Food poisoning in early spring: what’s important to know everyone

Early spring is the season of intestinal infections and food poisoning, it would seem. A surge in the incidence of acute intestinal infections, the so-called “diseases of dirty hands” we are seeing in the hot season. However, with the onset of heat the risk of poisoning substandard or poorly processed products increases dramatically.

The first picnics and poorly-cooked meat, insufficiently washed vegetables and early greens, the hands that take food can result in food poisoning. Also the source of infection is the hepatitis A may be low-quality water. So it’s time to remember how to avoid food infections and what to do in this case.

The causes of food poisoning

The main reason which causes the food poisoning is caught in the human body microorganisms that multiply on the products and different toxins. Depending on the cause of the poisoning develops food poisoning or intoxication. It can be E. coli, Salmonella, Staphylococcus, Citrobacter etc. becomes warmer Than on the street and the higher the temperature, the more favorable the conditions for the speedy growth of bacteria.

You can catch about our product contact people: elementary personal hygiene often leads to food poisoning. People forgot to wash my hands after the street, going to the bathroom, took the bread, and ate…and got food poisoning. Also to food poisoning leads the use of unboiled milk, raw water, poorly thermally processed meat, insufficiently washed vegetables and fruits, as well as products that have expired shelf life.

The symptoms of food poisoning and first aid

Usually the first symptoms appear after 2-3 hours after people ate poor quality food or bacteria caught in his stomach. However, this period may last for a day. Food poisoning is manifested by abdominal pain, nausea, vomiting, diarrhoea (diarrhea up to 10 or more times per day). Can rise body temperature above 38 degrees, the appetite disappears, the person feels weak, the skin becomes dry and pale. Vomiting and diarrhea can cause rapid dehydration, so people need large amounts of liquid, the recovery of water-salt balance and the adsorbents that help remove toxins from the body.

If there is no vomiting, then it is necessary to call and to wash out the stomach, take activated charcoal or other adsorbents. With repeated vomiting and diarrhea among adsorbents and mineral water not to do, you need to call a doctor or emergency medical care. Need to figure out what type of pathogen caused the poisoning, in order to choose the right therapy. Also affected it is urgent to restore the water-salt balance, eliminate toxins, remove toxicity – it is necessary to introduce a number of drugs intravenously, in the home you own right will not do.

How to prevent food poisoning

Prevention of intestinal infections and food poisoning are very simple:

  • Observe rules of personal hygiene
  • Carefully thermally process the food, wash vegetables and fruits, enveloping them with boiling water, do not eat spoiled food, rotten vegetables and fruits, etc.
  • Observe the terms and conditions of food storage, do not store already cooked food along with raw, separately carry in a grocery bag or package meat, eggs, vegetables, and other products that are still thermally processed and ready to eat bread, cheese, etc.
  • If you have experienced food poisoning, strictly follow the doctor’s orders and diet, so as not to cause aggravation (because the stomach and intestines are still inflamed and acute fatty foods, alcohol can cause pain, vomiting, etc.).