Chills nausea vomiting diarrhea. Chills, Nausea, Vomiting, Diarrhea: Differentiating Food Poisoning from Stomach Virus

27.05.202128.07.2023 by alexxlab

What are the key differences between food poisoning and stomach virus. How can you identify the cause of your gastrointestinal symptoms. What are the most effective treatments for food-borne illnesses and viral gastroenteritis. How to prevent the spread of stomach bugs and foodborne pathogens.

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Understanding the Culprits: Food Poisoning vs. Stomach Virus

Gastrointestinal distress can be caused by various factors, with food poisoning and stomach viruses being two common culprits. While their symptoms may overlap, understanding the differences between these conditions is crucial for proper management and prevention.

Food poisoning, also known as foodborne illness, occurs when you consume contaminated food or beverages. On the other hand, a stomach virus, medically termed viral gastroenteritis, is caused by viral infections that inflame the gastrointestinal tract.

Key Differences at a Glance

Cause: Food poisoning – foodborne pathogens; Stomach virus – viral infection
Onset: Food poisoning – typically 2-6 hours; Stomach virus – 24-48 hours
Transmission: Food poisoning – contaminated food/drink; Stomach virus – person-to-person contact
Prevention: Food poisoning – proper food handling; Stomach virus – good hygiene practices

Decoding the Symptoms: Telltale Signs of Food Poisoning

Recognizing the symptoms of food poisoning can help you seek appropriate treatment promptly. While the severity may vary, common indicators include:

Abdominal pain or cramping
Nausea and vomiting
Diarrhea (may be watery or bloody)
Low-grade fever
Chills and sweating
Headache and muscle aches
Dehydration symptoms (excessive thirst, dry mouth)

In severe cases, individuals may experience bloody stools, intense abdominal cramps, or even fainting. These symptoms warrant immediate medical attention.

Identifying Contaminated Food

How can you tell if food is contaminated? Spoiled food often exhibits noticeable changes:

Unusual appearance (slimy or mushy texture)
Unpleasant odors
Sour or “off” taste

Can food poisoning be prevented? Absolutely. Proper food handling, storage, and preparation are key to avoiding foodborne illnesses. Always refrigerate perishables, cook meats and eggs thoroughly, and discard any food that appears spoiled.

Unraveling the Mystery of Stomach Viruses

Stomach viruses, while sharing similar symptoms with food poisoning, have distinct characteristics. Common symptoms of viral gastroenteritis include:

Nausea and vomiting (sometimes projectile)
Watery diarrhea
Stomach cramps
Fever
Muscle aches and joint pain
Fatigue
Decreased urination

What causes stomach viruses? The most common culprits are norovirus and rotavirus. These highly contagious viruses spread through close contact with infected individuals or contaminated surfaces.

The Contagion Factor

How easily do stomach viruses spread? Viral gastroenteritis is highly contagious and can quickly affect multiple people in close proximity. The virus can be transmitted through:

Direct contact with an infected person
Touching contaminated surfaces
Consuming food or drinks prepared by an infected individual

Is there a way to prevent stomach viruses? While not foolproof, maintaining good hygiene practices, such as frequent handwashing and avoiding close contact with infected individuals, can significantly reduce the risk of contracting a stomach virus.

Diagnostic Challenges: Distinguishing Between Food Poisoning and Stomach Virus

Given the similarity in symptoms, differentiating between food poisoning and a stomach virus can be challenging. However, certain factors can provide clues:

Onset of Symptoms

Food poisoning symptoms typically appear within 2-6 hours of consuming contaminated food. In contrast, stomach virus symptoms usually develop 24-48 hours after exposure to the virus.

Duration of Illness

How long do symptoms typically last? Food poisoning often resolves within a few days, while stomach viruses may persist for up to a week.

Associated Symptoms

Are there unique symptoms for each condition? While overlap exists, food poisoning is more likely to cause bloody diarrhea, while stomach viruses may lead to more intense body aches and fatigue.

Treatment Approaches: Managing Food Poisoning and Stomach Viruses

While treatment strategies for both conditions share similarities, there are some key differences to consider:

Food Poisoning Treatment

Fluid replacement to prevent dehydration
Rest and easy-to-digest foods (BRAT diet)
Over-the-counter medications for symptom relief
Antibiotics in severe cases (prescribed by a healthcare provider)

Stomach Virus Treatment

Hydration with clear fluids and electrolyte solutions
Gradual introduction of bland foods
Rest and sleep to support immune function
Symptomatic relief with OTC medications (as advised by a healthcare provider)

When should you seek medical attention? If symptoms persist for more than a few days, if you experience severe dehydration, or if you notice blood in your stool or vomit, consult a healthcare professional immediately.

