Duration of food poisoning
Synonyms
Food intoxication, food poisoning, food intoxication
English: food intoxication, food poisoning
Also read:
- Food poisoning
- Symptoms food poisoning
forecast
A Food poisoning by enterotoxin-forming Bacteria usually only last 1 to 2 days.
If left untreated, botulism leads to death in 70% of cases intensive care Therapy, on the other hand, reduces the mortality rate to below 10%.
Pathophysiology (disease development)
Note: this section is for particularly interested readers; interested laypeople can skip this section
a) bacterial
The types of bacteria Staphylococcus aureus, Bacillus cereus and Clostridium perfringens produce as toxins Enterotoxins, which is why they are counted among the enterotoxin-producing bacteria. These toxins are proteins (Proteins), which have different modes of action Intestines attack and thereby trigger gastrointestinal complaints (see also symptoms of Food poisoning). Usually the superficial epithelial cells of the intestinal mucosa are damaged. In this way, the intestinal barrier is destroyed, as a result of which there is a loss of fluid and electrolytes, which turn out to be diarrhea manifest.
That through Clostridium botulinum The resulting clinical picture is called botulism. It is not the uptake of the bacteria that causes the corresponding complaints, but what is produced toxin, the Botulinum toxin, of which 7 different sub-forms are known. This toxin unfolds its effect on the Nerve endingswhere the release of the neurotransmitter (Transmitter) Acetylcholine prevents communication between nerve and Musculature is interrupted. In this way, affected muscle groups can no longer be moved, resulting in symptoms of paralysis.
It should be noted that bacterial food poisoning is not caused by the bacteria themselves, but rather by the toxins they produce. For this reason, they are not counted as infectious bacterial diseases, but as toxic ones.
b) mushrooms
The way Amatoxin works in food poisoning affects a specific enzyme in the body's protein production, which RNA polymerase. This is inhibited by amatoxin, which is why certain substances such as enzymes, hormones or receptors can no longer be produced and determine the clinical picture of food poisoning.
Muscarine, on the other hand, acts on certain receptors in the nerve endings. These are nicotinic acetylcholine receptors, which are used to convert nerve signals into movement Muscles are responsible. Muscarin causes permanent excitation in these, so that the symptoms of food poisoning described above occur.
Orellanin inhibits an enzyme, alkaline phosphatase, and prevents the formation of certain proteins.
c) plants
Atropine acts on nerve receptors, namely on muscarinic acetylcholine receptors. There it displaces the actual binding partner of the receptors, the Acetylcholine, and thus prevents their effect. These receptors can be found in the parasympathetic nervous system, which is restricted in its function by the atropine effect.
Scopolamine affects the same receptors as atropine. Just like this, it also has an inhibiting effect.
Solanine, on the other hand, is likely to have a toxic effect by influencing potassium channels.
d) metals
Arsenic intervenes in certain biological processes, including the repair of the DNA (Genetic material) or in the energy metabolism.
Lead inhibits certain blood formation enzymes, but it also has other effects on the body.
e) marine animals
The poison tetrodotoxin acts on the nerves by blocking certain channels (voltage-dependent sodium channels). As a result, nerve conduction is cut off and movement and sensitivity are impaired. Also Saxitoxin and Ciguatoxin act on these sodium channels, thus affecting nerve conduction and the picture of food poisoning manifests itself.
