Presentation on the topic of prevention of acute intestinal infections. Acute intestinal infections (AI)
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Food poisoning (food intoxication) is any disease caused by eating low-quality or poisonous food. Foodborne illness is acute food poisoning caused by eating foods containing pathogenic microorganisms and/or their toxins (and sometimes these are toxins produced by non-pathogenic microorganisms). In addition to microbial poisoning, there are poisoning associated with eating poisonous plants and animals, as well as poisoning by various chemicals. Infection with pathogenic microorganisms (food infection) is observed more often than poisoning by natural or chemical toxins (food intoxication).
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Symptoms of poisoning.
Most often, symptoms of food poisoning appear 1-2 hours after eating poor quality food. The main symptoms are: pain in the abdomen, nausea, vomiting, diarrhea, often headache and dizziness, severe weakness, and in severe cases, loss of consciousness.
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Prevention of poisoning
To prevent food poisoning of non-bacterial origin, the following measures are necessary: proper storage and use of pesticides for processing agricultural products; compliance with sanitary requirements when using various food additives in the food manufacturing process; compliance with sanitary requirements when using utensils, containers, polymers and other materials for the manufacture, storage and packaging of food products; organization of sanitary, veterinary and commodity examination of food products; sanitary and epidemiological control at public catering establishments; sanitary propaganda among the population and personnel of food enterprises on food hygiene issues.
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Intestinal infections are a whole group of contagious diseases that primarily damage the digestive tract. Infection occurs when the infectious agent enters the mouth, usually through the consumption of contaminated food and water. Infectious diseases associated with the nutrition of the population include acute intestinal infections (dysentery, salmonellosis, typhoid fever, cholera, yersinosis, etc.). A common feature of these diseases is their widespread occurrence, since they are easily transmitted from a sick organism to a healthy one. Acute intestinal infections are characterized by the same localization of the pathogen (intestines), the same mechanism of infection and similar manifestations of the disease. Acute intestinal infections can spread in various ways. Among them, water, food, household, and fly should be noted.
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Causative agents of intestinal infections.
The causative agents of intestinal infections are viruses (enterovirus, rotavirus) and bacteria (Shigella, Salmonella, Staphylococcus aureus, pathogenic Escherichia coli).
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Prevention of intestinal infections
The basic principles of preventing microbial food poisoning are as follows: isolation of the source of the infectious agent; interruption of the routes of contamination of food products with food poisoning agents; prevention of the proliferation of microorganisms and toxic formation; neutralization of potentially epidemic-hazardous products
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Mushroom poisoning
In the first place in terms of poisoning are mainly not such poisonous mushrooms as fly agarics and pale toadstools, which are known to everyone, but doppelgangers called “false” mushrooms. There are “false” whites, boletuses, boletuses, chanterelles, etc.
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Mushrooms that are considered edible can, under certain conditions, become poisonous if: poisonous microorganisms have multiplied in old mushrooms; mushrooms grew in a forest that was treated with pesticides and herbicides; mushrooms were found near roads - they could accumulate toxic heavy metals; mushrooms requiring appropriate heat treatment were eaten raw. In addition, when eating old or improperly prepared canned food, not only mushrooms, but also other products, there is a danger of contracting botulism.
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Botulism
The botulism microbe or its spores can get onto food products, including fruits, vegetables and mushrooms, with particles of soil or dust, or with water from open reservoirs if it is used for washing food or dishes. The most common cases of botulism are associated with the consumption of home-canned mushrooms. This happens because the possibility of the botulism microbe getting into mushrooms with particles of soil and dust is especially high; the spongy and lamellar structure of mushrooms makes them difficult to thoroughly wash; in addition, mushrooms are a good breeding ground for botulism microbes. Housewives involved in home canning should know that botulism bacillus spores die only at a temperature of 110-120°C, at which factories sterilize canned food in autoclaves. It is difficult to create such a temperature at home. Therefore, it is very important to strictly adhere to sanitary rules when preparing canned vegetables, fruits and mushrooms at home.
