Toxicosis

Toxicosis

Toxicosis (from ancient Greek τοξικός - poisonous, and -ώσις - disease; English toxicosis) **Stomach toxicosis or gastrointestinal toxicosis** are acute pathological conditions that are characterized by impaired digestion and absorption of substances in the gastrointestinal tract tract due to the introduction of exotoxins of various types of microorganisms into the body. Exotoxins include various substances of bacterial, plant and animal origin. Endotoxins have also been isolated, which include lipopolysaccharide substances of gram-negative microorganisms - bacteroides and other representatives, as well as toxins of gram-negative rods. Pathogenesis causes disruption of the enzymatic systems of the digestive tract, water-salt balance, inhibition of natural physiological regulatory processes in the body and various other painful conditions. Acute human foodborne toxic infections, defined as gastrointestinal toxicosis, are quite widespread in various regions. In terms of the overall incidence of acute foodborne toxic infections, Russia can be placed on a par with European countries. For a number of regions of the country, especially border ones (the largest metropolitan areas). A significant proportion of human food toxic infections are made up of so-called “minor” diseases - pathogens of vegetative forms of microbes, mainly representatives of the families Salmonella, Shigella, staphylococci, streptococci, and fungi of the genus Candida. Most toxic substances affect the same organ systems: nervous, respiratory, hematopoietic and excretory. In severe cases of poisoning, a coma develops. A mild degree of intoxication can lead to irritability, hyperactivity, and decreased concentration. In second place in terms of frequency of occurrence after gastroenteritis is food poisoning with symptoms of dyspepsia, migraine occurs less frequently. Nausea and vomiting are symptoms of intoxication and allergic stomatitis. Bacterial contamination of food (usually with proteolytic microorganisms, less often with clostridia) causes the acute course of the disease and the rapid development of the septicopyemic form. The most characteristic sign of a severe infection is physical inactivity with a decrease in body temperature more than normal. Clinical manifestations of food poisoning are nonspecific, their severity depends on the species composition, the specific gravity of microorganisms and the massiveness of microbial contamination, the degree of contamination of food raw materials. After suffering a severe toxic-infectious infection, its prognosis regarding relapses of disorders of the gastrointestinal tract, the probability of which is about 60%, becomes of great importance. At poisoning (aseptic burns of the digestive system) in the pathophysiological mechanism of development, along with exo- and endotoxins, properdin, kinins, oxygen radicals and lipid peroxidation products are of particular importance. The level of average duration of hospitalization occupies a leading place among the indicators characterizing the quality of medical care. At the same time, the duration of treatment for patients with severe forms of food toxicosis significantly exceeds the average length of hospital stay for patients with a common intestinal infection. Risk factor for developing toxicosis toxicosis