BOTULISM

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GASTROENTERITIS INFECTIOUS FOR POISONINGS WOULD FEED

1. Estafilocócica. Sharp picture of vomiting, twistings and diarrhea caused for consuming food contaminated by the enterotoxina of the staphylococcus. It happens in epidemic sprouts, when you present yourself with leather infections (fornculos, etc.) they manipulate the food and contaminate them, and later these remain exposed to temperature ambience. The typical means include food as custard, pastries of cream, milk, meat treated and fish. The incubation period (without symptoms) is 2 to 8 hours after the ingestion of the food that the enterotoxina contains. The disorder is brief, with recovery in 3-6 hours. In very small children, elders or chronic patients it can be more serious for disorders of the balance of liquids and salt. The intravenous liquids restoration produces spectacular improvement.

2. For Clostridium perfringens. Sharp picture of vomiting and diarrhea caused for consuming food contaminated by the enterotoxina of the microbe Clostridium perfringens. The contaminated meat has caused many epidemic sprouts. The picture is usually light. The treatment includes liquids restoration and, in serious cases, penicillin.

3. Diarrhea of the traveler. With this term it usually recount to sporadic cases of infectious gastroenteritis, that it affects travelers and tourists. The most frequent cause is the development - far from house, in contact with other waters and food - of an aggressive vine of the bacterium Escherichia coli, which is normally in the intestine. Also it is possible to have to to virus of the intestine (for example, the called agent Norwalk). The picture is of morning sickness and vomiting, twistings and diarrhea. The disorder is brief and light. The treatment includes restoration of liquids and salt; antibiotics are not advised. The surest prevention of the diarrhea of the traveler is to have precacución with the meals and drinks, tending, there where it goes away, to a diet of stiff and well cooked food.

4. Salmonelosis. 2.200 exist serotipos of this bacterium. Most of the vines produce gastroenteritis of food origin. Habitual sources of Salmonella are the eggs and the products derived from them, not boiled milk and the poultry. The symptoms appear 12-48 hours after the ingestion, with morning sickness, twistings and liquid diarrhea. Usually, the disorder is light and he persists from 1 until 4 days. The treatment includes restoration of liquids and salt; there are not advised antibiotics, which prolong the excretion of the microbe. The fever typhoid is a type of much more serious salmonelosis, with treatment and prognosis different from the gastroenteritis common for Salmonella.

POISONINGS FOR MUSHROOMS

The potential of poisoning of the mushrooms is unpredictable, and it can change inside the same species, in moments different from the station in which they grow and segn the way of cooking them. The most frequent pictures are:

• Poisoning muscarínica. It can owe to Amanita muscaria, and to many Inocybe species. The symptoms begin between some minutes and 2 hours after the ingestion. They consist in lagrimeo, salivation, sudoración, small pupils, twistings, diarrhea, vomiting, dizziness, confusion and comma. It is possible to come to the death at a few hours, but there is usually finished recovery in 24 hours with the suitable treatment.
• Poisoning for faloidina. It owes to phalloides Amanita and related species. The poisoning appears between 6 and 24 hours after the ingestion, and the digestive symptoms are similar to the previous ones, but there end up by falling ill the kidney - with inability to urinate - and the liver - with jaundice or yellow dye-. Often, the death happens between the 5 and 8 days.

Obviously, the way easiest to prepare the poisoning for mushrooms is to avoid the ingestion of all those that are not identified perfectly how eatable.

POISONINGS FOR FISH

1. Allergy. Some persons, fundamentally children with atopia (familiar and/or personal predisposition to the allergy) can develop itch symptoms, ronchas, morning sickness and vomiting, diarrhea and/or difficulty to breathe with the fish ingestion (that his family tolerates). This can owe to allergy to the proteins of the fish, which usually resist the heat and the digestion. The allergic ones to fish usually develop also asthma (make difficult to breathe, cough, sibilancias) with the smokes inhalation of frying fish.