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When botulism microbes multiply abundantly in cans, the latter swell due to gas formation. The smell of such canned food resembles spoiled butter (the smell of butyric acid). Therefore, canned foods in bulging cans should be considered the most dangerous.
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Prevention of mushroom poisoning
Prevention of mushroom poisoning is based on the following principles: limiting the list of mushrooms allowed for procurement and sale; admission to the procurement and sale of only mushrooms sorted by individual types; limiting the types of mushrooms allowed for sale in dried form. Do not eat expired canned food or canned food from bulging or cloudy cans.
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First aid.
The main thing is to avoid mistakes that, while alleviating symptoms, prolong the disease. The main danger in case of poisoning is dehydration, which can result in kidney failure and complications from the nervous system. Therefore, you definitely need (even if you say “I don’t want to”) to drink half a glass of warm water after each loose stool. Just not in one gulp (this will cause a new attack of vomiting), but in small sips. A mixture of fresh orange juice (potassium and vitamin C) with boiled water in a ratio of 1:4 helps in this situation. If you don’t feel very sick, try crushing 5-8 tablets of activated charcoal into powder and drinking it within 5-7 minutes with plenty of still water. Coal will absorb all the harmful substances that are present in the digestive tract, and your health will improve. If you feel bad, but are not vomiting, then it is better to induce it by drinking a weak solution of potassium permanganate (the water should be slightly pinkish).
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It is advisable not to eat anything. Go hungry and you will allow your body to devote all its strength to fighting the infection. Do not take fixatives under any circumstances: the intestines will stop the elimination of toxic substances and pathogens, and they will begin to poison you with redoubled force. Don't reach for antibiotics. Firstly, you are unlikely to know which of them act on a given type of microbe. Secondly, stomach upset is often caused by viruses or bacterial toxins, against which antibiotics do not help. And thirdly, only a doctor is able to assess what will cause more harm: a course of antibiotics or your poisoning. In any case, do not self-medicate for more than a day. If the next morning after intestinal problems you continue to be bothered by anything other than general weakness, consult your doctor
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Basic rules of prevention
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The most well-known rule, which at the same time is very often forgotten: always and everywhere wash your hands - before eating, after any exit to the street, and even more so after traveling on public transport. If it is not possible to wash your hands, you should always have wet wipes or a disinfectant (sold in pharmacies) with you.
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Drink only boiled water. Wash vegetables and fruits thoroughly and never eat unripe fruits. Do not store raw and cooked foods nearby - this promotes the transfer of germs. Try not to snack on food from stalls. This is especially true for meat dishes. Sanitary and hygienic standards in tents are often not observed, which leads to the transmission of infections through dirty hands of sellers and poorly processed meat.
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If you are on the way to a holiday destination, you should not buy food at roadside establishments, which also do not always pass sanitary inspections. It is safer to buy boiled sausages and frankfurters in vacuum or gas-filled packaging, rather than cut them off from a large piece. Avoid eating cakes and pastries with cream during the hot season - if stored improperly, they can lead to very serious poisoning. Better buy dry cake or sweets. It is advisable not to buy salads, but to prepare them in your own kitchen and season them with sour cream immediately before eating.
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Do not buy fermented milk products that are sold along roads or in other places unsuitable for trade. It is unknown in what conditions the animals grow, what kind of utensils were used during the preparation of homemade cottage cheese and sour cream, and also how long the sellers stand with their goods under the sun. When going to the beach, it is better not to take food with you that quickly spoils. Do not drink water from a body of water where people are swimming.
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Keep the kitchen perfectly clean. Since food is easily contaminated, any surface used to prepare it must be absolutely clean. Treat every food scrap, crumb, or dirty spot as a Reheat pre-cooked food thoroughly. This is the best measure of protection against microorganisms that could multiply in food during storage (storage in the refrigerator inhibits the growth of microbes, but does not destroy them). Once again, before eating, thoroughly warm the food (the temperature in its thickness should be at least 70 ° C).
