Infection with staphylococcus through contaminated food leads to the development of an acute disease - staphylococcal enterocolitis (staphylococcal food toxicoinfection).
Content
How does the disease develop?
Infection leads to nonspecific changes in the mucous membrane. Superficial ulcerations may appear in the small intestine, less commonly in the large intestine, and in the stomach. Histological examination reveals acute inflammation of the mucous membrane. There is a large amount of staphylococcus on its surface and in the mucus.
It is especially dangerous that staphylococci are able to penetrate into the blood through the altered mucous membrane of the small intestine, affecting the cardiovascular and nervous systems.
Routes of infection
Staphylococcal enterotoxin is the most common cause of foodborne illness. Contamination of products most often occurs by service personnel suffering from pustular skin diseases (boils and others). Staphylococcus multiplies especially easily in
- cream,
- cookie,
- milk,
- meat and
- fish.
The source of staphylococci are contaminated products that serve as a breeding ground for microorganisms.
Symptoms
The incubation period ranges from 2 to 8 hours after consuming food containing the toxin.
Food poisoning manifests itself
- nausea,
- vomiting,
- stomach pain
- water diarrhea,
- headache,
- increase in body temperature.
In mild cases, the illness lasts 3-6 hours and ends with recovery.
Children and the elderly
In these categories, especially in persons burdened with chronic diseases, the disease can take a severe course.
This is manifested by the following symptoms:
- cholera-like diarrhea (stool is a cloudy white liquid with floating flakes, has no odor and resembles rice water in appearance);
- uncontrollable vomiting;
- rapid onset of dehydration;
- electrolyte disturbances;
- shock.
The likelihood of complications of cardiovascular diseases, cerebral and coronary circulation disorders increases.
In this case, it is important to call an ambulance and prevent dehydration by giving the patient a sweet solution with the addition of 1 teaspoon of salt per liter of water. The solution should be warm, 36-38 degrees.
Diagnostics
The diagnosis is made using bacteriological studies. Large quantities of staphylococcus are cultured from stool and vomit samples.
In the acute course, a blood test shows leukocytosis with neutrophilia and an increase in band and juvenile forms.
Urine tests reveal leukocyturia, erythrocyturia and proteinuria.
Staphylococcal enterocolitis must be differentiated from other acute intestinal infections .
Treatment
Therapy is aimed at correcting salt loss and stopping vomiting.
Prescribing antibacterial drugs is not advisable, since the main role in the development of staphylococcal poisoning is played by enterotoxin, which accumulates in the intestinal mucosa.
To treat staphylococcus, staphylococcal bacteriophage is used - the drug is a liquid medium in which there are phage viruses that destroy staphylococci.
Forecast
After relief of the main severe symptoms at the stage of recovery of the body after illness, they may appear for several weeks
- weakness,
- asthenia,
- sweating,
- tachycardia.
A person may be disturbed for a long time
- alternating diarrhea and constipation ,
- stomach ache,
- poor milk tolerance.
Prevention
Compliance with sanitary standards when storing and preparing food products.
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