Presentation of first aid for food poisoning. food poisoning

food poisoning The term food poisoning is currently understood as acute (rarely chronic) non-contagious diseases resulting from the consumption of food massively contaminated with certain types of microorganisms or containing microbial substances toxic to the body. The term food poisoning is currently understood as acute (rarely chronic) non-contagious diseases resulting from the consumption of food massively contaminated with certain types of microorganisms or containing microbial substances toxic to the body.

Food poisoning does not include: diseases resulting from the ingestion of excess amounts of nutrients (fluorosis, hypervitaminosis); diseases resulting from the intake of excess amounts of nutrients (fluorosis, hypervitaminosis); diseases caused by the deliberate introduction of any poison into food; diseases caused by the deliberate introduction of any poison into food; diseases due to excessive alcohol consumption; diseases due to excessive alcohol consumption; diseases that are a means of erroneously using a toxic substance instead of a food substance when cooking at home; diseases that are a means of erroneously using a toxic substance instead of a food substance when cooking at home; food allergies. food allergies.

Causes of food poisoning have a number of common features: as a rule, an acute sudden onset of the disease; simultaneity of the onset of the disease in a group of individuals; for most food poisonings, an acute short course of the disease; the relationship of diseases with the consumption of a single food product or dish;

Territorial limitation of diseases by the place of consumption or the acquisition of a food product; cessation of the occurrence of new cases of diseases after the withdrawal of the product that caused food poisoning; microbial software is not transmitted from a patient to a healthy person and this fundamentally differs from infectious diseases.

Classification of food poisoning 1. Microbial 1. Microbial Toxic infections Toxicosis Mixed etiology (model) Potentially pathogenic microorganisms E.Coli (enteropathogenic serotypes), Proteus mikabilis and vulgaris, Bak. cereus, Cl. Perfringens type A. Str. Faesalis var. liquefaciens and Zymogenes, Vibrio parahaemolyticus and other little-studied bacteria. A. Bacterial toxicosis Bak. toxicoses earned by Staph. aureus, Cl. botulinum. B. Microtoxicoses mycotoxins produced by microscopic fungi of the genus Aspergifius, Fusarium, Penicillium, Claviceps purpurea, etc. Certain combinations of potentially pathogenic microorganisms (Bac. Cereus and enterotoxigenic staphylococcus: Proteus and enterotoxigenic staphylococcus)

2. Non-microbial Poisoning by poisonous plants and animal tissues. Poisoning by plant products. and alive. origin Poisoning by impurities chemical substances A. Plants poisonous in nature with poisonous mushrooms; conditionally edible mushrooms; wild plants (henbane, dope ...); cereal weed seeds. B. Tissues of animals that are naturally poisonous. Organs of some fish (marinka, barbel, puffer fish) A. Vegetable products, kernels of stone fruits (peaches, cherries…) containing amygdalin; nuts; sprouted potatoes; raw bean beans. B. Products of animal origin, liver, caviar of some fish during the spawning period; bee honey with poison. rast. Pesticides salts of heavy metals and arsenic; food additives above MPC; compounds migrating into food. product from equipment, inventory, containers, etc.; other chem. impurities

3. Unidentified etiology Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some regions of the world in some years. Alimentary paroxysmal toxic myoglobinuria (Gaff, Yuksov, Sartlan disease); lake fish of some regions of the world in some years.

Toxic infections Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Acute diseases that occur when eating food containing a massive amount of living cells of a specific pathogen. Toxic infections are caused by pathogenic m / o: EPKD, enterococci, Proteus, clostridia, citrobacter and others. Toxic infections are caused by pathogenic m / o: EPKD, enterococci, Proteus, clostridia, citrobacter and others.

Toxicosis Acute or chronic (mycotoxicosis) diseases that occur when eating food containing a toxin that has accumulated in it as a result of the development of a specific pathogen. At the same time, viable cells of the pathogen itself in food may be absent or found in small quantities.

Clostridium botulinum topt development 35 deg. FROM; able to breed at t=10-55 degrees. FROM; topt development 35 deg. FROM; able to breed at t=10-55 degrees. FROM; Sensitive to an acidic environment - develops at pH = 4.5-8; Sensitive to an acidic environment - develops at pH = 4.5-8; Preserved in an environment with a high salt concentration Preserved in an environment with a high salt concentration At t=37 deg. With the reproduction of the microbe and the formation of the toxin occurs after hours; At t=37 deg. With the reproduction of the microbe and the formation of the toxin occurs after hours; At t=30 deg. With the reproduction of the microbe and the formation of the toxin occurs after hours. At t=30 deg. With the reproduction of the microbe and the formation of the toxin occurs after hours.

