before use, morels, strings and other mushrooms must be finely chopped and boiled twice, and the water must be drained after each boiling; the broth is poisonous; d) many mushrooms require pre-treatment - soaking in a strong salt solution and subsequent boiling; e) do not collect near highways or in environmentally unfavorable areas; e) health education of the population about the types of mushrooms and their external signs.
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Fugu fish or pufferfish - fugu is the Japanese name for puffer fish, found in the Hawaiian Islands; poison contained in various organs fugu, called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown... Puffer fish or pufferfish - fugu is the Japanese name for puffer fish, found in the Hawaiian Islands; the poison that is contained in various organs of fugu is called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown... Organs of some fish (marine fish, barbel, poisonous shark) Endocrine glands (adrenal glands and pancreas) of slaughtered animals
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Poisoning by chemical impurities may be associated with the inclusion of these substances in the “food chain” and accumulation in food products as foreign substances or their entry into food during its processing and as a result of migration from equipment, equipment, containers and packaging materials. Poisoning by chemical impurities may be associated with the inclusion of these substances in the “food chain” and accumulation in food products as foreign substances or their entry into food during its processing and as a result of migration from equipment, equipment, containers and packaging materials
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1. Metal salts: 1. Metal salts: Pb – MPC in tin cans - 0.04%, in half-pots and glazes -1% Cu – copper utensils only for jams Zn – zinc utensils only for water Hg – “Minamata disease” » 2. Monomer content 0.03 – 0.07% 3. Pesticides: lindane MPC from 2.0 mg/kg in green vegetables, meat and fats to 0.1 mg/kg in eggs, grains, potatoes; SanPin 2.3.2.560-96 the content of organomercury and hexachlorobenzene in food products is prohibited 4. Nitrites, nitrates and nitrosamines Nitrates MPC 200 mg/kg for potatoes, 150-400 mg/kg for cucumbers, 60-90 mg/kg for melons and 2000 mg/kg for leaf crops; Nitrites in sausages MPC 3-5 mg/kg 5. Food additives
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Melamine is a chemical substance, an organic base, a cyanamide trimer, whose structure is based on 1,3,5-triazine. It appears as colorless crystals. Melamine is a chemical substance, an organic base, a cyanamide trimer, whose structure is based on 1,3,5-triazine. It appears as colorless crystals. Properties: melting point 354 °C; practically insoluble in cold water and most organic solvents. Melamine is a base; with acids it forms salts (C3H6N6×HCl, etc.), which decompose when heated. Melamine is obtained from urea CO(NH2)2 at 350-450°C and a pressure of 50-200 MPa.
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Used in the production of melamine-formaldehyde resins (plastics, adhesives, varnishes), ion exchange resins, tanning agents, hexachloromelamine, used in the production of dyes and herbicides. Melamine is used in the production of fertilizers and as a non-protein source of nitrogen for livestock. However, in 1978, it was concluded that “melamine is unsuitable as a non-protein source of nitrogen, since it is hydrolyzed more slowly and not completely enough compared to others - for example, urea.” Melamine has been used by some unscrupulous food manufacturers to increase the measured protein concentration in the Kjeldahl analysis. This falsification of food products is dangerous to the health of consumers. Used in the production of melamine-formaldehyde resins (plastics, adhesives, varnishes), ion exchange resins, tanning agents, hexachloromelamine, used in the production of dyes and herbicides. Melamine is used in the production of fertilizers and as a non-protein source of nitrogen for livestock. However, in 1978, it was concluded that “melamine is unsuitable as a non-protein source of nitrogen, since it is hydrolyzed more slowly and not completely enough compared to others - for example, urea.” Melamine has been used by some unscrupulous food manufacturers to increase the measured protein concentration in the Kjeldahl analysis. This falsification of food products is dangerous to the health of consumers.
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MP– poses a real danger when used for the production of tableware. Upon contact with liquids, plastic, especially hot plastic, begins to actively release the formaldehyde contained in the material. The emission of formaldehyde into food continues throughout the period of use, since its content in plastic is very high. Additionally, cracks and scratches on the surface of the cookware increase the emission. MP– poses a real danger when used for the production of tableware. Upon contact with liquids, plastic, especially hot plastic, begins to actively release the formaldehyde contained in the material. The emission of formaldehyde into food continues throughout the period of use, since its content in plastic is very high. Additionally, cracks and scratches on the surface of the cookware increase the emission. The design applied to the dishes poses a separate danger, since paints with a high content of heavy metals (lead, cadmium, manganese) are used, and the durability of the paints remains in question.
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The list of materials, products and equipment approved by the Russian Ministry of Health for contact with food does not include melamine. Even if Rospotrebnadzor authorities issue sanitary and epidemiological certificates to companies for melamine products (mainly decorative ones - vases, coasters, candlesticks, etc.), they always write in them: “Not intended for contact with food products.” The list of materials, products and equipment approved by the Russian Ministry of Health for contact with food does not include melamine. Even if Rospotrebnadzor authorities issue sanitary and epidemiological certificates to companies for melamine products (mainly decorative ones - vases, coasters, candlesticks, etc.), they always write in them: “Not intended for contact with food products.”
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Polytetrafluoroethylene, teflon (-C2F4-)n is a polymer of tetrafluoroethylene (PTFE), a plastic that has rare physical and chemical properties and is widely used in technology and in everyday life. Polytetrafluoroethylene, teflon (-C2F4-)n is a polymer of tetrafluoroethylene (PTFE), a plastic that has rare physical and chemical properties and is widely used in technology and in everyday life. The word "Teflon®" is a registered trademark of DuPont Corporation. Nonproprietary name substances - “polytetrafluoroethylene” or “fluoropolymer”.