2. Escombroidosis or poisoning histamínica. It is the most frequent form of poisoning for fish in the whole world. There owes to a bacterial decomposition after captured the fish, which produces high concentrations of histamine (for degradation of the amino acid histidina) in his meat. The cause more comn is the absence of precocious refrigeration of the fish. The histamine usually produces an immediate reaction, identical to the allergic reaction, with facial reddening, conjuntival injection, itch, ronchas, morning sickness and vomiting, diarrhea and/or difficulty to breathe. There is usually spontaneous recovery in <24 hours. Fish can produce the escombroidosis escombroides (mackerel or mackerel, atn, nice or albacore), or not escombroides, like the swordfish. This poisoning histamínica usually takes mistakenly as an allergic reaction.

3. Ciguatera. The poisoning for ciguatera can produce to itself after the ingestion of anyone of more than 400 species of fish of the tropical reefs, and it is frequent, fundamentally, in Florida, the India and the Pacific Ocean, where a microorganism of the plankton (a dinoflagelado) produces the ciguatoxina, which is consumed and is accumulated in the meat of the marine animal. The biggest fish, of more age, are more poisonous. The flavor of the fish does not falter, and there is not known ningn method of freezing or cooking that it protects from the poisoning. The symptoms appear of one at several hours after the ingestion. The typical picture lasts about 8 day, and includes:

• Twistings, diarrhea, morning sickness and vomiting.
• Headache, of msculos, of joints.
• Widespread itch.
• Sensitive phenomena: Investment of the heat sensations and cold, pain in the face, sensation of loss of the teeth, pins and needles or intense heat of extremities, etc. they Can repeat themselves for months after the poisoning.

4. Anisakiasis or anisakidosis. Sharp infestation of the digestive pipe for the nematodo Anisakis simplex, whose larvae are present in big quantity of fish (up to 80 % of fish proceeding from some anchorages). It happens more often in the countries where raw fish is consumed (Sushi or sashimi in Japan, smoked or marinated fish, etc.), and the cooking and freezing prepare it.

(Nevertheless, a small number of patients presents allergy to the Anisakis antigens, and can suffer symptoms similar to the allergy to fish on having consumed fish that contain living or dead Anisakis, without apparently a previous infestation being necessary. The allergy to Anisakis is not avoidable for freezing or cooking, since the antigens resist them).

POISONINGS FOR SEAFOOD (CRUSTACEANS AND MOLLUSKS)

1. Allergy. Some persons with atopia (familiar and/or personal predisposition to the allergy) can develop itch symptoms, ronchas, morning sickness and vomiting, diarrhea and/or difficulty to breathe with the ingestion of crustaceans and/or mollusks (that other messmates tolerate). This can owe to allergy to the proteins of the animal (the tropomiosina in case of the crustaceans), which usually resist the heat and the digestion. The allergic ones to seafood usually develop also asthma (make difficult to breathe, cough, sibilancias) with the smokes inhalation of roasting or cooking seafood.

2. Gastroenteritis for infected seafood. The poisoning is, with much, for seafood more comn, for consumption of mussels, clams, oysters, cocinchona barks, scallops or crustaceans infected by Salmonella typhi, Escherichia coli enterotóxico and invasive, virus Norwalk, or different species of vibriones (Vibrio cholerae, V. parahaemolyticus, V. vulnificus). The vibriones affect especially to oysters and crustaceans. The correct refrigeration and cooking prepares largely these poisonings. Also the virus of the Hepatitis can be transmitted across the clams To; they have communicated to themselves sprouts tied to the consumption of clams to the steam (brief and insufficient cooking to unactivate the viruses).

3. Paralytic poisoning for sea mollusks. It is a very serious poisoning that happens in summer sprouts on some coasts (especially, the coasts of the Pacific Ocean and the East coast of the United States), when mussels, clams, oysters and scallops (shells) consume a poisonous dinoflagelado ("red tide") that a neurotoxina produces (saxitoxina) resistant to the cooking. The symptoms appear from 5 until 30 minutes after the ingestion, and there consist of pins and needles alrederor of the mouth, followed by morning sickness and vomiting, abdominal spasms, muscular weakness, and palsy. The palsy of the diaphragm can cause the death for inability to breathe.

4. Chemical poisonings for pollutants. The meat of mollusks and crustaceans concentrates all the chemical toxicants that they consume: heavy metals - mercury, cadmium, arsenic, lead - insecticides inorganic, etc. It would affect from selective form to seafood caught in areas of high pollution, and in any case, the meat quantity consumed to come to poisoning symptoms would have to be very important.

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