T opt toxin formation deg. FROM; t opt ​​toxin formation deg. FROM; No toxin is formed at a salt concentration of more than 8% and a sugar concentration of more than 55%; No toxin is formed at a salt concentration of more than 8% and a sugar concentration of more than 55%; In an acidic environment, stability is higher than in an alkaline one; In an acidic environment, stability is higher than in an alkaline one; Destroyed at t=80 deg. C after 6-30 minutes; when boiled in minutes. Destroyed at t=80 deg. C after 6-30 minutes; when boiled in minutes.

Spores are preserved in the external environment for several decades; They remain in the external environment for several decades; Well preserved in environments with a high fat content; in them - more heat-resistant; Well preserved in environments with a high fat content; in them - more heat-resistant; Resistant to low temperatures: Resistant to low temperatures: at t=16 degrees. C persists for up to a year; at t=16 deg. C persists for up to a year; do not die at t=190 degrees. S. do not die at t=190 degrees. FROM.

food poisoning

food poisoning

Food poisoning groups

food poisoning

Classifications of poisoning

Food poisoning of non-microbial etiology

Non-microbial food poisoning

mushroom poisoning

Stitches

Stitches

Death cap

Death cap

Brick-red false honey agaric

Fly agaric panther

Poisoning by poisonous plants

Milestones

Henbane

belladonna

hemlock

Bird's bark

Weed seed impurities

Poisoning by certain edible foods that have partially acquired poisonous properties

solanine

solanine

Fazin

Fagin

Amygdalin

Poisoning by poisonous internal organs and tissues of fish and animals

Fish poisoning

Pufferfish (fugu)

Pufferfish (fugu)

mussels

mussels

Tuna

Tuna

Food poisoning

Weed poisoning

Food poisoning with toxic impurities

Nitrites and nitrates

Impurities migrating from the material of dishes, equipment, containers, etc.

lead

zinc

Copper

Other impurities

Pesticides (toxic chemicals)

Arsenic

radioactive substances

Microbial poisoning

Microbial Food Poisoning Division

Salmonella

Causes of Salmonella

Microbial poisoning (staphylococci)

Dairy product infection

coli

anaerobe

Prevention of microbial poisoning

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Poisoning - intoxication of the body due to the ingestion of a foreign chemical substance in a toxic dose.

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Poisoning is the third most common cause of accidental death in Russia. Mostly they are unintentional. Both children and adults are victims of poisoning.

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Types of poisoning: Food poisoning Drug poisoning Sleeping pills poisoning Drug poisoning Alcohol poisoning Poisoning by poisonous plants and mushrooms Botulism Poisoning by household and detergents Poisoning by carbon monoxide and lighting gas Poisoning by pesticides Poisoning by acids and alkalis

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Food poisoning Food poisoning is a food poisoning that occurs when poor-quality (infected) products of animal origin (meat, fish, sausages, canned meat and fish, milk and milk products, etc.) are ingested. The disease is caused by this product microbes and their metabolic products are toxins. Meat, fish can become infected during the life of animals, but most often this occurs during cooking and improper storage of food products.

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Signs of poisoning General malaise. Nausea. Multiple vomiting. Cramping pains in the abdomen. Frequent loose stools, sometimes mixed with mucus and streaked with blood. Increased intoxication, lowering blood pressure. Acceleration and weakening of the pulse. Pallor skin. Thirst. Heat body (38-40°C).

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First aid for food poisoning Immediately begin gastric lavage with water using a gastric tube or inducing artificial vomiting (drinking plenty of warm water 1.5-2 liters, followed by irritation of the root of the tongue). Flush up" pure water". Let's drink plenty of water with self-vomiting. For the speedy removal of infected products from the intestines, give the victim carbolen ("gastric" coal) and a laxative (25 g of saline laxative in half a glass of water or 30 ml castor oil). After gastric lavage, give the victim hot tea and coffee. Warm up the victim. Cover it with heating pads (to the legs, arms). Promotes recovery ingestion of sulfonamides (sulgin, fthalazol 0.5 g 4-6 times a day) or antibiotics (levomycetin 0.5 g 4-6 times a day, chlortetracycline hydrochloride 300,000 IU 4 times for 2-3 days). Disinfect the patient's stools and vomit directly in the vessel (mixing with dry bleach). Call" ambulance".

