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Is food poisoning contagious to babies


Is Food Poisoning Contagious? Causes and Prevention

Food poisoning is a catch-all term for more than 250 different foodborne diseases.

Nearly 48 million people contract a foodborne disease every year in the United States.

If you’re one of them, you may be suffering from stomach cramps, vomiting, diarrhea, or feeling dehydrated. Rarely, certain cases of food poisoning can even be life-threatening.

But if you have food poisoning, are you contagious?

It depends on the cause of your food poisoning.

In this article, I’ll talk about the symptoms of food poisoning, the different causes of food poisoning, and whether they are contagious.

I’ll also outline some precautions you can take to keep yourself and others from becoming sick. And I’ll tell you when to seek medical treatment.

Is Food Poisoning Contagious?

Most types of food poisoning are not contagious.

But there are a few types of foodborne illnesses that can be passed from person to person, or even from animal to person.

Many foodborne illnesses also share similar symptoms with bacterial or viral infections that can be very contagious. 

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What Causes Food Poisoning?

Food poisoning is fairly common, but it’s a catch-all name for hundreds of foodborne illnesses. Not every case is the same. 

Food poisoning from bacteria

Food can become contaminated with a bacteria that survives ingestion and continues multiplying in the stomach.

The bacteria produces toxins that can cause severe illness and even be life-threatening. 

Food poisoning from viruses

Viruses can live in and on food, and be transmitted to humans.

Viral foodborne illnesses are the most common, and are very contagious. Like bacterial infections, these can be very dangerous for people with weak immune systems. 

Food poisoning from parasites

Parasites, while less common than viruses and bacteria as a cause of food poisoning, can also live in food or water and be consumed, causing upset stomach and other symptoms, including nausea, vomiting, and diarrhea.

Symptoms of a parasitic infection can take longer to develop and recover from.

Symptoms of Food Poisoning

Food poisoning symptoms can begin as soon as a few hours after consuming contaminated food, or up to several weeks later.

Most people notice symptoms within the first day or two.

The most common symptoms include:

  • Nausea and/or vomiting and loss of appetite
  • Diarrhea, which can be explosive or watery, and may contain blood or mucus
  • Abdominal pain and stomach cramping 
  • Weakness and fatigue
  • Fever
  • Muscle aches over the entire body
  • Chills and shakes

Dehydration can happen quickly, especially if you are both vomiting and having diarrhea.

Staying hydrated as much as possible is critical, and if you develop symptoms of dehydration, it’s important to seek medical attention right away.

Common Causes of Food Poisoning

The most common causes of food poisoning include:

E.

coli

While Escherichia coli bacteria are a normal part of your gut bacteria, certain species of E. coli can cause disease.

These can be found in contaminated water or foods such as insufficiently cooked meat, unpasteurized milk, unwashed lettuce, or raw sprouts.

Consistent handwashing and thorough cooking or pasteurization of food and liquids can help prevent E. coli outbreaks.

Listeria

Listeria monocytogenes is one of the rarer causes of food poisoning, but can be deadly—more than 250 people die from listeriosis, the infection caused by listeria, each year.

Insufficiently chilled perishable foods, unpasteurized milk and cheese, and prepared deli meats are the most common carriers of L. monocytogenes bacteria.

Pregnant women, young children, and people with weak immune systems are at especially high risk.  

Norovirus

Norovirus is the most common cause of food poisoning in the U. S, and norovirus gastroenteritis is extremely contagious.

A norovirus-related illness or outbreak is usually easy to recognize, with a sudden appearance of symptoms as soon as 12 hours after exposure or ingestion, followed by projectile vomiting, diarrhea and cramps.

Norovirus can spread quickly through a home, child care center, cruise ship, or nursing care facility. 

Salmonella 

Salmonella infection symptoms can start as soon as six hours after exposure to contaminated food or water.

In the U.S., victims of the bacteria usually suffer from nausea, vomiting, diarrhea, cramps, and fever lasting from a few days to a week. 

Travelers outside the U.S. are at higher risk of developing enteric fever (including typhoid fever) with more severe symptoms including high fever, diarrhea or constipation, aches, headache, and drowsiness.

