Food poisonings
As Food poisonings are called sharp diseases of bodies of the digestion, arising at the food use, massivno obsemenennoj microorganisms or containing toxic substances for an organism of the bacterial or not bacterial nature.
Unlike intestinal infections food poisonings are not kontagioznymi, i.e. Are not transferred from the sick person to the healthy the one who used substandard food falls ill only.
These diseases arise suddenly and, as a rule, quickly come to an end, thanks to what have received the name ' flashes '. Usually flashes stop within several days after withdrawal from the use of a product or the culinary product which have served by a cause of illness.
For food poisonings which arise on public catering establishments, mass character as the same food was used simultaneously by a considerable quantity of people is characteristic. But it does not mean, that all persons who used the food containing toxic substances fall ill. It speaks non-uniform distribution in a product of harmful substance and various reaction to it of a human body.
The Greatest sensitivity to microorganisms or toxic substances is observed at children, people of advanced age and at the persons, bodies of digestion suffering by diseases. At them the poisoning arises more often, develops faster and proceeds in heavier form.
Food poisonings have been described in an extreme antiquity, but the reasons of their occurrence spoke on a miscellaneous. The greatest distribution the theory about a chemical origin of poisonings (hydrocianic acid has received, connections of copper, lead).
In the last century occurrence of food poisonings was attributed ptomainam. The term ' ptomain ' (from grech. pto-ma - the corpse) has been entered into 1872 by the Italian scientist Sel it. Under ptomainami the toxic substances formed in products at their rotting were meant.
However in the end of the last century, in connection with microbiology development, ptomainovaja the theory has given way to the theory of a bacterial origin according to which occurrence of food poisonings is connected with certain kinds of pathogenic microorganisms.
Along with it food poisonings can be divided into following groups: the first - food poisonings of a microbic aetiology; the second - food poisonings of not bacterial aetiology; the third - not specified aetiology.
Poisonings of a microbic aetiology, in turn, share on toksikoinfektsii and toxicoses (bakteriotoksikozy, mikotoksikozy), not bacterial aetiology - on three subgroups: 1) poisonings with products, toxic by the nature; 2) poisonings with products of the vegetative and animal origin getting toxic properties under certain conditions; 3) poisonings with impurity to foodstuff.
To not specified food poisonings it is carried alimentary paroksizmalno-toxic mioglobinurija (gaf-fskaja illness).
Food poisonings of a microbic aetiology. Food poisonings of a bacterial origin take the main place in this group of diseases. On their share the great bulk of food poisonings is necessary.
Bacterial food poisonings arise mainly during the warm period of year when air heat creates favorable conditions for fast reproduction of microorganisms in foodstuff and ready food, at the use of products, the culinary products containing a considerable quantity of live cages of the specific activator or their toxins.
In the first case of disease carry the name toksikoin-fektsy, in the second - intoxications, or toxicoses.
The Microorganisms causing food toksikoinfek-tsii, are characterised by moderate pathogenicity for the person. Therefore disease arises when the activator has preliminary bred in foodstuff and has got to a human body in a considerable quantity. The name ' toksikoinfektsija ' speaks that the poisoning is caused by action of live microorganisms (infection), and the sudden occurrence and a rough short-term current reminds a poisoning with toxins of these microorganisms (toxicosis). Activators toksikoin-fektsy are microorganisms of sort Salmonella (S. typhimurium, S. enteritidis), some kinds of an intestinal stick, proteja, streptococci, CI. perfringens and V cereus.
Salmonelleznaja toksikoinfektsija. According to ' the International classification of illnesses ' (1975), the infections caused by salmonellas, are excluded from a heading ' Food poisonings (bacterial) ' and carried in group of intestinal infections under a heading ' Others salmonelleznye a current-sikoinfktsii '. Activators of these toksikoinfektsy most intensively breed at temperature 37 °s, are steady against influences of factors of environment and is long keep viability in various conditions. Some salmonellas keep viability over 100 days at temperature-10 °s. They are steady and against salt solutions: in corned beef remain within 10 months. In salmonella food perish only at distemper gure 70-75 °s, therefore in struggle against salmonellosises thermal processing of foodstuff has great value.
More often (70-80% cases) salmonellas get to a human body with the infected meat of animals (large horned livestock, pigs, a bird). Meat can catch salmonellas still at zhrz both #8216; and an animal sick salmo-nellezom, Distribution of bacteria to muscles is promoted by long stages and exhaustion of animals before slaughter, their exhaustion. In this connection epidemic danger is represented by meat of forcedly hammered animals sick of a salmonellosis, out of a slaughter-house. Hence, the frequent reason salmonelleznyh diseases are meat culinary products.
