What is the difference between food poisoning and acute gastroenteritis

Disease analysis: Food poisoning is characterized by a short incubation period, sudden and collective outbreaks, most of which are symptoms of gastroenteritis and are obviously related to the consumption of certain foods. Food poisoning caused by bacteria accounts for the vast majority.

The foods that cause food poisoning caused by bacteria are mainly animal foods (such as meat, fish, milk and eggs, etc.) and plant foods (such as leftover rice, soy products, etc.). Poisoning can also be caused by the consumption of poisonous animals and plants.

Suggestions: Acute gastroenteritis is mainly (1) a history of overeating or eating unclean, spoiled food. (2) Acute onset, frequent nausea and vomiting, severe abdominal pain, frequent diarrhea, mostly watery stools, which may contain undigested food, a small amount of mucus, and even blood.

3) Fever, headache, general malaise and different degrees of poisoning symptoms are common. (4) Patients with severe vomiting and diarrhea may have dehydration, acidosis, and even shock.

According to my understanding, the most essential difference is that food poisoning is not contagious, and acute gastroenteritis can be transmitted through fecal-oral and other routes. The incidence of food poisoning is a non-infectious acute and subacute disease, which can be distinguished from other foodborne diseases.

There are four types of food poisoning: chemical food poisoning.

Bacterial food poisoning.

Mycotoxins and moldy food poisoning.

The diagnosis of acute gastroenteritis by poisoning from poisonous animals and plants is as follows: a history of exposure to the source is an important diagnostic feature: potentially contaminated food, unclean, untreated, or contaminated drinking water, contact with patients with the same symptoms, and travel to endemic areas are the primary features of suspicion in the diagnosis.

Further diagnosis is based on cultures of blood, vomitus, stool, and white blood cell and eosinophil counts. Other acute conditions should be carefully excluded. Generally speaking, according to reports in recent years, the main food for food poisoning outbreaks in school canteens is beans, and undercooked beans contain saponin poison and phytohemagglutinoxin, so canteens in many places have banned the provision of dishes containing beans. Oh.

Toxic enteritis is an ordinary enteritis is a certain difference, when the patient suffers from toxic enteritis, the symptoms are also somewhat different, when suffering from the disease, the patient will feel severe pain in the abdomen, nausea and frequent vomiting and fever, when these symptoms appear, can not buy some drugs at will, to go to the hospital in time**.

1.Acute toxic enteritis, patients will suddenly appear nausea and vomiting, abdominal pain, diarrhea symptoms, and pull stool is watery, can contain undigested food, a small amount of mucus, and even blood, the patient will also have fever and headache, general malaise, that is, different degrees of poisoning symptoms.

2.Patients with acute toxic enteritis, if nausea and vomiting, diarrhea is severe, it will also cause dehydration, acidosis, and even shock the patient, and some patients will have signs that are not obvious, and feel tenderness around the upper abdomen and navel, which brings great harm to the patient.

3.Acute toxic enteritis, after the appearance of this symptom, you need to go to a regular hospital in time**, because this disease comes very suddenly, it will bring a certain impact on the patient's body, if there is severe dehydration, it is necessary to infuse light saline for replenishment.

Prevention of toxic enteritis.

1. Bacterial food poisoning.

Manifestations include nausea, vomiting, diarrhea, abdominal pain, etc. It has the characteristics of short incubation period, concentrated time, sudden outbreak, and ferociousness, and more than 90% of them occur in three months. The key to prevention is to strengthen the management of food hygiene and prevent food contamination.

2. Tourist diarrhea.

The common symptom is watery stools, accompanied by abdominal pain, bloating, vomiting, etc. Therefore, in the process of tourism, it is necessary to strictly control the "entry of illness from the mouth".

3. Escherichia coli enteritis.

Diarrhea is manifested 3-5 times a day, with yellow egg-like stools and a large amount. Therefore, to prevent the disease, it is necessary to do a good job in diet, drinking water sanitation and fecal management.

4. Bacillary dysentery.

Referred to as bacillary dysentery, the onset of dysentery is usually abrupt, first chills and fever, followed by abdominal pain and diarrhea. Patients with toxic dysentery may be extremely exhausted and have toxic shock, which is more common in infants and young children under 2 years of age. Therefore, doing a good job in diet, drinking water sanitation and fecal management, and vigorously eradicating flies are the fundamental measures to prevent the disease.

5. Refrigerator enteritis.

That is, with the popularization of refrigerators, the incidence of the disease is increasing year by year. Gyères bacteria are widely found in many foods such as milk, meat, fish, poultry, and vegetables, and thrive at low temperatures below -4. Contaminating food in the refrigerator can cause enteritis.

Therefore, the food in the refrigerator should be separated from raw and cooked, and re-cooked and cooked thoroughly before eating.

Non-bacterial food poisoning is divided into gastrointestinal and neurological food poisoning according to the clinical presentation. The clinical manifestations of gastrointestinal food poisoning and acute gastroenteritis are similar.

Acute gastroenteritis may be caused by food poisoning, or it may be caused by eating raw and cold food or certain drugs such as salicylates, sulfonamides, certain antibiotics, etc.; or accidental ingestion of strong acids, strong alkalis and pesticides can cause this disease.

The clinical manifestations of gastroenteritis are mainly nausea, vomiting, abdominal pain, diarrhea, fever, etc. The disease is common in summer and autumn, and its occurrence is mostly due to improper diet and overeating.

or ingesting raw, cold, rotten, filthy and unclean food.

Food poisoning. The most common symptoms are severe vomiting and diarrhoea, accompanied by pain in the middle and upper abdomen.

People with food poisoning often have dehydration symptoms due to vomiting and diarrhea, such as dry mouth, sunken eye sockets, loss of elasticity, cold limbs, weak pulse, low blood pressure, etc., and finally shock. Therefore, the patient must be given hydration, and normal saline can be infused if possible.

Those with mild symptoms should be given bed rest. If stomach upset is the only problem, drink plenty of warm water or diluted salt water and put your hand into your pharynx to induce vomitingIf the poisoned person is found to have symptoms of shock (such as cold hands and feet, blue complexion, etc.).

Blood pressure drops. etc.), you should immediately lie flat, elevate your lower limbs as much as possible and ask a doctor for a quick procedure**.

Judging by the above reactions, you should be.

Acute gastroenteritis.

This season is the peak of the disease, you can feel it when you go to the hospital, don't be too nervous, the onset is irregular, not necessarily the same every time.

The incubation period can be as long as 2 3 days, and the onset of the disease within a few hours of eating contaminated food is mostly the onset of various bacteria, and the clinical manifestations of gastrointestinal food poisoning caused by various bacteria are similar, mainly manifested as acute onset, nausea and vomiting first, vomit mostly eaten food, and severe cases can vomit bile or bloody substances, accompanied by abdominal pain and diarrhea. Abdominal pain with paroxysmal colic and diarrhea ranging from several to 30 times a day, mostly watery or mucus stools. If there are allergic symptoms such as flushing, drunkenness, rash, etc., proteus food poisoning can be diagnosed, and the course of the disease is generally 1 3 days, and the course of Salmonella food poisoning can last for 1 5 days, or up to 1 2 weeks.

Laboratory diagnosis of suspicious food, vomit and feces is mainly done by bacterial culture, isolation of pathogenic bacteria, and "agglutination test" can also be done.

It is necessary to avoid drinking strong tea, wine, and coffee, which will cause secondary damage to the already fragile gastric mucosa, and must be avoided. Although liquid food should be the main part of the recovery period of acute gastroenteritis, it is also necessary to drink less rich soup, drink light soup in moderation, and try not to drink milk.