How to treat poisoning during pregnancy. Poisoning during pregnancy: causes, symptoms, treatment, prevention. Review of safe tools

Of course, we all know how important it is to watch your diet, especially during pregnancy! You should limit your consumption of fried, salty, smoked, fatty, sweet, flour, and so on. However, no one is safe from poisoning during pregnancy, because even fresh and healthy-looking foods can contain harmful bacteria.

Depending on the severity, food poisoning during pregnancy may be accompanied by symptoms such as:

• Vomiting and nausea.
• Bloating.
• Stomach ache.
• Fever.
• Weakness, lethargy, low blood pressure.
• Acute diarrhea.

What foods can cause poisoning

There are a number of products that provide a favorable environment for the growth of bacteria. These include:

• Mushrooms.
• Dairy products.
• Perishable sweets (cakes, pastries, creams).
• Sausages and meat products.
• Canned food.
• Salads dressed with mayonnaise and so on.

Be careful when eating in cafes and restaurants. It is advisable that these are verified places. It is better not to buy ready-made food in stores (for example, grilled chicken, salads, spring rolls, etc.). It is better to prepare such things at home yourself. After all, under the layer of mayonnaise, it is not clear whether sufficiently fresh products were used in the salads. And grilled chicken is generally prepared in such a way that it is impossible to recognize how long this same chicken has lain on the counter before going on the grill.

It is interesting that each body reacts to spoiled food differently. Having eaten the same product, someone falls down with a high fever and unbearable vomiting, while others, on the contrary, feel as if nothing had happened. It should be understood that during pregnancy a woman’s body becomes more sensitive! And if before the same grilled chicken was perceived normally, now everything can change!

What are the dangers of poisoning during pregnancy?

Poisoning during pregnancy is especially dangerous in the early stages, as it can cause miscarriage.

If poisoning during pregnancy is accompanied by vomiting and diarrhea, then dehydration occurs in the body. At the same time, not only water is lost, but also useful salts, vitamins and minerals. This condition is extremely dangerous for the unborn child. Moreover, in the absence of appetite, food does not enter the body, which means that all useful substances are in no way replenished.

If a woman is at risk of miscarriage, vomiting and diarrhea can trigger the onset of contractions. In addition, they can cause uterine tone (uncontrollable contractions in the uterus).

In most cases, toxins during poisoning do not reach the baby - the placenta protects it. However, if the cause of poisoning is mushrooms, then their poison penetrates everywhere, and this can negatively affect the development of the child.

Treatment of poisoning during pregnancy

What to do in case of poisoning during pregnancy? Since severe poisoning can lead to serious consequences, including miscarriage and premature birth, appropriate measures must be taken.

Poisoning during pregnancy can be accompanied by high fever, vomiting and general unwellness. In this case, you should immediately call an ambulance!

If there is no temperature, then you should adhere to this tactic. Until the stomach is empty, you should not take any food. You need to drink as much water as possible to avoid dehydration, as well as to quickly get rid of toxic foods. In this case, you should not induce vomiting yourself; let everything happen naturally.

After all the unpleasant symptoms disappear, you need to take an absorbent - it is necessary to bind the remaining toxins and subsequently remove them from the body of the expectant mother. Such an absorbent can be activated carbon, Enterosgel, and sometimes Polysorb.

Attention! Before using medications, be sure to consult your doctor!

It is better not to eat anything on this day. Of course, fasting is harmful for pregnant women, so you can allow yourself sweet tea, chicken broth - you need to depend on how you feel. Next, you should arrange for yourself several fasting days - you need to take light food, but enriched with vitamins and minerals, because they are necessary for the normal development of the baby. You should not suddenly switch to your regular menu, as this may provoke new symptoms.

Prevention of food poisoning during pregnancy

In principle, we will not discover anything new here. Wash your hands before eating and eat only high-quality, proven food. Many pregnant women have a very developed sense of intuition and a keen sense of smell - if there is even the slightest doubt, it is better not to eat!