According to the sanitary-veterinary legislation, the meat infected with salmonellas, found out at laboratory research, is exposed to neutralisation on mjasopererabatyvajushchih the enterprises. For this purpose pieces of meat in weight to 2,5 kg, cook thickness of 8 sm during 3 ch from the moment of boiling.
Infection of meat and after slaughter of an animal is possible. It can occur at infringement of an integrity of guts at cutting of the hulk. Probably obsemenenie meat salmonellas at its storage and. To processing, at contact with obsemenennym the activator stock and the equipment, ice or water, and also at pollution of meat by rodents, flies etc.
The Greatest danger is represented by the crushed meat as thus salmonellas from lymphatic glands in which they often are, extend on all forcemeat and intensively in it breed. Infection is possible and at the use of eggs and meat of a natatorial bird (ducks and the geese who sick of a paratyphus and are often being carriers of salmonellas). Salmonellas can get into egg or through a shell, or still in jajtsevode. In this connection eggs of a natatorial bird are not supposed for realisation through a trading network, them use for bakery products.
Salmonellas can be found out in the fishes caught from polluted dung of a natatorial bird of reservoirs which water can be polluted also the waste not neutralised waters mjasopererabatyvajushchih the enterprises, cattle-breeding farms.
Occurrence of a salmonellosis is possible and at the use of salads, Russian salads in case of infringement of sanitary conditions of their manufacture, storage, realisation terms.
The Incubatory period of disease lasts 12-24 ch, and is sometimes reduced till 6-10 ch or extended till 2 3 days. Then there is a headache, a nausea, a pain in a stomach, the diarrhoeia (sometimes with blood), a fever, increases temperature till 38-39 °s. Patients often complain of a muscular and articulate pain, and also spasms ikronozhnyh muscles. Disease 2-3 days, sometimes till 7 days proceeds. At weakened children and older persons disease can sometimes come to an end with a deadly outcome.
As meat and meat products are the basic sources salmonelleznyh toksikoinfektsy, preventive maintenance of these diseases should be based on actions of sanitary and veterinary services. Check of a state of health of the cattle which has arrived on slaughter, the control over its prelethal maintenance, slaughter and correct cutting of hulks concerns them.
Workers of sanitary-and-epidemiologic service on public catering establishments should watch that the workplace (a table, a chopping board) on which processing of crude meat is made, was carefully washed out, disinfected and was not used for processing of boiled products. The special attention should be given to mincemeat manufacturing, considering fast obsemenjaemost by its microflora. Not less important role is played by carefulness of thermal processing of meat products.
It is not authorised to use duck and goose eggs in a crude kind. Them direct to the baking and confectionery enterprises for a batch of products (a roll, fancy bread, crackers, cookies), exposed to thermal processing at a heat.
Struggle against rodents, flies, regular check of workers of public catering establishments on carry-telstvo salmonellas and strict observance of rules of personal hygiene by them also are necessary conditions of the prevention salmonelleznyh toksikoinfektsy.
Toksikoinfektsija, caused by an intestinal stick. The intestinal stick numbering about 100 kinds, widespread in the nature. Distinguish saprofitnye and pathogenic (enteropatogennye) serotipy an intestinal stick. These bacteria contain in guts of the person, livestock, a bird and others warm-blooded with which excrements they get to soil, water where quickly adapt to new conditions. At plentiful reproduction in foodstuff enteropatogennye intestinal sticks can cause food toksikoinfektsy.
Intestinal sticks are steady against a heat. At thermal processing of foodstuff if the temperature does not exceed 70 °s, they do not lose ability to live within 10 minutes
Toksikoinfektsija, выз&анная an intestinal stick, arises basically from the use of ready culinary products, especially meat and fish. Less often the reason are salads, Russian salads, mashed potatoes, milk.
Poisoning Signs arise through 5-8 ch after the use of the infected food. They are expressed by a nausea, vomiting, a pain in a stomach, a liquid chair, temperature slight increase. These symptoms keep 2 3 days and then there comes recover.
As the basic source of a poisoning with an intestinal stick is the person, the strict observance by it
Rules of personal hygiene is an indispensable condition of the prevention of a poisoning.
Besides, obligatory preventive actions are storage of perishable food at the low temperature interfering reproduction of an intestinal stick, a strict sanitary mode on manufacture, careful thermal processing and fast realisation of ready culinary products.
