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How to treat food poisoning in a child


Food Poisoning (for Parents) - Nemours KidsHealth

What Is Food Poisoning?

Food poisoning is caused by bacteria and, sometimes, viruses or other germs. They can get into the food we eat or the liquids we drink. We can't taste, smell, or see these germs (at least not without a microscope). But even though they're tiny, they can have a powerful effect on the body.

When germs that cause food poisoning get into our systems, they can release toxins. These toxins are poisons (the reason for the name "food poisoning"), and can cause diarrhea and vomiting.

Usually, doctors use "food poisoning" to describe an illness that comes on quickly after eating contaminated food. People often get diarrhea or start throwing up within a few hours after being infected. The good news is, food poisoning usually goes away quickly too. Most people recover in a couple of days with no lasting problems.

In a few cases, severe food poisoning can mean a visit to the doctor or hospital. When people need medical treatment for food poisoning, it's often because of dehydration. Getting dehydrated is the most common serious complication of food poisoning.

What Are the Signs & Symptoms of Food Poisoning?

How food poisoning shows up depends on the germ that caused it. Someone might start to feel sick within an hour or two of eating or drinking contaminated food or liquid. Other times, symptoms may not appear for a number of weeks. In most cases, symptoms will clear up within 1 to 10 days.

Signs that a child might have food poisoning include:

  • nausea (feeling sick)
  • belly pain and cramps
  • vomiting
  • diarrhea
  • fever
  • headache and overall weakness

In rare cases, food poisoning can make someone feel dizzy, have blurry vision, or notice tingling in the arms. In very rare cases, the weakness that sometimes goes along with food poisoning will cause trouble breathing.

What Causes Food Poisoning?

When people eat or drink something that's contaminated with germs, they can get sick with food poisoning. Often, people get food poisoning from animal-based foods — like meat, poultry, eggs, dairy products, and seafood. But unwashed fruits, vegetables, and other raw foods also can be contaminated and make people sick. Even water can cause food poisoning.

Foods and liquids can be contaminated at lots of different points during food preparation, storage, and handling. For example:

  • Water that is used to grow food can become infected with animal or human feces (poop).
  • Meat or poultry may come into contact with germs during processing or shipping.
  • Bacteria can infect foods stored at the wrong temperature or kept too long.
  • Cooks or other food handlers can contaminate foods if they don't wash their hands or they use unclean utensils or cutting boards.

People with health conditions (like chronic kidney disease) or weakened immune systems are more at risk of getting ill from food poisoning than people who are in good health.

What Germs Cause Food Poisoning?

Germs that often cause food poisoning include:

Salmonella.  Salmonella bacteria are the leading cause of food poisoning in the United States. These bacteria usually get into foods when they come into contact with animal feces. The main causes of salmonella poisoning are eating dairy products, undercooked meat, and fresh produce that hasn't been washed well.

E. coli (Escherichia coli). E. coli bacteria usually get into food or water when they come into contact with animal feces. Eating undercooked ground beef is the most common cause of E. coli poisoning in the United States.

Listeria. These bacteria are mostly found in unpasteurized dairy products, smoked seafood, and processed meats like hot dogs and lunchmeats. Listeria bacteria also can contaminate fruits and vegetables, although that's less common.

Campylobacter. These bacteria most commonly infect meat, poultry, and unpasteurized milk. Campylobacter also can contaminate water. As with other kinds of bacteria, these usually get into foods through contact with infected animal feces.

Staphylococcus aureus. These bacteria (which can be found in meats, prepared salads, and foods made with contaminated dairy products) spread through hand contact, sneezing, or coughing. That means that people who prepare or handle food can spread the infection.

Shigella. Shigella bacteria can infect seafood or raw fruits and vegetables. Most of the time these bacteria spread when people who prepare or handle food don't wash their hands properly after using the bathroom. Sometimes, an infection causes blood in the stool (poop).

Hepatitis A. People mostly get this virus from eating raw shellfish or foods that have been handled by someone who is infected. It can be hard to know the source of an infection because people may not get sick for 15 to 50 days afterward.

Norovirus. Norovirus infections spread easily from person to person, especially in crowded settings, like daycares and schools.

