What are the characteristics of food poisoning?

Typical symptoms of food poisoning: nausea, vomiting, abdominal pain, and diarrhea, often accompanied by fever. Patients with severe vomiting and diarrhea can also develop symptoms such as dehydration, acidosis, and even shock and coma. Symptoms of botulism food poisoning are mostly motor nerve paralysis and gastrointestinal symptoms are rare.

The incubation period is short, usually from a few minutes to a few hours, and it is an outbreak and generally not contagious from person to person.

The clinical manifestations of patients are similar, and most of them are dominated by acute gastrointestinal symptoms;

There is obvious seasonality. Bacterial and poisonous animal and plant food poisoning are common in summer and autumn; botulism and nitrite poisoning are common in winter and spring.

Severe complications of food poisoning can lead to dehydration, acidosis, and even shock.

Food poisoning refers to acute or subacute food-borne diseases that occur after eating food contaminated by biological or chemical toxic and harmful substances or eating food containing toxic and harmful substances. Food poisoning mostly occurs in summer and autumn when the temperature is higher, and is divided into bacterial food poisoning and non-bacterial food poisoning.

treat

To eliminate poison: induce vomiting, gastric lavage and catharsis within 6 hours.

Correct dehydration and acidosis: establish intravenous access and provide fluid rehydration treatment to prevent shock caused by severe nausea and vomiting.

Control infection: Before the pathogen is identified, broad-spectrum antibiotics can be used. After the pathogen is identified, medication is administered based on the drug sensitivity results

Choose a targeted antidote.

Symptomatic treatment: According to different symptoms, methods such as reducing fever, sedation, and oxygen inhalation are used.