 |
|
Food-borne diseases (food poisoning)
Food-borne diseases - some forms of which are sometimes also referred to as food poisoning - are illnesses of an infectious or toxic nature caused, or thought to be caused, by the consumption of food (including drinks) or water.
The term applies to:
· diseases caused by microorganisms that multiply in the intestine, with or without invasion of mucosa or other tissue;
· diseases caused by bacteria that produce enterotoxins (toxins that affect tissues of the intestinal mucosa) during their colonization and growth in the intestinal tract; and
· intoxications caused by the ingestion of food containing poisonous chemicals, naturally occurring toxins, or toxins produced by microorganisms (algae, moulds, bacteria).
On board ship, outbreaks of food-borne disease may occur within a short space of time among crewmembers and passengers who have consumed one or more foods in common. Foods frequently incriminated in food-borne diseases include various meats, poultry, mayonnaise and mayonnaise-containing salads, rice, pastries, custards, ice cream, etc. The interval between eating contaminated food and the onset of symptoms may be as short as 2-4 hours, but some contaminants need a longer incubation period of the order of 12-24 hours.
The onset in most cases is abrupt and sometimes violent, with severe nausea, cramps, vomiting, diarrhea, and prostration; sometimes with lower than normal temperature and blood pressure. The duration of illness in otherwise healthy individuals is usually no more than 1 or 2 days. However, in persons who are susceptible to illness (e.g., infants, the elderly, chronically ill persons) complications may arise.
Treatment
In severe cases, rest in bed for at least 24 hours, without solid foods, is indicated. Mild cases need only rehydration and a restricted diet.
Fluid should be given in as large a quantity as the dehydrated and thirsty patient demands and can tolerate. A solution of oral rehydration salts flavored with fruit juice should be used for this purpose.
When the diarrhea appears to have settled, a slow return to the normal diet can be made.
Prevention
Perishable food should be kept hot (over 60 °C) or cold (0-4 °C) and covered; it should not be kept at room temperature for longer than necessary. The temperature in the galley and mess refrigerators should be monitored daily and always kept in the "safe" range (0°C-4°C).
To prevent food-borne diseases, strict adherence to the principles of food hygiene is essential.
Botulism
Botulism is a food-borne disease of special significance, which may occur after consuming improperly processed foods; these may include canned foods, sausages, smoked or processed meats, and others.
Symptoms usually appear 1-2 days after eating contaminated food. They start with dry mouth, visual difficulty (blurred or double vision), and drooping of upper lids, followed by paralysis; sometimes vomiting and diarrhea also occur. The fatality rate is high.
In a suspected case of botulism, immediately obtain RADIO MEDICAL ADVICE on treatment.
Prevention
Never consume food from cans with bulging lids, or food that smells off
'.
4. Translate from Russian into English
Отравления
Следует как можно быстрее распознать, чем вызвано отравление (яд) и стремиться удалить яд (или его остатки) из организма. Для этого необходимо вызвать рвоту путем щекотания глотки, промыть кишечник сильнодействующими слабительным и клизмами. Использовать обильное питье для вывода яда через почки. Если больной пить не может внутривенно ввести физиологический раствор, а также 4,5% раствор глюкозы. Источники пищевых отравлений: бактериальные, ядовитая рыба, грибы. Признаки пищевых отравлений: недомогание, тошнота, рвота, понос, озноб, одышка, головокружение, боли в желудке и кишечнике.
Первая помощь: промывание желудка водой, водной взвесью активированного угля или слабый раствор марганцево-кислого калия. Внутрь активированный уголь по 2-3 таблетки в день, солевое слабительное.