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Eat cooked food without delay. When cooked food cools to room temperature, microbes begin to multiply. The longer she remains in this condition, the greater the risk of getting food poisoning. To protect yourself, eat food immediately after cooking. Store food carefully. If you have prepared food for future use or want to store the rest of it after eating, keep in mind that it should be stored either hot (at or above 60°C) or cold (at 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. This food in an overloaded refrigerator cannot cool completely quickly. When the center of a food product is kept warm for too long (temperatures above 10°C), microbes survive and rapidly multiply to levels that are dangerous to human health.
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The work was completed by:
Students of the 15th group, 3rd brigade Chernienko Ekaterina Novikova Anna Ermak Anna Sitnikova Anna Repina Natalya Nikeshina Natalya Bashina Elena
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OCI is characterized by 2 groups of symptoms: OCI is characterized by 2 groups of symptoms: intoxication - various variants of toxicosis, increased T. In younger children, it is usually combined with exicosis - dehydration due to vomiting and diarrhea. dyspeptic syndromes: - Gastritis - rare in isolated form. Vomiting and epigastric pain. More typical for food poisoning. - Enterita. Enteric stool is frequent, liquid, copious, splashing, with particles of undigested food, fetid, sour, irritates the skin, causing diaper rash even with careful care. Elders complain of abdominal pain, young children “kick” their legs and cry. The abdomen is bloated (flatulence), rumbling along the intestines. Over time, the stool loses its fecal character and becomes watery with a small amount of mucus and white lumps. Such stool can occur with rotavirus and staphylococcal infections, escherichiosis, and salmonellosis.
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Colitis. The stool is scanty and may consist of greenish-brown cloudy mucus mixed with pus and sometimes blood (rectal spit). The child often asks to go to the potty, but defecation does not always happen. Such false painful urges (tenesmus) are characteristic of dysentery. In children of the 1st year of life, attacks of anxiety appear, the child “kicks” his legs, strains with redness of the face, but no stool is passed. There is pliability or gaping of the anus. The abdomen is usually retracted. On palpation there is rumbling in the right iliac region and along the colon. A spasmodic, painful sigmoid colon is palpated in the left iliac region. This type of stool is typical for dysentery, and can be due to salmonellosis, escherichiosis, or staphylococcal infection. - Colitis. The stool is scanty and may consist of greenish-brown cloudy mucus mixed with pus and sometimes blood (rectal spit). The child often asks to go to the potty, but defecation does not always happen. Such false painful urges (tenesmus) are characteristic of dysentery. In children of the 1st year of life, attacks of anxiety appear, the child “kicks” his legs, strains with redness of the face, but no stool is passed. There is pliability or gaping of the anus. The abdomen is usually retracted. On palpation there is rumbling in the right iliac region and along the colon. A spasmodic, painful sigmoid colon is palpated in the left iliac region. This type of stool is typical for dysentery, and can be due to salmonellosis, escherichiosis, or staphylococcal infection. - Enterocolitis. The sum of the symptoms of colitis and enteritis is Gastroenteritis. Often found in young children. - Gastroenterocolitis. Occurs at any age.
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Antidiarrheal drugs. Ca, bismuth, astringents (tannacomp), etc. can be used. Loperamide (imodium) should not be used, since it reduces intestinal motility and creates the risk of dynamic bowel obstruction. Antidiarrheal drugs. Ca, bismuth, astringents (tannacomp), etc. can be used. Loperamide (imodium) should not be used, since it reduces intestinal motility and creates the risk of dynamic bowel obstruction. Immunotherapy. ChBD is used for children from orphanages, from neurological departments, with a protracted course, prolonged bacterial excretion. Used: Nonspecific protective agents: pentoxyl, methyluracil, sodium nucleinate, prodigiosan, lysozyme, yeast extract "Favorite" Specific immunomodulators: a) immunoglobulins for enteral administration - complex immunoglobulin preparations CIP (a full set of IGs and a high titer of specific antibodies against Escherichia, Shigella, salmonella, Pseudomonas aeruginosa, rotaviruses), kipferon, anti-rotavirus IGB) B) targeted action lactoglobulins prepared from colostrum of cows immunized with various antigens (Escherichia, Shigella, Salmonella, Klebsiella, Proteaceae, rotavirus). .