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Physical: Teflon is a white, transparent substance in a thin layer, resembling paraffin or polyethylene in appearance. It has high heat and frost resistance, remains flexible and elastic at temperatures from -70 to +270 °C, an excellent insulating material. Teflon has very low surface tension and adhesion and is not wetted by water, fats, or most organic solvents. Physical: Teflon is a white, transparent substance in a thin layer, resembling paraffin or polyethylene in appearance. It has high heat and frost resistance, remains flexible and elastic at temperatures from -70 to +270 °C, an excellent insulating material. Teflon has very low surface tension and adhesion and is not wetted by water, fats, or most organic solvents. Chemical: Its chemical resistance exceeds all known synthetic materials and precious metals. It is not destroyed under the influence of alkalis, acids and even a mixture of nitric and hydrochloric acids. Destroyed by molten alkali metals, fluorine and chlorine trifluoride.
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The polymer itself is very stable and inert under normal conditions. However, when heated above 200 °C, PTFE decomposes to form toxic products. In addition, during the production and degradation of the polymer, the formation of perfluorooctanoic acid (abbreviated PFOA, which is still used in the production of Teflon coatings) is possible. The polymer itself is very stable and inert under normal conditions. However, when heated above 200 ° C, PTFE decomposes with the formation of toxic products. In addition, during the production and destruction of the polymer, the formation of perfluorooctanoic acid (abbreviated PFOA, which is still used in the production of Teflon coatings. However, DuPont, the only manufacturer of PFOA in the United States, has agreed to remove the remaining reagent from its plants until 2015, although it has not committed to eliminating its use completely.Recently, Teflon has been associated with increased levels of cholesterol and triglycerides in humans, and in animals there are noticeable changes in the volume of the brain, liver and spleen, while collapsing endocrine system, increases the risk of cancer, childlessness and developmental delays. It has been proven that C-8, when entering the body of laboratory rats, causes malignant tumors in them and can lead to mutations in offspring and disorders of the immune system.
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Teflon cookware is harmful to health People who use kitchen utensils with a non-stick coating, more often than others have problems with thyroid gland- British researchers from the University of Exeter came to this conclusion. The reason for this is the coating itself, which contains harmful substance– perfluorooctanoic acid. In the course of their study, scientists from the UK measured the level of this acid in the bodies of young Americans, age 20, for 7 years - from 1999 to 2006. It turned out that the most common problems with the thyroid gland were those observed whose level of this particular acid was exceeded. Teflon cookware is harmful to health People who use cookware with a non-stick coating are more likely than others to have problems with the thyroid gland - this was the conclusion of British researchers from the University of Exeter. The reason is the coating itself, which contains a harmful substance – perfluorooctanoic acid. In the course of their study, scientists from the UK measured the level of this acid in the bodies of young Americans, age 20, for 7 years - from 1999 to 2006. It turned out that the most common problems with the thyroid gland were those observed whose level of this particular acid was exceeded.
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Pesticides (pesticides) are synthetic and chemical substances used in agriculture to protect food crops from weeds, pests and diseases, as well as to stimulate growth. Pesticides (pesticides) are synthetic and chemical substances used in agriculture to protect food crops from weeds, pests and diseases, as well as to stimulate growth. Pesticides are classified: by their nature and chemical structure: organic (organophosphorus, organochlorine, organomercury, carbamates) plant (pyrethrum, anabasine, lindane) by toxicity: highly toxic substances - LD50 up to 50 mg/kg, toxic - LD 50 50-200 mg/kg, low toxic - LD50 more than 1000 mg/kg. by purpose: insecticides - for the destruction of insects, acaricides - mites, herbicides - weeds, fungicides - fungi, defoliants - leaves, deflorants - for the destruction of flowers and ovaries
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It's spicy gastrointestinal diseases that occur when consuming food products infected with certain microorganisms or containing their toxins - these are acute gastrointestinal diseases that occur when consuming food products infected with certain microorganisms or containing their toxins
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mass start among people who ate food from a common source mass onset among people who ate food from a common source sudden onset (outbreak) and short incubation period(6-24 hours) is not transmitted from a sick person to a healthy person, it only has food route transfers
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Strict veterinary and sanitary supervision over the condition of slaughter cattle and the rules of technological process during slaughter Strict veterinary and sanitary supervision over the condition of slaughter cattle and the rules of the technological process during slaughter Strict veterinary and sanitary supervision over meat processing and dairy enterprises Sale of eggs for food waterfowl only after cooking Careful monitoring of the health of people working at food enterprises Strict adherence to the rules for storing perishable products Effective heat treatment of food products A fundamental preventive measure is the organization of laboratories that carry out sanitary examination of food products as part of current sanitary supervision
Food poisoning Under the term food poisoning Currently, we understand acute (less often chronic) non-contagious diseases that arise as a result of eating food that is massively contaminated with certain types of microorganisms or contains substances of a microbial nature that are toxic to the body. The term food poisoning currently refers to acute (less often chronic) non-contagious diseases that arise as a result of eating food that is massively contaminated with certain types of microorganisms or contains substances of a microbial nature that are toxic to the body.
