In most cases, food poisoning takes place in a few days. The goal of treatment at this time - to improve the state of health of the patient and prevent dehydration.

• Do not eat solid foods until the diarrhea is not completely stopped, do not eat dairy products, as they only worsen your condition (food poisoning there is a temporary lactose intolerance).
• Drink plenty of fluids (not milk or drinks containing caffeine) to make up for fluid lost because of vomiting and diarrhea. Depending on the frequency and intensity of vomiting and diarrhea should drink 2-3 liters of fluid, but it is not just water, and special salt solutions. There are ready Regidron rehydration solution (1 sachet per 1 liter of water), the amount and frequency of - in accordance with the instruction.
• Babies advisable to provide an adsorbent such as activated charcoal.

Not every food infections appropriate antimicrobial use. This error may be very often: the first signs of diarrhea is acquired and used chloramphenicol, tetracycline, Biseptol, ftalazol. If diarrhea occurs not hard, there is no heat, blood and pus in the stool, antibiotics are not usually used, it is not rational. To combat infection as previously described using drugs and medicines, the effect of which is aimed at improving the protective properties of the normal intestinal flora. Good effect and give lineks bifiform.

If the poisoning is not accompanied by diarrhea, by contrast, laxatives used to reduce intestinal absorption of toxins. Typically used saline laxatives - sulfates, sodium or magnesium - 1 tablespoon, dissolved in 1/2 cup of water, and drinking plenty of fluids.

Even after the improvement of the patient, he must follow a diet. He did not hurt: rice porridge on the water, sweet tea, grated apples, dairy products. Products that enhance the fermentation in the gut (whole milk, black bread, beans, beets, cucumbers, cabbage), it is contraindicated.

Forecast

In the most dangerous cases, food poisoning can cause serious illness or even death. But such cases are extremely rare. In most patients, a marked improvement is observed within 12-48 hours. Residual symptoms such as nausea and diarrhea persist for two to three days.

Complications of food poisoning

The most common complication of food poisoning - dehydration. This can happen in any type of intestinal infection.

Less common but much more serious complications of food poisoning:

• arthritis (when iersinioza and salmonellosis);
• bleeding (when infected with E. coli E. coli)
• death (with mushroom poisoning, some types of fish and botulism);
• kidney disease and renal failure (when infected with E. coli E. Coli and shigellosis);
• diseases of the nervous system (in botulism, campylobacteriosis)
• pericarditis (salmonellosis);
• respiratory failure (in botulism), in which case it may be necessary to connect the patient to the respirator.

When you need to see a doctor

Contact the "first aid" should be, if:

• there were pains in the abdomen;
• fever (above 37 ° C);
• yellowed whites of the eyes;
• darkened urine;
• persistent vomiting after meals;
• It appears uncontrollable vomiting;
• if you vomit blood or have impurities it has the color of coffee grounds;
• with frequent diarrhea, heavy (in the form of a thick slurry) secretions.

Preventing food poisoning

To prevent food poisoning by cooking, follow these guidelines:

• Carefully and frequently wash your hands with soap and water, certainly before and after cooking, or cleaning. Always wash your hands after taking up the raw meat or minced.
• Do not forget to wash the dishes and utensils that come into contact with raw meat, poultry, fish or eggs.
• Use cooking thermometer. Temperature ready beef Beef - Meat Guide   - Not less than 71 ° C, the temperature of readiness of poultry - 74 ºC, the temperature of readiness of fish - not less than 67 ° C.
• Cooked meat or fish can be put in the same dish, which was raw meat or fish only if the dishes were thoroughly washed.
• Do not leave cooked food at room temperature for a long time. Periodically check the temperature in the refrigerator. Normal temperature, preventing the reproduction and growth of bacteria - 4, 44 ºC (fridge) and -17, 7 ºC (freezer).
• In no case do not eat meat or fish products which have been stored in the refrigerator in its raw form more than two days.
• Frozen foods should be prepared exactly as much as indicated on the packaging.
• Do not eat foods that have expired, and products sealed package that is damaged, and canned with swollen lid.
• Do not eat foods that have an unpleasant or unusual odor or taste.
• Do not drink water from wells, streams and natural ponds. Drink only boiled or chlorinated water.

And:

• If you have a small child, always wash hands with soap after changing his diapers. Change diapers should be very careful to fecal bacteria were not included on the surrounding objects or clothing.
• If you are a home-preservation, obey all sanitary norms and rules of conservation to prevent botulism.
• Do not give honey The benefits of honey: tasty recovery   children under the age of one year.
• Do not eat mushrooms, if not exactly sure what they are edible.
• In exotic countries where the infection is likely, eat only fresh food cooked before your eyes. Drink only boiled water or mineral water from sealed bottles. In no case do not eat fresh vegetables or unpeeled fruit.
• Pregnant women and people with weakened immune systems are not recommended to use soft cheeses and unpasteurized milk.

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