Salmonella can be found in many foods, including unwashed fruits and vegetables, meat, and unpasteurized dairy, poultry and eggs.

You can also get Salmonella from certain animals, including reptiles and poultry. 

Cholera 

Vibrio cholerae bacteria causes cholera in people who drink contaminated water or eat food that contains the bacteria. 

Many infections are mild and cause almost no symptoms, but one in 10 patients experience more serious infections causing vomiting, “rice water” diarrhea, leg cramps, and in severe cases, restlessness or irritability.

The real danger of cholera is dehydration, which can happen quickly and lead to kidney failure and death. 

Bacillus cereus

Bacillus cereus is a bacteria in the form of a cold and heat resistant spore, which means that refrigerating food may not stop it from multiplying, and reheating food may not kill it.

The bacteria is found in soil, and is commonly present in foods like rice, which may have tiny amounts of soil contamination after processing. 

Small amounts of bacteria can survive the cooking process, and then multiply while leftovers are in the fridge, reaching levels that can cause diarrhea or vomiting.

The best way to avoid B. cereus food poisoning is to only cook as much rice as you need, and discard any leftovers.  

Campylobacter 

Campylobacter is one of the most common bacterial causes of diarrheal illness in the U.S., and the one most commonly diagnosed in travelers returning to the U.S. from abroad.

Common culprits are contaminated water, unpasteurized milk or cheese, and raw or undercooked poultry, meat, or seafood.

Campylobacter can also be harbored by many common pets who may transmit the disease, so make sure to practice good hygiene around animals, as well as in the kitchen. 

Shigella 

Shigella bacteria cause an infection called shigellosis, which causes diarrhea (sometimes bloody), fever, and stomach cramps.

People with underlying conditions, severe illness, or weak immune systems are at higher risk for severe complications. 

Botulism

Most people have heard of botulism, but cases are extremely rare, since Clostridium botulinum bacteria survive inside of spores, which usually act as a protective coating.

However, under the right conditions, spores can multiply and produce toxins, causing infection. Most cases of botulism are traced back to canned or jarred food that was improperly sealed.

Always throw away bulged cans or jars, and be careful with fermented foods.

Hepatitis A

Hepatitis A, or Hep A, causes inflammation of the liver, leading to debilitating food poisoning symptoms, and in severe cases, dark urine and yellowing skin, which can be signs of liver failure.

The hepatitis A virus can be ingested via contaminated food or water, or it can be transmitted directly from one person to another, making it another contagious form of food poisoning.

Unlike other forms of food poisoning, there is a safe, effective vaccine for Hep A, which is often mandated for food workers and recommended when traveling abroad. 

Treatments and Prevention

Treatment for most types of food poisoning centers around staying hydrated and decreasing nausea, vomiting, diarrhea, and abdominal cramping.

Viral infections are never treated with antibiotics, as they are not effective for viral infections.

While most bacterial infections also resolve on their own, for certain severe bacterial infections, antibiotics may shorten the duration of symptoms.

Parasitic infections almost always require anti-parasitic medication.

While most people can be safely treated at home, individuals who are at particularly high risk of developing severe illness or becoming easily dehydrated, including young children, the elderly, pregnant women, and those with weak immune systems should always be evaluated by a doctor if they become ill. 

The best way to prevent food poisoning is to handle food carefully. Keep perishables cold.

Cook meat, poultry, and seafood thoroughly. Wash all fruits and vegetables to remove surface contaminants.

Stick to pasteurized cheeses, milks, and juices. Always keep cooked and raw meat separate to avoid cross-contamination, and refrigerate leftovers promptly.

Wash your hands frequently, and wear a face mask when doing food preparation in crowded facilities.  

If you plan to travel outside of the U.S., talk to your doctor about any needed vaccinations to prevent catching food poisoning, as well as what to bring with you in case you do develop symptoms.

If you are going to a picnic, party, or reunion, be wary of high-risk foods that aren’t refrigerated for hours at a time.