Food poisoning does not include: diseases resulting from the intake of excess amounts of nutrients into the body (fluorosis, hypervitaminosis); diseases resulting from the intake of excess amounts of nutrients into the body (fluorosis, hypervitaminosis); diseases caused by the deliberate introduction of any poison into food; diseases caused by the deliberate introduction of any poison into food; diseases due to overconsumption alcohol; diseases due to excessive alcohol consumption; diseases that are a means of erroneously using a toxic substance instead of a food substance when preparing food at home; diseases that are a means of erroneously using a toxic substance instead of a food substance when preparing food at home; food allergies. food allergies.
The causes of food poisoning have a number of common symptoms: as a rule, an acute, sudden onset of the disease; simultaneous onset of the disease in a group of people; for most food poisoning there is an acute short course of the disease; the connection of diseases with the consumption of any one food product or dish;
Territorial limitation of diseases to the place of consumption or purchase of a food product; stopping the emergence of new cases of disease after the removal of the product that caused food poisoning; microbial infections are not transmitted from sick to healthy and this is fundamentally different from infectious diseases.
Classification of food poisoning 1. Microbial 1. Microbial Toxicinfections Toxicoses of Mixed etiology (model) Potentially pathogenic microorganisms E. Coli (enteropathogenic serotypes), Proteus mikabilis and vulgaris, Bak. cereus, Cl. Perfringens type A. Str. Faesalis var. liquefaciens and Zymogenes, Vibrio parahaemolyticus and other little-studied bacteria. A. Bacterial toxicoses Bac. toxicoses caused by Staph. aureus, Cl. botulinum. B. Microtoxicosis mycotoxins produced by microscopic fungi of the genus Aspergifius, Fusarium, Penicillium, Claviceps purpurea, etc. Certain combinations of potentially pathogenic microorganisms (Bac. Cereus and enterotoxigenic staphylococcus: Proteus and enterotoxigenic staphylococcus)
2. Non-microbial Poisoning by poisonous plants and animal tissues Poisoning by plant products. and alive. origin Poisoning by chemical impurities A. Plants, poisonous mushrooms by nature; conditionally edible mushrooms; wild plants (henbane, datura...); weed seeds cereal crops. B. Tissues of animals that are poisonous by nature. Organs of some fish (marinka, barbel, pufferfish) A. Products of plant origin, kernels of stone fruits (peaches, cherries...) containing amygdalin; nuts; sprouted potatoes; raw beans. B. Products of animal origin: liver, caviar of some fish during the spawning period; bee honey with poison. rast. Pesticides with salts of heavy metals and arsenic; food additives above the maximum permissible concentration; compounds migrating into food. product from equipment, inventory, containers, etc.; other chem. impurities
3. Unknown etiology Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some areas of the world in some years. Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some areas of the world in some years.
Toxic infections Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Toxic infections are caused by pathogenic microorganisms: EPKP, enterococci, Proteus, clostridia, Citrobacter and others. Toxic infections are caused by pathogenic microorganisms: EPKP, enterococci, Proteus, clostridia, Citrobacter and others.
Toxicoses Acute or chronic (mycotoxicoses) diseases that occur when eating food containing a toxin that has accumulated in it as a result of the development of a specific pathogen. In this case, viable cells of the pathogen itself may be absent in food or found in small quantities.
Clostridium botulinum topt development 35 degrees. WITH; capable of reproducing at t=10-55 degrees. WITH; topt development 35 degrees. WITH; capable of reproducing at t=10-55 degrees. WITH; Sensitive to acidic environments – develops at pH=4.5-8; Sensitive to acidic environments – develops at pH=4.5-8; Preserved in an environment with a high concentration of salt Preserved in an environment with a high concentration of salt At t=37 degrees. The multiplication of the microbe and the formation of toxin occurs within hours; At t=37 degrees. The multiplication of the microbe and the formation of toxin occurs within hours; At t=30 deg. The multiplication of the microbe and the formation of toxin occurs within hours. At t=30 deg. The multiplication of the microbe and the formation of toxin occurs within hours.
T opt toxin formation hail. WITH; t opt toxin formation hail. WITH; No toxin is formed when the salt concentration is more than 8% and the sugar concentration is more than 55%; No toxin is formed when the salt concentration is more than 8% and the sugar concentration is more than 55%; In an acidic environment, stability is higher than in an alkaline environment; In an acidic environment, stability is higher than in an alkaline environment; Destroys at t=80 degrees. C in 6-30 minutes; when boiling in minutes. Destroys at t=80 degrees. C in 6-30 minutes; when boiling in minutes.
Spores persist in the external environment for several decades; Preserved in the external environment for several decades; Well preserved in environments with high fat content; they are more heat resistant; Well preserved in environments with high fat content; they are more heat resistant; Resistant to low temperatures: Resistant to low temperatures: at t=16 degrees. C lasts up to a year; at t=16 degrees. C lasts up to a year; do not die at t=190 degrees. S. do not die at t=190 degrees. WITH.
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Presentation for a lesson in the discipline “Hygiene and Human Ecology” Topic of the lesson: “Food poisoning of various etiologies and their prevention” Prepared by: teacher of BPOU HE “BMT” Bocharova Oksana Nikolaevna. Voronezh region, Buturlinovka. Buturlinovsky Medical College. 2016
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Lesson topic: “Food poisoning of various etiologies and their prevention” Goals and objectives: 1. To introduce students to the concept of food poisoning. 2. Understand the modern classification of food poisoning, their etiology and the main measures to prevent them. 3. Develop personal hygiene skills, sanitary and hygienic rules when storing food, and cultivate a culture of nutrition.