Toksikoinfektsija, caused Pr. vulgaris. Representatives of this sort proteja widespread in the nature. Being a putrefactive microorganism, protej it is found out in food garbage. Meets also in kale people and animals.
protej breeds in aerobic conditions, possesses the big mobility and it is capable to suppress growth of other microorganisms. Optimum temperature of ability to live proteja 25-37 °s. protej long time keeps the viability in foodstuff.
The Majority of representatives of this sort proteja does not possess pathogenic properties, and only separate shtammy are capable to cause food toksikoinfektsii.
As the Source obsemenenija foodstuff proteem can serve kal the person and animals. Food toksikoinfektsii, caused proteem, arise at infringement of sanitary conditions of cooking, a temperature mode of its storage and rules of personal hygiene.
protejnye toksikoinfektsii arise more often as a result of the use of culinary products from rublenogo meat, fish and the cold snack which are not exposed to thermal processing (meat salads).
At the diseased the headache, a nausea, vomiting, strong shvatkoobraznaja, a cutting pain in a stomach, frustration of guts is marked. The temperature often raises to 38 °s. Duration of disease 1-3 days.
Flashes toksikoinfektsii, caused proteem, can have long character and last some days. It speaks fast reproduction proteja and mass obsemeneniem it of the equipment and stock, especially wooden which, in turn, can infect new parties of products arriving for processing. It is possible in the event that at once after disease occurrence careful cleaning and stock and equipment disinfection will not be spent.
Streptococcal (enterokokkovaja) toksikoinfektsija. Streptococci as saprofity meet on a skin, a mucous membrane and in guts of healthy people, are found out in water, air, soil. They breed at temperature 37 °s, and at temperature 70 °s perish during 1 ch. Pathogenic streptococci are activators of various inflammatory and purulent processes at the person (a scarlet fever, quinsy) and streptococcal diseases at pets.
But separate kinds zelenjashchego a streptococcus and faecal enterokokkov are also activators food toksikoinfektsy. A source of infection of foodstuff, as a rule, is the person with a streptococcal infection, and also sick animals. These intoxications proceed easily. Their incubatory period lasts 8 12 ch. At the diseased the nausea, vomiting, a pain in a stomach, a liquid chair is observed. Recover comes in 1-2 days.
Toksikoinfektsija, caused CI. perfringens. The stick is the representative of microflora of guts of the person, widespread in the nature. Besides, it find out in water, the soil especially polluted by garbage and excrements. CI. perfringens saprofit, but there are also its pathogenic versions (this stick causes a gas gangrene in the person). This stick is found out on foodstuff by) (vegetables). Some shtammy this stick cause toksikoinfektsiju. Disease arises from the use of meat culinary products is more often (meat fried, boiled, stewed), is long stored at a room temperature, and also a canned meat. This kind toksikoinfektsy proceeds easily. The incubatory period - from 6 to 20 ch. A clinical picture: a nausea, vomiting, a spasmodic pain in a stomach, a diarrhoeia (a chair to 20 times a day). Vomiting can be absent.
Preventive maintenance consists in observance of correct conditions of storage and terms of realisation of meat dishes. Carrying out of laboratory research of canned food is obligatory.
Toksikoinfektsija, caused you. cereus. You. cereus widespread in the nature: contain in soil, often meet in reservoirs and in air of premises. Them also often find out in foodstuff. Food poisonings can arise at the use of various products as culinary processing and existing methods of conservation do not provide destruction dispute of this microorganism. Vegetative products, it is the most frequent obsemenjajushchiesja you. cereus in natural conditions, can cause food toksikoinfektsy more often.
Disease proceeds easily. The incubatory period can last from 4 to 16 ch. Then there is a pain in a stomach, the nausea, a diarrhoeia (10-12 times a day), temperature sometimes slightly raises. Duration of disease 1-2 days.
Food toxicoses. At these diseases, unlike toksikoinfektsy, in a human body together with foodstuff the toxins formed in the course of ability to live and destruction of microorganisms get.
Food intoxications are caused CI more often. bo-tulinum and stafilokokkami.
The Staphylococcal toxicosis. Stafilokokki, contrary to salmonellas, are capable to develop in foodstuff enterotoksin, operating at peroralnom introduction and maintaining kipjachenie during 1 ch. Therefore staphylococcal poisonings can arise after the use of products, podvergshihsja to short thermal processing and not containing live microorganisms. In particular, earlier it was marked at the use of fish canned food in oil.