Some of these, including Listeria and E. coli, can cause potentially dangerous heart, kidney, and bleeding problems.

When Should I Call the Doctor?

Most cases of food poisoning don't need medical attention, but some do. The most common serious problem from food poisoning is dehydration. A child who is healthy is unlikely to get dehydrated as long as he or she drinks enough liquids to replace what's lost through throwing up or diarrhea.

Call the doctor if your child has any of these symptoms:

  • vomiting that lasts for more than 12 hours
  • diarrhea with a fever higher than 101°F (38.3°C)
  • severe belly pain that doesn't go away after a bowel movement
  • bloody feces (diarrhea or regular poop) or bloody vomit
  • bowel movements that are black or maroon
  • a racing or pounding heart

It's important to watch for signs of dehydration, which include:

  • extreme thirst
  • making little or no urine (pee)
  • dizziness
  • sunken eyes
  • lightheadedness or weakness

If your family recently been to a foreign country and your child starts having diarrhea or other stomach problems, call your doctor.

Food poisoning (especially dehydration) can be more serious for people with weakened immune systems or health conditions. If your child has a health condition (such as kidney problems or sickle cell disease), call your doctor right away. Pregnant women also should let their doctors know if they get food poisoning as some germs can affect the unborn child.

How Is Food Poisoning Diagnosed?

A doctor will ask about what your child ate most recently and when symptoms began. The doctor will do an exam, and might take a sample of blood, stool, or pee and send it to a lab for analysis. This will help the doctor find out what's causing the illness.

How Is Food Poisoning Treated?

Usually, food poisoning runs its course and kids get better on their own. Occasionally, though, doctors prescribe antibiotics to treat more severe types of bacterial food poisoning. A child with severe dehydration may need to be treated in a hospital with intravenous (IV) fluids.

At-Home Care

Food poisoning usually goes away on its own in a few days. To help your child feel better in the meantime, make sure he or she:

  • Gets plenty of rest.
  • Drinks liquids to protect against dehydration. Electrolyte solutions work, but anything except milk or caffeinated beverages will do.
  • Takes small, frequent sips to make it easier to keep the fluids down.
  • Avoids solid foods and dairy products until any diarrhea has stopped.

Do not give over-the-counter anti-diarrhea medicines. These can make the symptoms of food poisoning last longer. When diarrhea and vomiting have stopped, offer your child small, bland, low-fat meals for a few days to prevent further stomach upset.

If symptoms become serious or you see signs of dehydration, call your doctor.

How Can We Prevent Food Poisoning?

Follow these tips to help protect your family from food poisoning:

  • Teach everyone in your family to wash their hands well and often, especially after using the bathroom, before touching food, and after touching raw food. Use soap and warm water and scrub for at least 15 seconds.
  • Clean all utensils, cutting boards, and surfaces that you use to prepare food with hot, soapy water.
  • Don't serve unpasteurized milk or food that contains unpasteurized milk.
  • Wash all raw vegetables and fruits that you can't peel yourself.
  • Keep raw foods (especially meat, poultry, and seafood) away from other foods until they're cooked.
  • Use perishable food or any food with an expiration date as soon as possible.
  • Cook all food from animal sources to a safe internal temperature. For ground beef and pork, this means at least 160°F (71°C). For solid cuts of meat, the safe temperature is 145°F (63°C). For chicken and turkey (ground and whole), it's at least 165°F (74°C). Cook chicken eggs until the yolk is firm. Fish generally is safe to eat once it reaches a temperature of 145°F (63°C).
  • Refrigerate leftovers quickly, preferably in containers with lids that snap tightly shut.
  • Defrost foods in the refrigerator, a microwave, or cold water. Food should never be thawed at room temperature.
  • If food is past its expiration date, tastes funny, or smells strange, throw it out.
  • If you're pregnant, avoid all raw or undercooked meat or seafood, smoked seafood, raw eggs and products that might contain raw eggs, soft cheeses, unpasteurized milk and juice, patés, prepared salads, luncheon meats, and hot dogs.
  • Don't drink water from streams or untreated wells.