You should also exclude from your diet or minimize the consumption of foods that provide a favorable environment for the growth of bacteria. We talked about them above - mushrooms, sausages, perishable sweets, and so on.

Also, remember that pregnancy is not the time for experimentation! You should not try any new products during this period, because in addition to acute food poisoning, they can also provoke a serious allergy, which is also dangerous to the health of both the mother and her unborn baby.

So, poisoning during pregnancy is a rather unpleasant phenomenon, in addition, it can lead to serious consequences. It is better to prevent it by carefully monitoring your diet and taking care of hygiene. However, if such an illness takes you by surprise, there is no need to worry. The main thing is to take all necessary measures in time, if possible, while remaining calm! Be healthy!

Video Poisoning during pregnancy

A woman’s body in this position is weakened and more susceptible to disease, so poisoning can often occur during pregnancy. If treatment is not started on time, this can result in bad consequences. Therefore, monitor your health, get examined as often as possible, donate blood and urine for tests.

First aid kit symptoms of poisoning
Required activated charcoal Ginger
charcoal for washing For restoration

The most important thing is to try to control your diet. There is no need to get carried away with mushrooms, lots of berries, and sweets. Monitor the expiration date of products and their quality. Therefore, do not buy products, even those you really want now, in unverified places. Also find out.

Food poisoning during pregnancy is most often caused by the following products:

• meat (if it is cooked incorrectly or if you buy a missing product);
• eggs;
• seafood, fish, sushi;
• fermented milk products;
• sweets that can quickly spoil (for example, pastries and cakes with a lot of cream), and in general, pregnant women should limit themselves from sweets;
• pizza, pasties, shawarma (bought in the wrong place, i.e. not homemade);
• canned food and purchased canned food;
• store-bought salads with mayonnaise or homemade salads with mayonnaise;
• fruits and vegetables with nitrates, especially those bought along the road (watermelon, melon);
• exotic fruits that you have never tried or unripe fruits;
• mushrooms (mushroom poisoning leads to toxins reaching the fetus through the placenta).

Try not to buy vegetables and fruits out of season, unless from a trusted supplier. Observe the shelf life of any product, pay attention to the date of manufacture. Wash your hands as often as possible before eating, and never eat unwashed food on the street with dirty hands.

Before eating, wash vegetables and fruits thoroughly.

There are many reasons why poisoning during pregnancy can occur, but let’s look at the main ones.

1. The first reason is changes in diet. You can start eating foods that you have been eating for a long time or switch to proper nutrition. Either it is too fatty or exotic food.
2. The second reason is food. What kind of food we listed above. Let us remind you that these may be out-of-season vegetables and fruits, perishable products and products of questionable quality.
3. The third reason is chemical poisoning. For example, if you broke a mercury thermometer. Therefore, try to replace all mercury thermometers with electric ones before pregnancy. Also try to be more careful with the soaps you use, powders and medications. They can also cause chemical poisoning during pregnancy.
4. The fourth reason is carbon monoxide. This may be in case of a fire, a gas leak, or in houses with stove heating. You will feel suffocated and dizzy.

Signs and symptoms of the disease

What are the symptoms of common food poisoning during pregnancy and how to distinguish it from it? Remember that poisoning progresses and may not make itself felt from two hours to a day.

Symptoms do not appear immediately

Staphylococci and bacteria accumulate in the product and enter your body with it. It is important to know that they are preserved even with heat treatment, because they are resistant to high temperatures.

How can you tell contaminated food from normal food? First you should pay attention to the color, smell and taste. Contaminated food will have a strong odor, uneven consistency, and color may change.

You will notice the same symptoms as with normal poisoning:

• nausea;
• vomiting that repeats from time to time;
• diarrhea, it can be profuse, liquid, foul-smelling;
• stomach ache;
• discomfort;
• temperature rises along with diarrhea;
• chills all over the body;
• body weakness;
• Dizziness and fainting are possible.

Signs of chemical poisoning during pregnancy:

• dry mouth;
• headache;
• weakness;
• blurred vision;
• nausea;
• fainting state.