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Lesson plan Classification of food poisoning Food poisoning of microbial origin and its prevention Food poisoning of non-microbial origin and its prevention
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Food poisoning is a disease that occurs as a result of eating foods heavily contaminated with microorganisms of a certain type or containing substances of a microbial or non-microbial nature that are toxic to the body.
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Classification of food poisoning 1. Poisoning of a microbial nature 1.1 Toxic infections 1.2 Toxicoses 1.2.1 Bacterial 1.2.2 Mycotoxicoses 1.3 Mixed etiology (mixed) 2. Poisoning of a non-microbial nature 2.1 Poisoning with poisonous plants and animal tissues 2.2 Poisoning with products of plant and animal origin that are poisonous under certain conditions 2.3 Poisoning by chemical impurities 3. Poisoning of unknown etiology
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Food poisoning of microbial etiology 1. Poisoning of a microbial nature 1.1 Toxic infections 1.2 Toxicoses 1.2.1 Bacterial 1.2.2 Mycotoxicoses 1.3 Mixed etiology (mixed)
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1. Microbial poisoning Food poisoning is poisoning that can be caused by various types of microbes.
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1.1 Toxic infections - acute diseases, arising from the consumption of food containing massive amounts of living cells (105-106 per 1 g) of a specific pathogen and their toxins, released during the reproduction and death of microorganisms.
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Salmonella Salmonella (named after the American veterinarian Salmon) are common culprits of food poisoning. These microbes live in the intestines of many animals and do not usually make them sick. But if animals are weakened, microbes from the intestines penetrate into the blood, and the meat of such animals becomes a source of poisoning. In the epidemiology of salmonellosis, special attention is paid to the meat of forcedly slaughtered animals. Meat from forced slaughter, which is used when animals become ill, should not be supplied to the retail chain. That is why you should only buy meat that has been branded and inspected by a sanitary inspection. It is very dangerous to buy meat and meat products from random people.
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E. coli A microbe called E. coli can also cause food poisoning. More often, the cause of the disease is prepared meat, fish, vegetable, and culinary products contaminated with E. coli and used as food without heat treatment.
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Features of toxic infections: Epidemiological suddenness, mass, approximately simultaneous illness of the majority of people who consumed this food, cessation of new diseases after the removal of poor-quality food. Clinical: short incubation period, acute onset, short duration, low contagiousness
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1.2 Toxicosis - acute or chronic diseases that occur when eating food containing a toxin that has accumulated in it as a result of the development of a specific pathogen; in this case, viable cells of the pathogen itself may be absent in food or detected in small quantities.
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1.2.1 Bacterial toxicosis is poisoning caused by poison that microbes have released in the product. These include botulism and staphylococcal toxicosis.
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Botulism Botulism is a disease resulting from poisoning by toxins of botulism bacteria and is characterized by severe damage nervous system. The reservoir of botulism pathogens in nature are warm-blooded, and less often cold-blooded, animals, in whose intestines there are clostridia that are excreted into the external environment with feces. The pathogen itself does not cause human disease, only the toxin is dangerous. For poisoning to occur, the pathogen must multiply with the accumulation of botulinum toxin in an environment with a small amount of oxygen (ham, sausages, canned food, salted fish), as well as in canned vegetables, fruits, and mushrooms.
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Staphylococcal poisoning The source of infection can be animals with mastitis: cows, goats, sheep. Milk from cows with mastitis is prohibited from being used for food: it is collected in a separate container and, after boiling, fed to calves and piglets. Staphylococci multiply especially quickly in summer (and generally in warm weather) in milk, cream, cottage cheese, curd mass, cream, cheese, and minced meat.
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Mycotoxicoses 1.2.2 Mycotoxicoses are a group of diseases in humans and animals caused by certain types of fungi, which in the process of life produce toxic substances - mycotoxins. Toxin-forming fungi are widespread in nature.
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Classification of mycotoxicoses: Sporotrichiotoxicosis; Fusariograminearotoxicosis; Fusarionivaletoxicosis.
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Sporotrichiellotoxicosis Sporotrichiellotoxicosis is a serious disease of people associated with the consumption of products from grain that has overwintered under the snow or was harvested late, containing fungal toxins. Leaks from severe symptoms and often ends in the death of the victims.
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Fusariograminearotoxicosis Fusariograminearotoxicosis ("drunk bread" syndrome) occurs from eating baked goods made from grains infected with a fungus. The toxic substances it produces are nitrogen-containing glucosides, cholines and alkaloids that act on the central nervous system. Human disease manifests itself in weakness, a feeling of heaviness in the limbs, stiffness of gait, the appearance of severe headaches and dizziness, vomiting, abdominal pain, and diarrhea. At long-term use products made from such grains may cause anemia, mental disorders, sometimes the death of the patient.
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Fusarionivaletoxicosis is a serious disease of humans and animals observed when consuming products and feed from wheat, barley and rice affected by “red mold”. The disease in people is accompanied by nausea, vomiting, diarrhea, and headaches. Fusarionivaletoxicosis
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Prevention of microbial poisoning Prevention of food poisoning of a microbial nature comes down to preventing contamination of food products by microbes that cause food poisoning, preventing the proliferation of microorganisms in food and destroying the invading microbes by heat treatment. For this purpose, sanitary supervision, veterinary and sanitary supervision over the sanitary conditions of animal slaughter, catching and processing of large fish, production of sausages, canned food, production and processing of milk, as well as control over the production of confectionery products, processing, storage and sale of ready-made dishes are carried out in canteens, food blocks of children's institutions, buffets and other catering establishments.