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It is forbidden! Leave the victim alone. Induce vomiting if victim is unconscious. Induce vomiting in case of poisoning with acids and alkalis.

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poisoning medicines Poisoning medications most often observed in children, in families where medicines are stored incorrectly - in places accessible to children. Adult poisoning occurs with accidental overdose, suicidal attempts.

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Signs In case of an overdose of painkillers and antipyretics (butadion, analgin, promedol, aspirin, etc.), there are violations of the processes of inhibition and excitation in the central nervous system, expansion of capillaries and increased body heat transfer. This is accompanied by increased sweating, the development of weakness, drowsiness, which can turn into deep sleep and even into an unconscious state, sometimes with respiratory failure.

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First aid for drug poisoning Immediately! Call an ambulance or take the victim to the hospital. Find out what medicine and at what dose the victim took. Save the remaining medicine or its container. If the casualty is conscious, induce vomiting, then give him activated charcoal Monitor the casualty's breathing and pulse. If there is no breathing or pulse, start CPR immediately. See Circulatory arrest. If the casualty is unconscious but has a pulse and breathing, place him in the correct position.

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Poisoning with sleeping pills Quite often, poisoning develops with an overdose of sleeping pills.

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Signs In case of poisoning, deep inhibition of the central nervous system is observed, sleep passes into an unconscious state, followed by paralysis of the respiratory center. Patients are pale, breathing is shallow and rare, non-rhythmic, often wheezing, bubbling.

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First aid for poisoning with sleeping pills If the victim is conscious, flush his stomach, causing active vomiting. If breathing is disturbed, start artificial respiration.

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Signs of dizziness. Nausea. Vomit. Weakness. Drowsiness. Dream. Unconscious state. Paralysis of the respiratory and vasomotor centers. Pallor. Lip cyanosis. Breathing is wrong. The pupils are sharply constricted.

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First aid for drug poisoning Call an ambulance immediately. Examine the patient, if he does not have breathing and blood circulation, start resuscitation.

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Alcohol poisoning Fatal poisoning is possible if large (toxic) amounts of alcohol are taken. Lethal dose ethyl alcohol- 8 g per 1 kg of body weight. Alcohol affects the heart, blood vessels, gastrointestinal tract, liver, kidneys, especially the central nervous system. With a severe degree of intoxication, a person falls asleep, then the dream passes into an unconscious state. Vomiting, involuntary urination are often observed. Breathing is sharply disturbed, it becomes rare, irregular. With paralysis of the respiratory center, death occurs. It is advisable to save the remnants of alcohol in order to find out exactly what the victim was poisoned with.

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First aid for alcohol poisoning Provide fresh air (open the window, take the poisoned person outside). Induce vomiting by small washes. With the preserved consciousness, give hot strong coffee to drink. alcohol poisoning often requires immediate medical attention. If there is no breathing, begin resuscitation. When the victim is in a state of severe poisoning or a deep alcoholic coma, it is necessary to call an ambulance. In case of poisoning with methyl alcohol, usually accompanied by visual impairment, drowsiness and salt headache, which do not go away 12-24 hours after drinking alcohol, you should immediately call an ambulance or take the victim to the hospital.

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Carbon monoxide and lighting gas poisoning Carbon monoxide poisoning is possible in industries where carbon monoxide is used to synthesize a number of organic matter, in garages with poor ventilation, in unventilated newly painted rooms, as well as at home - in case of leakage of lighting gas and in case of untimely closed stove dampers in rooms with stove heating.

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Signs of poisoning Headache. Heaviness in the head. Nausea. Dizziness. Noise in ears. Palpitation. Muscle weakness. Vomit. Weakness grows. Drowsiness. Darkening of consciousness. Dyspnea. Paleness of the skin, sometimes the presence of bright red spots on the body. With prolonged inhalation of carbon monoxide, breathing becomes superficial, convulsions occur, and death occurs from paralysis of the respiratory center.

