Food poisoning during pregnancy in early and late periods

Food poisoning is one of the most frequent reasons for going to a medical facility for emergency help. And only more or less serious cases are subject to accounting. And how many people do not address to doctors, preferring to solve a problem independently ?! But it's one thing if you only expose yourself to danger, and quite another, when you are responsible for the life and health of an unborn child. But food poisoning during pregnancy is a big risk not only for the mother, but also for her baby, connected with the mother of one umbilical cord.

[1], [2], [3]

Epidemiology

Food poisoning with toxins is one of the most common pathologies, and most of the poisoning during pregnancy is due to the woman's own fault (the use of suspicious products, including fungi, unwashed fruits and berries, non-compliance with hygiene requirements, etc.). This is not just a problem for pregnant women, but the responsibility lies with them the most.

On the first place among the toxic infections are poisoning with meat and dairy products (staphylococcus), on the second - poisoning with fish and eggs (staphylococcus, salmonella), as well as poisoning with mushrooms, and on the third - fruits and vegetables. Infect botulism can be with the use of poor conservation (in particular, meat and fish canned food). But seafood can cause not bacterial types of poisoning.

[4], [5], [6], [7], [8],

Causes of the food poisoning in pregnancy

The future mother should eat well, because her body works now for two. In the diet of a pregnant woman, dairy and sour-milk products, fruits and vegetables, fish, meat and other nutritious foods must be present. But whether all of her food is useful, because food poisoning, both during pregnancy and in other periods, can cause even the dishes we are accustomed to, if they are stored incorrectly.

Yes, the most frequent cause of food poisoning in pregnancy is the failure to meet the deadlines and temperature conditions when storing various foods. Initially, the products may have been benign, but their incorrect storage could lead to damage to products, the multiplication of pathogenic bacteria causing intestinal disorders, the accumulation of toxic substances formed during the life of the same pathogenic microorganisms.

The second cause of food poisoning is the use of potentially dangerous products, such as mushrooms, fish, meat, custard or protein cream, preserves, cottage cheese, etc. For example, the safety of fungi is determined not only by their appearance, but also by the place where they grow. Collected near roads, within the boundaries of industrial cities, in the immediate vicinity of landfills and sedimentation areas, in fires and hazardous areas, fungi are dangerous not only for human health, but often for their lives, being the strongest source of intoxication or radiation.

Fresh meat and fish can initially be a source of bacterial infection, and it even after exposure to the product at high temperatures will leave a trace in the form of toxins, which can hardly be removed by boiling or in other ways.

And that is not all. There is always a danger of buying meat or fish infected with parasites, which you can not even identify with a smell. Insufficient heat treatment of such products can again lead to intestinal disorders and infection of the future mother with helminths.

With regard to creams used in confectionery, the violation of the technology of their preparation leads to premature deterioration of the sweet product. So when buying cakes or pastries with a normal shelf life, it is still possible to buy a low-quality product that so attracts children and pregnant women with their sometimes irrepressible desire to eat something tasty. And at home, the preparation of the cream is not always subject to strict control by the "cook".

With canned goods, the situation is different. High prices for products significantly reduce the demand for it, and on stale goods, dishonest manufacturers, distributors or sellers simply interrupt the dates. Purchasing a product with a fake expiration date, the future mother, of course, runs the risk of her health and the health of the unborn child.

And even buying a quality product with normal terms can easily be poisoned, if not observe the conditions of storage of open conservation. We also risk if, after opening the canned food, we leave it in a tin can.

[9], [10],

Risk factors

Well, let's summarize. Risk factors for food poisoning can be considered the use of the following foods, under certain conditions being fertile soil for the reproduction of bacteria:

• Milk, dairy and sour-milk products, especially cottage cheese, poisoning which is considered one of the most severe food poisoning, especially dangerous in pregnancy.
• Baking with cream, cream, cooked at home.
• Fresh meat and fish, as well as dishes cooked them even after heat treatment.
• Sausage products with improper storage.
• Meat broths, soups, borsch, ear, which are stored without a refrigerator (or in the cold for a long time).
• Salads and vinaigrettes, especially if they have already been dressed with mayonnaise or sour cream.
• Preservation (mold in the jar, swollen lids speak of product damage), canned fish, especially with expired shelf life.
• Berries, some types of vegetables and fruits if they are not properly stored.