If someone in your family gets food poisoning, tell your local health department. Officials there might be able to find the cause and stop an outbreak that could affect others.

Reviewed by: Ryan J. Brogan, DO

Date reviewed: April 2022

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Treatment of food poisoning in a child

Food poisoning is an acute infectious-toxic pathology. It occurs when eating poor-quality products that contain pathogens, toxic substances and poisons. The main manifestations are diarrhea, vomiting, fever, signs of dehydration and severe intoxication. The task of treatment is to quickly stop the symptoms of poisoning, replenish fluid deficiency, and prevent the development of complications.

Class

Food poisoning is referred to as toxic infection or intoxication. Pathology develops after the use of low-quality food, water, plant, chemical or medicinal toxic substances.

There are two types of food poisoning in children:

  1. Infectious. The causative agents are microbes and their toxic waste products.
  2. Non-infectious. Caused by toxic substances of plant, animal origin, toxic impurities.

The asymptomatic or latent stage of food poisoning begins from the moment the toxins enter the body until the first symptoms appear. The duration depends on the individual characteristics and age of the child, the amount and rate of absorption of poisons. This stage is most favorable for therapy, since toxic substances have not yet penetrated into the blood.

The toxicogenic stage begins with the appearance of the first symptoms of poisoning and lasts until bacteria and poisons are completely eliminated from the body. This period is characterized by the manifestation of all symptoms of poisoning. In order for the treatment to be effective, it is necessary to identify toxins and accelerate the process of elimination.

At the last stage of convalescence, the disturbed functions of the organs of the digestive, excretory, and immune systems are restored.

Causes

Food poisoning is one of the most common problems in pediatrics. In children, intoxication is more severe than in adults. This is due to the characteristics of the child's body: low acidity of gastric juice, incompletely formed intestinal microflora, rapid absorption of poisons and the spread of toxins throughout the body.

The main causative agents of food poisoning in children are staphylococci, proteus, klebsiella, enterotoxigenic strains of E. coli, clostridia. Pathogens enter the body only with food, in which they multiply, release toxins.

Causes of violation of food quality:

  • non-compliance with sanitary and hygienic standards;
  • violation of the rules for storage, preparation and sale of food products;
  • contamination of food by people with intestinal infections, purulent pathologies - tonsillitis, furunculosis, panaritium, mastitis, streptoderma;
  • contamination of soil and plants by animal feces.

Spoiled products may have an unpleasant taste, smell, uncharacteristic texture, but often organoleptic indicators remain within the normal range.

Non-infectious poisoning - a consequence of accidental consumption of poisonous berries or plants, mushrooms. Intoxication can occur after eating agricultural products that are contaminated with poisonous fungicides, insecticides.

Which products are classified as potentially hazardous?

In children, food poisoning often occurs after drinking unboiled water, missing milk or dairy products.

Dangerous products include:

  • eggs;
  • cream confectionery;
  • fish and seafood;
  • sausages;
  • meat, vegetable preserves;
  • mushrooms.

Food poisoning is most often diagnosed in summer and autumn. During this period, the conditions for the reproduction of microbial pathogens are the most favorable.

Symptoms of food poisoning in a child

Despite the variety of toxic infections, clinical manifestations are largely similar. The latent stage lasts an average of 2-6 hours, sometimes no more than 30 minutes or more than a day. Signs of poisoning are manifested by symptoms of gastroenteritis, intoxication, dehydration.

Poisoning always begins acutely - nausea, repeated vomiting with particles of undigested food. The child complains of abdominal pain, watery stools, mucous membranes, green impurities, blood streaks. Bowel emptying occurs up to 5-10 times a day.

Simultaneously with dyspeptic disorders, the temperature rises to 38–39 degrees. Signs of intoxication quickly increase: refusal to eat, headache and muscle pain. Symptoms of dehydration appear: the skin is pale and dry, facial features are sharpened, the number of urination decreases, the mucous membranes dry out. In infants, the fontanel sinks. With food poisoning, convulsions often occur, acidosis develops.

In most cases, signs of poisoning gradually disappear after 2-3 days, but weakness and abdominal pain may persist for several weeks.