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First aid for poisoning with light and carbon monoxide Move victim to fresh air immediately. Lay the victim on his back, remove tight clothing, let him smell ammonia. If the victim is not breathing, begin artificial respiration immediately. Get the victim to a doctor as soon as possible.

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Poisoning by poisonous plants and mushrooms Poisoning can occur when taking poisonous mushrooms (red or gray fly agaric, false mushroom, pale grebe, false champignon, etc.), as well as edible mushrooms if they are spoiled (moldy, covered with mucus, stored for a long time). The most poisonous pale grebe - fatal poisoning can occur when even one mushroom is taken. Remember that boiling does not destroy the toxic substances contained in mushrooms.

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Symptoms After a few hours (1.5-3h). Rapidly increasing weakness. Salivation. Nausea. Repeated painful vomiting. Severe colicky pains in the abdomen. Headache. Dizziness. Diarrhea (often bloody). Signs of defeat nervous system: Visual disturbance. Rave. hallucinations. Motor excitement. Seizures.

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In severe poisoning, especially pale toadstool, excitation occurs fairly quickly (after 6-10 hours); it is replaced by drowsiness, indifference. During this period, cardiac activity sharply weakens, blood pressure, body temperature, jaundice appears. If the victim is not helped, then a collapse develops, quickly leading to death. Save the remains of plants or fungi that caused poisoning.

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First aid for poisoning with poisonous plants and mushrooms If you suspect mushroom poisoning, immediately call an ambulance. First aid for mushroom poisoning often plays a decisive role in saving the victim. Find out what plants (or mushrooms) the victim was poisoned with. In case of poisoning with dope, wolfberry or pale grebe, immediately take the victim to the hospital. Immediately begin gastric lavage with water, preferably with a weak (pink) solution of potassium permanganate using a probe or by artificially induced vomiting. It is useful to add adsorbents to the solution: activated carbon, carbolene. Warmly cover the victim and cover with heating pads. Give hot sweet tea, coffee. Take the victim to the hospital.

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Botulism Acute infection, in which the CNS is damaged by toxins secreted by anaerobic spore-bearing bacillus. More often, botulism infects products that are cooked without sufficient hot processing: dried and smoked meat and fish, sausages, old canned meat, fish, and vegetables. The period from ingestion of contaminated food to the appearance of the first signs of the disease is often short, from 12 to 24 hours. In some cases, it may be extended up to several days.

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Signs of botulism The disease begins with a headache, general malaise, dizziness. The chair is absent, the stomach is swollen. Body temperature remains normal. The condition worsens, a day after the onset of the disease, signs of severe CNS damage appear: double vision occurs; strabismus, prolapse upper eyelid; paralysis of the soft palate, the voice becomes slurred, the act of swallowing is disturbed. Bloating increases. There is urinary retention. The disease progresses rapidly, and the patient dies within the first 5 days from paralysis of the respiratory center and cardiac weakness.

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First aid for botulism Urgently call an ambulance. Rinse the stomach with a weak solution of sodium bicarbonate, potassium permanganate with the addition of adsorbents (activated carbon, carbolene). Give laxatives. Make a cleansing enema. Give a plentiful hot drink (tea, milk). Inject specific anti-botulinum serum immediately. Take the victim to the hospital immediately.

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Poisoning with pesticides Pesticides are produced and used in gaseous, liquid or solid form for pollination or spraying of fields, orchards, orchards, industrial and household premises. In most cases, pesticides are not used in pure form, but mixed with fillers (talc, chalk, lime) in aqueous solutions or oil emulsions.

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First aid for poisoning with pesticides Create a safe environment. Perform gastric lavage. After gastric lavage, give a glass of water to drink with the addition of two to three tablets. activated carbon. When coughing and irritation in the throat, inhale with baking soda, gargle with a soda solution. If pesticides get into the eyes, rinse them with a 2% solution baking soda. Apply compresses from a solution of potassium permanganate (pink) to the affected areas of the skin. After providing first aid, send the patient to the nearest medical facility.

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Acid and alkali poisoning Acid poisoning (80% solution of acetic, hydrochloric, carbolic, oxalic acids) and caustic alkalis (caustic soda, ammonia) often occur. Immediately after an acid or alkali enters the body, strong pain in the mouth, throat, respiratory tract. A burn of the mucous membrane causes severe swelling, copious salivation, and sharp pain makes it impossible for the victim to swallow. During inhalation, saliva along with air can flow into Airways making breathing difficult and causing suffocation.