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Clinic. Clinic. Acute onset: Intoxication, fever for 1-3 days; in severe cases, neurotoxicosis is possible. Abdominal pain (usually the left iliac region) Very frequent (10-20 or more times a day) colitis stools with an abundance of mucus, sometimes mixed with blood and pus). The only ACI that can be diagnosed before culture is hemocolitis syndrome. But other diseases can also give it. Tenesmus or their equivalents (crying with urge, redness of the facial skin) Gaping of the anus Spasmodic sigma In the coprogram there are leukocytes, mucus, red blood cells Shigella seeding
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Clinic Clinic acute onset of intoxication, fever for 5-7 days; with hospital infection, prolonged fever of the wrong type. In mild cases, T may not be present. diarrhea is usually preceded by vomiting; enterocolitis syndrome - loose, watery stool, greenish-brown in color in the form of swamp mud or frog spawn, sometimes streaked with blood, may be foamy with an unpleasant odor, not too frequent, but abundant; in case of hospital infection, the gastrointestinal form predominates, gradual onset , more frequent involvement of not only the small intestine, but also the large intestine, frequent presence of blood in the feces. In severe forms, neurotoxicosis, toxicosis with exicosis, septic syndrome is possible. Often occurs in an erased form. In the coprogram, mucus, leukocytes. Sowing of salmonella from feces, blood, urine.
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The presentation on the topic "Intestinal infection" can be downloaded absolutely free on our website. Project subject: Medicine. Colorful slides and illustrations will help you engage your classmates or audience. To view the content, use the player, or if you want to download the report, click on the corresponding text under the player. The presentation contains 11 slide(s).
Presentation slides
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Intestinal infection
The presentation was made by the teacher of the Municipal Educational Institution “Secondary School No. 15” in Engels, M.V. Myadelets.
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Oral cavity – approbation, wetting, neutralization, grinding of food, breakdown of carbohydrates; -esophagus – movement of food into the stomach; -stomach – mechanical processing, food disinfection, breakdown of proteins and partial breakdown of fats; -12 duodenum – breakdown of proteins, fats and carbohydrates under the influence of pancreatic juice and bile; -small intestine – breakdown of proteins and carbohydrates, selective absorption of nutrients into the blood and lymph; -large intestine - absorption of water, formation of feces, digestion of fiber, synthesis of vitamins.
Changes that food undergoes in the digestive tract
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Gastrointestinal infections
Food poisoning can be caused by various microorganisms, most often salmonella, botulism bacilli, Vibrio cholerae, and dysentery bacillus.
salmonella
botulism sticks
Vibrio cholerae
dysentery bacillus
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Once in the body, bacteria secrete poison, which causes acute inflammation of the mucous membrane of the stomach, small and large intestine. The disease begins quite quickly. Already 2-4 hours after eating, the first symptoms are observed: nausea, a feeling of weakness, and later - profuse vomiting, diarrhea. Fever and headache often occur. Children, elderly people and patients with gastrointestinal diseases are especially sensitive to food poisoning. In them, poisoning often occurs in a more severe form.
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Worm infestations
Infection with helminths occurs through the fecal-oral route through the mouth: - due to direct contact with soil, sand; - through contaminated objects; - through food; - through insects (flies, cockroaches, ants); - through contact with animals (dogs, cats). From person to person, infection can occur with pinworms in children's groups (kindergartens) through toys, as well as through bedding.
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Worms can create health problems and aggravate existing disorders, including the implementation of unfavorable hereditary predispositions. The most common syndrome with helminthic infestation is gastrointestinal dysfunction: -unstable stool; -pain syndrome; flatulence; belching, nausea, rapid satiety. One of the most common manifestations of helminthic infestation is allergies. Manifestations of intoxication due to helminthiasis are: loss of appetite, disturbance of night sleep (restlessness, sounds during sleep or frequent awakenings); grinding teeth; irritability, moodiness, aggressiveness; convulsions. Helminths weaken the functioning of the immune system, which can result in frequent respiratory diseases, pustular or fungal lesions of the skin and mucous membranes, and dental caries.