Severe forms of food poisoning are predominantly observed in young children with weakened immunity. The risk of developing complications against the background of intoxication increases with prematurity, malnutrition and dysbacteriosis in history.

If a child is poisoned by poisonous plants, berries, lesions of the central nervous system are observed:

  • retardation of reactions;
  • euphoria;
  • hallucinations;
  • impaired speech, vision;
  • convulsions.

If the cardiovascular system is damaged by toxins, the heart rate speeds up or slows down, blood pressure decreases.

Mushroom poisoning is very dangerous for children. After eating a pale toadstool, indomitable vomiting, cholera-like diarrhea with impurities of blood in the feces begins. Other symptoms are intestinal colic, respiratory disorders, convulsions. Toxins adversely affect the liver, which leads to the development of toxic hepatitis. AT 90% of cases are fatal due to acute liver failure.

Signs of fly agaric poisoning are increased salivation, shortness of breath, severe vomiting, convulsions, bronchospasm, hallucinations, nystagmus or strabismus. But the mortality rate is less than 1%.

Botulism develops when poor-quality canned food is consumed. The toxin affects the nervous system, which manifests itself in the form of paralysis and paresis. Poisoning in children can cause the development of acute respiratory failure, heart rhythm disturbances. The first symptoms appear after 4-6 hours. Worries about pain in the epigastric region, nausea, vomiting, diarrhea. Sometimes there are problems with vision. When the respiratory system is affected, shortness of breath begins, the skin in the region of the nasolabial triangle turns blue, and arrhythmia develops.

First aid for child poisoning

Act immediately. First aid rules:

  1. In case of poisoning with mushrooms, berries, medicines, induce vomiting.
  2. Gastric lavage with clean water to remove toxins from the intestines. Babies should not do the washing themselves, as the child can inhale the vomit. Instead, you can do a cleansing enema. The volume of water for gastric lavage - 16 ml / kg for children 3-6 years old, over 7 years old - 14 ml / kg.
  3. Taking enterosorbents - these drugs collect toxins in the intestinal lumen, remove them with feces.
  4. More to drink. You need to drink in small portions, but often. You can give your child water with a weak saline solution, weak tea, mineral water without gas.
  5. Call a doctor.

Timely first aid will help to avoid the development of complications of poisoning.

In case of poisoning, children should not:

  • give painkillers, drugs, drugs for vomiting and diarrhea;
  • apply hot or cold compresses to the abdomen;
  • use soda to induce vomiting, potassium permanganate to wash the stomach;
  • give milk and dairy products.

Diagnosis of food poisoning in a child

Diagnosis of food poisoning in a child can be done by a pediatrician or an infectious disease specialist. The examination begins with the collection of anamnesis, examination of the patient.

Specific diagnostic tests are prescribed to isolate the pathogen. Biomaterial - feces and vomit, gastric lavage, the remains of contaminated food. With a generalized form of infection, a blood culture is prescribed. Auxiliary methods - RIF, PCR, ELISA. Additionally, you may need to consult a neurologist, gastroenterologist, surgeon.

Be sure to carry out differential diagnosis to exclude acute gastritis, cholecystitis, pancreatitis, giardiasis, acute intestinal infection, inflammation of the appendix, meningitis. A blood test is prescribed to rule out a viral, bacterial infection, a stool test to detect infections caused by pathological bacteria.

How to treat

Treatment of poisoning in a child begins with the elimination of signs of dehydration. Apply oral, parenteral rehydration therapy.

Auxiliaries:

  • enzymes;
  • sorbents;
  • prebiotics to restore the balance of intestinal microflora;
  • antimicrobials are necessary for severe toxic infection.

In case of toadstool poisoning, emergency hemosorption is performed to cleanse the blood of toxins.

Diet for child poisoning

It is best not to feed the child for 12-24 hours after poisoning. When vomiting stops, a sparing diet is indicated. Breastfed babies under one year of age need to skip a few feedings.

How to feed a child after poisoning:

  • liquid porridge - rice, buckwheat, cooked in a mixture of equal amounts of water and milk;
  • slimy soups;
  • crackers;
  • kefir;
  • compotes;
  • after a few days - vegetable puree, children's cottage cheese or kefir, yogurt without additives;
  • gradually introduce meat and fish soufflé into the menu.