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First aid for poisoning with acids and alkalis Immediately remove saliva and mucus from the mouth of the victim. Having screwed a piece of gauze, a handkerchief or a napkin onto a teaspoon, wipe the oral cavity. If there are signs of suffocation, perform artificial respiration. Quite often, the victims vomit, sometimes with an admixture of blood. It is strictly forbidden to wash the stomach on your own in such cases, as this can increase vomiting, lead to the ingress of acids and alkalis into the respiratory tract. The victim can be given to drink 2-3 glasses of water, preferably with ice. Do not try to "neutralize" toxic liquids. In case of poisoning with other chemicals (chlorinated hydrocarbon, aniline dye, etc.), before the arrival of a doctor, it is necessary to induce vomiting in the victim and rinse the stomach with water if he is conscious. Lay the victim in an unconscious state without a pillow on his stomach, turn his head to the side. In case of retraction of the tongue, as well as convulsions in an unconscious state, when the jaws are tightly closed and prevent normal breathing, carefully throw back your head and push lower jaw forward and upward.

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Presentation for the lesson on the discipline “Human Hygiene and Ecology” Theme of the lesson: “Food poisoning of various etiologies and their prevention” Prepared by: teacher of BPOU VO “BMT” Bocharova Oksana Nikolaevna. Voronezh region, Buturlinovka. Buturlinovsky Medical College. 2016

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Topic of the lesson: “Food poisoning of various etiologies and their prevention” Aims and objectives: 1. To introduce students to the concept of food poisoning. 2. Learn the modern classification of food poisoning, their etiology and the main measures for their prevention. 3. To form personal hygiene skills, sanitary and hygienic rules for food storage, to cultivate a food culture.

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Lesson plan Classification of food poisoning Microbial food poisoning and their prevention Non-microbial food poisoning and their prevention

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Food poisoning - diseases resulting from the consumption of foods massively contaminated with microorganisms, of a certain type or containing microbial or non-microbial substances toxic to the body.

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Classification of food poisoning 1. Microbial poisoning 1.1 Toxic infections 1.2 Toxicosis 1.2.1 Bacterial 1.2.2 Mycotoxicosis 1.3 Mixed etiology (mixed) 2. Non-microbial poisoning 2.1 Poisoning by poisonous plants and animal tissues 2.2 Poisoning by products of plant and animal origin, poisonous under certain conditions 2.3 Poisoning by impurities of chemicals 3. Poisoning of unknown etiology

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Food poisoning of microbial etiology 1. Poisoning of microbial nature 1.1 Toxic infections 1.2 Toxicosis 1.2.1 Bacterial 1.2.2 Mycotoxicosis 1.3 Mixed etiology (mixed)

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1. Microbial poisoning Food poisoning is a poisoning that can be caused by various types of microbes.

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1.1 Toxic infections - acute diseases arising from the use of food containing massive amounts of living cells (105-106 per 1 g) of a specific pathogen and their toxins released during the reproduction and death of microorganisms.

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Salmonella Salmonella (named after the American veterinarian Salmon) are a common culprit in food poisoning. These microbes live in the intestines of many animals and usually do not cause disease in them. But if the animals are weakened, microbes from the intestines penetrate into the blood, and the meat of such animals becomes a source of poisoning. Special attention in the epidemiology of salmonellosis, the meat of forcedly slaughtered animals is given. The meat of forced slaughter, which is resorted to when animals are sick, should not enter the trade network. That is why you should buy only branded meat, checked by the sanitary inspection. It is very dangerous to buy meat and meat products from the hands of random people.

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E. coli The cause of food poisoning can be a microbe called E. coli. More often, the cause of the disease is ready-made meat, fish, vegetables, culinary products, seeded with Escherichia coli, used for food without heat treatment.

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Peculiarities of toxicoinfections: Epidemiological suddenness, mass character, approximately simultaneous illness of the majority of people who used this food, cessation of new diseases after the removal of poor-quality food. Clinical: short incubation period acute onset short duration low contagiousness

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1.2 Toxicosis - acute or chronic diseases that occur when eating food containing a toxin that has accumulated in it as a result of the development of a specific pathogen; at the same time, viable cells of the pathogen itself in food may be absent or found in small quantities.