Prevention Strategies: Safeguarding Against Gastrointestinal Illnesses

Preventing food poisoning and stomach viruses involves a combination of good hygiene practices and proper food handling. Here are some effective strategies:

Preventing Food Poisoning

Wash hands thoroughly before and after handling food
Cook foods to appropriate internal temperatures
Refrigerate perishables promptly
Avoid cross-contamination between raw and cooked foods
Clean and sanitize food preparation surfaces regularly

Preventing Stomach Viruses

Practice frequent and thorough handwashing
Avoid close contact with infected individuals
Disinfect commonly touched surfaces
Consider vaccination against rotavirus (particularly for infants)
Practice food safety to prevent viral contamination

Can proper hygiene prevent both conditions? Indeed, maintaining good personal hygiene and following food safety guidelines can significantly reduce the risk of both food poisoning and stomach viruses.

The Impact of Gastrointestinal Illnesses: Beyond the Individual

Gastrointestinal illnesses like food poisoning and stomach viruses can have far-reaching consequences beyond the affected individual. Understanding these impacts can emphasize the importance of prevention and proper management.

Public Health Concerns

How do these illnesses affect public health? Both food poisoning and stomach viruses can lead to outbreaks, affecting large groups of people simultaneously. This can strain healthcare systems and lead to significant economic losses due to missed work and school days.

Economic Impact

What is the economic burden of foodborne illnesses? According to the CDC, foodborne illnesses cost the United States billions of dollars annually in healthcare expenses, lost productivity, and food recalls.

Vulnerable Populations

Who is at higher risk for severe complications? Certain groups, including young children, elderly individuals, pregnant women, and those with compromised immune systems, are more susceptible to severe symptoms and complications from both food poisoning and stomach viruses.

Emerging Research and Future Directions

As our understanding of gastrointestinal illnesses evolves, new research continues to shape prevention and treatment strategies. Here are some areas of ongoing investigation:

Advanced Diagnostic Tools

How are diagnostic methods improving? Researchers are developing rapid, point-of-care tests to quickly identify specific pathogens causing food poisoning or stomach viruses, allowing for more targeted treatments.

Novel Treatment Approaches

What new treatments are on the horizon? Scientists are exploring the potential of probiotics, bacteriophage therapy, and immunomodulators to combat foodborne pathogens and enhance gut health.

Vaccine Development

Are there vaccines for common gastrointestinal pathogens? While a rotavirus vaccine is available, researchers are working on developing vaccines for other common causes of food poisoning and stomach viruses, such as norovirus.

As we continue to advance our understanding of gastrointestinal illnesses, the focus remains on prevention, early detection, and effective management. By staying informed and practicing good hygiene and food safety habits, we can significantly reduce the impact of these common yet potentially serious conditions.

Food Poisoning or Stomach Virus? The Telltale Symptoms to Look For

The terms food poisoning, stomach bug, stomach flu, and stomach virus are often used interchangeably, but they’re not the same. A stomach bug or stomach flu is a sickness caused by a virus (the medical term for this condition is viral gastroenteritis). The virus causes an inflammation of the gastrointestinal tract (stomach and intestines). On the other hand, food poisoning occurs after eating contaminated food or spoiled food, caused by foodborne germs. According to the Centers for Disease Control and Prevention (CDC), food poisoning affects some 48 million Americans each year, and it is more common than viral illnesses.

Please continue reading to learn more about the telltale signs that can help you determine whether you’re dealing with a viral infection or food poisoning.

You should suspect food poisoning if the food looks, tastes, or smells bad. Germs that cause food spoilage often cause food to become slimy or mushy in appearance, develop unpleasant odors, and taste sour or “off. ”

How do you tell if you have a stomach bug or something else?

Food poisoning and viral gastroenteritis cause many of the same symptoms. Common food poisoning symptoms such as nausea, vomiting, stomach pain, and diarrhea are also symptoms of stomach flu. So, the truth is that you may never know if you have a stomach virus or food poisoning. However, some clues can help you figure it out (more about this later).

What are the obvious symptoms of having food poisoning?