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1. Wash your hands with soap after using the restroom, contact with animals or the ground. 2. Treating toys with soapy water and cleaning the floor with detergents is mandatory approximately once every 10-14 days. 3. Treat vegetables and fruits with soap before consumption; berries (strawberries, raspberries, etc.) are first filled with clean water, then it is drained and the fruits are washed with running water. 4. Thermal processing of food. These are the conditions that will help you avoid gastrointestinal infections!
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Nutritional errors leading to gastrointestinal diseases
1. We eat too much. 2. We eat too much fat. 3. We make poor food choices. 4. We drink too much. 5. We eat incorrectly. 6. We eat too much sweets. 7. We cook incorrectly. 8. We treat ourselves too often. 9. We know too little about nutrition.
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Basic nutrition rules
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Oral cavity – approbation, wetting, neutralization, grinding of food, breakdown of carbohydrates;
Esophagus – movement of food into the stomach;
Stomach – mechanical processing, disinfection of food, breakdown of proteins and partial breakdown of fats;
duodenum - breakdown of proteins, fats and carbohydrates under the influence of pancreatic juice and bile;
Small intestine – breakdown of proteins and carbohydrates, selective absorption of nutrients into the blood and lymph;
Large intestine - absorption of water, formation of feces, digestion of fiber, synthesis of vitamins.
Changes that food undergoes in the digestive tract
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Gastrointestinal infections
Food poisoning can be caused by various microorganisms, most often salmonella, botulism bacilli, Vibrio cholerae, and dysentery bacillus.
- salmonella
- botulism sticks
- Vibrio cholerae
- dysentery bacillus
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Once in the body, bacteria secrete poison, which causes acute inflammation of the mucous membrane of the stomach, small and large intestine.
The disease begins quite quickly. Already 2-4 hours after eating, the first symptoms are observed: nausea, a feeling of weakness, and later - profuse vomiting, diarrhea. Fever and headache often occur.
Children, elderly people and patients with gastrointestinal diseases are especially sensitive to food poisoning. In them, poisoning often occurs in a more severe form.
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The infection is transmitted through contaminated food products - meat, fish, milk, salads, etc.
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Worm infestations
Infection with helminths occurs through the fecal-oral route through the mouth:
Due to direct contact with earth, sand;
Through contaminated objects;
Through food;
Through insects (flies, cockroaches, ants);
Through contact with animals (dogs, cats).
From person to person, infection can occur with pinworms in children's groups (kindergartens) through toys, as well as through bedding.
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Worms can create health problems and aggravate existing disorders, including the implementation of unfavorable hereditary predispositions.
The most common syndrome with helminthic infestation is gastrointestinal dysfunction:
Unstable stool;
Pain syndrome;
Flatulence;
Belching, nausea, early satiety.
One of the most common manifestations of helminthic infestation is allergies.
Manifestations of intoxication due to helminthiasis are:
decreased appetite, sleep disturbance at night (restlessness, sounds during sleep or frequent awakenings);
Grinding of teeth;
Irritability, moodiness, aggressiveness;
Cramps.
Helminths weaken the functioning of the immune system, which can result in frequent respiratory diseases, pustular or fungal lesions of the skin and mucous membranes, and dental caries.
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Gastrointestinal infections
You can avoid food poisoning and helminthic infestations by following the rules of personal hygiene, the regime and shelf life of food, and food preparation technology.
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1. Wash your hands with soap after using the restroom, contact with animals or the ground.
2. Treating toys with soapy water and cleaning the floor with detergents is mandatory approximately once every 10-14 days.
3. Treat vegetables and fruits with soap before consumption; berries (strawberries, raspberries, etc.) are first filled with clean water, then it is drained and the fruits are washed with running water.
4. Thermal processing of food.
These are the conditions that will help you avoid gastrointestinal infections!