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Food poisoning of non-microbial etiology 2.1 Poisoning by poisonous plants and animal tissues 2.1.1 Plants that are poisonous by nature 2.2.2 Animal tissues that are poisonous by nature
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In the Russian Federation, poisonous plants include: - plants that cause primary damage to the nervous system Aconite - toxic effect - alkaloid aconitine and zongorine: poisonous organs - all vegetative organs, especially root cones. Henbane and Belladonna - toxic effect - alkaloids: atropine hyoscyamine, scopolamine; poisonous organs: leaves, roots, seeds, berries. Vekh poisonous – toxic effect – cicutoxin; poisonous organs rhizome milestone.
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plants that cause predominantly damage to the gastrointestinal tract "Wolf's Bast" - toxic effect of glycoside daphnin, dafnetoxin, meserine; flavonoids sit-toster in; poisonous organs - bark (bast), leaves, flowers, fruits. Colchicum - toxic effects of alkaloids, colchicine, colchamine; poisonous organs of corms and seeds. Castor bean - poisonous properties of glycoprotein - ricin and alkaloid - ricinin; poisonous organs seeds (cake).
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plants that cause predominantly damage to the HEART Digitalis - toxic effects glycosides (cardenolides), flavonoids, steroid saponins; poisonous organs leaves. Hellebore - toxic effect of alkaloid – veratrine; poisonous organs - roots. Lily of the valley - toxic effect of saponin convallarin and a number of cardiac glycosides (convallamarin, convallatoxin); poisonous fruit organs (can be eaten by children).
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plants that primarily cause damage to the LIVER Raspberry - toxic effects of alkaloids of pyrrolysine structure: platiphylline, seneciphylline, sarrecin; poisonous organs the whole plant; maximum substances in underground parts.
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Prevention of poisoning by poisonous plants Health education of the population, in particular in kindergartens and schools; Preventing children from coming into contact with these plants If poisonous plants are found, clean the area and dig up the soil
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Poisonous weeds and industrial weeds name toxins poisoning prevention Weeds 1) Heliotrope 2) Trichodesmasedaya 3) Sophora cynoglossin heliothrinylazicarpine incaninitrichodesmin pachycarpine, sophorocarpine Chemical weeding with herbicides Deep plowing Industrial crops 1) Cotton (seeds) 2) Hemp gassypol cannabinol Oil refining Technical use
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Mushroom poisoning is divided into 3 groups: edible, conditionally edible, poisonous. Poisonous mushrooms are those that can cause poisoning in humans and animals. The proteins of such mushrooms quickly decompose to form toxic nitrogenous bases, so poisoning can be caused by non-poisonous mushrooms, but not by fresh ones. The most dangerous: pale grebe, fly agaric, false honey fungus
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Poisonous mushrooms Strings (Gyromitra) - with a brain-shaped convoluted surface of the cap and partially adherent edges. However, the line contains a toxic substance, gyromitrin, which can cause severe poisoning, so before cooking the mushrooms should be finely chopped and boiled, after which the broth should be drained (a toxic substance that is easily soluble in hot water).
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Poisonous mushrooms Pale toadstool – toxins amanitoxin (LD50 α-amanitin is 0.1 mg/kg), amanitohemolysin, phalloidin; poisoning leads to cessation of protein synthesis and cell destruction (cytolysis). Fly agaric – muscarine toxin, content does not exceed 0.02%; muscarinic syndrome is characteristic: salivation, sweating, vomiting, diarrhea, bradycordia, collapse, constriction of the pupils, pulmonary edema.
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Conditionally edible mushrooms Common morel - Morchella esculenta Pers Early spring mushroom, grows in April - May. It is found mainly in the central and southwestern regions of the European part of the country. Conditionally edible, very tasty mushroom of the third category. In Western European countries it is considered a delicious mushroom. Used mainly for drying and frying.
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Prevention of poisoning by poisonous mushrooms: a) ban on the sale of mushrooms in places not established by law; b) if you don’t know for sure that a mushroom is edible, it is better not to take such a mushroom; ATTENTION! Remember the main rule of the mushroom picker: if in doubt, don’t pick it up or even taste it with your tongue! b) you cannot collect old edible mushrooms, they can be poisonous; c) before use, morels, strings and other mushrooms must be finely chopped and boiled twice, and the water must be drained after each boiling; the broth is poisonous; d) many mushrooms require pre-treatment - soaking in a strong salt solution and subsequent boiling; e) do not collect near highways or in environmentally unfavorable areas; e) health education of the population about the types of mushrooms and their external signs.
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2.1.2 Poisoning by tissues of animals that are poisonous by nature Puffer fish or puffer fish - puffer fish - the Japanese name for puffer fish, is found in the Hawaiian Islands; the poison that is contained in various organs of fugu is called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown... Organs of some fish (marine fish, barbel, poisonous shark) Endocrine glands (adrenal glands and pancreas) of slaughtered animals
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2.2 Poisoning by products of plant and animal origin under certain conditions name toxins prevention White beans lymarin (cyanogenic glycoside), phasin thorough digestion of beans Apricot, peach, almond pits amygdalin (cyanogenic glycoside), restriction of use in confectionery/industry Roast beech nuts fagin Sprouted potatoes solanine do not eat green potatoes Mussels toxoid A, ciguaterotoxin, microcystin If the sea turns red and has night luminescence, stop fishing for mussels Cassava glucoside dry and cook Bee honey poisons of wild plants sow crops to collect nectar
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Food poisoning or food intoxication- acute, rarely chronic diseases resulting from the use food , massively contaminated with pathogenic microorganisms and their toxins , or other substances of non-microbial nature. Infection with pathogenic microorganisms (food infection) is more commonthan poisoning by natural or chemical toxins (food intoxication).