The most common food poisoning symptoms include abdominal pain or cramping, diarrhea, and vomiting. Other symptoms of food poisoning can include thirst, headache, low-grade fever, chills, sweating, tiredness, and muscle aches. People with severe symptoms may notice bloody stools or vomit, severe abdominal cramps, and even fainting or loss of consciousness.

What are the symptoms of a stomach bug?

Viral gastroenteritis or stomach bug symptoms are similar symptoms to food poisoning. The symptoms typically include nausea, vomiting, watery diarrhea, and stomach cramps. You can also develop symptoms such as thirst, dry mouth, lightheadedness, tiredness, fever, muscle aches, joint pain, and urinating less than usual.

What is the difference between food poisoning and stomach bug?

Here are some of the critical differences between stomach flu and food poisoning.

Cause

Viral gastroenteritis is caused by viruses such as norovirus, rotavirus, and other viruses.
Food poisoning is caused by foodborne germs, including viruses, bacteria, and parasites. Some of the most common germs that cause foodborne illnesses in the U.S. are norovirus, salmonella, and Staphylococcus aureus (Staph).

Onset

Symptoms of stomach flu develop 24-48 hours after exposure to the virus.
Symptoms of food poisoning develop within a few hours (2-6 hours after eating contaminated food).

Diagnosis

Doctors usually diagnose a stomach virus based on your symptoms. There is a rapid stool test that can detect norovirus and rotavirus, but it is not available at most health clinics.
Food poisoning is diagnosed based on your history and symptoms. A stool test can help to identify bacterial or parasitic infections.

Treatment

You can treat a stomach bug at home by replacing fluids and electrolytes to prevent dehydration and eating bland foods that are easy to digest (a BRAT diet is recommended – bananas, applesauce, rice, and toast). Some over-the-counter medicines can help to relieve your symptoms.
Treatment for food poisoning also consists of replacing fluids and electrolytes to stay hydrated and eating easy-to-digest foods. In severe cases, doctors may prescribe antibiotics for certain types of food poisoning.

Transmission

Viral gastroenteritis is highly contagious, and it spreads via the vomit or feces of an infected person through personal contact. For example, if someone is sick and has not washed their hands thoroughly, they might have the virus on their hands and can transmit it to you when you shake hands. It can also spread through contaminated food and drink or contaminated objects.
Food poisoning occurs when you eat contaminated food or drink contaminated water or beverages.

Prevention

You can prevent viral gastroenteritis by washing your hands thoroughly if you’re sick or have been around someone who is sick. There is a vaccine available against rotavirus.
You can prevent food poisoning by keeping your food preparation equipment and surfaces clean, refrigerating perishable foods, eating fully cooked meats and eggs, and discarding foods that appear to be spoiled.

How do I know if it’s stomach flu or food poisoning?

Both conditions cause gastrointestinal distress. However, if you have a fever, headache, body aches, and projectile vomiting, you may have a stomach bug or viral gastroenteritis. If you have bloody diarrhea, it could be food poisoning.

The circumstances surrounding your illness can offer clues. If you develop symptoms within a few hours of eating food that may have been spoiled or contaminated, you likely have food poisoning.

If a family member or friend ate the same food and became sick, that’s another clue that points to food poisoning.

If you have eaten foods that are easily contaminated or spoiled, such as salad greens, undercooked eggs or meat, seafood, raw milk, or dairy products just before your symptoms worsen, it could be food poisoning.

On the other hand, if you have been around someone who has a similar illness, it could be viral gastroenteritis. For example, if your child is sick and there’s a stomach bug going around your child’s school.

When to see a doctor?

Most people with a food-borne illness get better on their own in 2-5 days without medical treatment. You should see a doctor if:

You have a high fever above 104F (40C).
You’re not able to keep liquids down for more than 24 hours.
You’ve been vomiting for more than 2 days.
You have blood in your vomit or bowel movements.
You have severe abdominal cramping or abdominal pain.
Your symptoms have been going on for more than 7-10 days.
You have signs of dehydration such as dry mouth, excessive thirst, dark yellow urine, less frequent urination, lightheadedness or dizziness, and severe weakness.

Keep in mind that while most forms of food poisoning aren’t serious, a type of food poisoning called botulism, which is caused by a bacterium called Clostridium botulinum, can be fatal. This bacterium produces toxins that affect the nervous system. Seek medical attention immediately if you have botulism symptoms such as blurred vision, double vision, drooping eyelids, slurred speech, or other neuromuscular symptoms.