These high-risk foods include anything with eggs, mayonnaise, poultry, seafood, meat, or unpasteurized cheese. Avoid fruit and vegetable salads if you aren’t sure the produce was washed appropriately. 

Pay attention to how food is prepared, whether you are at your favorite restaurant or planning a trip on a cruise ship, where food poisoning can be a common complaint.

If you see a food prep worker using a cutting board for raw meat, then another type of food, that’s a red flag. Your digestive system won’t thank you for being polite and eating anyway.

Vigilance is your best safeguard against food-borne illness. 

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When to See a Doctor

If you have acute food poisoning with non-stop vomiting or diarrhea, you can quickly become dehydrated, and this is especially true for young children, pregnant women, the elderly and those with compromised immune systems and multiple chronic illnesses.

If you become severely dehydrated, you may need IV fluids or other treatment to get better. 

If you have blood in your stool, a fever, or your eyes or skin turn yellow, see a doctor right away.

Always tell your doctor if you have traveled recently, taken any antibiotics or other medications, or have any serious medical conditions. 

How K Health Can Help

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Frequently Asked Questions

Should I stay home if I have food poisoning?

Yes. Food poisoning usually presents with symptoms so severe that you'll want to stay home in order to have easy access to bathroom facilities. Avoid going to work if you’re sick, and speak to your doctor for an evaluation and a work note, if needed.

How quickly will I recover from food poisoning?

Most cases of mild food poisoning should resolve in 24-48 hours without any medication. If, however, you develop a fever, have bloody diarrhea, are dehydrated, have yellow skin or eyes, or simply aren’t getting better, you should see a doctor for further evaluation and treatment.

K Health articles are all written and reviewed by MDs, PhDs, NPs, or PharmDs and are for informational purposes only. This information does not constitute and should not be relied on for professional medical advice. Always talk to your doctor about the risks and benefits of any treatment.

K Health has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. We avoid using tertiary references.

  • Foodborne Germs and Illnesses. (2020).
    https://www.cdc.gov/foodsafety/foodborne-germs.html

  • Food Poisoning Symptoms. (2021).
    https://www.cdc.gov/foodsafety/symptoms.html

  • Foodborne Germs and Illnesses. (2020).
    https://www.cdc.gov/foodsafety/foodborne-germs.html

  • Norovirus Gastroenteritis. (2014).
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3880795/

  • Salmonella. (2022).
    https://www.cdc.gov/salmonella/index.html

  • Cholera - Vibrio cholerae infection. (2020).
    https://www.cdc.gov/cholera/illness.html

  • Risk of Bacillus cereus in Relation to Rice and Derivatives. (2021).
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7913059/

  • Campylobacter and Pets. (2021).
    https://www.cdc.gov/campylobacter/pets.html

  • Shigella – Shigellosis. (2020).
    https://www.cdc.gov/shigella/index.html

  • About Botulism. (2021).
    https://www.cdc.gov/botulism/general.html#:~:text=Botulism%20

  • Hepatitis A. (2021).
    https://www.who.int/news-room/fact-sheets/detail/hepatitis-a

Is Food Poisoning Contagious? How to Prevent It from Spreading

Overview

Food poisoning, also called foodborne illness, is caused by eating or drinking contaminated food or drinks. Symptoms of food poisoning vary but can include nausea, vomiting, diarrhea, and abdominal cramps. Some people also develop a fever.

Of an estimated 48 million people who become sick from foodborne illnesses each year in the United States, 3,000 will die, according to the Centers for Disease Control and Prevention (CDC).

Symptoms can develop within hours or days of eating contaminated food.

Food poisoning that is caused by certain bacteria, viruses, or parasites is contagious. So, if you or your child has symptoms of food poisoning, take steps to protect yourself and to prevent the spread of the illness.

Sometimes, food poisoning is the result of chemicals or toxins found in the food. This type of food poisoning isn’t considered to be an infection, so it isn’t contagious and doesn’t spread from person to person.

There are over 250 different types of foodborne illnesses. Most of these illnesses are caused by one of the following.

1. Bacteria

Bacteria — which are tiny organisms — can get into the gastrointestinal (GI) tract through contaminated food and bring on symptoms like nausea, vomiting, diarrhea, and abdominal pain.