At favorable temperature (28-37 °s) stafilokokki breed in the most various products - dairy, meat, fish, vegetable. Enterotoksigennye stafilokokki and their toxins can be found out in mashed potatoes, porridges, cutlets, in the boiled and pasteurised milk, in sweet syrkovoj to weight, in salty brynch ze. Especially good environment for toksinoobrazovanija are cream confectionery products.
Infitsirovanie food stafilokokkami can occur at contact of the persons, suffering diseases of a nose and drinks, to foodstuff. Obsemenenie occurs drop by at a sneezing, cough by the patient, for example, quinsy, at direct contact with foodstuff and ready culinary products, and also at non-observance of rules of personal hygiene. The big danger is represented by the person who on a skin and first of all on hands has pustulous diseases (nagnoivshiesja cuts, burns, grazes).
The Reason of occurrence of staphylococcal intoxications can be and animals. Especially often pathogenic stafilokokki are found out in cows, sheep, goats at inflammatory processes of an udder a mastitis. Milk from such animals is forbidden to be used in food. The incubatory period staphylococcal intoxications short - 2-3 ch. At victims the nausea, a strong pain in a stomach, plentiful allocation of a saliva, vomiting, a diarrhoeia is marked. A body temperature normal. Disease lasts 1-2 days. Lethal cases are rare.
Preventive actions at staphylococcal intoxications should be directed on creation of the conditions interfering reproduction of microorganisms and development by them of toxin. It is reached basically at the expense of low temperature of storage of products, culinary and especially confectionery products with a cream. They should be stored in refrigerating cases.
Discharge concerns preventive maintenance measures from work of the persons, suffering pustulous diseases of a skin and inflammatory processes in the top respiratory ways if their work is connected with cooking also. Persons who hands on a skin have suppurations, traumas are discharged of work also. Categorically it is forbidden to use milk of the cows sick of a mastitis in the food purposes.
The Botulism. Activators of a botulism widespread in the nature. A place of constant dwelling dispute of these bacteria is soil, whence they get to water, on fruit and vegetables, and then in guts of warm-blooded animals, fishes and the person. Hence, the products polluted by soil, excrements of the person and animals, can be obsemeneny botulism activators. Botulism activators strict anaeroby, i.e. Are capable to breed and develop toxin in anaerobnyh conditions. Botulinichesky toxin is very strong poison sensitive to a heat: at heating till 70-90 °s toxin partially collapses, at kipjachenii collapses completely within 5-15 minutes the solution of chloride of sodium and the big acidity of foodstuff Interferes with formation of toxin of 10%. Toxin is very steady against low temperature (at temperature-16°S it remains over a year). In this connection such methods of conservation, as a pickles, smoking, vjalenie, freezing, pickling, not inak-tivirujut toxin.
As botulism activators breed and form toxin in anaerobnyh conditions, the frequent reason of a botulism are tinned products. Disease can arise and at the use of fish, to which the botulism stick can get through ranevuju a surface formed at vylove of fish krjuchkovoj by tackle (ekzogennyj a way), and also endogennym by - through guts. Infection is possible and at the use of meat products: gammons, a ham, fat sausages. Botulism cases are marked at the use of vegetables, fruit and the mushrooms preserved in house conditions.
Disease proceeds very hard. The incubatory period - from several o'clock about several days. The clinical picture of disease is caused by defeat of nervous system: sight frustration (expansion of pupils, doubling in eyes, accommodation loss, trembling of eyeballs, omission of eyelids), the swallowing certificate. In clinical semiology of a botulism can prevail dispepsicheskie the phenomena or infringements of respiratory function. There is a thirst, dryness in a mouth, the swallowing certificate is broken so, that the patient not in a condition to swallow water, its speech becomes muffled, a voice hoarse. The headache, muscular weakness, infringement of warm activity are marked.
Locks which as a result pareza guts can be proof, shvatkoobraznaja a pain in nadchrevnoj areas Are characteristic expressed meteorizm. The temperature remains normal or even goes down to 35,5 °s. Disease lasts from a week about one month. In heavy cases the death attacks the second or third day. Death rate at a botulism very high. Medical means is protivobotulinicheskaja whey.
With a view of preventive maintenance it is necessary to watch strictly high quality of products, to warn their pollution, especially vegetables. Good thermal processing of products and their fast realisation also are good means of preventive maintenance of a botulism.