Risk, of course, is noble, but not in this situation, when it comes to the health of the present and future generations.

[11], [12]

Pathogenesis

The development of symptoms of intoxication during food poisoning, including during pregnancy, occurs under the influence of one or several negative factors, united by a common name - toxins.

Based on the pathogenesis, food poisoning can be divided into:

• Bacterial (microbial), when the product enters the body with a certain kind of bacteria (Staphylococcus, Salmonella, Clostridium botulism, Clostridium perfringens, etc. Less common infections), which in the process of life emit toxins. By the way, the bacteria themselves at the time of food intake may already not be, but the toxins will not go away anywhere.
• Non-bacterial (non-microbial) if the product contains toxins initially (potentially toxic products), received them from the outside or toxic compounds were formed due to a violation of cooking technology.

Toxic contamination of products depends on the type of infection. So, staphylococci produce enterotoxin, salmonella secretes toxin TTSS-1, dangerous even for itself, clostridia of botulism forms spores and produces the strongest and very dangerous for human exotoxin, clostridia perfringens also forms spores and alpha toxin.

Still the most common is still staphylococcal infection. At the same time, the products infected with it do not differ in taste, smell and color, from ordinary ones that are not infected. Bacteria are quite resistant to the influence of aggressive factors: they withstand high concentrations of sugar and salt, die at a temperature of at least 80 degrees. Even more resistant to the effects of temperatures is its toxin. The enterotoxin is destroyed if the product is boiled at 100 degrees for at least 1.5 or even 2 hours.

Enterotoxin, starting to act already in the stomach, is able to strengthen the motility of the gastrointestinal tract, which leads to vomiting and diarrhea, negatively affects the work of the cardiovascular system, greatly reducing blood pressure.

Salmonella can excrete toxin TTSS-1, killing competitors, some of the bacteria themselves and adversely affecting the work of the digestive tract, causing inflammation of the intestine and other pathologies.

The alpha toxin produced by Clostridium perfringens damages the intestinal mucosa, worsens the absorption of nutrients, penetrates into other organs and damages the vascular wall, liver, kidneys, spleen, lungs.

Botulinum toxin does not withstand strong heating, but spores of Clostridium botulism bacteria die only after 5-hour boiling. Exotoxin is not prone to destruction by digestive enzymes, its absorption occurs both in the stomach and in the intestines with subsequent spread throughout the body. Particularly affected are the cholinergic parts of the central nervous system, the arrest of the process of acetylcholine production in which leads to paralysis of various muscles.

[13]

Symptoms of the food poisoning in pregnancy

The general symptoms of food poisoning during pregnancy are no different from manifestations of the disease in other periods of a woman's life. Only there is a high probability of not immediately recognizing the disease, taking food poisoning for banal toxicosis in early or late pregnancy.

The main symptoms or the first signs of food poisoning, reproduced in the order in which they appear:

• nausea followed by vomiting,
• stomach pain, spasms and cramps
• the appearance of diarrheal phenomena: bloating, belching of rotten eggs in a healthy person,
• diarrhea.

The appearance of the above symptoms can be accompanied by chills, fever (with severe poisoning to critical values), general malaise (weakness and dizziness, down to syncope, lowering blood pressure, sometimes headaches).

Symptomatology will largely depend on the severity of the poisoning. Food poisoning during pregnancy, especially in the early stages, flowing in a mild form is often confused with the manifestations of early toxicosis. Light poisoning often occurs with an incomplete symptomatic picture. There may be one or two symptoms, such as vomiting, belching, fever, diarrhea. Pressure, as a rule, remains normal.