Bacteria can contaminate food in a number of ways:

  • You may purchase food that’s already spoiled or contaminated with bacteria.
  • Your food may become contaminated at some point during storage or preparation.

This can happen if you don’t wash your hands before preparing or handling food. It can also happen when food comes in contact with a surface contaminated with bacteria.

Improper storage of food, such as keeping food at room temperature or outdoors for too long, can also cause bacteria to grow and multiply rapidly.

It’s important to refrigerate or freeze food after cooking. Don’t eat food that’s been left sitting out for too long. Keep in mind that contaminated food may taste and smell normal.

Bacteria that can cause food poisoning include:

  • Salmonella
  • Shigella
  • E. coli (some strains, including E. coli O157:H7)
  • Listeria
  • Campylobacter jejuni
  • Staphylococcus aureus (staph)

2.

Viruses

Food poisoning caused by viruses can also pass from person to person. A common foodborne virus is norovirus, which causes inflammation in the stomach and intestines.

Hepatitis A is another foodborne illness from a virus. This highly contagious acute liver infection causes inflammation of the liver. Hepatitis A virus can be found in the stool and blood of people who are infected.

If you don’t wash your hands after using the bathroom, it’s possible to pass the virus to others through handshakes and other physical contact. You may also spread the virus to others if you prepare food or drinks with contaminated hands.

Contagious foodborne viruses also spread through indirect contact. Throughout the course of a day, you may touch several surfaces with contaminated hands. These include light switches, counters, phones, and door handles. Anyone who touches these surfaces may become ill if they put their hands near their mouth.

Bacteria and viruses can live outside the body on hard surfaces for hours, and sometimes days. Salmonella and campylobacter can live on surfaces for up to four hours, whereas the norovirus can survive on surfaces for weeks.

3. Parasites

Parasites that can cause food poisoning include:

  • Giardia duodenalis (formerly known as G. lamblia)
  • Cryptosporidium parvum
  • Cyclospora cayetanensis
  • Toxoplasma gondii
  • Trichinella spiralis
  • Taenia saginata
  • Taenia solium

Parasites are organisms that range in size. Some are microscopic, but others, such as parasite worms, may be visible to the naked eye. These organisms live in or on other organisms (called a host) and receive nutrients from this host.

When present, these organisms are found usually in the stool of humans and animals. They can transfer into your body when you eat contaminated food, drink contaminated water, or put anything in your mouth that’s come in contact with the feces of an infected person or animal.

You can spread this type of food poisoning through physical contact or by preparing food with contaminated hands.

Anyone can get food poisoning, but there are ways to prevent its spread once you’ve been infected.

Preventing the spread of contagious foodborne illnesses is important because complications can arise.

Since food poisoning can cause vomiting and diarrhea, there’s the risk of dehydration. In severe cases of dehydration, hospitalization is required to replace lost fluids. Dehydration can be particularly dangerous for infants, elderly people, and people who have a weak immune system.

Here are a few tips to prevent the spread of food poisoning once you’re already sick.

Bacteria

  • Stay home from school or work until symptoms disappear
  • Wash your hands with warm, soapy water after going to the bathroom and after coming in contact with animal or human feces.
  • Don’t prepare or handle food or drinks until symptoms disappear and you feel better.
  • Teach children how to properly wash their hands. According to the CDC, proper hand washing should take about 20 seconds, the same length of time it takes to sing the “Happy Birthday” song twice.
  • Disinfect commonly touched surfaces in the home — light switches, door knobs, countertops, remote controls, etc.
  • Clean the bathroom toilet after each use, using disinfecting wipes or a disinfectant spray on the seat and handle.

    • Virus

    • Stay home from school and work until symptoms disappear and avoid travel.
    • Wash your hands with warm, soapy water after using the bathroom and after coming in contact with human or animal feces.
    • Don’t prepare or handle food or drinks until symptoms disappear and you feel better.
    • Disinfect surfaces around the house.
    • Wear gloves when cleaning up the vomit or diarrhea of an infected person.