At manufacturing of canned food it is necessary to attach special significance to quality of raw materials and a sterilisation mode. It concerns, first of all, canned food in oil as bad heat conductivity of oil promotes preservation of viability dispute of activators of a botulism.
Canned food with signs bombazha are not supposed to realisation without the laboratory control.
Mikotoksikozy - group of the diseases resulting influence of certain kinds of mushrooms which in the course of ability to live form toxic substances - mikotoksiny. These diseases arise in that case when in food products of processing of the grain and leguminous cultures infected mikotoksinami are used.
Mikotoksiny are steady against action of chemical and physical factors. The standard ways of technological and culinary processing only partially reduce the maintenance mikotoksinov in foodstuff. A heat (from above 200 °s), freezing, drying, an irradiation radioactive and ultra-violet beams have appeared ineffective. Some kinds mikotoksikozov are known: food (alimentary), respiratory (pnevmomikotoksikozy), dermatomikotoksikozy. To food mikotoksikozam concern fuzariotoksikozy (alimentarno-toxic alejkija, known also as septic quinsy), ergotizm and aflatoksikozy.
Fuzariotoksikozy - group of heavy diseases of people and the animals connected with the use of products and forages from grain crops, amazed with mushrooms of sort Fu-sarium.
Alimentarno-toxic alejkija (septic quinsy) - the disease arising at the use of products from grain which have wintered under snow, mushroom Fusarium containing toxins sporotrichiella. The toxic substance developed by this mushroom, termoustojchivo also remains at a bread batch.
Disease is characterised by defeat krovetvornyh bodies, drinks and a pharynx, quantity decrease eritrotsitov in blood (in 10 and more times), reduction of the maintenance of haemoglobin. In heavy cases illness can end with destruction of victims.
As a result of carrying out of preventive actions this poisoning meets seldom.
Ergotizm - hard proceeding disease (a version fuzariotoksikozov), caused the ergot small horns, which toxic beginning are alkaloidy lizerginovoj acids and klavinovye derivatives - ergotoksin, ergotamin etc. They possess the action expressed it-rotoksicheskim. At a bread batch alkaloidy an ergot do not collapse and do not reduce the toxicity. At the person ergotizm proceeds in sharp and chronic forms. Distinguish three clinical forms ergotizma: convulsive, gangrenoznuju and mixed - it is convulsive-gangrenoznuju.
At the convulsive form the food channel and nervous system are amazed. At patients the nausea, vomiting, kolika in a stomach, sensitivity loss in fingers, then in finitenesses, feeling ' crawlings murashek ', tonic spasms of separate groups of muscles, parestezii are marked sljunotechenie.
At gangrenoznoj to the form the same phenomena in the beginning are observed, as at the convulsive form, then blood supply infringement joins them in finitenesses, especially in the stops, shown nekroticheskimi changes which in heavy cases lead to a gangrene of feet and spontaneous tearing away of the become lifeless part of finiteness. Disease lasts 3-6 weeks.
In a flour and groats it is supposed no more than 0,05% of an ergot.
Preventive actions are directed on careful clearing of seed and food fund of an ergot. In our country ergotizm meets extremely seldom.
Aflatoksikozy. - the poisonings, caused aflatoksi th - toxin-metabolitom, which is developed by some kinds of mushrooms from sort Aspergillus (Aspergillus flavus and Aspergillus parasiticus), parasitizing on vegetative products. Aflatoksin - the poison amazing mainly a liver and possessing cancerogenic properties at a chronic intoxication. Aflatoksin it is possible to find out in wheat, rice, a soya, especially it is a lot of in a peanut (1550 mkg on 1 kg of a product). In peanut kernels have found out 430 mkg, in zaplesnevelom rice - 260, in wheat, rice, a soya - 2,5 mkg aflatoksina on 1 kg of a product. Maximum permissible quantity of the most toxic aflatoksina (Bi) in all foodstuff - 5 mkg/kg.
Food poisonings of not bacterial origin. These poisonings arise at the use of inedible poisonous products (mushrooms, wild-growing plants); the products which have become poisonous under certain conditions (solanin a potato, caviar of some breeds of fishes during spawning), and also as a result of hit in food of toxic substances, for example weed impurity, salts of heavy metals, etc.
The Reason of this group of poisonings the pesticides used in agriculture for pest control, can serve as weeds and illnesses of plants also. In the general number of food poisonings this group makes 7-12%. Prominent feature of poisonings of not bacterial aetiology is their primary occurrence in a life, insignificant number of victims and a considerable quantity of deadly outcomes mainly from the use of poisonous mushrooms and wild-growing plants.