In contrast to food poisoning, toxicosis is not associated with food intake, although bouts of nausea are often provoked by the taste, type or smell of food. For toxicosis, there are symptoms of morning vomiting, with diarrhea and an increase in body temperature not observed.

The condition is unstable with recurring periods of improvement and deterioration of well-being, while during poisoning the malaise is prolonged.

The onset of toxicosis can not be called sudden, the symptoms grow gradually over several days. And poisoning, on the contrary, is characterized by suddenness. And, despite the fact that the first signs can appear after half an hour-hour, and a few days after the use of poor-quality food (all depends on the incubation period of a certain type of bacterial infection), multiple symptoms occur virtually one after another for several hours.

In late pregnancy, and especially before childbirth, the picture changes in the opposite direction. Some women on the eve of childbirth have vomiting, loose stools, headaches, which resembles the symptoms of poisoning. It is very important to distinguish between these two states by contacting specialists for assistance. After all, the treatment of non-existent poisoning is no less dangerous for a pregnant woman and fetus than the lack of appropriate treatment if the poisoning does take place.

Stages

Any food poisoning passes in its development the following clinical stages:

1. Latent period. It can also be called a hidden, asymptomatic or even incubation period of the development of the pathological process. It lasts from the moment of eating poor-quality food to the appearance of a complete clinical picture of the pathology.

This stage is considered optimal for the initiation of therapeutic measures, since toxins have not yet entered the bloodstream, and the whole body has become intoxicated.

1. Toxicogenic period or period of the developed symptomatology, in which the main symptoms of poisoning come to the fore. It begins with the appearance of signs of poisoning and ends with the excretion of bacteria and harmful toxins from the body.
2. The period of late complications. Toxins and bacteria are removed from the body, but the pathological processes launched by them in various organs and body systems are in the active development stage.
3. The period of recovery (the same period of recovalence). The longest period, when there is a slow recovery of the body after toxic effects with the therapy of its effects, which often make themselves felt for many years.

The greatest danger to the mother and fetus during food poisoning, which occurred during pregnancy, is the second toxicogenic stage, causing the greatest number of complications, in some cases reminiscent of themselves throughout life. Therefore, it is so important to seek help as early as possible, while the poison has not yet begun its destructive effect.

At the slightest suspicion of poisoning, a pregnant woman should immediately go to a medical institution where she will receive the necessary help. To speed up the process by prescribing effective treatment, it is important to presumably indicate which product could trigger this condition.

[14]

Forms

All food poisoning that occurs during pregnancy or at other times can be divided into:

• Bacterial food poisoning (bacteria and toxins have a negative effect): salmonella, staphylococcal food poisoning, botulism, toxic infections caused by clostridia, including antibiotic-associated diarrhea, necrotizing enteritis, etc.
• Food poisoning is not of a bacterial nature (poisoning effect of toxins without an infectious agent): poisoning with mushrooms, berries, herbs, solanine (a mixture of toxins that form under the skin of a green or sprouted potato), fruits and vegetables grown in ecologically disadvantaged areas, etc.
• Poisoning of unknown etiology.

A separate subspecies of non-bacterial poisonings can be considered poisoning by certain varieties of fish, seafood and food additives to them. The appearance of poisons in the meat of mackerel fish, ciaguers, black mussels, sea scallops is associated with their food preferences. These poisons act on man in different ways. Some can cause some kind of an allergic reaction, others have a nerve-paralytic effect and disrupt the digestive system.

Food additives, often used in Chinese restaurants, for an organism unusual for such food can cause an allergic reaction accompanied by intestinal disorders.

Most often from complaints of pregnant women you can learn about poisoning with dairy products, fish, meat, sausages, creams, compotes, and other products due to improper storage.

The latter is especially important in the summer, when the products quickly deteriorate. Hence quite frequent cases of poisoning with watermelon during pregnancy. Under the influence of heat in the sweet berry, the fermentation processes that cause the growth of pathogenic bacteria begin rather quickly. It is worth lying down a couple of hours in the warmth and there is a high probability of getting food poisoning.