The consequences of poisoning for a pregnant woman can be irreversible. Let's look at them.

1. Dehydration. If you have E. coli toxicity, you have diarrhea or vomiting. At the same time, fluid leaves the body. The blood begins to function worse, and this can lead to contractions of the uterus, threatening miscarriage. To avoid this, you need to drink more liquids, preferably boiled water.
2. Lack of vitamins. Along with poisoning, vitamins are washed out of the body.
3. Formation of blood clots, especially on the extremities.
4. There are also dangers for the child. He will not receive enough vitamins.

If this problem is ignored, it can lead to miscarriage or harm the health of your baby. Therefore, try to immediately seek qualified help.

Treatment and prevention methods

What to do when you are poisoned? Pregnant women need to drink fluids as much as possible. Drink plenty of water to rehydrate your body.

Vitamins are needed to restore immunity

Call a doctor immediately, because poisoning may cause a miscarriage.

Actions to deal with this at home.

1. Do gastric lavage. Remember that it can only be done when you are not bleeding and the baby is not in danger. How to do it? Drink 5 glasses of water, then use a spoon to press on the root of your tongue, which will cause a gag reflex. You can also add activated carbon to the water, which effectively removes toxins from the body.
2. Vomiting can cause internal bleeding as the placenta detaches. Therefore, be careful before inducing vomiting. It is better to wait until the water leaves the body gradually on its own. Afterwards, drink activated charcoal. It is safe during pregnancy. The norm is calculated as follows: 1 tablet per 10 kg of weight, you need to drink it once a day. You can also use enterosgel.
3. Drink more fluids, but in small portions, so as not to induce vomiting again. Drink frequently, every 20-25 minutes.
4. Try to remain in an upright position to induce vomiting.
5. After the vomiting stops, drink strong tea.
6. Fasting is contraindicated for pregnant women. Try to adhere to a very strict diet - crackers, low-fat broth, vegetable soups, such food will help restore protein balance in the body.
7. After poisoning, after a few days you will need to take a vitamin complex, which will restore the balance of vitamins in the body.
8. Start eating porridge, stewed vegetables, protein foods (boiled meat), low-fat soups without frying. Avoid yeast dough, fried dough, and fatty dough.
9. After about 10 days, try to normalize your diet.
10. Try to abstain from fruits and raw vegetables.

And it is better to consult a doctor, especially if with this disease your temperature rises and severe headaches appear. He will prescribe you medications that will help get rid of your symptoms, as well as medications that can restore the stomach microflora. You may need to get an IV and stay in the hospital.

You can prevent poisoning during pregnancy if you follow a few rules.

1. Always wash your hands before eating and wash fruits and vegetables well. Don't eat outside with dirty hands.
2. Eat only freshly prepared food, not yesterday's food, but today's food. This will help prevent any bacteria from developing.
3. You should not eat raw fish or seafood, such as sushi. Do not eat dry-cured fish or sausage.
4. Always boil milk. If you love homemade dairy products, then buy them only from trusted people.
5. Do not eat canned food, pasties, shawarma.
6. Do not eat fatty, fried or yeasty foods. Avoid cakes with cream.
7. Don't eat unfamiliar foods.
8. Keep the table and cutting boards clean.
9. Cook the meat well so that it does not retain any bacteria.

After poisoning, pregnant women can eat regular food, but this must be done gradually. Try to gradually transition to your normal diet. Try to start this 2 weeks after the incident, so as not to overload the body.

The use of folk recipes

Treatment of poisoning during pregnancy can be treated with traditional medicine.

Ginger and lemon are very useful for poisoning

Ginger tea is effective.

1. Take one teaspoon of ginger.
2. Fill it with boiling water. Let's brew.
3. We drink one tablespoon every hour.

This recipe helps relieve your stomach discomfort.

You can use lemon.

1. You will need 3 lemons.
2. Squeeze out the juice.
3. Add a little sugar so that it is not unpleasant to drink.
4. Drink this mixture immediately. Lemon juice helps neutralize bacteria and also prevents them from spreading further.