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Slide captions:
Product contamination is associated with:
Violation of the rules for their procurement
Food preparation
Transportation
Storage
Culinary processing
THE APPEARANCE OF CONTAMINATED PRODUCTS MAY NOT CHANGE!
Signs of poisoning (usually appear after a few hours, less often after a day or more)
Vomit
Abdominal pain
Diarrhea
Headache
Dizziness
Muscle pain, general weakness
The causative agent of botulism
Extremely resistant to external factors
The microbe lives in the intestines of animals
And with their secretions it enters the soil, reservoirs, vegetable gardens, and then into food products
The microbe develops in conditions of lack of oxygen
Prevention of botulism
Compliance with sanitary and hygienic rules when processing, storing and preparing food products
Strict adherence to home canning rules
Incubation period:
Lasts from 2 hours to 5 days (usually 12 – 24 hours)
Incubation period of the disease
For dysentery – from 1 to 7, more often 2-3 days
Typhoid fever – from 7 to 25, more often 14-15 days
Paratyphoid fever – from 2 to 15, more often 6 – 8 days
Salmonellosis from 6 hours to 3 days, usually one day.
Products may become of poor quality as a result of contamination
microbes
:
Staphylococcus
Salmonella
The poisons of these microbes
Botulism stick
If storage rules are not followed, it may be poisonous.
overwintered sprouted and greened potatoes
Botulism
A disease caused by eating poor quality foods and characterized by damage to the central nervous system.
Botulism is a life-threatening disease, therefore, at its first manifestations, the patient must be urgently hospitalized.
Basics therapeutic event– early introduction
antibotulinum serum
Ways of spread of infection
Food products
Unwashed vegetables
Unboiled market milk
Poorly cooked and fried meat
Water from reservoirs when consumed internally
flies
Food poisoning
Prevention
Compliance with hygienic rules for processing and storing food
The causative agents of botulism in food products, canned foods produce a toxin that is stronger than other bacterial and chemical poisons
General information about intestinal infections
The source of the pathogen is a person (patient or bacteria carrier).
For diseases caused by salmonella (salmonellosis) – animals ( livestock, waterfowl)
Products that most often cause poisoning when consumed
Meat
Fish
Broths
Sausages
Canned food
Bread made from grain from poisonous weeds can cause poisoning.
Ergot
Kukol
Tares
There may also be a swallowing disorder, nasal speech, slurred, hoarseness of the voice, and there may be a complete loss of voice. In mild cases, the patient feels tightness in the chest; in severe cases, shortness of breath develops, the breathing rhythm is disrupted, and signs of suffocation are observed.
Methods of infection
Through dirty hands
Dirty door handles
Towels
Toys
Dishes and other household items
Food poisoning
Acute diseases resulting from the consumption of poor quality or poisonous products
Important!
The initial manifestations of poisoning (abdominal pain, vomiting) are also observed with appendicitis, gastric and duodenal ulcers, in which
unacceptable
gastric lavage and heating pad on the stomach
Serious visual disturbances may occur
Patients see objects unclearly
There is double vision
Drooping eyelids, often bilateral
Uneven pupil dilation
Sluggish reaction of the pupils to light and their complete immobility
Diseases
Dysentery
Typhoid fever
Paratyphoid
Viral hepatitis (Botkin's disease)
Salmonellosis
Thanks for the lesson!
Some types of fish can cause poisoning
Marinka
Barbel
Khramulya
Cause of botulism
Eating smoked meats, fish, canned food, meat, especially those prepared at home without complying with certain hygienic requirements.
In some products at the appropriate temperature they can multiply and accumulate (dairy products, jellied dishes, minced meat, etc.
Poisoning occurs when eating poisonous mushrooms
Satanic mushroom
Death cap
False chanterelle
Gall mushroom
pigs
False honey fungus
Amanita toadstool
Giving help
Gastric lavage
Hot water bottle on the stomach
Drink plenty of hot drinks
If weak, use strong coffee or tea
Symptoms:
Headache
Weakness
Stomach ache
Nausea
Vomit
Intestinal infections
Infectious diseases in which infection occurs through the mouth, and the pathogen (main bacteria, viruses) multiply in the intestines, from where microbes with secretions enter the external environment.
clostridia
Getting into the external environment with secretions (soil, water, vegetables, furnishings and household items), microorganisms, depending on environmental conditions (temperature, humidity, etc.) can exist from several days to several months.
Literature:
« Concise Encyclopedia household" 1984
Publishing house "Soviet Encyclopedia"
Description of the presentation by individual slides:
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Poisoning is intoxication of the body due to the entry into the body of a foreign chemical substance in a toxic dose.
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Poisoning is the third most common cause of accidental death in Russia. Mostly they are unintentional. Both children and adults become victims of poisoning.
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Types of poisoning: Food poisoning Drug poisoning Poisoning with sleeping pills Drug poisoning Alcohol poisoning Poisoning with poisonous plants and mushrooms Botulism Poisoning with household and detergents Carbon monoxide and lamp monoxide poisoning Poisoning with toxic chemicals Poisoning with acids and alkalis
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Food poisoning Food poisoning is a food toxicoinfection that occurs when ingesting poor-quality (infected) products of animal origin (meat, fish, sausages, canned meat and fish, milk and products made from it, etc.). The disease is caused by microbes in this product and their metabolic products - toxins. Meat and fish can become infected while the animals are still alive, but most often this occurs during cooking and improper storage of food products.
