Acute intestinal infections (OKI) is a large group of diseases caused by various microorganisms with a predominant damage to the gastrointestinal tract. Up to 5000 nosological forms of diseases are known. Their structure is diverse: these are dysentery, shigells, salmonellosis, typhoid-paratyphoid diseases, esherchiosis, yerseinosis, diseases caused by numerous groups of conditionally pathogenic microorganisms.
Sources of pathogens of intestinal infections are sore people, bacterial carriers, as well as animals that produce microbes from the intestines into the environment.
The reasons for the occurrence of acute intestinal infections can be: non -compliance with the rules of personal and public hygiene, violation of storage rules and the terms for the sale of perishable products.
All intestinal diseases have a fecal-oral transmission mechanism, i.e. You can get infected through food, water, contact-household way.
When we use products, without thinking about how fresh they are, where they were stored, we eat with unwashed hands - we endanger ourselves a serious danger.
The main symptoms of acute intestinal infections are as follows:
- vomiting (up to 3 times a day or more);
- diarrhea (sometimes up to 10 - 15 times a day, often with mucus)
- fever to 37 - 38 ° C; - nausea, weakness;
- cramping abdominal pain, in a submarine or near -bundle region;
- sometimes chills, tachycardia appear, blood pressure decreases;
- Occasionally there is a fainting state and muscle convulsions are noted;
- In severe cases - severe intoxication and dehydration.
At the first signs of the disease, immediately seek medical help, do not self -medicate!
In order not to get intestinal infections, follow simple rules:
- Strictly follow the rules of personal hygiene, thoroughly wash your hands with soap before cooking, before meals, after visiting the toilet, after coming from the street;
- refuse to purchase products from random persons or in places of unauthorized trade;
- When purchasing perishable food products, carefully study the marking, be sure to pay attention to the final period of their fitness;
- Do not transfer in one bag products that need heat treatment, and already ready to use (meat and confectionery, vegetables and bread, etc.);
- Keep perishable products in the refrigerator, observing the temperature regime and shelf life of products;
- subject the products with sufficient heat treatment;
- Cooked food must be kept at room temperature for no more than two hours;
- Wash fruits, berries, vegetables thoroughly under running water, then draw boiling water;
- The contact of insects and rodents with food products is not allowed.
Remember! Strictly observing the rules of storage, culinary processing of products and personal hygiene rules, you can protect yourself and your loved ones from the disease with acute intestinal infections!