Rehydron solution works well. You need to buy it at the pharmacy and drink it, because it helps with dehydration. And with vomiting and poisoning, there is not enough fluid in the body.

During the period of bearing a child, proper balanced nutrition is of particular importance. It is necessary to give preference exclusively to high-quality and environmentally friendly products. However, there may be cases of food poisoning that require immediate attention.

Clinical picture

What are the main symptoms that will be characteristic of food poisoning during pregnancy, both in the early stages and in the late stages:

1. The woman feels general discomfort and loss of appetite.
2. She feels nauseous and vomits. After some time, diarrhea occurs.
3. Often there are painful sensations in the abdomen of varying intensity and increased gas formation.
4. Temperatures often rise to 38 °C.
5. If severe intoxication develops, chills, headaches and fatigue appear.
6. Blood pressure may drop and fainting may occur.

If you experience the first signs of food poisoning during pregnancy, you should absolutely not delay contacting a doctor.

Consequences

How dangerous can poisoning be during pregnancy? It should be noted that intrauterine infection of the fetus with intestinal infection does not occur. However, any change in the mother’s health, especially its deterioration, necessarily affects the baby. The greatest danger is intoxication and dehydration, the severity of which depends on the severity and nature of the poisoning. How does this affect the pregnant woman and the fetus:

• Dehydration leads to thickening of the blood, which significantly increases the risk of blood clots in the bloodstream.
• A decrease in total blood volume provokes an increase in the concentration of oxytocin. High levels of the hormone increase the contractility of the uterus, which undoubtedly threatens miscarriage or the development of premature labor.
• In addition, useful vitamins and valuable microelements leave the body with liquid during vomiting and diarrhea.
• Severe food intoxication (for example, after eating mushrooms) can result in dangerous toxins passing through the placenta into the fetus and causing irreparable harm. However, in clinical practice such cases are extremely rare.
• As a rule, the bulk of poisoning during pregnancy is associated with an intestinal infection that developed as a result of eating low-quality food. An intestinal infection does not directly affect the child. Intrauterine infection does not occur.

Emergency help

If a woman experiences food poisoning during pregnancy, what should she do and how to treat it? In principle, treatment methods are quite standard. However, it should be borne in mind that even mild degrees of intoxication and dehydration can be more harmful to a pregnant woman and child than to the average patient. In case of severe vomiting, pain and serious suffocation of the general condition, it is necessary to urgently call an ambulance. In the vast majority of such cases, mandatory hospitalization and intensive detoxification therapy are indicated.

At home, you can perform gastric lavage, but this measure should not be used if a woman is at risk of miscarriage or has a high risk of internal bleeding. It would be advisable to use enterosorbents - medications that bind toxins and bacteria and help remove them from the body. Quite often Enterosgel, Polysorb, Sorbex or other similar medications are prescribed.

From the moment vomiting stops, it is necessary to begin replenishing lost fluid. For mild forms of food poisoning during pregnancy, you can use boiled water or special complex solutions with minerals, sold in pharmacies. Continue drinking plenty of water until the feeling of thirst and dry mouth disappears. It is often not worth resorting to taking antibiotics.

Only after the vomiting has completely passed can you drink sweet tea and low-fat chicken broth. In most cases, long-term abstinence from food is not recommended. With the improvement of the general condition and the disappearance of the main symptoms of poisoning, one should begin to restore the protein-carbohydrate diet.

Drug therapy

As mentioned earlier, self-administration of antibiotics or other potent medications is not recommended. We mainly limit ourselves to the following drugs:

1. Enterosgel.
2. Polysorb.
3. Sorbex.
4. Carbopect.
5. Regidron.

Enterosorbents should be included in the first aid kit of every pregnant woman.

Sorbex

Today, Sorbex is considered one of the popular enterosorbents. This medicine is used to treat food poisoning (detoxication). It realizes its pharmacological effect by binding toxins, bacteria, poisons and other pathogenic agents and removing them from the body through the large intestine. It is worth noting that the drug itself is in no way absorbed into the body and does not change the natural intestinal microflora.