It must be remembered that during pregnancy any kind of food poisoning is considered dangerous. Bacterial and toxic effects on the mother's body are a great threat to the fetus, both in terms of the course of pregnancy and the sense of a high probability of deviations in the development of an unborn baby.

Poisoning watermelon can be attributed to both bacterial and non-microbial toxicosis. After all, it can be caused both by bacteria that have appeared as a result of damage to the product, and the presence of harmful substances in the product - nitrates, coming from fertilizers.

Another fairly frequent form of poisoning during pregnancy is poisoning by fish and seafood, most often due to improper storage.

Fish is an easily digestible and very useful food that can be cooked in all sorts of ways, including pickling, smoking and drying. It is in the latter ways of cooking that the whole danger lies in picking up botulism or the same salmonella, fraught with the breakdown of pregnancy. Not to mention the Chinese delicacies in the form of fresh fish.

And even if the fish is subjected to prolonged heat treatment, but then stored in unsuitable conditions, fertile soil is created to multiply the bacterial infection, which subsequently becomes the cause of food poisoning.

But the most dangerous case of toxic effects on the body during pregnancy is poisoning with mushrooms, which, fortunately, is not so rare. Nevertheless, mothers, in anticipation of the appearance of the baby, become more cautious in choosing foods and dishes that are simultaneously a source of vitality for her and the child.

Very rare cases of poisoning with poisonous mushrooms are fraught with severe consequences for both, and in some cases, fatal for the pregnant woman and her baby. Non-poisonous mushrooms, for various reasons, accumulated toxins that penetrate the placenta, also leave their mark, provoking miscarriage, premature birth in a woman or pathology of development in her child.

Among other things, fungi are considered a serious food, which itself can provoke intoxication due to slow passage through the digestive tract with the formation of toxins.

During pregnancy, food poisoning with berries and herbs often occurs. In such a delicate time, many prefer herbal therapy, considering plants less safe for the future baby than synthetic drugs. All this is true, but not all medicinal herbs are so harmless. Take at least a wolf's lick, dope, celandine, immortelle, lust, fighter, etc.

Some plants and their fruits are not poisonous (as, for example, black elderberry), but in pregnancy it is better to refrain from the funds of alternative medicine and drinks based on them.

So before you brew the medicinal infusion, you need to consult a doctor about the possibility of using such a drug and its safe dosage.

Complications and consequences

The consequences and complications of food poisoning usually appear during pregnancy, but they can still remind themselves of many years. And the risk to the fetus when poisoning with fungi often significantly exceeds the likelihood of developing severe pathology or death in a woman.

Severe food poisoning during pregnancy in its early stages is fraught with interruption of pregnancy (spontaneous abortion), delayed physical and mental development of the fetus due to dehydration of the body, impaired blood composition and weakened cardiac activity (a drop in blood pressure) that causes fetal hypoxia. The consequence of food poisoning can become fading pregnancy at an early and medium term.

If serious food poisoning has occurred at a later date, there is no reason to worry. Intoxication can cause premature birth, cause placental insufficiency, dangerous for the life and health of the child, developmental pathologies, manifested in the disparity of weight, growth and general development of the baby to the established term of pregnancy.

It can not be said that food poisoning will not affect the woman herself. But here the dependence of the consequences on the type of bacterial infection and the severity of the poisoning is already clearly traced.

Especially severe food poisoning during pregnancy, which causes intoxication of the maternal and fetal organism due to the passage of toxins through the placental barrier, doctors consider poisoning with poisonous fungi.

Bacteria from the genus Clostridium cause particularly severe consequences in the form of botulism, characterized by paralysis of the respiratory system, or necrotic enteritis, in which the mucosa of the small intestine dies away. Both diseases are considered life threatening. The lethal outcome in both cases is about 30%.