References

https://www.ucihealth.org/blog/2016/01/stomach-flu-or-food-poisoning
https://ask. usda.gov/s/article/What-are-the-signs-of-food-spoilage#
https://www.cdc.gov/foodsafety/foodborne-germs.html
https://www.niddk.nih.gov/health-information/digestive-diseases/viral-gastroenteritis/symptoms-causes

What is Gastroenteritis?

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By Dr. Ananya Mandal, MDReviewed by Sally Robertson, B.Sc.

Gastroenteritis refers to an infection of the stomach and the intestine. The most common symptoms of gastroenteritis are vomiting and frequent episodes of diarrhea that occur three or four times every 24 hours.

Symptoms

The symptoms of gastroenteritis usually begin within 24 to 48 hours of infection and may include:

Vomiting
Nausea or feeling ill
Metallic taste in the mouth
Three or more episodes of diarrhea every 24 hours
Stool may contain blood and mucus
Fever
Chills, shivering and fever
Muscle and body ache
Stomach cramps
Headache

Causes

Gastroenteritis may be caused by viruses, bacteria or parasites. In England, the majority of adult gastroenteritis is caused by norovirus and food poisoning. The infection interferes with the absorption of water from the contents of the intestine, which leads to dehydration and the passing of watery stools.

Gastroenteritis is highly infectious and is mainly spread from person to person via the fecal–oral route, usually as a result of people touching objects after using the toilet without washing their hands. If another person touches their mouth after touching the contaminated object or uses the object to prepare or eat food, they may become infected with the virus.

Diagnosis and treatment

Gastroenteritis often does not require a diagnosis because the symptoms usually clear up without treatment. If symptoms persist, however, a stool sample may sent for analysis to help determine the pathogen that has caused the infection. While viral diarrhea usually resolves with rest and plenty of clear fluids, bacterial diarrhea needs to be treated using antibiotics. In some cases, blood and urine tests may also be recommended to rule out other conditions if an individual is particularly ill or symptoms last for longer than would usually be expected with gastroenteritis.

The majority of people who suffer form gastroenteritis only experience mild symptoms that pass after a few days. However, if patients are severely ill or vulnerable due to older age or another condition, then treatment may be recommended to prevent dehydration which can be fatal.

Dehydration leads to an excess loss of fluid and electrolytes from the body. An oral rehydration solution can be used to treat these individuals. The solution contains a carefully balanced mixture of salt, sugar and essential electrolytes such as sodium and potassium to help replace fluid that has been lost.

Sources

http://www.nhs.uk/conditions/gastroenteritis/Pages/Introduction.aspx
access.health.qld.gov.au/…/gastroenteritis_fs.pdf
https://nt.gov.au/
http://www. nice.org.uk/nicemedia/pdf/CG84FullGuideline.pdf
http://www.cdc.gov/mmwr/pdf/rr/rr5216.pdf

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Enteroviral infection

09/18/2017

Enterovirus infection is a multiple group of acute infectious diseases that can affect children and adults when infected with viruses of the Enterovirus genus. The insidiousness of the causative agents of enterovirus infection is that they can cause various forms of clinical manifestations, from mild malaise to serious damage to the central nervous system. With the development of an enterovirus infection, the symptoms are characterized by a feverish state and a wide variety of other signs caused by damage to the respiratory system, gastrointestinal tract, kidneys, central nervous system and other organs.

How the infection spreads:

The main route of transmission of enterovirus infection is fecal-oral .
Household contact , through household items, contaminated hands, if personal hygiene is not observed.
Airborne if the pathogen multiplies in the respiratory tract, when coughing, sneezing.
Waterway – infection can occur when vegetables and fruits are irrigated with contaminated sewage, as well as when swimming in open contaminated water bodies, according to some reports, even water in coolers is a source of enterovirus infection.
If a pregnant woman is infected with an enterovirus infection, a vertical route of the pathogen’s transmission to the child is also possible.

Enterovirus infection is characterized by summer-autumn seasonality, a person has a very high natural susceptibility, and after the illness, type-specific immunity is maintained for several years.
The incubation period of any enteroviral infections is no more than 2-7 days.

