The notion of food poisoning can be divided into two major subgroups: poisoning as it is and bacterial food poisoning.

Actually food poisoning – a disease caused by eating poisonous or toxic substances in nature. This could include poisoning by mushrooms, poisonous berries (such as deadly nightshade berries), seeds (henbane seeds), as well as other parts of poisonous plants. The cases of poisoning with the meat of exotic fish are rather rare.

It also can be chemical poisoning: chemical substances may get into the digestive tract by accident, through negligence or if the foods contain these substances. For example, there are poisoning nitrate in high concentrations in the vegetables or fruits, or with the getting into the food arsenic poisoning, or high concentrations of copper salts.

Bacterial food poisoning – it is food poisoning, which by it nature is not poisonous, but contain a large number of micro-organisms that emit toxins. This group could include poisoning with spoiled dairy products, which contain large numbers of staphylococcus aureus, the poisoning of food (meat, fish or eggs infected with salmonella).

This bacterium can infect chickens, eggs and meat, causing salmonellosis. Although such infection poses a threat to life, in most cases it causes only a light discomfort. Harmful bacteria multiply in meat and fish, dairy products and canned goods, which were kept for too long at room temperature, or dishes made with mayonnaise.

In canned products – especially home made products – can be preserved anaerobic bacteria, which are not destroyed during the sterilization. These bacteria cause botulism – a rare but potentially dangerous food poisoning. Children can develop botulism from honey, because their immature digestive system is unable to neutralize the naturally occurring bacteria.

Fresh seafood – especially infected oysters – could be the cause of viral food poisoning. Certain mushrooms, berries and other plants – natural poisons for humans, which you should avoid at all. Potato sprouts and eyes also contain natural toxins.

Toxic spores may arise on improperly stored fruits, vegetables, grains and nuts.

Chemical food poisoning can be caused by pesticides or products stored in unsanitary conditions.

Old mushrooms with a firm consistency can cause problems. You should remember that boiling does not destroy toxic substances in these mushrooms.

Alcohol poisoning

In small doses, alcohol removes mental stress, improves mood, giving a feeling of freedom, relaxedness and fun. These feelings, for which people consume alcohol are over time and with increasing doses, changing the state of excitation with the loss of self and critically assess the situation. Some even with the use of single large doses of alcohol develops severe alcohol poisoning.

Salmonella - small bacteria, which live rather long in environment: in water – 120 days, in sea water – up to 217 days, in the meat – more than a year, at home – more than a year and a half.

Room temperature –is ideal for their breeding, especially in the food. In doing so, they don’t die in the canned food, don’t change the taste and smell of food, but die in the boiling water.

You can get salmonella poisoning:

- from an infected person;

- from farm animals and pets;

- with the use of food (meat, poultry meat, fish, eggs and egg products, milk and dairy products);

- If you swim in water (tap water in the accident, open water).

Usually, the main reason of infection is incorrect food cooking. Check salmonella poisoning symptoms.

Mercury easily penetrates the slits floors, furniture, wall adsorbed porous bodies, including wood, paper, cloth, and plaster, long kept there and become the source of indoor air pollution.

Mercury has no odor, evaporating it turns into a colorless vapor; its sensory presence in the air is not detected. Chronic metallic mercury poisoning are described in the mercury mines and factories in the manufacture and repair of measuring instruments, electronic equipment, mercury rectifiers, pumps.

Mercury vapor penetrates the body through the respiratory tract. When entering the digestive tract metallic mercury is low toxic and almost entirely devoted to the faeces. There have been experiences of mercury poisoning as a result of rubbing mercurial ointment to the skin.

Mercury has the ability to penetrate in various organs (liver, kidney, spleen, brain, heart) and has an impact on the body, occasionally doing a depot in the blood flow. Excrete with the help of kidney, mucosa, digestive, saliva, sweat-gland, with milk and bile.

Lead poisoning

Lead poisoning – is an example of the most frequent diseases caused by exposure to the environment. In most cases this occurs while up taking of low dose and their accumulation in the body until its concentration reaches a critical level necessary for doxology manifestations.

There is an acute and chronic form of a disease.

The acute form occur when the large doses ingested or inhalation of lead vapor, or in the dispersion of lead paint. Chronic poisoning most commonly occurs in children, licking the surface painted with lead paint.

Children, unlike adults, much easier absorb lead. Chronic poisoning can develop when using poorly burnt ceramic dishes, covered with enamel, containing lead, with the use of contaminated water, especially in older homes where sewage pipes contain lead, with alcohol abuse made in the distiller that contain lead. The problem of chronic poisoning is also associated with the presence of lead vapors in the application of tetraethyl lead for burns as anti-shock drug.

Gaseous emissions is poisoning, not only the atmosphere but also the soil, and water, and food products. Only in North America, such emission into the atmosphere is 200 thousand tons of lead annually. Poisoning of the atmosphere is everywhere, and the average adult gets about 150 to 400 mGy, and the concentration of lead in blood and in tissues up to 25 mgr/100 ml. For the occurrence of clinical signs of disease there should be about 80 mgr/100 ml.

Carbon monoxide is contained in the unburned pairs formed during the incomplete combustion of fuel, usually as a result of the use of improperly fitted or maintained appliances, including gas cookers, boilers, heaters, braziers, barbecue, fireplace, as well as the exhaust from automobiles.

Arsenic poisoning

There is household arsenic poisoning when eating grain poisoned with arsenic pesticides, or rain water flowing from roofs painted with Paris green. There are also cases of arsenic poisoning for the treatment of some arsenic drugs, such as salvarsanom by intravenous or endolumbal introduction.

By its nature, arsenic poisoning can be acute, subacute and chronic. Entering the body through the upper respiratory tract or the food channel, arsenic deposited in parenchymatous organs, and then selecting from the body for a long time.

Arsenic is a heavy defeat for the liver, kidneys, heart, blood vessels.