Mycotoxicosis Alimentary-Hemorrhagic

Alimentary-hemorrhagic mycotoxicosis is an acute toxic-allergic disease caused by eating foods containing toxins of mold fungi of the genus Fusarium. These fungi attack cereal crops, primarily wheat and corn.

Symptoms of alimentary-hemorrhagic mycotoxicosis:

1. Nausea, vomiting, abdominal pain
2. Bloody diarrhea
3. Increased body temperature
4. Headache, weakness
5. Bleeding on the skin and mucous membranes

Diagnosis is based on clinical manifestations and history (eating grains). Treatment consists of prescribing antihistamines and desensitizing drugs, replenishing fluid and electrolyte losses.

Prevention requires careful quality control of grain crops intended for human consumption. Products showing signs of mold must be discarded.

Alimentary-hemorrhagic mycotoxicosis: understanding and problems

Alimentary hemorrhagic mycotoxicosis (mycotoxicosis alimentaria haemorrhagica) is a serious disease caused by the consumption of foods containing mycotoxins. Mycotoxins are toxic substances produced by certain types of fungi that can be present in a variety of foods such as grains, nuts, fruits and vegetables.

The pathogenesis of alimentary-hemorrhagic mycotoxicosis is based on the effect of mycotoxins on the organs of the human digestive system. When contaminated products are consumed, mycotoxins enter the body, where they cause various pathological changes. The main manifestations of alimentary-hemorrhagic mycotoxicosis are bleeding associated with damage to the vascular wall and impaired blood clotting.

Symptoms of alimentary hemorrhagic mycotoxicosis may include gastrointestinal disorders such as nausea, vomiting, diarrhea, and bleeding from the gums, nose, or other mucous membranes. In some cases, more serious complications are possible, such as bleeding inside organs or the development of hemorrhagic syndrome.

Diagnosis of alimentary-hemorrhagic mycotoxicosis is based on an analysis of clinical manifestations, nutritional history and examination of contaminated products. Laboratory tests may include determination of mycotoxins in foods or the presence of antibodies to them in the patient's blood.

Treatment of alimentary-hemorrhagic mycotoxicosis is aimed at relieving symptoms and eliminating the cause of the disease. Important measures are to stop consuming contaminated foods, detoxify the body, maintain hemostasis and restore impaired organ functions.

Prevention of alimentary-hemorrhagic mycotoxicosis includes monitoring the quality of food products for the presence of mycotoxins, proper storage of food, as well as education and informing the population about the risks associated with consuming contaminated products.

Nutritional hemorrhagic mycotoxicosis is a serious public health problem. Due to the prevalence of fungi that can produce mycotoxins and their potential danger to human health, due attention must be paid to the control and prevention of this disease. Effective food safety measures, education and public awareness of the risks associated with mycotoxins, and improved diagnostic and treatment methods are key to the control of nutritional hemorrhagic mycotoxicosis.

In conclusion, alimentary hemorrhagic mycotoxicosis poses a serious threat to public health, causing bleeding and other pathological changes in the human body. Prevention and control of this disease requires a joint effort by government agencies, scientific institutions, food manufacturers and the public. Only through an integrated approach can we achieve a reduction in the risk of alimentary-hemorrhagic mycotoxicosis and ensure food safety for everyone.