The document provides information about food poisoning of non-microbial origin in 3 paragraphs. It discusses how this type of food poisoning is caused by consuming naturally poisonous products, products that become poisonous under certain conditions, and mushrooms, wild plants, and other foods of plant and animal origin that contain toxic substances. It also outlines common symptoms of food poisoning like abdominal cramps, diarrhea, and vomiting and notes those requiring medical treatment.

1. SELF WORK OF HYGIENE
SUBMIT TO ~ ABIDIMUNOVA.BEGIMAI
TOPIC ~ FOOD POISONING OF NON-MICROBIAL ORIGIN.
SUBMITTED BY~ JYOTI JHA’
GROUP ~6B
COURSE ~3rd year

2. food poisoning of non-microbial origin
Surely every person has ever faced with such problems as poisoning, which causes food
intoxication and delivers not only a lot of unpleasant sensations, but also problems for health
in general. Food poisoning can be a microbial and non-microbial aetiology.
The principal difference between these species is that products that can cause poisoning of
non-microbial nature are initially unsuitable for consumption, and if applied, they require more
careful and proper preparation.
All non-microbial food poisoning is divided into products caused by products poisonous
in nature and products poisonous under certain conditions.
Poisoning by products poisonous in nature
Such products are divided, in turn, into products of
plant and animal origin.

3. Vegetable products are poisonous in nature
These poisonous products of plant origin are:
•poisonous mushrooms;
•poisonous wild plants;
•cultivated plants;
•weeds.
Poisonous mushrooms
Non-microbial food poisoning by mushrooms is in the first place. It arises
due to the fact that most of the so-called mushroom pickers, going to the
forest, completely do not know which mushrooms are to be consumed.
It should be noted that there are conventionally poisonous mushrooms, for example, morels. They
have not only a similar appearance with stitches, which are strictly prohibited, but also a small amount,
of the same, poisonous helvellic acid. You can cook them and eat, but before that you should boil for
15-20 minutes. After such treatment, the mushrooms are suitable, but the broth merges, since it
contains toxic acid.
The manifestations of fungal poisoning are very variable. It all depends on the type of fungus and the
toxic substances contained in it. The most common phenomenon is gastroenteritis, which is
accompanied by nausea, vomiting, weakness, stool disorder, etc.

4. poisonous wild plants
A very large number of plants of the wild nature have poisonous
substances. There are a lot of cases when people used to eat beautiful
and juicy berries in the forest, and as a result they died almost instantly,
without having had time to ask for help. They are poisonous due to the
content of alkaloids, cyanide and oxalic acids, glycosides, saponins, etc.
Cultivated plants
On that they and cultural plants to be used by the population.
In themselves, they are suitable for food, but if improperly treated with pesticides, as well as in
inappropriate storage, they can cause severe poisoning.
Weed plants
Weeds grow on the lands of agricultural lands, and in addition to harm
from reducing the yield and quality of agricultural products, they are
also dangerous because some of their species are poisonous.
Even baked bread can be dangerous if, when harvesting, grains were
collected along with grain of wheat, for example trihodessma gray or
heliotrope of the pubescent fetus.

5. Products of animal origin are
poisonous in nature
Such products include:
•caviar of marinka;
•Milk and caviar fish barbel;
•fish pufferfish;
•some shellfish;
•some other types of fish.
Marinka Caviar
This fish lives mainly in the lakes of Central Asia. You can use it, but you must understand that you
need some care when cutting.
Toxicologists do not recommend it to use and cook at home, without the skills in cooking.

6. Milk and shrimp roe
Mustache lives in large rivers, such as the Volga, the
Dnieper and others. It can be cooked at home, but the
only requirement is scrupulousness when cutting.
The belly should be torn carefully, and all the contents
must be disposed of, down to the black film that covers
the abdominal cavity, since it is also very poisonous.
Blowfish
Tetrodotoxin is found not only in the liver, game and skin of the puffer, but
also in the muscles themselves. Many Asian chefs take responsibility and
prepare this exotic dish, but it requires not only careful processing, but
also a certain period of the year for catching. Therefore, it is better not to
risk and eat fish from the family of puffers

7. Some types of shellfish
It is known that mollusks pass water through themselves, thereby filtering it. To catch them for the
purpose of consumption can not all year, because during hot flashes they get dinoflagellates, which
secrete saksitoksin.
This toxin is invulnerable to any culinary treatment, especially since mollusks usually do not last long.
Symptomatics is characterized by local paralysis, literally 5-40 minutes after ingestion, for example,
oysters, mussels and scallops, paralysis of the mouth and nasolabial triangle on the face may appear.
Seeking help is immediately, since it costs the toxin to reach the respiratory center, it is immediately
blocked and death occurs.
Vegetable products are poisonous under certain conditions
To plant products poisonous under certain conditions are:
•bitter kernels of stone fruits;
•raw beans;
•sprouted potatoes.
Bitter kernels of stone fruits
It's no secret that bitter kernels, such as apricots or peaches, are very useful, because they contain trace
elements, which are simply necessary for the normal functioning of the body. But very few people know
that they are also conditionally poisonous. They contain the glycoside amygdalin.