Poisonings with mushrooms. K to poisonous mushrooms fly agarics, lines, false honey agarics etc. concern pale poganka. Poisonings arise in the greatest gathering of mushrooms in the end of summer is more often. Poisonings usually have individual or family character. The outcome depends on a kind of mushrooms.
The Poisoning pale pogankoj. Pale poganka - a poisonous mushroom from a sort of the fly agarics which use causes a deadly outcome in 80-90% of cases. In it poisonous substances among which the most toxic is amanitotoksits contain. Children are especially sensitive. The mushroom leg has white manzhetku and a little utolshchennoe the basis. The hat convex with individual cheshujkami, later flat, reaches its diameter 8-10 Colour of a hat yellowish or greenish, sometimes with an is pale-olive shade see. Plates frequent, white. These mushrooms from July till October grow. The poisoning occurs frequently because of external similarity of this mushroom to the edible.
A disease Current very heavy. The incubatory period - from 6 to 40 ch. At victims the headache, dizziness, repeated vomiting, a sharp pain in a stomach, a liquid chair, increase and morbidity of a liver, a jaundice, the termination mocheotdelenija, consciousness loss, body temperature decrease is marked. The death comes in 1-2 days from a paralysis of the sosudo-impellent centre. Esli.bolnoj recovers, not earlier, than in 3-4 weeks.
The Poisoning with fly agarics. Fly agarics (red, panthers ths, porphyritic) contain in the structure alkaloidy: muskarin, muskaridin, etc. Diameter of a hat 5X20 see a bright red, orange or yellow surface of a hat are large white cheshujki. A leg with manzhetkoj utolshchena at the basis.
Poisoning Symptoms come through 1-6 ch and a nausea, vomitings, a liquid chair, dizziness, the hallucinations, the expanded pupils is shown in a kind sljunotechenija. In heavy cases at victims spasms are observed, develops stuporoznoe or a coma. Poisonings with fly agarics meet seldom as on appearance they differ from edible fungi.
The Poisoning with lines. Lines concern poisonous mushrooms and contain gelvellovuju acid and giromitrin which possess gemoliticheskim and gepatotropnym action. At otvarivanii strochkov acid passes in broth. Boil mushrooms during 20 mines, broth merge. Drying strochkov within 6-8 weeks also does mushrooms harmless.
Poisonings with lines are observed in the spring - in April, May. Disease symptoms arise through 10-25 ch after the use of mushrooms and jaundices, spasms are shown in the form of a nausea, repeated vomiting with an impurity of bile, a pain in nadchrevnoj areas. Letalnost at a poisoning with mushrooms of this group makes 30%.
The Poisoning with false honey agarics, a devilish mushroom, svinushkami. The poisoning at the use of these mushrooms comes quickly (the incubatory period from 15 mines to 2 and is shown basically dispepticheskimi by the phenomena: a nausea, vomiting, a diarrhoeia. At strong dehydration of an organism there are thirst, spasms.
The Preventive measure of poisonings with mushrooms is sanitary-educational work among the population on distribution of knowledge of prominent features of poisonous mushrooms and abilities to distinguish them on appearance from the edible.
Correct culinary processing of mushrooms also plays the important role in the poisoning prevention. Mushrooms preliminary soak in water, then boil, and broth pour out. According to ' Sanitary rules on preparation, processing and sale of mushrooms ' (1981) the sanitary control over preparation and processing of mushrooms on procuring points and behind their sale in the market is established. Sale of tinned mushrooms by private persons Is forbidden.
Made mushrooms sort by separate kinds as in a mix of mushrooms it is difficult to find out the poisonous. The same requirement is shown to salty and marinaded mushrooms. In dried mushrooms extraneous impurity are not supposed: mouldy copies are rejected. A period of storage of fresh mushrooms no more than 18-24 ch at temperature not above 10 °s, salty and marinaded no more than one year.
Poisonings kostochkovymi fruits. Some plants, their fruits and seeds contain the substances possessing poisonous properties in the structure. So, poisoning cases for bitter almonds, kernels of peaches, cherries, zherdel are known. In kernels of the fruits set forth above contains glikozid amigdalin, which at hydrolysis otshchepljaet the hydrocianic acid causing a heavy poisoning.
The Peach and apricot oil cake received in the course of manufacture of oil, also serves as the reason of poisonings. In the preventive purposes application of bitter almonds in confectionery manufacture is extremely limited. Long insisting kostochkovyh fruits Is forbidden by manufacture of wines.