    Parasite

    • Wash hands with warm, soapy water after going to the bathroom and after coming in contact with human or animal feces
    • Don’t prepare or handle food or drinks until symptoms disappear and you feel better.
    • Practice safe sex. Some parasites (Giardia) can spread through unprotected oral-anal sex.

    What is the outlook for food poisoning?

    Food poisoning can cause a variety of uncomfortable symptoms such as diarrhea, vomiting, stomach pain, and a fever. However, symptoms typically resolve on their own within hours to days and don’t usually require a doctor.

    Getting plenty of rest and drinking fluids can help you feel better. Even though you may not feel like eating, your body needs energy, so it’s important to nibble on bland foods like crackers, toast, and rice.

    Fluids (water, juice, decaffeinated teas) are also vital to avoid dehydration. If you have symptoms of dehydration, go to the hospital immediately. Signs include extreme thirst, infrequent urination, dark-colored urine, fatigue, and dizziness.

    In children, symptoms of dehydration include a dry tongue, no wet diapers for three hours, weakness, irritability, and crying without tears.

10 "golden" rules for the prevention of intestinal infections and food poisoning / Official portal of the Administration of the city of Khanty-Mansiysk

08/10/2015 10:06

In summer, the issue of food safety and the risk of outbreaks of food poisoning is extremely relevant, because in heat the activity and survival of all microorganisms increases dramatically, especially in crushed and epidemically significant foods and dishes (dairy products, eggs, meat, fish and products from them, salads, cream confectionery and other products)

The causative agents of intestinal infections and food poisoning can be Escherichia coli (Escherichia collie), the causative agent of dysentery (Shigella), Salmonella (pathogens of Salmonellosis), Vibrio cholera (the causative agent of cholera), as well as conditionally pathogenic bacteria (Proteus, Streptococcus, Staphylococcus, Klebsiella, Pseudomonas, Pseudomonas aeruginosa coli, listeria), intestinal viruses (rotavirus, norovirus) and other microorganisms.

All intestinal diseases are characterized by common signs: stomach cramps, nausea, vomiting, diarrhea, often high fever, chills and fever, lethargy and apathy, headache, intestinal damage and the development of dehydration. But there are also differences:

· With food poisoning, the onset of the disease is sudden. The disease often develops from 30 minutes to 24 hours at a time in people who have used a suspicious product. Unlike intestinal infections, food poisoning is not transmitted from the patient and is not dangerous to others, despite similar symptoms. But at the first stages, they can be distinguished only after a thorough examination.

In intestinal infections, depending on the pathogen, from the moment of infection to the disease, it takes from 3 to 20 days (for example, with yersiniosis), but on average - from 3 to 7 days. It is not always immediately possible to establish a clear connection with the use of any food, product or water or contact with an infectious patient. Therefore, you should always consult a doctor. There are also intestinal mixed infections with the presence of several pathogens at the same time.

But, despite the cause of the disease, preventive measures are simple and accessible to everyone. Below are 10 simple rules to help avoid intestinal infections and food poisoning, not only in the summer, but throughout the year, when they become a habit:

1. Rule - Choice of safe foods. Always buy pasteurized, not raw milk. The purpose of food post-processing is to make food safe and extend its shelf life. Certain foods that are consumed raw require thorough washing, such as fruits, vegetables, herbs, and lettuce.

Rule 2 - Prepare your food carefully. Many raw foods, mainly poultry, meat and raw milk, are often contaminated with pathogens. During the cooking (frying) process, bacteria are destroyed, but remember that the temperature in all parts of the food product must reach 70 ° C. If the chicken meat is still raw at the bone, then place it again in the oven until fully cooked. Frozen meat, fish and poultry must be thoroughly thawed before cooking.

Rule 3 - Eat cooked food without delay. When cooked food cools to room temperature, germs begin to multiply in it. The longer it remains in this state, the greater the risk of food poisoning. To be safe, eat food immediately after cooking.