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Nutritional errors leading to gastrointestinal diseases
1. We eat too much.
2. We eat too much fat.
3. We make poor food choices.
4. We drink too much.
5. We eat incorrectly.
6. We eat too much sweets.
7. We cook incorrectly.
8. We treat ourselves too often.
9. We know too little about nutrition.
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Basic nutrition rules
1. Regular meals.
2. Food should have an attractive appearance, pleasant smell and taste.
3. A varied diet.
4. Moderation in food.
5. Eat slowly.
6. Compliance with personal hygiene rules.
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Buying pickled mushrooms from grandmothers near the metro, eating expired canned food, going on a trip and simply forgetting to wash our hands and fruits and vegetables before eating, we risk contracting an intestinal infection. At best, this means sitting in the restroom for many hours. At worst - an infectious diseases hospital and even death.
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Intestinal infections - what is it?
Intestinal infections are a whole group of contagious diseases that primarily damage the digestive tract. There are more than 30 such diseases in total. Of these, the most harmless is the so-called food poisoning, and the most dangerous is cholera.
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Causes of intestinal infections
The causative agents of intestinal infections can be: bacteria (salmonellosis, dysentery, cholera), their toxins (botulism), as well as viruses (enterovirus). From patients and carriers of infection, microbes are released into the external environment with feces, vomit, and sometimes urine. Almost all pathogens of intestinal infections are extremely tenacious. They are able to exist for a long time in soil, water and even on various objects. For example, on spoons, plates, door handles and furniture. Intestinal microbes are not afraid of the cold, but still prefer to live where it is warm and humid. They multiply especially quickly in dairy products, minced meat, jelly, jelly, and also in water (especially in the summer). Causative agents of intestinal infections enter the body of a healthy person through the mouth: with food, water or through dirty hands.
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What's happening?
From the mouth, microbes enter the stomach, and then into the intestines, where they begin to multiply intensively. The cause of the disease is the poisons that microorganisms secrete and the damage to the digestive tract that they cause. After microbes enter the body, the disease begins within 6-48 hours. People get intestinal infections more often in the summer. This is due to the fact that in the heat we drink more liquid, which means that the gastric juice that kills harmful microbes is diluted. In addition, in the summer we often drink unboiled water (from springs and from the tap).
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Why is it dangerous?
All intestinal infections are dangerous because dehydration occurs due to vomiting or diarrhea. The result can be kidney failure and other serious complications. For example, from the nervous system (coma, cerebral edema), heart (cardiogenic shock) and liver.
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How to recognize?
Intestinal infections, like all other infectious diseases, always happen unexpectedly. At the very beginning of the disease, a person feels weak, lethargic, his appetite may deteriorate, he may get a headache, and even have a fever. Very similar to poisoning or even a banal acute respiratory infection. It’s okay, the person thinks, swallows aspirin or activated charcoal and waits for him to feel better. However, it doesn't get any better. On the contrary, new problems appear: nausea and vomiting, cramping abdominal pain, diarrhea. Thirst and chills may bother you.
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Treatment of intestinal infections
Treatment of intestinal infections is complex and includes: combating microbial poisons, the microbes themselves, as well as dehydration. In addition, patients must follow a proper diet and, with the help of special medications, restore normal intestinal microflora.
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Prevention
To protect yourself from acute intestinal infections, it is enough to follow the following simple rules: drink water and milk only when boiled, wash vegetables and fruits with hot water and soap, follow the rules and shelf life of food products, wash your hands before eating and do not bite your nails.
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Infectious diseases
Typhoid fever Dysentery Polio Cholera Paratyphoid A and B Botulism Brucellosis Salmonellosis
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Typhoid fever
An acute infectious disease caused by bacteria from the genus Salmonella. The pathogen can survive in soil and water for up to 1-5 months. Kills when heated and exposed to conventional disinfectants. The only source of infection spread is a sick person and a bacteria carrier. Typhoid fever bacilli are transmitted directly by dirty hands, flies, and sewage. Outbreaks associated with the consumption of contaminated foods (milk, cold meats, etc.) are dangerous.
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Symptoms and course.
The disease begins with a gradual increase in temperature to 39 ° C, an increase in signs of severe intoxication - headache, weakness, mental retardation. The tongue takes on a rich red color. covered with a gray coating, increased in size, with teeth marks. At the height of the disease, severe mental disorders are observed - “typhoid status” (a state of stupor, apathy, up to a coma). On days 8-10, a rash appears on the skin of the chest and abdomen. When there is intestinal bleeding, the stool turns black.