Poisonings with some kinds of fishes. Poisonous properties possess caviar and moloki marinki a food fish which meets in some reservoirs of Central Asia (lake Balkhash, Amu Darya, Aral sea). After removal of these bodies fish becomes harmless.
Caviar of the man with a big moustache, iglobrjuha also can cause a poisoning. At these diseases the pain in a stomach, vomiting, a diarrhoeia, sometimes with blood is marked.
Poisonous there are caviar and moloki moraines, a tench, a perch, mackerels, and also a liver nalima, belugi, pikes during spawning. However such poisonings meet seldom.
Cases of a poisoning for lampreys - the poisonous slime allocated with skin glands of this fish Are known. After removal of slime of a lamprey are edible also diseases do not cause.
Adrenal glands of large horned livestock concern poisonous bodies of animals also.
Poisonings with salts of heavy metals. Diseases which arise at the use of foodstuff with impurity of salts of heavy metals concern this group of food poisonings, mainly lead, zinc, copper. They can get to foodstuff and culinary products in a storage time or processings at contact to metal ware, the process equipment, the container, mismatching hygienic requirements.
The Poisoning with lead. In enameled or glazurovannoj to ware, and also in a tin covering of the process equipment, stock the considerable quantity of the lead which salts can pass in food can contain. Storage of food with the raised acidity (borsches, marinades, kvashenye vegetables, dairy products) promotes such transition of lead.
Poisonings with lead connections are observed extremely seldom as lead passes in food in small amounts and that there was a poisoning, than 10 mg of lead should get to an organism not less. At the same time lead connections possess cumulative properties, i.e. Ability to collect in an organism. Therefore long daily receipt even insignificant quantity of lead can lead to a heavy chronic poisoning.
For a chronic poisoning with lead following symptoms are characteristic: metal smack in a mouth, ' a lead border ' in the form of a dark strip on edge of the gums adjoining on teeth, a sharp pain in a stomach (lead kolika), locks, an anaemia, pallor. Further at the diseased paralyses develop.
Preventive maintenance of this poisoning is reduced to the actions warning hit of lead in foodstuff and culinary products. For this purpose in the tin used for luzhenija of kitchen ware, coppers, the lead maintenance should not exceed 1%. Glaze for a pottery covering is supposed only frittirovannaja in which lead is in insignificant quantity and in chemically connected condition. Enamel should be chemically steady and not give lead.
The Poisoning with copper. Copper is a microcell and in a small amount contains almost in all foodstuff. Especially it is a lot of it in a liver animal - 40 mg on 1 kg of a product. In a daily diet of the person 1-2 mg of copper on the average contain. The copper maintenance in foodstuff is normalised by the sanitary legislation. So, it is supposed in tomato-paste no more than 80, in jam - 10, in a tomato sauce of fish canned food - 8, and in fruit compotes and the condensed milk - no more than 5 mg of copper on 1 kg of a product.
Getting to an organism in a considerable quantity, copper can cause food poisoning (600 mg of copper in food can cause a poisoning). As sources of receipt of copper in foodstuff serve copper equipment and neluzhenaja ware. In foodstuff it collects in the form of easily soluble connections of copper. Especially easily passes copper in food, rn to which has less 7.
At a poisoning with copper, the irritation of a mucous membrane of the food channel is observed. The basic symptom of disease is vomiting. Emetic weights are usually painted in dark blue or green colour. In a mouth metal smack is felt. A pain in a stomach and a liquid chair are marked only in some cases as copper, causing a strong emetic reflex, is thrown out together with emetic weights.
Now poisonings with copper connections meet very seldom as prk manufacturing of ware and equipment copper is replaced with more hygienic materials.
The Poisoning with zinc. Zinc also is a bio-element and contains in many foodstuff, and especially it is a lot of it in products of an animal origin. As much as possible admissible level of zinc in vegetables and fruit makes 1 mg/kg, in bean - 25-50, in fish and meat products of 40 mg/kg. Zinc easily is oxidised organic acids, therefore storage of the foodstuff having sour reaction, in container from zinced iron leads to fast transition in them of zinc. So, in the cranberry kissel welded in zinced ware, 930 mg of zinc on 1 kg of kissel were revealed. A zinc considerable quantity found out in kvass, milk which were stored in ware from zinced iron.
To Use the products containing raised quantity of zinc, it is dangerous, as its salts toksichy and can cause a poisoning. Children are especially sensitive to connections of zinc.