List of prohibited products - pastries, whole milk, black bread, fresh white bread. You can not give your child pasta, chocolate, ice cream, chips, sweet carbonated drinks, wheat and barley porridge. From vegetables, cucumbers, tomatoes, cabbage are contraindicated.

The duration of the diet is 14 days.

Possible consequences of food poisoning in a child

Complications occur in case of severe poisoning, lack of correct and timely therapy.

Possible effects:

  • dysbacteriosis;
  • renal and hepatic insufficiency;
  • disturbances in the functioning of the nervous and immune systems;
  • chronic diseases of the gastrointestinal tract.

Prognosis and prevention

Poisoning in a child of mild and moderate severity ends in complete recovery.

Methods of prevention:

  • properly store food, observe the temperature regime and other storage conditions;
  • observe the rules of heat treatment, children should absolutely not be given raw fish, poorly fried meat;
  • drink only boiled, purified water, do not swallow water when swimming in reservoirs;
  • wash hands, vegetables and fruits thoroughly;
  • store medicines, chemicals out of the reach of children;
  • to tell children about poisonous mushrooms, berries, plants, the dangers of their use.

People who work in the kitchen in children's institutions should have regular medical check-ups. In the presence of pustular skin pathologies, respiratory diseases, signs of an intestinal infection, the worker is not allowed into the catering unit.

Treatment of food poisoning in Moscow

Food poisoning in a child is a dangerous condition, you should not self-medicate, you should immediately consult a doctor. Call our clinic, describe the symptoms, the patient's condition, the possible cause of the poisoning. The administrator of the "Miracle Doctor" center will write you to the doctor in the near future.

Q&A

Why is acute poisoning dangerous for a child?

Fever, vomiting more often 3–5 times, diarrhea in a child is a reason to immediately call an ambulance.

Poisoning in a child at any age leads to a breakdown of the immune system. Dehydration is very dangerous for babies. In children under 4 years of age with profuse vomiting and loose stools, the critical phase of dehydration can occur within a few hours.

How to give water to a baby if he vomits very often?

Even if the vomiting is severe and persistent, the child must be given water. The consequences of dehydration are extremely dangerous for the child's body. You need to water the child in small portions - 1 tsp each. every 5 minutes. Water should not be cold, so as not to cause spasm and vomiting. The optimal temperature is a few degrees above body temperature.

Food poisoning in a child - rules for prevention and treatment - Articles - GBUZ "DLRC Krasnodar" MH KK

Many people are accustomed to treating mild forms of food poisoning as a kind of inevitability that sooner or later will overtake everyone. There are frequent cases when, even in the treatment of children, parents do not resort to the help of doctors, but manage with a “standard” set of funds from grandmother's recipes or advertising on TV. Gastric lavage with potassium permanganate, taking activated charcoal or some other absorbent, this is the usual set in the hands of an “experienced” parent. However, not everyone clearly understands the essence of intoxication of the body, not everyone can correctly determine its nature and predict the consequences. Not everyone knows that in some cases, poisoning can cause deadly bacteria, such as botulism, and sometimes it happens that a completely different disease is hidden under the symptoms of intoxication of the body, for example, heat stroke. And while parents are trying to overcome the false poisoning of the child, they lose precious time, which can lead to a sharp deterioration in the condition and serious consequences.

Given all of the above, it should be noted that parents should not self-medicate, even if it seems to them that it is food poisoning in a child and that they themselves will quickly cope. We recommend that you always seek medical attention, although if possible, take some steps to alleviate the child's condition. We will describe how to prevent food intoxication and what to do if it occurs.

We also recommend reading the resource "Protecting children from the sun", where you will learn about the dangers of the scorching summer sun, about common myths about this and about the correct methods of protection. If you are raising a teenager and have begun to notice oddities in their behavior, then we recommend reading an important article about common signs of drug addiction in teenagers.

A child will not get food poisoning if adults follow simple rules

Food poisoning in children - possible routes of intoxication and their symptoms

Their immune systems are still not strong enough. Food poisoning in children, as well as in adults, most often occurs when eating food that is contaminated with microbes. Separate manifestations in two forms - toxic infection, as well as intoxication.