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Signs of poisoning General malaise. Nausea. Repeated vomiting. Cramping pain in the abdomen. Frequent loose stools, sometimes mixed with mucus and streaked with blood. Increased intoxication, decreased blood pressure. Increased and weakened pulse. Pallor skin. Thirst. High body temperature (38-40°C).
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First health care in case of food poisoning, immediately begin gastric lavage with water using gastric tube or inducing artificial vomiting (drinking plenty of warm water 1.5-2 liters, followed by irritation of the root of the tongue). Rinse until " clean water"Give plenty of fluids if you vomit on your own. To quickly remove infected foods from the intestines, give the victim carbolene ("stomach" charcoal) and a laxative (25 g of saline laxative in half a glass of water or 30 ml of castor oil). After washing the stomach, give the victim hot tea and coffee. Warm the victim. Cover him with heating pads (to the legs, arms). Ingestion of sulfonamides (sulgin, phthalazol 0.5 g 4-6 times a day) or antibiotics (chloramphenicol 0.5 g 4-6 times) promotes recovery per day, chlortetracycline hydrochloride 300,000 units 4 times for 2-3 days). Disinfect the patient's stool and vomit directly in the vessel (mixing with dry bleach). Call " ambulance".
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It is forbidden! Leave the victim alone. Induce vomiting if the victim is unconscious. Induce vomiting in case of poisoning with acids and alkalis.
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Drug poisoning Poisoning medications Most often observed in children, in families where medications are stored incorrectly - in places accessible to children. Poisoning of adults occurs due to accidental overdose and suicide attempts.
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Signs In case of an overdose of painkillers and antipyretics (butadione, analgin, promedol, aspirin, etc.), disturbances in the processes of inhibition and excitation in the central nervous system occur, expansion of capillaries and increased heat transfer by the body. This is accompanied by increased sweating, the development of weakness, drowsiness, which can turn into deep dream and even into an unconscious state, sometimes with breathing problems.
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First aid for drug poisoning Immediately! Call an ambulance or take the victim to the hospital. Find out what medicine the victim took and in what dose. Save any remaining medicine or its container. If the victim is conscious, induce vomiting, then give him activated charcoal. Monitor the victim's breathing and pulse. If there is no breathing or pulse, immediately begin resuscitation measures. See Circulatory arrest. If the victim is unconscious, but still has a pulse and breathing, place him in the correct position.
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Poisoning with sleeping pills Quite often, poisoning develops with an overdose of sleeping pills.
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Signs In case of poisoning, deep inhibition of the central nervous system is observed, sleep passes into an unconscious state, followed by paralysis of the respiratory center. Patients are pale, breathing is shallow and rare, irregular, often wheezing, bubbling.
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First aid for poisoning with sleeping pills If the victim is conscious, rinse his stomach, causing active vomiting. If breathing is impaired, start artificial respiration.
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Signs: Dizziness. Nausea. Vomit. Weakness. Drowsiness. Dream. Unconscious state. Paralysis of the respiratory and vasomotor centers. Pallor. Cyanosis of lips. Breathing is incorrect. The pupils are sharply constricted.
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First aid for drug poisoning Call an ambulance immediately. Examine the patient; if he has no breathing or circulation, begin resuscitation measures.
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Alcohol poisoning If significant (toxic) quantities of alcohol are consumed, fatal poisoning can occur. The lethal dose of ethyl alcohol is 8 g per 1 kg of body weight. Alcohol affects the heart, blood vessels, gastrointestinal tract, liver, kidneys, especially the central nervous system. With severe intoxication, a person falls asleep, then sleep passes into an unconscious state. Vomiting and involuntary urination are often observed. Breathing is sharply disrupted, it becomes rare and irregular. When the respiratory center is paralyzed, death occurs. It is advisable to save the remaining alcohol in order to find out exactly what poisoned the victim.
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First aid for alcohol poisoning Provide fresh air (open the window, take the poisoned person outside). Induce vomiting by small rinses. If you remain conscious, give him hot, strong coffee. Alcohol poisoning often requires immediate medical attention. If there is no breathing, begin resuscitation measures. When the victim is in a state of severe poisoning or deep alcoholic coma, it is necessary to call an ambulance. In case of poisoning with methyl alcohol, usually accompanied by blurred vision, drowsiness and a headache that does not go away 12-24 hours after drinking alcohol, you should immediately call an ambulance or take the victim to the hospital.
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Carbon monoxide and lighting poisoning Carbon monoxide poisoning is possible in industries where carbon monoxide is used for the synthesis of a number of organic matter, in garages with poor ventilation, in unventilated newly painted rooms, as well as at home - in case of leakage of lighting gas and in case of untimely closing of stove dampers in rooms with stove heating.
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Signs of poisoning: Headache. Heaviness in the head. Nausea. Dizziness. Noise in ears. Heartbeat. Muscle weakness. Vomit. Weakness is growing. Drowsiness. Blackout of consciousness. Dyspnea. Pale skin, sometimes the presence of bright red spots on the body. When carbon monoxide is inhaled for a long time, breathing becomes shallow, convulsions occur, and death occurs from paralysis of the respiratory center.
