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Non-microbial food poisoning

Food poisoning of a non-microbial etiology includes poisoning with products that are poisonous under certain conditions or poisonous in nature, as well as poisoning with impurities of chemicals. Food poisoning of non-microbial etiology accounts for approximately 5-10% of all food poisoning.

In presenting this issue, the main attention is paid to the dangers of natural origin contained in food products: compounds formed during the preparation, processing and storage of food products, as well as some other food poisoning, which are of the most importance from the point of view of hygiene and safety.
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Non-microbial food poisoning

  1. NON-MICROBIAL NATURE FOOD POISONINGS
    Food poisoning of a non-microbial nature includes poisoning with plant products (mushrooms, poisonous plants, seeds of cereal crops), animal products (fish organs, bee honey) and poisoning with impurities to the product of toxic chemicals. Food poisoning of non-microbial origin is less common than poisoning of bacterial etiology, and makes up only 5-10%
  2. Acute food poisoning of non-microbial nature
    By their etiology, non-microbial poisoning is very diverse, and schematically they can be divided into intoxication with products that are poisonous in nature and temporarily acquire toxic properties, as well as toxic impurities. Turning to the first subgroup, it is necessary, first of all, to dwell on poisonous mushrooms, since the diseases caused by them occupy an important place among
  3. Non-microbial food poisoning and the main directions of their prevention
    Non-microbial food poisoning occupies a small proportion among food poisoning. They account for no more than 1% of these diseases. However, non-microbial food poisoning is usually characterized by a severe course and high mortality, which in fact attracts the attention of health authorities. These groups of diseases are represented by poisoning by poisonous plants and
  4. Foodborne poisoning of non-microbial origin
    Poisoning in this group accounts for about 10% of the total number of poisonings. According to the classification, poisoning of non-microbial origin is divided into: 1. poisoning with products that are poisonous in nature - mushrooms, kernels of stone fruits, raw beans, some types of fish; 2. poisoning with products temporarily poisonous - potatoes, fish during the spawning period; 3.
  5. Foodborne poisoning of non-microbial origin
    Poisoning in this group accounts for about 10% of the total number of poisonings. According to the classification of non-microbial poisoning, they are divided into: 1) poisoning with products that are poisonous in nature - mushrooms, kernels of stone fruits, raw beans, some types of fish; 2) poisoning with products temporarily poisonous - potatoes, fish during the spawning period; 3) poisoning by poisonous
  6. Food poisoning by products poisonous in nature
    This group of food-borne non-microbial poisoning includes poisoning by fungi, poisonous plants, weeds of cereal crops with poisonous seeds and animal products. Mushroom poisoning. Around the world, there are about 7 thousand species of cap mushrooms, but about half are edible. The following types of mushrooms are distinguished: Poisonous mushrooms - contain poisonous
  7. Bacterial food poisoning
    Among bacterial food poisoning, toxic infections are most widespread in all countries of the world. The name itself shows the dual nature of these pathological conditions, caused, on the one hand, by the massive penetration of infectious agents into the body, and on the other, by a complex of clinical phenomena typical of intoxication. The etiology of these poisonings is most often
  8. Abstract. Intestinal infections and their prevention. Distinctive signs of intestinal infections from food poisoning of microbial nature, 2011
    “Intestinal infections and their prevention. Distinctive signs of intestinal infections from foodborne infections of a microbial nature ”Acute intestinal infections include typhoid, paratyphoid A and B, dysentery, cholera, infectious hepatitis, etc. This group of diseases is characterized by the same type of localization of the pathogen (intestines), the same mechanisms and ways of infection (fecal -oral, contact-household),
  9. Human food poisoning and their classification. Foodborne infections and their prevention
    1 According to the international classification of diseases, food poisoning is allocated to a separate group of diseases. These include mainly acute diseases caused by the use of food massively seeded with microbes or containing toxic substances. According to the classification of food poisoning, adopted in 1981 and built according to the etiopathogenetic principle, food poisoning by
  10. Food poisoning.
    Basic concepts. Classification of food poisoning. Food poisoning (intoxication) refers to acute illnesses arising from eating foods containing substances of a microbial and non-microbial nature that are poisonous to the body. Unlike intestinal infections, food poisoning occurs in people quickly and lasts several days, but in some cases they take on a very severe character and
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