Rule 4 - Store food carefully. If you have prepared food ahead of time or want to save the rest of it after eating, keep in mind that it should be kept either hot (around or above 60°C) or cold (around or below 10°C). This is an extremely important rule, especially if you intend to store food for more than 4-5 hours. It is better not to store food for children at all. A common mistake that leads to food poisoning is storing large amounts of warm food in the refrigerator, which in an overloaded refrigerator cannot cool quickly. When heat remains in the middle of a food product for too long (above 10°C), microbes survive and rapidly multiply to dangerous levels.

Rule 5 - Thoroughly reheat food prepared in advance. This is the best protection against microorganisms that may have multiplied in food during storage (cold storage inhibits the growth of microbes, but does not destroy them). Once again, before eating, thoroughly heat the food so that the temperature in its thickness reaches at least 70 ° C.

Rule 6 - Avoid contact between raw and cooked foods. Properly cooked food can be contaminated when it comes into contact with raw food and utensils. This "cross" contamination is dangerous when, for example, using the same cutting board, knife and utensils for raw and boiled (fried) poultry, eggs, meat, fish. All inventory after raw products should be washed with hot water and soda, poured over with boiling water. For vegetables and fruits, bread, it is advisable to use separate boards and clean dishes and knives.

Rule 7 - Wash your hands often and thoroughly, especially before preparing food and after soiling them, after using the toilet or cleaning. Be sure to wash your hands after cutting raw foods (fish, meat, poultry, root vegetables) and before cutting vegetables and fruits. Be especially careful to observe this measure if the family has a small child. And there was a scratch (wound) on the arm - bandage it, apply a plaster, preventing inflammation. Pathogens from a wound can be the culprit of staphylococcal and other poisonings. Remember that pets - dogs, birds, and especially turtles and others - are frequent carriers of dangerous microorganisms that can get into food through your hands.

Rule 8 - Keep the kitchen spotlessly clean. Any surface used for food preparation must be absolutely clean. Every food waste, crumb or stain is a potential reservoir of germs. Change kitchen towels as often as possible, it is better to use rolled paper towels. Rags, sponges for washing dishes, also thoroughly rinse and disinfect. Have separate rags for mopping and plumbing.

Rule 9 - Protect food from insects, rodents and other animals. Animals often carry pathogenic (disease-causing) microorganisms that cause food poisoning. For reliable protection of products, store them in tightly closed jars (containers). Destroy rodents and insects in time.

Rule 10 - Use clean water. Clean water is essential for both drinking and cooking. If you are in doubt about the quality of the water, boil it before adding it to food or before using it.

Such simple rules allow you to avoid poisoning not only in everyday life, but also in food production, minimizing the risk of contamination of products and the growth of microorganisms in them, which means food poisoning and intestinal infections!

Information

Office of Rospotrebnadzor for Khanty-Mansi Autonomous Okrug-Yugra

Food poisoning in a child - rules for prevention and treatment - Articles - GBUZ "DLRC Krasnodar" MH KK

Many people are accustomed to treating mild forms of food poisoning as a kind of inevitability that sooner or later will overtake everyone. There are frequent cases when, even in the treatment of children, parents do not resort to the help of doctors, but manage with a “standard” set of funds from grandmother's recipes or advertising on TV. Gastric lavage with potassium permanganate, taking activated charcoal or some other absorbent, this is the usual set in the hands of an “experienced” parent. However, not everyone clearly understands the essence of intoxication of the body, not everyone can correctly determine its nature and predict the consequences. Not everyone knows that in some cases, poisoning can cause deadly bacteria, such as botulism, and sometimes it happens that a completely different disease is hidden under the symptoms of intoxication of the body, for example, heat stroke. And while parents are trying to overcome the false poisoning of the child, they lose precious time, which can lead to a sharp deterioration in the condition and serious consequences.

Given all of the above, it should be noted that parents should not self-medicate, even if it seems to them that it is food poisoning in a child and that they themselves will quickly cope. We recommend that you always seek medical attention, although if possible, take some steps to alleviate the child's condition. We will describe how to prevent food intoxication and what to do if it occurs.