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First aid for lamp poisoning and carbon monoxide Immediately remove the victim to fresh air. Lay the victim on his back, free him from tight clothing, and let him smell ammonia. If the victim is not breathing, immediately begin artificial respiration. Get the victim to a doctor as quickly as possible.
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Poisoning by poisonous plants and mushrooms Poisoning can occur when taking poisonous mushrooms (red or gray fly agaric, false honey fungus, pale toadstool, false champignon, etc.), as well as edible mushrooms if they are spoiled (moldy, covered with mucus, stored for a long time). The most poisonous is the pale grebe - fatal poisoning can occur when taking even one mushroom. Remember that boiling does not destroy the toxic substances contained in mushrooms.
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Signs After a few hours (1.5-3h). Rapidly increasing weakness. Salivation. Nausea. Repeated painful vomiting. Severe colicky pain in the abdomen. Headache. Dizziness. Diarrhea (often bloody). Signs of damage to the nervous system: Visual impairment. Rave. Hallucinations. Motor excitement. Cramps.
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In case of severe poisoning, especially with toadstool, excitement occurs quite quickly (after 6-10 hours); it gives way to drowsiness and indifference. During this period, cardiac activity sharply weakens, blood pressure and body temperature decrease, and jaundice appears. If the victim is not given help, collapse develops, quickly leading to death. Save the remains of plants or mushrooms that caused poisoning.
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First aid for poisoning with poisonous plants and mushrooms If you suspect mushroom poisoning, immediately call an ambulance. First aid for mushroom poisoning often plays a decisive role in saving the victim. Find out what plants (or mushrooms) the victim was poisoned with. If you are poisoned by datura, wolfberry or toadstool, immediately take the victim to the hospital. Immediately begin gastric lavage with water, preferably weak ( Pink colour) with a solution of potassium permanganate using a probe or by artificially induced vomiting. It is useful to add adsorbents to the solution: activated carbon, carbolene. Cover the victim warmly and apply heating pads. Give hot sweet tea, coffee. Take the victim to the hospital.
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Botulism An acute infectious disease in which the central nervous system is damaged by toxins secreted by an anaerobic spore-bearing bacillus. More often, botulism infects foods that are prepared without sufficient hot processing: dried and smoked meat and fish, sausages, old canned meat, fish, and vegetables. The period from ingestion of contaminated food to the appearance of the first signs of the disease is often short, from 12 to 24 hours. In some cases, it can be extended to several days.
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Signs of botulism The disease begins with headache, general malaise, and dizziness. There is no stool, the stomach is distended. Body temperature remains normal. The condition worsens; within a day from the onset of the disease, signs of severe damage to the central nervous system appear: double vision occurs; squint, drooping upper eyelid; paralysis of the soft palate, the voice becomes slurred, and the act of swallowing is impaired. Abdominal bloating increases. There is urinary retention. The disease progresses rapidly, and the patient dies within the first 5 days from paralysis of the respiratory center and cardiac weakness.
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First aid for botulism Call an ambulance immediately. Rinse the stomach with a weak solution of sodium bicarbonate, potassium permanganate with the addition of adsorbents (activated carbon, carbolene). Give laxatives. Do a cleansing enema. Give plenty of hot drinks (tea, milk). Immediately administer specific antibotulinum serum. Immediately take the victim to the hospital.
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Poisoning by pesticides Pesticides are manufactured and used in gaseous, liquid or solid form for pollination or spraying of fields, gardens, vegetable gardens, industrial and domestic premises. In most cases, pesticides are not used pure form, and mixed with fillers (talc, chalk, lime) in aqueous solutions or oil emulsions.
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First medical aid for poisoning with pesticides Create a safe environment. Perform gastric lavage. After washing the stomach, give a glass of water to drink with two or three tablets of activated carbon added to it. If you have a cough or irritation in the throat, inhale with baking soda and gargle soda solution. If toxic chemicals get into your eyes, rinse them with a 2% solution baking soda. Apply compresses from a solution of potassium permanganate (pink) to the affected areas of the skin. After providing first aid, send the patient to the nearest medical facility.
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Poisoning with acids and alkalis Poisoning with acids (80% solution of acetic, hydrochloric, carbolic, oxalic acids) and caustic alkalis (caustic soda, ammonia) often occurs. Immediately after an acid or alkali enters the body, strong pain in the mouth, pharynx, respiratory tract. A burn to the mucous membrane causes severe swelling, copious department saliva, and sharp pain makes it impossible for the victim to swallow. During inhalation, saliva along with air may flow into Airways, making breathing difficult and causing suffocation.
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First aid for poisoning with acids and alkalis Immediately remove saliva and mucus from the victim’s mouth. Wrap a piece of gauze, a handkerchief or a napkin onto a teaspoon and wipe the mouth. If signs of suffocation occur, perform artificial respiration. Quite often, victims vomit, sometimes with blood. In such cases, it is strictly forbidden to rinse the stomach yourself, as this can increase vomiting and lead to acids and alkalis entering the respiratory tract. The victim can be given 2-3 glasses of water to drink, preferably with ice. You should not try to “neutralize” toxic liquids. In case of poisoning by others chemicals(chlorinated hydrocarbon, aniline dye, etc.) before the doctor arrives, it is necessary to induce vomiting in the victim and, if he is conscious, rinse the stomach with water. The victim in unconscious lay on your stomach without a pillow, turn your head to the side. If the tongue is retracted, as well as during convulsions in an unconscious state, when the jaws are tightly closed and prevent normal breathing, carefully tilt your head back and push lower jaw forward and upward.