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1.2.1 Bacterial toxicoses are poisonings caused by poison that microbes have isolated in the product. These include botulism and staphylococcal toxicosis.

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Botulism Botulism is a disease resulting from poisoning by toxins from the botulism bacteria and characterized by severe damage to the nervous system. The reservoir of causative agents of botulism in nature are warm-blooded, less often cold-blooded, animals, in the intestines of which there are clostridia excreted with feces in external environment. The pathogen itself does not cause human disease, only the toxin is dangerous. For the occurrence of poisoning, it is necessary to multiply the pathogen with the accumulation of botulinum toxin in an environment with a small amount of oxygen (ham, sausages, canned food, salty fish), as well as in canned vegetables, fruits, mushrooms.

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Staphylococcal poisoning The source of infection can be animals with mastitis: cows, goats, sheep. Milk from cows with mastitis is forbidden to be used for food: it is collected in a separate bowl and, after boiling, fed to calves and piglets. Staphylococci multiply especially rapidly in summer (and generally in heat) in milk, cream, cottage cheese, curd mass, cream, cheese, minced meat.

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Mycotoxicosis 1.2.2 Mycotoxicosis is a group of human and animal diseases caused by certain types of fungi that form toxic substances - mycotoxins during their vital activity. Toxin-forming fungi are widely distributed in nature.

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Classification of mycotoxicosis: Sporotrichiellotoxicosis; Fusariogrammearotoxicosis; Fusarionivaletoxicosis.

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Sporotrichiellotoxicosis Sporotrichiellotoxicosis is a serious disease of people associated with the use of products from wintered under snow or late harvest grain containing fungal toxins. It proceeds with severe symptoms and often ends in the death of the victims.

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Fusariograminearotoxicosis Fusariograminearotoxicosis (drunken bread syndrome) arises from the use of baked products from grain affected by the fungus. The toxic substances produced by it are nitrogen-containing glucosides, cholines and alkaloids that act on the central nervous system. Human disease manifests itself in the occurrence of weakness, a feeling of heaviness in the limbs, stiffness of the gait, the appearance of severe headaches and dizziness, vomiting, abdominal pain, diarrhea. With prolonged use of products from such grain, anemia may occur, mental disorders sometimes death of the patient.

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Fusarionivaletoxicosis is a serious disease of humans and animals observed when eating foods and feeds from wheat, barley and rice affected by "red mold". The disease of people is accompanied by nausea, vomiting, diarrhea, headaches. Fusarionivaletoxicosis

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Prevention of microbial poisoning Prevention of food poisoning of a microbial nature is reduced to the prevention of contamination of food products with microbes - causative agents of food poisoning, the prevention of reproduction of microorganisms in food and the destruction of microbes that have entered by heat treatment. For this purpose, sanitary supervision, veterinary and sanitary supervision over the sanitary conditions of slaughtering animals, catching and processing large fish, the production of sausages, canned food, the receipt and processing of milk, as well as control over the manufacture of confectionery products, processing, storage and sale of ready meals in canteens, food blocks of children's institutions, buffets and other public catering establishments.

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Food poisoning of non-microbial etiology 2.1 Poisoning by poisonous plants and animal tissues 2.1.1 Naturally poisonous plants 2.2.2 Naturally poisonous animal tissues

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In the Russian Federation, poisonous plants include: - plants that cause predominant damage to the nervous system Aconite - toxic effect - alkaloid aconitine and sonorine: all poisonous organs vegetative organs, especially root cones. Henbane and Krasavka - toxic effect - alkaloids: atropine hyoscyamine, scopolamine; poisonous organs leaves, root, seeds, berries. Milestone poisonous - toxic effect - cicutoxin; poisonous organs rhizome milestone.

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plants that cause predominantly damage to the gastrointestinal tract "Wolf's bast" - the toxic effect of daphnin glycoside, daphnetoxin, meserine; flavonoids sit-tosterin; poisonous organs - bark (bast), leaves, flowers, fruits. Colchicum - toxic effect of alkaloids, colchicine, colchamine; poisonous corm organs and seeds. Castor oil - poisonous properties of glycoprotein - ricin and alkaloid - ricinin; poisonous organs seeds (cake).

