What is not a characteristic of food poisoning

Food poisoning refers to non-communicable acute or subacute illness that occurs after ingestion of food containing biological and chemical toxic and harmful substances, or ingestion of toxic and harmful substances as food. The features are:1

Onset is explosive, with an incubation period (relatively short), usually occurring within minutes to days after ingestion2Common eating history: Patients have the same eating history, such as having eaten at a restaurant 3

There are the same clinical manifestations, mostly gastrointestinal symptoms4It is not contagious That is to say, you have food poisoning, but I will not get sick, which is also the biggest differentiator from infectious diseases If you ask about the symptoms after poisoning, I will add that there are gastrointestinal symptoms such as nausea, vomiting, abdominal pain, diarrhea, etc., and some have dizziness, disorientation, numbness of hands and feet and other neurological symptoms.

I only know about the food poisoning properties.

1) Because there is no infection process between individuals, the onset of the disease is explosive, the incubation period is short, the trend is sharp, and most people may become ill in a short period of time, and the incidence curve shows a sudden upward trend.

2) Poisoned patients generally have similar clinical symptoms. Gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea are common.

3) The onset is food-related. The patient has eaten the same food in the recent past, and the incidence is limited to the people who have eaten the poisonous food, and the onset of the disease stops quickly after stopping the food, and the incidence curve shows a sudden downward trend after a sudden increase.

4) Food poisoning patients are not contagious to healthy people.

Rule it out for yourself.

Food poisoning that is not common mainly has specific information that can be consulted online.

The main types of food poisoning are as follows:

1. Bacterial food poisoning: It is a common type of food poisoning in clinical practice, which is caused by improper storage of ingredients, improper cooking, raw and cooked food that is not separated, or eating overnight leftovers and leftovers. It usually occurs in summer and autumn, because in the environment of high temperature and high humidity, food is easy to breed bacteria, mainly abdominal pain, diarrhea, nausea, vomiting and other digestive symptoms.

Although the incidence is high, the prognosis is relatively good, and it can be significantly relieved in 2-3 days;

2. Fungal food poisoning: mainly seen in spoiled and spoiled food, and the fungus is not easy to remove by ordinary cooking methods;

Food poisoning has the following characteristics: 1. The onset is fulminant: the incubation period is short, the onset is rapid, and most people can become ill in a short period of time; 2. Have similar clinical symptoms:

Poisoned patients generally have similar symptoms, mostly manifested as nausea, vomiting, abdominal pain, diarrhea and other digestive symptoms; 3. The incidence is related to food: the patient has eaten the same food in the recent past, and the scope of the disease is limited to the population who eat this kind of poisonous food. After stopping the food, the onset stops quickly; 4. Food poisoning is not contagious, and there is no process of infection between individuals.

What are the characteristics of food poisoning?

1) The incubation period of the onset is short, the onset is sharp, and it is explosive, and most people may develop the disease in a short period of time, and the incidence curve shows a sudden upward trend.

2) the onset of the disease is related to food, and the patient has a history of eating the same contaminated food; The extent of the epidemic is consistent with the extent of contaminated food**; The epidemic ceases when the contaminated food is stopped**.

3) Poisoned patients generally have the same or similar clinical manifestations, and often have gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea.

4) Poisoned patients are not contagious to healthy people, that is, they are not directly transmitted from person to person.

Epidemiological features of food poisoning:

1) Seasonal characteristics of the onset: The seasonality of food poisoning is related to the type of food poisoning, bacterial food poisoning mainly occurs in summer and autumn, and chemical food poisoning can occur throughout the year.

2) Regional characteristics of the disease: The occurrence of most food poisoning is obviously regional, such as Vibrio parahaemolyticus food poisoning and puffer fish poisoning are mostly found in coastal areas, and botulism mainly occurs in Xinjiang and other regions.

3) Distribution characteristics of food types that cause food poisoning: food poisoning caused by animal food is more common, among which food poisoning caused by meat and meat products ranks first.