8. In small amounts, it causes weakness and mild nausea, appearing after about 4-10 hours. A person who
ate a small handful can not feel it. With moderate poisoning, the symptoms will become more severe
and become more pronounced, vomiting, loose stools, and headache.
After consuming 250-300 gr of bitter almonds or ossicles, a severe degree of poisoning will occur, and
the symptoms will be much more serious:
•cyanosis of the skin;
•convulsive syndrome;
•severe shortness of breath;
•keen sense of lack of air.
Death occurs as a result of blocking the respiratory center
Raw beans
The most poisonous is white beans. The poisonous substances of this plant have not been sufficiently
studied, but it is known that with careful cooking they decay and do not cause any harm to the body.
But with the use of raw beans or beans flour may appear vomiting, diarrhea and severe nausea. The
only way to help - washing the stomach. Cases of deaths are unknown to date.
Sprouted potatoes
In the sprouted potato, the toxin glycoalkaloid solanin accumulates, which causes the strongest food
poisoning.
There may be nausea, depression, vomiting, severe weakness and other symptoms of gastroenteritis.

9. Products of animal origin are poisonous under certain conditions
Such products include:
•liver, caviar and milk of burbot, pike;
•mussels;
•honey collected from poisonous plants.
Liver, game, milk of fish
Although these fish species are attributed to the causative factors of non-microbial poisoning under
certain conditions, but the toxicity of these fish is highly controversial, as in some cities the liver and
caviar are consumed in large quantities.
It is known that poisonous properties are manifested only in those individuals who are considered
old-fashioned or kept in inappropriate conditions. Freshly caught fish are almost never poisonous.

10. Honey from poisonous plants
Food poisoning of non-microbial nature can also occur with the use of
everyone's favorite honey. The thing is that when collecting pollen, bees do
not distinguish plants, collecting from all those caught. If there are a lot of
poisonous plants in the area, then honey can not be used unequivocally.
Food poisoning of non-microbial origin can sometimes not be predicted. In
order to protect themselves from them, you should carefully monitor what is
consumed, that is, do not consume dubious foods, and at the first symptoms
seek qualified medical help. Often spent time on self-treatment greatly
reduces the possibilities of rational therapy.
Food poisoning symptoms
If you have food poisoning, chances are it won’t go undetected. Symptoms can vary
depending on the source of the infection. The length of time it takes for symptoms to appear
also depends on the source of the infection, but it can range from as little as 1 hour to as long
as 28 days. Common cases of food poisoning will typically include at least three of the
following symptoms:

11. • abdominal cramps
•diarrhea
•vomiting
• loss of appetite
• mild fever
• weakness
•nausea
• headaches
Symptoms of potentially life-threatening food poisoning include:
•diarrhea persisting for more than three days
•a fever higher than 101.5°F
•difficulty seeing or speaking
•symptoms of severe dehydration, which may include dry mouth, passing little to no urine,
and difficulty keeping fluids down
•bloody urine

12. Who is at risk for food poisoning?
Anyone can come down with food poisoning. Statistically speaking, nearly everyone
will come down with food poisoning at least once in their lives.
There are some populations that are more at risk than others. Anyone with a
suppressed immune system or an auto-immune disease may have a greater risk of
infection and a greater risk of complications resulting from food poisoning.
According to the Mayo Clinic, pregnant women are more at risk because their
bodies are coping with changes to their metabolism and circulatory system
during pregnancy. Elderly individuals also face a greater risk of contracting food
poisoning because their immune systems may not respond quickly to infectious
organisms. Children are also considered an at-risk population because their immune
systems aren’t as developed as those of adults. Young children are more easily
affected by dehydration from vomiting and diarrhea.

13. How is food poisoning diagnosed?
Your doctor may be able to diagnose the type of food poisoning based on your
symptoms. In severe cases, blood tests, stool tests, and tests on food that you have
eaten may be conducted to determine what is responsible for the food poisoning. Your
doctor may also use a urine test to evaluate whether an individual is dehydrated as a
result of food poisoning.
How is food poisoning treated?
Food poisoning can usually be treated at home, and most cases will resolve within three to five
days.
If you have food poisoning, it’s crucial to remain properly hydrated. Sports drinks high
in electrolytes can be helpful with this. Fruit juice and coconut water can restore carbohydrates
and help with fatigue.
Avoid caffeine, which may irritate the digestive tract. Decaffeinated teas with soothing herbs like
chamomile, peppermint, and dandelion may calm an upset stomach. Read about more
remedies for an upset stomach.

14. Over-the-counter medications like Imodium and Pepto-Bismol can help control diarrhea and
suppress nausea. However, you should check with your doctor before using these medications, as
the body uses vomiting and diarrhea to rid the system of the toxin. Also, using these medications
could mask the severity of the illness and cause you to delay seeking expert treatment.
It’s also important for those with food poisoning to get plenty of rest.
In severe cases of food poisoning, individuals may require hydration with intravenous (IV) fluids at a
hospital. In the very worst cases of food poisoning, a longer hospitalization may be required while
the individual recovers.
Diet
What’s good to eat when you have food poisoning?
It’s best to gradually hold off on solid foods until vomiting and diarrhea have passed and instead
ease back to your regular diet by eating simple-to-digest foods that are bland and low in fat, such as:
•saltine crackers
•gelatin
•bananas
•rice
•oatmeal
•chicken broth
•bland potatoes
•boiled vegetables
•toast
•soda without caffeine (ginger ale, root beer)
•diluted fruit juices
•sport drinks

15. What’s bad to eat when you have food poisoning?
To prevent your stomach from getting more upset, try to
avoid the following harder-to-digest foods, even if you
think you feel better:
•dairy products, especially milk and cheeses
•fatty foods
•highly seasoned foods
•food with high sugar content
•spicy foods
•fried foods
You should also avoid:
•caffeine (soda, energy drinks, coffee)
• alcohol
• nicotine