We also recommend reading the resource "Protecting children from the sun", in which you will learn about the dangers of the scorching summer sun, about common myths about this and about the correct methods of protection. If you are raising a teenager and have begun to notice oddities in their behavior, then we recommend reading an important article about common signs of drug addiction in teenagers.

A child will not get food poisoning if adults follow simple rules

Food poisoning in children - possible routes of intoxication and their symptoms

Their immune systems are still not strong enough. Food poisoning in children, as well as in adults, most often occurs when eating food that is contaminated with microbes. Separate manifestations in two forms - toxic infection, as well as intoxication.

Usually, toxic infection is caused by microbes belonging to the Salmonella group, as well as para-Escherichia and Escherichia coli. Be aware that salmonella is very common and often infects the intestines of birds and animals. And when the animal's body weakens and, accordingly, its protective functions, too, salmonella infect all internal organs. Such meat, having got on the table to people after a weak heat treatment, causes poisoning. Salmonella can also infect eggs, pies, milk, cheese, fish and cottage cheese. Symptoms of poisoning usually occur after a few hours or later, depending on the dose, the organism and the nature of the poisoning. The child begins to feel nausea, vomiting, headache, stools are frequent and liquid, body temperature rises. The disease lasts from two days to a week and in most cases ends in recovery.

Food Intoxication of the child's body occurs as a result of eating, which contains poisons in the form of microbial waste products. They are called toxins. Most often, such poisoning is caused by staphylococcus aureus. It, as a rule, gets into ready meals from those who have pustular skin diseases. Poisoning through cakes, ice cream, pastries, sausage, ham, sausages and so on is common. Even when ingested in raw foods, this toxin is not easy to destroy. At the boiling point, it does not collapse for several hours. Symptoms of poisoning usually appear in time in the same way as with toxic infection. The clinical picture and course of the disease are similar.

Botulism causes a very dangerous poisoning of the body, which, without urgent medical intervention, can result in the death of a child. Botulism bacteria thrive in an oxygen-free environment and produce a strong toxin. It is destroyed after 20 minutes of boiling, but in order to destroy the spores themselves, it is necessary to maintain a temperature of 120 degrees Celsius for 10 minutes. The most common source of poisoning are all kinds of canned foods, namely meat, fish, vegetables. But cases of intoxication were also observed through the earth, which was contaminated with the feces of sick animals. The onset of the disease occurs after a couple of hours, although an incubation period of several days is sometimes possible. The child feels dry mouth, dizziness, general weakness and shortness of breath, the pulse quickens, paralysis of the eye and facial muscles, as well as the muscles of the soft palate and tongue, occurs. Because of this, a disorder of speech, vision and swallowing occurs - the child chokes and begins to distinguish poorly between nearby objects and text. The toxin affects the nervous apparatus of the heart and the central nervous system. The disease lasts 4-8 days, is difficult and without medical intervention can lead to death due to paralysis of the respiratory center.

Please note that botulism spores may contain canned honey, even commercially produced honey. Therefore, in no case should you give such honey to children under one year old, they may develop infant botulism. And for adults, it is usually harmless.

In infants, botulism, as a rule, begins precisely with constipation, then the baby begins to make sucking movements poorly and swallows with difficulty, his eyelids begin to weaken, he weakly makes sounds or words, and general impotence develops.

Non-bacterial poisonings are usually due to the consumption of poisonous mushrooms, fish or light-green potatoes, which accumulate poisonous solanine under their skin. Many mushrooms are poisonous in nature, and there are many false mushrooms, remember that it is not recommended for children to eat mushrooms at all until they are 12 years old. Especially often they are poisoned by mushrooms - lines that are very similar to edible morels. Only stitches in dry weather develop poisonous gelvellic acid, a very potent poison that is resistant to heat. Pay attention to the photos and avoid buying and picking similar mushrooms.

Poisonous - line. Edible morel.

Toxin poisoning of some fish may be due to improper handling or transport. For example, mackerel produces poisons if it is not frozen in time. Also keep in mind that children should not be given Japanese sushi with fish or shrimp, which can also serve as a source of dangerous poisoning.