Sorbex is successfully used to treat poisoning during pregnancy, both in the early and late stages. The dosage of the drug is determined by the severity of food intoxication. The duration of the therapeutic course can be 3–14 days. However, Sorbex cannot be used if the patient has:

• Allergy to medicine (intolerance).
• Erosion or ulcers in the gastrointestinal tract (acute stage).
• Bleeding in the gastrointestinal tract.
• Intestinal obstruction.
• Decreased peristalsis and intestinal tone (atony).

If the correct dosage is observed, which should be adjusted by the attending physician, side effects, as a rule, are not observed. In rare cases, cases of overdose (nausea, constipation, increased gas formation) have been recorded if the patient significantly exceeded the maximum single dose of the drug. Concomitant use with other medications may reduce the activity of the latter.

A prescription is not required to purchase enterosorbents, but consultation with a specialist before using them is advisable.

Polysorb

Modern broad-spectrum enterosorbents include Polysorb. As clinical practice shows, it effectively helps rid the intestines of toxins, bacteria and other harmful substances that enter the body with food or water. Polysorb can cope not only with food poisoning during pregnancy, but also with clinical manifestations of toxicosis. It is absolutely safe for the fetus, since it does not enter the bloodstream, and carries out its therapeutic effect in the intestines.

The effect of use occurs 1–4 minutes after ingestion of the powder diluted with water. Once in the digestive tract, the drug absorbs all pathogenic agents (toxins, bacteria, poisons, etc.) and eliminates them from the body naturally through the intestines. Application features are described in detail in the official instructions.

The powder can be diluted not only with water, but added to natural juices. It has been clinically proven that the drug diluted in juices or compotes does not lose its effectiveness. To prevent the development of constipation, you need to drink more fluids during treatment. Contraindications for use are the same as for Sorbex and other similar enterosorbents.

Depending on the dosage, the price of Polysorb powder in bottles ranges from 120–230 rubles. This drug in single sachets will cost approximately 350 rubles for 10 pieces.

Enterosgel

Another medicine that will help bind toxins, bacteria and harmful substances in case of food poisoning and quickly remove them from the body is called Enterosgel. It is a homogeneous pasty mass of white color without any odors. Its structure resembles a molecular sponge that is capable of absorbing any toxic substances. I would like to note that this drug does not have any effect on the absorption of vitamins and minerals. It also helps to normalize intestinal microflora.

Enterosgel is absorbed in the digestive tract. At the same time, removal is carried out within half a day. Considering clinical experience with its use, it is quite often prescribed to women for food poisoning during pregnancy. The course of treatment is usually 3–6 days. If necessary, the use of the drug can be extended. Side effects sometimes include nausea and constipation. If a woman has severe functional insufficiency of the liver and/or kidneys, a feeling of aversion to the medicine may appear. During complex therapy, it is necessary to take a break of 1–2 hours between the use of Enterosgel and other drugs. You can buy it at a price of 170–250 rubles per tube.

To avoid serious consequences for the mother and baby, it is necessary to minimize the risks of poisoning during early pregnancy.

Regidron

To eliminate dehydration, which can develop as a result of repeated vomiting and prolonged diarrhea due to food poisoning during pregnancy, a special drug, Regidron, is often prescribed. As is known, with dehydration, water-salt metabolism is disrupted. In other words, the body loses not only fluid, but also important electrolytes (for example, sodium and potassium). The dosage of the drug is determined by the doctor, based on the condition and severity of the pathological process. It is usually calculated at the rate of 30–60 ml of the drug per kilogram of body weight.

As written in the instructions, one sachet of Regidron is dissolved in 1 liter of water. You should start taking the solution after each loose stool. You should drink in small sips. The prepared solution should be stored in the refrigerator (temperature 2–8 °C) for no more than 24 hours. The duration of the therapeutic course for mild dehydration is 3–5 days. According to the official instructions, this drug can be used at all stages of pregnancy to restore fluid and electrolytes in a woman’s body. However, a preliminary consultation with a specialist will never be superfluous.