Dangerous complications of foodborne toxic infections are infectious-toxic shock, requiring urgent care, various circulatory disorders (there is a risk of myocardial infarction and development of cerebral ischemia), pneumonia, acute renal failure.

But the danger is not only bacteria and toxins. Diarrhea and vomiting for any food poisoning invariably lead to dehydration of the organism to some extent. As a result, the risk of thrombosis increases due to thickening of the blood.

Together with the loss of fluid in the body there is an active process of loss of salts and minerals. As a result, the water-salt balance is violated, the future mother loses vitamins and minerals necessary for the child's normal development.

Loss of fluid leads to a decrease in the volume of circulating blood and an increase in the concentration of oxytocin, a hormone responsible for contraction of the uterus, which constitutes a threat of premature birth.

It is worth mentioning that if the process of intoxication is seized at the very beginning, when toxic substances have not yet spread with blood throughout the body, and all measures for removing poisons from the body take place, various complications that cover not only the digestive system can be avoided. Otherwise, the nervous, cardiovascular, respiratory, excretory systems may suffer, and, in the first place, the body's main filter is the liver.

Diagnostics of the food poisoning in pregnancy

On the timeliness and correctness of the diagnosis of food poisoning during pregnancy depends on the health and life of not one person, but two at once. Assuming such responsibility, the doctor should not only make an exact verdict, but also try to minimize the negative effects of food poisoning by prescribing an effective and safe treatment for a child's future.

The main directions of diagnosis of food poisoning during pregnancy are:

1. collection of anamnesis with study of patient complaints,
2. laboratory research.

With the first paragraph, it seems, everything is clear. What they ate, at what time, when the first symptoms appeared, how things are at the time of seeking help, etc. Answers to these questions will help to recreate the alleged picture of poisoning without clarifying the pathogen. To combat the intoxication of mild to moderate severity of this, it would seem enough. But in severe cases and if there is a suspicion of having an intestinal infection, additional research is required.

To clarify the picture in any case, laboratory tests will help:

• general blood analysis
• blood biochemistry
• general urine analysis
• koprologicheskie studies of feces, including bakposvevy to determine the pathogen and to identify possible violations of intestinal microflora. They will also help evaluate the effectiveness of the digestive system, in particular the digestion process.

General and biochemical blood tests, as well as urinalysis, are performed in order to detect a possible inflammatory process, abnormalities in the functioning of the liver, kidneys and other organs and systems of the body, which are determined in laboratory studies.

To help with instrumental diagnosis for food poisoning is not always resorted to. However, in some cases, the doctor can prescribe a future mother of ultrasound of the abdominal cavity and a retro-menoscopy (examination of the rectus and part of the sigmoid colon).

If there is every reason to assume botulism, an electromyography is prescribed to determine the likelihood of developing severe complications.

In mild cases, the diagnosis may not be necessary in a medical institution by a specialist doctor. The symptomatology of food poisoning is quite obvious, and if there is another reason to suspect it, the question is resolved by itself.

Poisoning with mushrooms during pregnancy is a special case, requiring a mandatory examination of the doctor and immediate therapy, until the toxins reach the fetus.

It is worthwhile to seek medical help if symptoms such as breathing and speech disorders, weighting of the eyelids, and rare urination occur some time after eating. Also suspicious symptoms are: diarrhea for more than 1 day, a yellow tint of skin and eye proteins, the appearance of rashes, edema in the joints, signs of dehydration (too dry skin, cracking of the lips, sunken eyes, lean urine or lack of it).

[15], [16], [17], [18], [19], [20]

Differential diagnosis

The need for differential diagnosis in food poisoning stems from the similarity of the symptoms of intoxication with other pathologies. However, some diseases are not even related to the digestive system.

Symptoms similar to food poisoning are observed with acute appendicitis: a constant pain in the lower abdomen on the right side, increasing during walking, slopes, coughing, fever after some time after the onset of pain, stools with diarrhea are not watery, but in the form of gruel, possible vomiting. A blood test shows an elevated level of neutrophilic leukocytes.