Food poisoning in children - disease prevention

Here are the basic rules for the prevention of food poisoning in children:

  • Adults should remember the first and most important rule from school: “wash your hands before eating”, and this is not just a general slogan, but a vital necessity. Washing hands before eating reduces the risk of poisoning several times.
  • Further, the second rule is to thoroughly wash the foods that you eat raw - vegetables and fruits. Do not give raw milk and eggs to children. Pasteurized milk from the store is also recommended to boil.
  • Prevent children from eating "adult" foods such as Japanese sushi, smoked fish, mushrooms, and so on.
  • The meat of birds, animals, must undergo careful temperature treatment, use the rule: "you can't digest meat. " The same applies to fish, seafood and eggs.
  • When canning at home, strictly adhere to the technology and temperature regime for the destruction of botulism spores. Do not use homemade or factory-made products that bulge bags, jars, or lids (also called bombing). Do not eat foods with a suspicious smell or texture.
  • Store perishable foods in the refrigerator only during their expiration date and in a container with a closed lid. Remember that cakes, cream cakes, salads with mayonnaise, open packages of food and drinks that do not contain preservatives, such as natural juices, spoil very quickly. Remember the approximate storage time of popular products in the cold up to 8 degrees (without cold, it is much less, and sometimes products cannot be stored without cold at all). Of course, modern preservatives can extend the life of some products, but do you need to risk the health of your children in vain.
  • Cottage cheese mass, curd cream or cheese curds - in the cold up to 24 hours (can not be stored without cold).
  • Pies fried with meat or fish - in the cold up to 24 hours, in a cool place up to 12 hours.
  • Cake with buttercream - in the cold up to 6 ° C, the shelf life is up to 36 hours, in a cool place up to 12 hours.
  • Custard cake - refrigerate up to 6 hours, do not store without refrigeration.
  • Serve hot fish or meat dishes soon after cooking, do not store perishable food outside the refrigerator.
  • Always check the expiration date of products when buying and before eating.
  • Do not buy very early fruits and vegetables (eg tomatoes, watermelons, melons or strawberries), they tend to be high in chemical growth stimulants that can cause acute poisoning.
  • Do not buy food in questionable places from hands or trays. Especially in the hot season, especially on the beach, especially meat products (chebureks, belyashi, etc.), especially for children! Remember that meat in the sun after 20-30 minutes can turn into poison.

Parental actions if a child has food poisoning

Providing medical care for food poisoning

When a child has food poisoning, the most important thing is to get the child medical attention promptly. If you are on vacation, then contact the administration of the hotel or recreation center so that they take urgent measures. If you are at home, then, depending on the situation, call a doctor, emergency or ambulance. In case of a sharp deterioration in the condition, immediately call an ambulance (even if you have previously called a doctor at home), dangerous syndromes include: vomiting or diarrhea with blood, delirium, hallucinations, loss of consciousness, asphyxia (the child is suffocating), weakening of the pulse, cyanosis skin (the child begins to turn blue).

Always remain calm, do not scare, but rather calm the child. Clearly and in detail describe the essence of the problem and symptoms to the medical worker by phone, ask for general recommendations over the phone, what you need to do before the ambulance or doctor arrives.

Please note that the symptoms of an illness may only look like poisoning, but in fact it may be a completely different disease, such as sunstroke. Only a doctor can make a qualified diagnosis.

General actions in case of child poisoning

If you are sure that the child has food poisoning (preferably after consulting a doctor over the phone), then first of all ensure that the stomach is empty of the food that is most likely the cause of the illness. To do this, let the child drink a lot of warm boiled water, and then induce vomiting by pressing on the root of the tongue. Repeat the procedure until the vomit comes out clean, without pieces of food and mucus. We DO NOT RECOMMEND rinsing the stomach with potassium permanganate (potassium permanganate) without consulting a doctor. But if you are planning to make such a solution, then use either drops, or in the case of crystals, carefully pour the solution into another dish to avoid internal burns with small particles. Remember that the potassium permanganate solution should be slightly pink, and do not give potassium permanganate to children under 5 years old.

Use sorbents to remove absorbed harmful substances and toxins from the child's intestines.

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