The use of other Regidron analogues must be agreed with your doctor.

Prevention

What measures should be taken to prevent food poisoning during pregnancy:

• We keep our hands immaculately clean, especially when cooking and eating.
• Wash fruits and vegetables thoroughly before eating.
• Avoid defrosting meat at room temperature. It is better to use the microwave or place the meat on the bottom shelf of the refrigerator.
• Cut meat and fish on separate cutting boards.
• Heat treatment of fish and meat dishes should be sufficient.
• Keep food away from insects. The greatest danger in terms of the spread of various intestinal infections is represented by flies.
• If you doubt the quality of the product, it is better to refrain from using it.
• The risk of developing food poisoning increases significantly if prepared food is left at room temperature for a long time. Even though the food products used for their preparation may be of excellent quality.
• Store raw foods and prepared meals in the refrigerator on separate shelves.
• Not only the dishes, but also the cutting boards, stove, sink, dining table and other kitchen utensils should be kept clean at all times.
• When purchasing perishable products in stores, carefully monitor the final sell-by date.

If you do not know exactly what to do if you have food poisoning during pregnancy, it is better to consult your doctor in advance.

Let’s say right away that the time of bearing a baby is probably a time of close attention directly to one’s own health, and it is also a time when the expectant mother should simply approach the issue of her diet with special passion. Moreover, this concerns not only the total quantity, but also, of course, the quality of products constantly consumed. The best thing to do would be to simply throw away any product that is not entirely fresh, since a product that is not entirely suitable for consumption can easily cause at least an extremely unpleasant, and at maximum, quite dangerous condition for health. We are now talking about poisoning directly during pregnancy, which will be able to bring many truly bitter moments to the expectant mother herself and even cause natural concerns specifically regarding the health of her growing baby.

In principle, direct poisoning during pregnancy can easily be caused by absolutely any product, but in reality, doctors call sausages, as well as fermented milk products, as well as fermented milk products, and many perishable sweets (for example, various cakes with cream) the most dangerous in this regard ). In addition, canned food and all salads dressed with mayonnaise are dangerous. In addition, poisoning by various mushrooms during pregnancy also poses a danger - after all, toxins in this case can even penetrate to the child directly through the placenta. And fortunately, such cases are truly rare in ordinary medical practice, but, nevertheless, it is always better to be doubly careful with mushrooms while you are expecting a baby.

But the greatest threat of poisoning even during pregnancy is, of course, the risk of miscarriage. As a rule, intoxication of the body provokes real metabolic disturbances and, as a consequence, disturbances in the blood supply to the fetus. In addition, significant dehydration of the body occurs during poisoning as a result of profuse vomiting and diarrhea, with which, by the way, vitamins and minerals are washed away, so necessary for both the expectant mother and her baby.

And due to the fact that poisoning during pregnancy itself may indeed lead to significant serious complications, it is simply impossible to neglect immediate treatment in such cases of poisoning. And if the poisoning itself is serious, and even accompanied by high fever, or severe vomiting and the most severe general condition, then it will be necessary to immediately call emergency help, because in case of really severe poisoning, the pregnant woman herself will only need hospitalization and, of course, qualified treatment.

The symptoms of poisoning during pregnancy, of course, are by and large the same as in almost any other case. And such poisoning, as a rule, is clearly characterized by an unpleasant heaviness somewhere in the stomach, and vomiting, as well as a complete lack of appetite, and a headache, or even, sometimes. Sometimes it is also possible and or even, and in addition, rapid heartbeat, less often even fainting states can occur.

And, of course, at the first signs of such poisoning during pregnancy, it will be necessary to immediately take emergency measures and begin emergency therapy that is clearly indicated in this case. The same measures to eliminate poisoning are taken as in the most ordinary cases - of course, if the poisoning is not too serious. But as mentioned above, in the event of extremely serious poisoning, you simply cannot do without an urgent call to an ambulance.