Colic in the abdomen, vomiting, bloating due to increased gas formation, fever and diarrhea can also occur with mesenteric thrombosis, which develops against the background of intestinal ischemia. But the stool is characterized by alternation of constipation and diarrhea, in fecal masses often there is an admixture of blood.

Food poisoning during pregnancy can resemble manifestations of acute cholecystitis or cholecystopancreatitis. Colic in the abdomen, vomiting, chills resemble poisoning, but diarrhea is most often absent, and pain is localized in the right hypochondrium, giving in the back.

Food poisoning should also be differentiated from manifestations of diabetes mellitus, cholera, shigellosis, acetonemic ketosis and other pathologies.

Some symptoms resembling poisoning in pregnant women can be observed on the eve of childbirth. And here too it is very important not to be mistaken.

Treatment of the food poisoning in pregnancy

Intoxication due to the use of poor quality food in most cases is treated at home. Hospitalization may be required only in severe cases.

The effectiveness of treatment of any food poisoning in the first place depends on the time of the beginning of therapeutic actions. Linger here is more expensive. But do not overdo it.

So in pregnancy, you should not rush to rinse your stomach if symptoms of food poisoning have appeared. In the presence of vomiting and diarrhea, harmful substances will leave the body themselves, most importantly, do not stop the above symptoms if their manifestation is not excessive.

Reduce the intoxication of the body will help drugs-sorbents. The most popular and affordable of them is activated charcoal, however, to achieve a positive effect, you need to drink a decent amount (the recommended dose is 1 tablet per 10 kg of the patient's weight).

Any other medicines that have the property of binding and removing toxic substances from the body: Enterosgel, White Coal, Polysorb, and antidiarrhoeal preparations with the properties of Smecta and Enterol, which adsorb and regulate the intestinal microflora, are also suitable.

Enterosgel is an enterosorbent in the form of a paste, packaged in packs and tubes. Effective for poisoning and intestinal infections. Take the drug in the amount of 1 sachet or 1 ½ st. L., calculated for one reception. Multiplicity of the drug - 3 times a day. Take the drug should be one or two hours before meals or after it, washed down with water. The therapeutic course is usually 3-5 days.

The drug is not prescribed for intestinal atony and in case of individual intolerance of the components of the drug. Against the background of the reception of Enterosgel, nausea and constipation may occur.

Enterosorbent "Polysorb" is produced in powder form in bags or cans. Powder before use is diluted in a quarter or half a glass of water. The dosage of the drug depends on the weight of the patient and is determined from the calculation of 0.1-0.2 g per 1 kg of patient's body weight per day. Take the drug is recommended 3 or 4 times a day for 1 hour before meals or medications. On average, a single dose of the drug corresponds to 1 packet (3 g) or 1 tbsp. L. With a slide.

Contraindications to the use of the drug are ulcerative lesions and bleeding from the gastrointestinal tract, intestinal atony, hypersensitivity to the drug. The drug may be accompanied by allergic reactions or constipation.

Smecta is an antidiarrhoeal drug in the form of a powder with orange and vanilla aroma. Accepted as part of complex therapy for severe diarrhea caused by intestinal infection or the use of poor quality food.

Suspension for oral administration is prepared by dissolving the contents of 3-6 packets into 0.5 cups of water. The daily dose is drunk in 3 divided doses. Therapeutic course - from 3 days to a week.

The drug is not prescribed for intestinal obstruction, fructose intolerance, individual sensitivity to the components of the drug.

The drug "Enterol" refers to the category of antidiarrheal, antimicrobial and antiparasitic agents, normalizing the intestinal microflora.

To treat diarrhea, it is enough to take 1-2 capsules of the drug 2 times a day for 3-5 days.

Pregnancy is not a contraindication to taking the drug, but consultation with a doctor in this case is mandatory.