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Treatment.
The main antimicrobial drug is chloramphenicol. Prescribe 0.5-0.75 g, 4 times a day for 10-12 days until normal temperature. Patients must observe strict bed rest for at least 7-10 days. Even with the availability of modern medicines, typhoid fever remains a dangerous disease with a high mortality rate (12-30% in developing countries).
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Prevention.
Sanitary supervision of food enterprises, water supply, sewerage. Early identification of patients and their isolation. Disinfection of premises, linen, dishes that are boiled after use, control of flies. Dispensary observation of those who have had typhoid fever. Return to list of diseases
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Dysentery
Dysentery is a contagious infectious intestinal disease. It is found all over the world in people of all ages, but is especially widespread during the hot season. Dysentery is a disease of dirty hands.
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Sources of infection.
The source of infection is a sick person. Infection with dysentery occurs when personal hygiene rules are not observed. Dysentery is a disease of dirty hands. However, you can get sick by drinking contaminated water or products washed with such water and not sufficiently thermally processed.
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What's happening?
The incubation period of the disease ranges from several hours to 2-3 days. The causative agent of the disease causes inflammation of the wall of the large intestine. The main symptom of dysentery is not very abundant, loose stools with mucus, pus, and blood. In addition, the patient’s general health is disturbed, nausea and vomiting appear, appetite decreases, and headaches occur. As the disease progresses, dehydration may develop.
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Treatment
Dysentery is treated in a hospital. When treating dysentery, two tasks are solved - fighting the microbe that causes the disease (antibiotics are used) and compensating for fluid loss - drinking plenty of fluids and intravenous infusion of special solutions. With good body resistance, the disease is completely cured in 7-10 days, but sometimes it can take on a wave-like character. The immunity of those who have recovered is unstable, and repeated cases of infection are possible. Return to list of diseases
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Polio.
An acute viral inflammatory disease in which the cell bodies that control movement die in the gray matter of the spinal cord. The virus spreads through food, water, contact, and air.
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Symptoms and course.
The onset of the disease is similar to the flu, often accompanied by diarrhea. Within 2 weeks the disease subsides, leaving weakness, sweating, and fatigue. Later, paralysis and paresis occur in the limbs, often in the legs. Then the movements are somewhat restored, and the muscles partially atrophy. At the first suspicion of polio, the patient should be immediately taken to an infectious diseases hospital, as he poses a danger to others. In addition, the phenomena of paralysis, more or less, always regress. In addition, pneumonia, urinary tract infection, etc. may occur, from which such patients often die.
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Treatment.
Since there is no specific treatment, prevention with a live vaccine is most important. In 30% of cases, polio ends in residual paralysis with muscle atrophy, in 30% - with milder complications. Complete recovery from the paralytic form without consequences occurs in 30% of cases and in 10% of cases (with damage to the respiratory system) - death. Return to list of diseases
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Cholera
Cholera is an acute infectious disease that is classified as a particularly dangerous infection. The classic picture of cholera is frequent, up to 10 or more times a day, diarrhea. The loss of fluid is colossal - up to 20 liters per day, and each milliliter contains up to a billion vibrios.
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Treatment
The basis of treatment is to replenish the loss of fluid and microelements, maintaining water-electrolyte and acid-base balances in the body. Antibiotics are only an additional treatment. Thanks to complex therapy, the mortality rate from cholera currently does not exceed 1%. Return to list of diseases
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Paratyphoid A and B
Paratyphoid A and B are acute infectious diseases that are similar in clinical picture to typhoid fever. The causative agents are mobile bacteria from the genus Salmonella, stable in the external environment. Disinfectants in normal concentrations kill them within a few minutes. The only source of infection in case of paratyphoid A is patients and bacteria excretors, and in case of paratyphoid B it can also be animals (cattle, etc.). The routes of transmission are often fecal-oral, less often contact-household (including fly).