All diseases that can be caused by enteroviruses according to the severity of the inflammatory process can be conditionally divided into 2 groups:0017 Serious diseases
These include acute paralysis, hepatitis, serous meningitis in children and adults, pericarditis, myocarditis, neonatal septic-like diseases, any chronic infections in HIV-infected people (HIV infection: symptoms, stages).
Less severe diseases
Conjunctivitis, three-day fever without rash or with rash, herpangina, vesicular pharyngitis, pleurodynia, uveitis, gastroenteritis. Enterovirus D68 can occur with severe cough and bronchopulmonary obstruction.

Symptoms:

Signs of SARS . Children develop perspiration, sore throat, sometimes runny nose, cough, fever. The temperature is high at the first stages, then decreases and after 2-3 days it jumps sharply again. This phenomenon is called “enterovirus fever”. It lasts, as a rule, 3 days, the child will feel unwell. During this period, diarrhea, vomiting, nausea sometimes appear, which can stop abruptly.

Rash . This manifestation of the disease is called “exanthema”. A rash appears on the second day after the temperature rises. As a rule, it is localized on the neck, legs, arms, face, back, chest. Outwardly, it looks like small red dots on the skin, identical to the manifestation of measles. Sometimes the rash is localized in the mouth, throat, looks like bubbles filled with liquid, which then turn into sores.

Muscle pain . Enterovirus infection in some cases affects muscle tissue. It is localized more often in the chest, abdomen, much less often in the back, arms, legs. Deterioration of the condition is manifested by movement, the pain has a paroxysmal character. The duration can be several minutes and up to half an hour. If you do not start timely therapy, muscle pain will become chronic.

Diarrhea, vomiting. Often manifested in children under 2 years of age when the body is affected by an enterovirus infection. Sometimes the symptom is accompanied by bloating, pain. Diarrhea can last for several days. The main task of parents during this period is to restore fluid deficiency in time.

Additional symptoms of enterovirus infection:
drowsiness, lethargy;
abdominal pain;
loss of appetite;
swelling of the extremities;
general malaise;
dehydration;
conjunctivitis, redness of the eyes, lacrimation;
enlargement of the lymph nodes.

In healthy adults with strong immunity, enterovirus infection cannot develop to severe pathological processes, and most often it is completely asymptomatic, which cannot be said about small children, especially newborns and adults weakened by other diseases, such as HIV infection, cancer, tuberculosis.

To prevent the disease of enterovirus infection, it is necessary to observe preventive measures:

Use guaranteed safe water and drinks (boiled water and drinks in factory packaging).
Eat foods that have been heat treated.
Thoroughly wash fruits and vegetables with safe water and then rinse with boiling water.
When swimming in ponds and pools, do not allow water to enter the oral cavity.
Follow the basic rules of personal hygiene.
You should avoid visiting mass events, places with a large number of people (public transport, cinemas, etc.).
Wet cleaning of residential premises is recommended at least 2 times a day, ventilation of premises.

Under no circumstances should a child visit an organized children’s group (school, preschool institutions) with any manifestations of the disease. At the first signs of illness, you should immediately seek medical help, do not self-medicate!

What to do in case of poisoning / Articles / Newslab.Ru

In the fall, as a rule, doctors begin to talk about the second seasonal wave of poisoning associated with eating not fresh fruits and vegetables, but canned foods. It is important to clearly know the symptoms of specific poisoning, so that in case of an undesirable effect from the eaten canned food, we can help ourselves or those around us before the doctors arrive.

At the slightest suspicion of poisoning, first of all, you need to call an ambulance. The victim must be laid on the bed, even if he feels fine.

Types of food poisoning

Mushroom poisoning

Symptoms appear after 5-7 hours (if poisonous mushrooms are in the jar, then much faster): convulsions, acute pain in the abdomen, nausea, vomiting, diarrhea, dizziness, slow pulse. Need immediate hospitalization.

If you are in the country, before the doctors arrive, you can do a gastric lavage, an enema with the addition of chamomile infusion (a tablespoon of flowers per 300 ml of water). After that, give the patient a laxative, warm him up, make him drink strong tea. Put a cold compress on your head, a heating pad on your stomach.

Compote and jam poisoning

Symptoms appear after 7-8 hours: nausea, vomiting, diarrhea, shortness of breath. Rinse the stomach with salted water or a weak solution of potassium permanganate, it is necessary to give a laxative, make an enema. When the vomiting stops, give an activated charcoal tablet (you can replace it with kefir or egg white). Plentiful drinking is recommended. After that, it is better to starve for a day, and then switch to soups and decoctions.