Usually, toxic infection is caused by microbes belonging to the Salmonella group, as well as para-Escherichia and Escherichia coli. Be aware that salmonella is very common and often infects the intestines of birds and animals. And when the animal's body weakens and, accordingly, its protective functions, too, salmonella infect all internal organs. Such meat, having got on the table to people after a weak heat treatment, causes poisoning. Salmonella can also infect eggs, pies, milk, cheese, fish and cottage cheese. Symptoms of poisoning usually occur after a few hours or later, depending on the dose, the organism and the nature of the poisoning. The child begins to feel nausea, vomiting, headache, stools are frequent and liquid, body temperature rises. The disease lasts from two days to a week and in most cases ends in recovery.

Food intoxication of the child's body occurs as a result of eating, which contains poisons in the form of waste products of microbes. They are called toxins. Most often, such poisoning is caused by staphylococcus aureus. It, as a rule, gets into ready meals from those who have pustular skin diseases. Poisoning through cakes, ice cream, pastries, sausage, ham, sausages and so on is common. Even when ingested in raw foods, this toxin is not easy to destroy. At the boiling point, it does not collapse for several hours. Symptoms of poisoning usually appear in time in the same way as with toxic infection. The clinical picture and course of the disease are similar.

Botulism causes a very dangerous poisoning of the body, which without urgent medical intervention can result in the death of a child. Botulism bacteria thrive in an oxygen-free environment and produce a strong toxin. It is destroyed after 20 minutes of boiling, but in order to destroy the spores themselves, it is necessary to maintain a temperature of 120 degrees Celsius for 10 minutes. The most common source of poisoning are all kinds of canned foods, namely meat, fish, vegetables. But cases of intoxication were also observed through the earth, which was contaminated with the feces of sick animals. The onset of the disease occurs after a couple of hours, although an incubation period of several days is sometimes possible. The child feels dry mouth, dizziness, general weakness and shortness of breath, the pulse quickens, paralysis of the eye and facial muscles, as well as the muscles of the soft palate and tongue, occurs. Because of this, a disorder of speech, vision and swallowing occurs - the child chokes and begins to distinguish poorly between nearby objects and text. The toxin affects the nervous apparatus of the heart and the central nervous system. The disease lasts 4-8 days, is difficult and without medical intervention can lead to death due to paralysis of the respiratory center.

Please note that botulism spores may contain canned honey, even commercially produced honey. Therefore, in no case should you give such honey to children under one year old, they may develop infant botulism. And for adults, it is usually harmless.

In infants, botulism, as a rule, begins precisely with constipation, then the baby begins to make sucking movements poorly and swallows with difficulty, his eyelids begin to weaken, he weakly makes sounds or words, and general impotence develops.

Non-bacterial poisonings are usually due to the consumption of poisonous mushrooms, fish or light-green potatoes, which accumulate poisonous solanine under their skin. Many mushrooms are poisonous in nature, and there are many false mushrooms, remember that it is not recommended for children to eat mushrooms at all until they are 12 years old. Especially often they are poisoned by mushrooms - lines that are very similar to edible morels. Only stitches in dry weather develop poisonous gelvellic acid, a very potent poison that is resistant to heat. Pay attention to the photos and avoid buying and picking similar mushrooms.

Poisonous - line. Edible morel.

Toxin poisoning of some fish may be due to improper handling or transport. For example, mackerel produces poisons if it is not frozen in time. Also keep in mind that children should not be given Japanese sushi with fish or shrimp, which can also serve as a source of dangerous poisoning.