Diarrhea and vomiting in food poisoning contribute to rapid loss of fluid and the onset of dehydration, especially dangerous in pregnancy. Among other things, along with the water, minerals are also left, which are so necessary for the fetus.

To replenish the supply of liquid suitable mineral non-carbonated water, as well as special preparations "Hydrovit", "Regidron", "Normogidron", etc. But vitamins and vitamin-mineral complexes for pregnant women will replace lost with the liquid useful substances.

Antibiotics for bacterial poisoning are very rarely prescribed, except in severe cases of botulism or salmonellosis. Sometimes they are used to help them cure persistent diarrhea and vomiting. But the selection of drugs during pregnancy is more thorough than usual, because it is about the safety of a new life ripening in the womb of a woman.

Alternative treatment and homeopathy

When it comes to non-traditional treatment of food poisoning during pregnancy, it is necessary to understand that it is effective only at easy stages of pathology. In difficult situations, alternative treatment is only applicable in conjunction with drug therapy.

Yet the recipes of alternative medicine can greatly facilitate the state of the future mother.

To eliminate nausea, the broth of dill (1 tsp of herbs for a glass of water, boil for a quarter of an hour), which should be drunk 30 minutes before meals in the amount of ½ cup, adds a half tablespoon of honey.

To neutralize any toxins without medicines will help quality black tea with a toast with toast, cooked from black bread. For the same purpose, the pharmaceutical powder of their seaweed is added to the food.

Juice of 3 lemons with sugar will help to quickly cope with most symptoms in food poisoning. It will prevent the spread of the infectious process in the intestine.

Herbal treatment is reduced to the use of tea on the basis of chamomile, mint, flowers and leaves of the althea. Teas in the first days can replace other food, giving rest to the exhausted stomach and intestines.

But to start treatment of food poisoning during pregnancy, when it is undesirable to wash the stomach or induce vomiting yourself due to the threat of miscarriage, it is better with the help of homeopathy preparations. An important condition at the same time is consultation with a homeopathic physician and compliance with all his instructions regarding dosage and the way the drugs are used.

With any food poisoning, accompanied by spasmodic pains in the abdomen, nausea, vomiting, belching, chills, Nux Vomica will prove useful.

If poisoning with meat or fish is accompanied by weakness and diarrhea, you can resort to the help of the homeopathic drug Arsenicum Album.

When poisoning with meat, fish and seafood, accompanied by a feeling of heat or cold inside, you can take Carbo vegetalis or Pulsatilla. The latter is effective in poisoning with fatty foods, if the diarrhea has a different color and consistency.

If the poisoning is accompanied by a strong chill and a feeling of cold outside, Hina will come to the rescue.

[21]

Prevention

No matter how we would like to believe that food poisoning does not occur through our fault, it will never become true. In all our troubles, in most cases, we ourselves are to blame. Carelessness and carelessness of the future mother leads to the fact that food poisoning happens and during pregnancy, when you need to be especially careful.

To avoid such an unpleasant and dangerous condition, you need to follow certain preventive measures that prevent poisoning by 90%. These include:

• Careful choice of food. You can not buy them in spontaneous markets, when buying, you must pay attention to the appearance of the product, the smell, the date of production, the terms and conditions of storage.
• Compliance with hygiene requirements. You should wash your hands not only before meals and after visiting public places, but also before preparing food.
• Proper storage of products. Observance of the temperature regime and permissible proximity. You can not store raw foods together with ready-made foods. Outside the cold store ready meals can be no more than 2 hours.
• Cooking. Try, when possible, to subject to thorough heat treatment of most products.
• Keep clean in the living area and especially in the cooking and eating room.
• Food safety. Avoid using potentially hazardous products (dried fish, mushrooms, etc.).

[22], [23], [24], [25], [26]

Forecast

The prognosis of food poisoning during pregnancy depends on the severity of the pathology and its pathogen. A prognosis is considered favorable for staphylococcal infections. But with salmonellosis, botulism and poisoning with mushrooms, the consequences can be deplorable.

[27]