Food poisoning is a condition associated with eating poor-quality foods, accompanied by abdominal pain, nausea, vomiting, stool disorders, sometimes fever and other symptoms.
The cause of the disease is usually bacteria, viruses, parasites and toxins that accumulate in food during improper storage, preparation and transportation.
Not all people are equally susceptible to foodborne infections. Having eaten the same dish, several people from the company may end up in the hospital in a serious condition, someone will get off with a slight malaise, and some will generally remain healthy.
High risk groups:
- People over 60
- Young children, especially infants
- Suffering from chronic diseases (especially the gastrointestinal area)
Food poisoning symptoms:
A few hours after eating, there are abdominal pains of various localization, nausea, vomiting of food eaten, bringing relief. Diarrhea often develops. The temperature may rise.
With repeated vomiting and frequent stools, dehydration may develop, which is especially dangerous in young children. The body temperature begins to rise, the skin loses its elasticity, becomes flabby, diuresis decreases, delirium and convulsions may appear. This condition requires urgent hospitalization.
It is necessary to consult a doctor as soon as possible. At home, you will not be able to determine if you have poisoning or an intestinal infection. Here are a few rules that you can use before the doctor arrives:
Try to drink plenty of fluids if you are vomiting and/or having diarrhea. (it is better to drink “regidron”, which is sold in any pharmacy and, when going on vacation, it is advisable to have it in your medicine cabinet) – your body spends a lot of water, which can lead to dehydration and aggravation of your condition. Water also flushes out your stomach and intestines, removing toxic substances.
Take “activated charcoal” at the rate of 1 tablet per 10 kg of weight or “polyphepan”
If you feel sick, but there is no vomiting, then it is better to induce vomiting by drinking a weak solution of potassium permanganate (the water should be slightly pinkish) – it is possible that some of the pathogenic products have not yet been absorbed and are in the stomach.
Do not take fixatives for diarrhea (except in emergency cases) – do not interfere with the self-purification of the body.
For pain in the abdomen, take antispasmodics – “duspatalin”, “no-shpa”.
Prevention of food poisoning:
Wash your hands – after any exit to the street and, even more so, a trip in public transport.
Try not to snack on food from the stalls on the go. This is especially true for meat dishes – sanitary and hygienic standards in tents are often not observed, which leads to the transmission of infections with dirty hands of sellers and with poorly processed meat.
Avoid eating cakes and pastries with cream during the hot period – if stored improperly, they can lead to very serious poisoning.
Don’t eat raw eggs.
Wash vegetables and fruits thoroughly.
After eating food of dubious quality, drink 6-10 tablets of “activated charcoal” – this will reduce the risk of poisoning.
Try not to eat canned food, or cook it.