Military Hygiene and Hygiene in Emergency Situations - K.O. Pashka 2005

Fundamentals of organizing and conducting sanitary supervision and medical control over the nutrition of military personnel and the civilian population in the field
Prevention of Food Poisoning

Food poisoning refers to acute or chronic illnesses caused by the consumption of meals or food products contaminated with specific microorganisms and their toxins, or containing toxic substances of non-microbial origin. The general Classification of food poisoning is presented in Table 4.2.

Common features of Acute Poisoning cases, despite their varying etiologies, pathogenetic mechanisms, and clinical presentations, typically include a sudden (though not always) onset, a short incubation period (ranging from 20 minutes to 24 hours, and occasionally longer), a short-term course accompanied by general intoxication and gastrointestinal disorders (such as abdominal pain, vomiting, subsequent diarrhea, general weakness, cardiovascular dysfunction, etc.). Often, a large group of people who consumed the same food fall ill simultaneously; the condition is non-contagious, and the outbreak subsides rapidly once the source is eliminated.

Class="center">Table 4.2 Classification of food poisoning (according to V.I. Cyprian)

Poisoning of non-microbial origin occurs As a result of the prolonged ingestion of small amounts of toxic substances characterized by material or functional accumulation (organochlorine pesticides, arsenic salts, mercury compounds, etc.). These poisonings may follow a subacute or chronic course.

The decisive factor in the onset of food toxicofections is the ingestion of massive doses of live pathogens along with food. Food toxicofections are characterized by the combined action on The Human Body of living MICROORGANISMS AND THE toxic substances released when these microorganisms perish within the gastrointestinal tract. Food intoxications occur when the human body ingests only the toxins produced by specific types of microorganisms (such as staphylococci, botulinum bacilli, etc.).

Food poisoning can be prevented by:

1) strict compliance with Sanitary and hygienic requirements:

- during the receipt, delivery, storage, and issuance of food products;

- during the culinary Processing of foodstuffs, especially perishable items, as well as during food preparation, storage, and serving to personnel;

- in the premises of food warehouses, kitchens, and dining halls, as well as maintaining cleanliness of technological, refrigeration, and non-mechanical equipment, tableware, and kitchen utensils;

2) proper adherence to personal hygiene rules by kitchen and dining hall staff, kitchen duty details, food warehouse workers, and drivers of vehicles specially designated for food transport.