Botulism

“Risk groups” – pickled and salted mushrooms, rolled up in jars under sealed lids, squash, eggplant and other types of homemade caviar, as well as mixed canned food (for example, vegetable hodgepodge with mushrooms). The first signs of the disease are visual impairment (double vision, fog), dilated pupils, a feeling of dryness and scratching in the throat, spasms of the muscles of the tongue. When you try to drink water, the liquid pours out through the nose.

The disease makes itself felt 12 hours later (sometimes a day or two) after tasting spoiled canned food. Call an ambulance right away! If the victim is not taken to the hospital, death from respiratory paralysis may occur. Before the arrival of the doctors, wash the stomach with a warm 2% soda solution, give the patient a laxative.

To avoid encounters with less dangerous, but no less unpleasant bacteria, doctors recommend paying attention to the following products

Boiled rice that stays warm for a long time. In it, you can find the bacillus Echinocereus (Bacillus Cereus), which causes vomiting an hour after eating, later – diarrhea. With already known procedures, recovery occurs quickly. And so that poisoning does not happen, rice must be cooled and kept in the refrigerator.
With blood dripping from raw poultry, Campylobacter (Campylobacterjejuni) can get on already cooked food, then you are provided with pain in the abdomen, nausea, bloody diarrhea. Symptoms appear within 2-6 and last up to 10 days. Only doctors can solve your problems here.
Clostridium (Clostridium Perfringens) thrives in minced meat, gravy or stuffing over low heat or in a warm place. Cramps in the lower abdomen, diarrhea and headache, perhaps the temperature will pass in a day. “Ambulance” will alleviate your condition faster.
Up to 10 days you can suffer with similar symptoms in case of E. coli (Escherichia Coli) poisoning, which feels good in uncooked meat patties and other minced meat products. This serious form of poisoning is treated only in hospitals.
Salmonella is commonly ingested from raw eggs, undercooked poultry, and cooked food left out of the refrigerator for several hours.
Staphylococcus (Staphylococcus) easily gets on food from infected people. Sources of poisoning are ham, poultry and baked goods with cream. Symptoms of poisoning by these types of bacteria are the same: pain in the lower abdomen, nausea, vomiting, diarrhea, chills, weakness, dizziness. Do not try to be treated without medical help.

If symptoms of food poisoning appear, one should try to remember what food could be of poor quality and not throw away its leftovers. This will help determine which bacterium caused your illness, and, therefore, doctors will be able to help you without waiting for the results of bacteriological laboratories.

Acids and drugs

If toxic liquids come into contact with eyes, rinse immediately with cool water.

If poisons have entered the stomach, induce vomiting to expel them. Do repeated gastric lavages to remove all the poison. Between calls to vomiting, you need to make the victim drink 3-4 glasses of water. In case of drug poisoning, the stomach is best washed with a weak solution of potassium permanganate. In case of poisoning with methyl alcohol, a solution of baking soda is used to wash the stomach. But it is impossible to induce vomiting in case of poisoning with caustic substances, because during the reverse movement along the esophagus, its mucous membrane is re-injured.

Vomiting should not be induced in those who have lost consciousness. You need to make sure that the victim does not suffocate. They turn him on his stomach or on his side and hang his head down, supporting him with his hand.

In case of poisoning with caustic liquids, the victim is given to drink egg yolks loosened in water (6 pieces per 0.5 liters of water).

In case of poisoning with acids, in no case should you give a soda solution to drink!

After gastric lavage, pre-crushed activated charcoal tablets should be taken.

Put an ice pack on your head, a towel soaked in cold water, or something cold. This will reduce the effect of the poison on the brain.

The patient’s body temperature must be measured. With paralytic poisoning, the temperature usually drops. In this case, the victim is wrapped warmly. At an elevated temperature, ice is placed on the inguinal regions, where large blood vessels pass, and cold water is given to drink.

If you do not have to rely on medical assistance, then after activated charcoal, the victim is given Glauber’s salt. It prevents fluid from being absorbed by the intestines. You need to dilute a tablespoon of salt in half a glass of warm water.

Alcohol poisoning

Alcohol is characterized by a psychotropic property, as it has a narcotic effect on the central nervous system. It leads to inhibition of the processes of excitation and absorption of oxygen.

At the beginning, there are signs of neurological disorders, patients have no contact with others, pain sensitivity disappears. If intoxication continues, then a deep coma occurs – there is a complete loss of consciousness, all reflexes are lost, the work of the respiratory and cardiovascular systems is disturbed.