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).

• Stomach cramps, diarrhea and vomiting, starting in the interval from 1 hour to 4 days after consumption of spoiled products and continuing up to 4 days, usually indicate a bacterial food poisoning.

• Vomiting, diarrhea, stomach cramps, headache and fever with chills, starting in the interval from 12 to 48 hours after consumption of contaminated food – especially seafood – usually indicate the viral nature of poisoning.

• Vomiting, diarrhea, sweating, dizziness, tears in the eyes, copious salivation, clouding of consciousness and pain in the stomach, beginning in 30 minutes after consumption of contaminated products – typical symptoms of chemical food poisoning.

• Partial loss of speech or vision, paralysis of muscles from the head and continue throughout the body, and vomiting may indicate botulism – a serious but rare food poisoning.

You should turn to doctor if notice the following symptoms:

• Nausea, vomiting, or diarrhea that lasts more than two days.

• Age of the patient is less than three years.

• Decrease of the temperature.

• The emergence of symptoms after a recent overseas trip.

• Massive symptoms in several people.

• The patient can not drink.

• For two days the patient is not stabilized.

• Weakened immune systems or chronic diseases (HIV / AIDS, cancer or the effects of chemotherapy, renal disease).

• Inability to take assigned medications because of vomiting.

• Any signs of damage to the nervous system, such as the inarticulate speech, muscle weakness, diplopy, or difficulty with swallowing function.

Call an ambulance, in the case of following food poisoning sings:

• Fainting or unconsciousness

• Temperatures above 39 ° C.

• Acute or spasmodic pain.

• Bloating.

• Change color of the skin and eyes.

• Haematemesis.

• You can’t urinate.

• Problems with breathing and swallowing function.

• Inflammation of the joints or rashes appearance on the skin.

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.

• Do not defrost meat at room temperature. Defrost it slowly in the refrigerator or quickly – in the microwave and cook immediately.

• Avoid raw pickled products and raw meat, fish or eggs. Thoroughly cook all these products.

• Do not eat products that are spoiled or bad smell, or the products of the cracked or swollen cans.

• Keep the refrigerator at a temperature of 3 ° C. Never eat prepared meat or dairy products, which were outside the refrigerator for more than two hours.

After gastric lavage make the water-tea-break: a few hours (at least six) you shouldn’t eat. But at the same time drink plenty of liquids. Well suited strong savory tea, mineral water, but without gas!

In order to remove the intoxication, it is possible to drink activated charcoal, 6-10 adult tablets and 1-2 tablets to children. Smecta, enterodez, as well as polifepan, polifan – well fight with intoxicating, acting more selectively and efficiently than activated carbon.

After the gastric lavage and fill the body with salts and liquids while an appropriate diet food bacterial food poisoning passes for one – two days.

What to eat at this time? The first six hours, as mentioned, is not worth to eat. Then you can eat baken breads with a little sweetened tea. Also, it’s good first rice, then oatmeal on the water. Then the diet is gradually expanding: it is possible to enter a lean fish and meat broth. Expand the diet carefully.

If, after gastric lavage and diet for the day your condition has not improved, you should always consult a doctor. Under the guise of bacterial food poisoning may be hiding a more serious poisoning and infections, treatment for which should pick up a physician.

2. If poisoning you can easily eat the rise – it removes harmful substances from the intestines. If you do not want to eat, you need to drink rice broth – boil half a cup of rice in 3 glasses of water and drink it. This will relieve from diarrhea and vomiting.

3. Activated charcoal will reassure the storm in the belly. You need to take 1 tablet for every 10 kg of your weight. For example, if you weigh 64 kilos, you can drink 6 tablets.

4. When intestinal upset you can take a decoction of dried pears. Instead of pears can be used apple-quince, but the day after the poisoning. You need to boil it and eat to restore the mucosa.

5. To stop the vomiting, you can use normal salt. Dissolve teaspoon salt in a glass of slightly warm boiled water and drink it slowly.

6. In the evening, before bedtime, is useful to make the cleaning bath. Ideally, with the essential oils of juniper and fennel. If you haven’t oil, you can make a bath with lemon peel and chamomile flowers. Handful of crusts and flowers should be put in a gauze bag and put on the faucet to hot water flow through it.

Above all, remember: if symptoms of poisoning do not disappear, you must immediately consult a doctor! One thing, if you ate tainted meat and quite another if you’re poisoned with poisonous mushrooms.

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

1. The mildest form is called milk mushrooms containing irritating resinous substance. These include: tussock moths, devil mushroom and some plate fungus. This includes poisoning of various hardened old copies of tinder fungus and corizid bugs.

2. The following choleroid poisoning, the symptoms of which are diarrhea and vomiting, accompanied by a decline in force, with a protracted form of brain disorder observed phenomena: the state of delirium or sleepy. Sometimes this phenomenon joins jaundice. This kind of poisoning occurs after eating the most dangerous of the entire group of poisonous mushrooms – pale toadstool and its varieties. Lines contain Helvetian acid that destroys red blood cells. The first signs of poisoning appear within 6 – 10 hr. and are characterized by pain in the abdomen, nausea, vomiting, and head pain. In severe poisoning in 2 – 3rd day develops jaundice. Helvetian acid unstable and easily destroyed during cooking.

Poisoning of the same type may occur with the use of fungi, stored long time after cooking.

Particularly difficult has pale toadstool poisoning. Fatal poisoning can cause even one eaten mushroom. When toadstool poisoning there occur four main periods: hidden (lasts 8 to 24 hours, since the eating of the mushroom), defeated of the gastrointestinal tract (lasts from 1 to 6 days) with this the organism because of the diarrhea quickly loses large amounts of water and salts necessary for life, a violation of liver and kidney (starting at 5 – 6 days), recovery with a gradual recovery of stroked organs or death.

Symptoms of mushroom poisoning usually appear after the latent period. They occur suddenly and rapidly growing (nausea, abdominal pain, diarrhea, sometimes with an admixture of blood and mucus). Children has the most difficult poisoning, develops roast deficiency, often fatal.

3. The third form is expressed primarily in the disruption of the brain. There has been an increase pupils, the phenomenon of strong excitation or suppression, convulsions, increased salivation and sweating, abdominal pain, nausea vomiting indomitable. In the future, there is delirium, hallucinations. The first signs of poisoning occur in 1 / 2 – hour since the use of mushrooms. This form of poisoning is caused mainly by fly agaric.

4. The fourth form of the following mushroom poisoning symptoms: salivation abdominal pain (without diarrhea), the narrowing of pupils, fatigue occurs very rarely. These all called satanic mushrooms and gray honey mushroom. Symptoms of poisoning conditionally edible mushrooms (nausea, vomiting, diarrhea) occur in 1 – 3 hours after meals, called it with the poison or a mold, or bacterial infection with fungi after improper storage or poor cooking. Recovery occurs in 1 – 2 days.

Gastric lavage is considered to be more effective in comparison with vomiting, since the latter, especially in poisoning with fly agaric, is not effective often. If after taking the poison took several hours and there was profuse vomiting, it is better not to resort to the emetic, but to limit with gastric lavage and laxative. As a laxative, preferably to use castor oil with the addition of 7 – 9 drops of croton oil. You can use the bitter salt, and for the full atonement – enema, taking to the enema 3 tablespoons of castor oil.

Loss of fluid caused by vomiting and diarrhea, you should fill, so give to the patient salty water, thereby reducing vomiting and nausea, strong tea or coffee. With a strong delirium, put on the head a cold compress.

In mushrooms poisoning you shouldn’t drink alcoholic beverages because they contribute to more rapid absorption of fungal poisons into the body.