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plants that cause mainly damage to the HEART Digitalis - toxic effect glycosides (cardenolides), flavonoids, steroidal saponins; poisonous organs leaves. Hellebore - toxic effect of alkaloid - veratrin; poisonous organs - roots. Lily of the valley - toxic effect of saponin convallarin and a number of cardiac glycosides (convallamarin, convallatoxin); poisonous fruit organs (may be eaten by children).

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plants that cause predominantly damage to the LIVER Groundsel - toxic alkaloids of pyrrolysine structure: platifillin, senecifyllin, sarrecin; poisonous organs whole plant; maximum substances in the underground parts.

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Prevention of poisoning by poisonous plants Health education of the population, in particular in kindergartens and schools; Exclusion of contact of children with these plants If poisonous plants are found, clean the site and dig up the soil

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Poisonous weeds and technical weeds name toxins prevention of poisoning Weeds 1) Heliotrope 2) Trichodesmacedae 3) Sophora cynoglossin heliothrinilazicarpin incaninitrichodesmin pachycarpin, sophorocarpine Chemical weeding with herbicides Deep plowing of land Industrial crops 1) Cotton (seeds) 2) Hemp gassipol Oil refining Cannabinol use

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There are 3 groups of mushroom poisoning: edible, conditionally edible, poisonous. Poisonous mushrooms are those that can cause poisoning to humans and animals. The proteins of such mushrooms quickly decompose with the formation of toxic nitrogenous bases, so poisoning can also be caused by non-poisonous, but not fresh mushrooms. The most dangerous: pale grebe, fly agaric, false honey agaric

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Poisonous mushrooms Stitches (Gyromitra) - with a brain-shaped-winding surface of the cap and partially adherent edges. However, the line contains the poisonous substance gyromitrin, which can cause severe poisoning, so the mushrooms should be finely chopped and boiled before cooking, after which the broth is drained (a poisonous substance that is easily soluble in hot water).

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Poisonous mushrooms Pale grebe - toxins amanitoxin (LD50 of α-amanitin is 0.1 mg / kg), amanitohemolysin, phalloidin; poisoning leads to the cessation of protein synthesis and cell destruction (cytolysis). Fly agaric - muscarine toxin, the content does not exceed 0.02%; muscarinic syndrome is characteristic: salivation, sweating, vomiting, diarrhea, bradycordia, collapse, pupillary constriction, pulmonary edema.

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Conditionally edible mushrooms Common morel - Morchella esculenta Pers An early spring mushroom that grows in April-May. It occurs mainly in the central and southwestern regions of the European part of the country. Conditionally edible very tasty mushroom of the third category. In countries Western Europe considered a delicacy mushroom. Mainly used for drying and roasting.

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Prevention of poisoning with poisonous mushrooms: a) a ban on the sale of mushrooms in places not established by law; b) if you do not know for sure that the mushroom is edible, it is better not to take such a mushroom; ATTENTION! Remember the main rule of the mushroom picker: if in doubt - do not take it and do not even taste it with your tongue! b) you can not collect obsolete edible mushrooms, they can be poisonous; c) morels, lines and other mushrooms before use should be finely chopped and boiled twice, and the water should be drained after each boil, the broth is poisonous; d) many mushrooms require pre-treatment - soaking in a strong salt solution and subsequent boiling; e) do not collect from highways and in ecologically unfavorable territories; e) health education of the population about the types of fungi and their external signs.

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2.1.2 Poisoning by tissues of animals that are naturally poisonous Puffer fish or pufferfish - Japanese name pufferfish, found off the Hawaiian Islands; the poison that is contained in various organs of fugu is called tetrodotoxin (white powder), the antidote against tetrodotoxin is unknown ... Organs of some fish (marinka, barbel, poisonous shark) Endocrine glands (adrenals and pancreas) of slaughtered animals

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2.2 Poisoning by products of plant and animal origin under certain conditions name toxins prevention White beans limarin (cyanogenic glycoside), phasin thorough digestion of beans Apricot, peach, almond pits amygdalin (cyanogenic glycoside), restriction of use in the confectionery/industry Beech nuts fagin fry Sprouted potatoes solanine do not eat green potatoes Mussels toxoid A, ciguaterotoxin, microcystin With red coloration and night luminescence of the sea, stop fishing for mussels Cassava glucoside dry and boil Bee Honey poisons of wild plants sow crops to collect nectar

36 slide