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Symptoms
Paratyphoid A and B, as a rule, begins gradually with an increase in signs of intoxication (fever, increasing weakness), dyspeptic symptoms (nausea, vomiting, loose stools), catarrhal (cough, runny nose), and ulcerative lesions of the intestinal lymphatic system.
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Treatment. Prevention.
Treatment should be comprehensive, including care, diet, immune and stimulant medications. Bed rest until 6-7 days of normal temperature, from 7-8 days it is allowed to sit, and from 10-11 to walk. The food is easily digestible, gentle on the gastrointestinal tract. Prevention comes down to general sanitary measures: improving the quality of water supply, sanitary cleaning of populated areas and sewage systems, fighting flies, etc. Dispensary observation of paratyphoid survivors is carried out for 3 months. Return to list of diseases
Slide 27
Botulism
Botulism is a deadly infectious disease. The permanent residence of the causative agent of botulism is the soil, where they can persist for many years. From the soil the microbe gets onto food products. Without access to air (in canned or dense products, such as balyk), the causative agent of botulism begins to produce botulinum toxin, the strongest known poison. It is 375,000 times stronger than rattlesnake venom. In 95% of cases, the cause of botulism is home-made canned mushrooms, since they are not heat-treated. In the same jar, botulinum toxin accumulates in clusters - infected areas are scattered throughout the contents of the jar. Therefore, not all people who eat canned food from the same can get sick.
Slide 28
Treatment. Prevention.
The disease develops very quickly - within 2-24 hours. The first symptoms: diarrhea, vomiting, fever, abdominal pain. The first specific manifestations of botulism are impaired visual acuity, double vision, and strabismus. Then comes speech impairment, weakness, dry mouth, difficulty swallowing, voice changes, etc. The temperature is normal or slightly elevated, consciousness is preserved. Treatment of botulism is carried out only in an infectious diseases hospital. First of all, the remains of food poisoned with botulinum toxin are removed from the patient’s intestines (a laxative and gastric lavage are used). The specific treatment for botulism is the urgent administration of anti-botulinum serum, which neutralizes the toxin. Immunity does not develop during botulism, which means you can get sick with this disease more than once. Prevention of botulism consists of careful heat treatment of food, strict adherence to sanitary standards for the preparation, storage and consumption of food. Return to list of diseases
Slide 29
Brucellosis
Brucellosis is an infectious disease caused by Brucella - small pathogenic bacteria. A person becomes infected from domestic animals (cows, sheep, goats, pigs) when caring for them or when consuming infected products - milk, poorly aged cheese, poorly cooked or fried meat. The pathogen, penetrating the body through the digestive tract, cracks, scratches and other damage to the skin or mucous membrane, then spreads through the lymphatic tract and blood vessels, which makes any organ accessible to this disease.
Slide 30
Treatment. Prevention.
The most effective remedy is antibiotics. In the stage of attenuation of acute inflammatory phenomena, physical therapy and warm paraffin applications to the joints are prescribed. In case of persistent remission - spa treatment, taking into account existing contraindications. Meat can also be eaten after boiling it in small pieces for 3 hours or salting it and keeping it in brine for at least 70 days. Milk from cows and goats in areas where there are cases of disease in large and small livestock can only be consumed after boiling. All dairy products (yogurt, cottage cheese, kefir, cream, butter) should be prepared from pasteurized milk. Brynza, made from sheep's milk, is aged for 70 days. Return to list of diseases
Slide 31
Salmonellosis
In some products (milk, meat products), salmonella can not only persist, but also multiply without changing the appearance and taste of the product. Salting and smoking have a very weak effect on them, and freezing even increases the survival time of microorganisms in products. Salmonellosis is transmitted through the eggs of sick birds. Today, this is one of the leading ways of spreading this disease. Salmonellosis is an infectious disease transmitted mainly through food. Caused by various microbes of the Salmonella genus.
Slide 32
Treatment.
In the treatment of salmonellosis, there are several leading areas: antibiotics to combat salmonella, special solutions to compensate for fluid lost through vomiting and diarrhea, anti-inflammatory drugs - drugs to remove toxins, restoration of normal intestinal microflora. With persistent and competent treatment, salmonellosis can be completely eliminated. Return to list of diseases
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