Food poisoning in children - disease prevention

Here are the basic rules for the prevention of food poisoning in children:

  • Adults should remember the first and most important rule from school: “wash your hands before eating”, and this is not just a general slogan, but a vital necessity. Washing hands before eating reduces the risk of poisoning several times.
  • Next, the second rule is to thoroughly wash the foods that you eat raw - vegetables and fruits. Do not give raw milk and eggs to children. Pasteurized milk from the store is also recommended to boil.
  • Prevent children from eating "adult" foods such as Japanese sushi, smoked fish, mushrooms, and so on.
  • The meat of birds, animals, must undergo careful temperature treatment, use the rule: "you can't digest meat." The same applies to fish, seafood and eggs.
  • When canning at home, strictly adhere to the technology and temperature regime for the destruction of botulism spores. Do not use homemade or factory-made products that bulge bags, jars, or lids (also called bombing). Do not eat foods with a suspicious smell or texture.
  • Store perishable foods in the refrigerator only during their expiration date and in a container with a closed lid. Remember that cakes, cream cakes, salads with mayonnaise, open packages of food and drinks that do not contain preservatives, such as natural juices, spoil very quickly. Remember the approximate storage time of popular products in the cold up to 8 degrees (without cold, it is much less, and sometimes products cannot be stored without cold at all). Of course, modern preservatives can extend the life of some products, but do you need to risk the health of your children in vain.
  • Cottage cheese mass, curd cream or cheese curds - in the cold up to 24 hours (cannot be stored without cold).
  • Pies fried with meat or fish - in the cold up to 24 hours, in a cool place up to 12 hours.
  • Cake with butter cream - in the cold up to 6 C °, the shelf life is up to 36 hours, in a cool place up to 12 hours.
  • Custard tart - refrigerate up to 6 hours, cannot be stored without refrigeration.
  • Serve hot fish or meat dishes soon after cooking, do not store perishable food outside the refrigerator.
  • Always check the expiration date of the products when buying and before eating.
  • Do not buy very early fruits and vegetables (eg tomatoes, watermelons, melons or strawberries), they tend to be high in chemical growth stimulants that can cause acute poisoning.
  • Do not buy food in questionable places from hands or trays. Especially in the hot season, especially on the beach, especially meat products (chebureks, belyashi, etc.), especially for children! Remember that meat in the sun after 20-30 minutes can turn into poison.

Parental actions if a child has food poisoning

Providing medical care for food poisoning

When a child has food poisoning, the most important thing is to provide the child with medical care promptly. If you are on vacation, then contact the administration of the hotel or recreation center so that they take urgent measures. If you are at home, then, depending on the situation, call a doctor, emergency or ambulance. In case of a sharp deterioration in the condition, immediately call an ambulance (even if you have previously called a doctor at home), dangerous syndromes include: vomiting or diarrhea with blood, delirium, hallucinations, loss of consciousness, asphyxia (the child is suffocating), weakening of the pulse, cyanosis skin (the child begins to turn blue).

Always remain calm, do not scare, but rather calm the child. Clearly and in detail describe the essence of the problem and symptoms to the medical worker by phone, ask for general recommendations over the phone, what you need to do before the ambulance or doctor arrives.

Please note that the symptoms of an illness may only look like poisoning, but in fact it may be a completely different disease, such as sunstroke. Only a doctor can make a qualified diagnosis.

General actions for child poisoning

If you are sure that the child has food poisoning (preferably after consulting a doctor over the phone), then first of all ensure that the stomach is empty of the food that is most likely the cause of the illness. To do this, let the child drink a lot of warm boiled water, and then induce vomiting by pressing on the root of the tongue. Repeat the procedure until the vomit comes out clean, without pieces of food and mucus. We DO NOT RECOMMEND rinsing the stomach with potassium permanganate (potassium permanganate) without consulting a doctor. But if you are planning to make such a solution, then use either drops, or in the case of crystals, carefully pour the solution into another dish to avoid internal burns with small particles. Remember that the potassium permanganate solution should be slightly pink, and do not give potassium permanganate to children under 5 years old.

Use sorbents to remove absorbed harmful substances and toxins from the child's intestines. These are substances that draw toxins into themselves and then remove them from the body. Popular drugs are: activated carbon, Polyphepan, Karbolong. But remember that in some cases - with ulcerative and erosive lesions of the intestines and stomach, these drugs may be contraindicated. The drug Enterosgel is very popular, it does not irritate the mucous membranes and has excellent sorption properties of toxins, and it also sorbs bilirubin.

In case of poisoning accompanied by diarrhea and flatulence, Bifilact extra or Extralact can be used, they also contain microbial components that restore the normal intestinal flora.

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