Nutritional diseases

Nutritional diseasesWhat is the causative agent of food toxic infections? Foodborne diseases are caused by different microbes and their toxins. The most common of them are: Salmonella, pathogenic strains of Staphylococcus, enteropathogenic Escherichia coli and some other. Of foodborne disease occur when the intake of foods containing these microbes and their toxins. What is the General characteristic samodelnyh of foodborne disease? Food intoxication Salmonella and other etiology characterized by acute onset, repeated vomiting, frequent stools, watery and copious stool, often with fever and symptoms of dehydration (thirst, dry mouth, tapering face gathered into the fold of the skin bad deals, convulsions, cyanosis, a drop in blood pressure). What group of persons shall be admitted to hospital with food poisoning? Patients usually isolated in the hospital. Subject to compulsory hospitalization of patients for clinical indications (status moderate or severe) and epidemic (food and equated persons, children of preschool institutions, persons from the hostel). What remedial measures are patient in the hospital? One of the first treatment measures in Salmonella and other food poisoning is gastric lavage. If the patient continues diarrhea, vomiting and a pronounced dehydration, intravenous one of salt solutions: cartool, trial or solution of ringer-Locke at 60 drops per minute. To remove toxicity and improve circulation using gemodez, poly-glukin, reopoliglyukin. The total amount of intravenous fluid is typically 1.5-3 HP Etiotropic therapy (chloramphenicol, ampicillin and other Antibacterials) is assigned when severe forms of the disease. The purpose of diet food with Salmonella and other food poisoning is the sparing of the gastrointestinal tract, which in the initial period of the disease is assigned diet N 4. What is the peculiarity of laboratory methods for the diagnosis of foodborne disease? To confirm the diagnosis of salmonellosis are used bacteriological and serological methods. Bacteriological studies are vomit and the washing water of the stomach, blood, feces and urine. To study the wash water is drained them first portion in the amount of 50-100 ml, and for washing in this case, use boiled water without adding sodium bicarbonate or potassium permanganate. At the direction of the bacteriological examination of feces, it is recommended to take the last (more liquid) portion of faeces in the amount of 3-5, There is evidence that the fence stool swab reduces the inoculation of Salmonella. Blood and urine are examined febrile patients; material for bacteriological examination it is recommended to take as early as possible from the onset, before undertaking etiotropic treatment. For serological diagnostics are used the reaction of agglutination with Salmonella diagnosis-the Fox and the reaction of indirect haemagglutination, which become positive since the end of the 1st week of illness..

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