4) Distribution characteristics of food poisoning causes: The distribution of food poisoning causes in China varies slightly from year to year, and microorganisms are the most common.

5) Distribution characteristics of food poisoning places: food poisoning places are mostly found in collective canteens, catering service units and families.

People with food poisoning often have unclean diet, unclean food or common fasting, which is generally more common in summer and autumn. These patients often have symptoms such as vomiting, fever, abdominal pain, diarrhea, etc., and severe cases will lead to dehydration and acidosis, etc., and the common pathogenic bacteria are mainly caused by pathogenic bacteria such as Salmonella, Staphylococcus, and Escherichia coli. Generally, the diagnosis can be confirmed by clear examinations such as blood routine and stool routine, and at the same time, combined with the patient's clinical manifestations.

The onset of food poisoning has certain characteristics, the onset of food poisoning is more acute, the incubation period is short, and the outbreak type is present, and the clinical manifestations of poisoned patients are very similar. The disease can occur all year round, and the population is generally susceptible, and there is no difference in age, gender, ethnicity, etc. Among the food poisoning incidents of various causes, bacterial food poisoning is the most common, among which Salmonella, Vibrio parahaemolyticus, Proteus, Staphylococcus aureus and Bacillus cereus are the most common, followed by chemical food poisoning.

What is not characteristic of food poisoning is ().

a.The latent ant is as short as the period.

b.The clinical symptoms are similar to those of the old man.

c.Sick people are not directly infected with healthy people.

d.Vomiting, diarrhea (correct answer).

Answer]: The onset of food poisoning is sharp, the incubation period is short, and the course of the disease is also short, and the peak period of the incidence is quickly formed, and the incidence curve has no tail peak.

Answer]: Because there is a process of infection between individuals before the difference, the onset of the disease is explosive, the incubation period is short, the onset is rapid, and most people may become ill in a short period of time. Therefore, statements A and D are correct.

Poisoned patients generally have similar clinical symptoms. Gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea are common. These patients are ingested the same poisoned food, the source of the disease is the same, and their clinical symptoms may vary somewhat due to individual differences.

b is correct. The onset is food-related. The patient has consumed the same food in the recent past, and the onset is limited to people who have eaten the poisonous food, and the onset stops soon after stopping the food.

People with food poisoning are not contagious to healthy people. Therefore, c is the correct answer. Fungal growth and reproduction and toxin production require a certain temperature and humidity, so poisoning often has a more obvious seasonal and regional characteristics.

e is right.

a.Local, regional and extensive.

b.Extensiveness, specificity, and aggregation.

c.explosive, foodborne, and similar.

d.Extensive, specific, and contagious.

Check the answer analysis [Correct Answer] c

Test site analysis: food poisoning.

It refers to the acute and subacute diseases that occur after eating food contaminated with toxic and harmful substances or eating food containing toxic and harmful substances.

Food poisoning does not include acute gastroenteritis, foodborne intestinal infectious diseases (such as typhoid, dysentery) and parasitic diseases (such as trichinella, cysticercosis) caused by overeating, nor does it include diseases (such as carcinogenic, teratogenic, mutagegenic) and food allergies caused by a large or long-term small ingestion of certain toxic and harmful substances.

According to the pathogen, it can be divided into microscopic food poisoning, fungal and toxin food poisoning, poisonous animal and plant poisoning, and chemical food poisoning.

Common features of food poisoning onset:

Explosive: the incubation period is short, the onset is sharp, and most people may suddenly fall ill at the same time in a short period of time, and the incidence curve shows a sudden upward and rapid downward trend; Foodborne: The patient has a history of the same food, and the epidemic spread is consistent with the range of the food contaminated by the former filial piety**, and the onset of the disease stops soon after stopping the consumption of the food; Similarity:

The patients mainly had gastrointestinal symptoms such as nausea, vomiting, abdominal pain, and diarrhea; Non-infectious: There is no direct human-to-human transmission.

Answer] :d use the method of elimination. Contaminated food and toxic substances are all causes of food poisoning.