The Incubatory period at a poisoning with zinc short - 2-3 ch. In connection with that that zinc connections have an effect basically on a mucous membrane of a stomach and only in a minute quantity are soaked up by guts, poisoning symptoms are shown in the form of a nausea and short-term vomiting more often. Frustration of guts is observed seldom. Disease lasts usually no more than one day.
With a view of preventive maintenance of poisonings by zinc by the sanitary legislation it is forbidden to store and prepare food in ware from zinced iron. It is authorised to store in such ware only dry loose products and water.
Poisonings with weeds. To poisonous weed impurity which meet in grain, concern kukol, a Sophora (gorchak), a heliotrope, trihodesma, etc.
In seeds kukolja, mainly in a grain cover, the poisonous substance sapotoksin which at razmole grains usually departs together with bran contains. At a poisoning kukolem at the victim the nausea, vomiting, a headache, in heavy cases - spasms is observed plentiful sljunotechenie. The normalised maintenance kukolja in a flour should make no more than 0,1% As at a bread batch kukol substantially loses the activity, poisonings with it meet seldom.
In Sophora seeds contain alkaloidy which breads at a batch do not collapse and cause a poisoning. The bread containing 0,1% of seeds of a Sophora, has bitterish smack in this connection this weed has received the name gorchaka. Signs of a poisoning with a Sophora, the following: a headache, unsteady gait, feeling onemenija in the finitenesses, testifying to defeat, mainly, the central nervous system. In a flour it is supposed no more than 0.04% of a Sophora.
Increase of an agrotechnical standard of farming and careful clearing of grain are the basic preventive actions of poisonings by weeds.
Poisonings with pesticides. Pesticides are the chemical substances applied in a kind dustov, powders, solutions, emulsy for struggle against agricultural wreckers, weeds and illnesses. Annually in the world it is applied over 1 million t pesticides. Economic benefit of application of pesticides in agriculture is huge.
Depending on appointment pesticides divide into following groups: insektitsidy, fungitsidy, herbicides. The first are applied to struggle against the harmful insects, the second - with mycoses of plants, the third - for struggle against weeds. Into structure of these groups of pesticides enters about 900 chemical names. More than 100 preparations are used in the USSR.
Pesticides can get To foodstuff directly at processing of agricultural crops, animal (from ektoparazitov), food stocks, and also as a result of pollution of soil, water, atmospheric air. Pesticides can get to edible parts of plants: fruits, berries, vegetables, grain. At processing of a skin of dairy and meat cattle, and also at eating by animals of the forage containing residual quantity of pesticides, the last are found out in milk, meat and fat of animals. At the same time many pesticides are harmful to the person. For example, granozan, tiofos and other pesticides even in small quantity can cause a heavy poisoning.
The Residual quantity of pesticides can cause chronic diseases of bodies of digestion (a liver, a stomach). Special danger is represented by the preparations possessing cumulative properties, and first of all DDT, geksahloran. Not possessing high toxicity, they are capable to collect in soil, water, and also in an organism of animals and people. In this connection protection of foodstuff from possible pollution by residual quantities of pesticides is the important problem of bodies of sanitary inspection.
In the USSR toxic proof pesticides are replaced with less toxic. So, application DDT since 1970 is forbidden. The state committee on chemical means of pest control, illnesses of plants and weeds at the State agroindustrial committee of the USSR annually reconsiders and confirms the list of the chemical means recommended for application in agriculture.
In this list norms of the expense and terms of processings of plants are resulted by pesticides, restrictions of their application are specified. Lists affirm after the coordination with Ministry of Health of the USSR.
Manufacture, transportation, storage and application of pesticides are under the constant control of bodies of the state sanitary inspection. Sanepidstantsijami observance of terms of processings and norms of the expense of pesticides, and also performance of sanitary rules is supervised at their transportation, storage and application.
The Laboratory control over the residual maintenance of pesticides in foodstuff is carried out by laboratory branches of sanitary-and-hygienic departments sanepidstantsy. The list of chemical preparations with their maximum permissible quantity in various foodstuff is established. But as the long use of foodstuff with the possible maintenance in them even insignificant quantity of pesticides represents danger, the question on gradual replacement of chemical preparations with biological protection frames of agricultural plants from wreckers now is solved. It has served as an occasion to creation special biofab-oik on cultivation of the insects eating wreckers of agricultural plants. Search of preparations which have selective action and low toxicity besides, proceeds.
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