So, if poisoning during pregnancy nevertheless overtook the expectant mother herself, she will have to wait until her stomach is completely emptied. At the same time, it is advisable not to induce vomiting on your own - since the stomach can be cleansed in the most natural way, but simply drinking water naturally in large quantities will help you get rid of “poisonous” and poisonous food. Of course, taking any food at all until the stomach is completely empty is simply contraindicated.

When the stomach is cleansed in the usual natural way, it will be necessary to take an absorbent that will, as it were, “bind” the remaining toxins for their subsequent removal directly from the mother’s body - this can be, or enterosgel, sometimes polysorb. To avoid complete dehydration, you will need to replenish all lost fluid. And for this purpose, it would be better to use the simplest boiled water, which you will need to drink every 15 or 20 minutes, but in small quantities, until the feeling of dry mouth and, of course, thirst completely disappears.

After poisoning during pregnancy, special attention will have to be paid to your diet: after all, a certain diet will still be needed to restore the normal functioning of the stomach and intestines. But in this case, in no case will it be possible to go hungry - the baby himself must constantly receive absolutely all the necessary nutrients from food. And the best option, after poisoning during pregnancy, would be simply a light diet - and in the first two or three days it is better to generally give preference to vegetable puree soups, as well as crackers, and completely low-fat broth.

Later, it will be possible to gradually introduce some dishes from stewed or, say, boiled vegetables into your diet, as well as drink strong sweet tea, but also in small quantities, and of course eat light porridge. But it would be better to abstain from fish, meat, as well as raw vegetables and even fruits until the body is completely and completely restored after such poisoning. In any case, it is highly recommended not to consume food of animal origin literally for at least ten days after such poisoning. And as soon as complete and absolute recovery occurs, after consulting with your doctor, you can take a course of any of the useful vitamin-mineral complexes - this is necessary to restore a clear balance of these substances directly in the body of the expectant mother.

And in the future, you will need to strictly adhere to strict rules that can simply protect you from poisoning during pregnancy. The most important thing is to always wash your hands before eating, just like vegetables and fruits. In addition, you should always give preference only to the best and 100% high-quality products and, of course, check their expiration date even before purchasing them in the store. It is strictly forbidden to eat foods that spoil extremely quickly or even simply could potentially be real sources of infection - these are, first of all, raw eggs or even soft-boiled eggs, as well as unboiled milk, or canned meat or even ordinary sausages.

It should also be noted that poisoning, in principle, does not pose any serious threat directly to the child, since the entire infection, as a rule, does not spread beyond the female intestine itself. And yet, it would be better not to joke with poisoning during pregnancy, in order to avoid any extremely unpleasant consequences.

Food poisoning is one of the most common reasons for seeking emergency care at a medical facility. Moreover, only more or less severe cases are subject to recording. How many people don’t go to doctors, preferring to solve the problem themselves?! But it’s one thing if you endanger only yourself, 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, who is connected to the mother by one umbilical cord.

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ICD-10 code

A05 Other bacterial food poisoning

Epidemiology

Food poisoning by toxins is one of the most common pathologies, and the bulk of poisoning during pregnancy occurs through the fault of the woman herself (consumption of suspicious foods, including mushrooms, unwashed fruits and berries, failure to comply with hygiene requirements, etc.). This is a problem not only for pregnant women, but they bear the greatest responsibility.

In the first place among toxic infections are poisoning with meat and dairy products (staphylococci), in second place is poisoning with fish and eggs (staphylococcus, salmonella), as well as poisoning with mushrooms, and in third place is with fruits and vegetables. You can become infected with botulism by consuming poor-quality preserved food (in particular canned meat and fish). But seafood can cause non-bacterial types of poisoning.

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Causes of food poisoning during pregnancy

The expectant mother should eat well, because her body now works for two. A pregnant woman's diet must include dairy and fermented milk products, fruits and vegetables, fish, meat and other foods that are healthy in terms of nutritional value. But will all the food products she eats turn out to be useful, because food poisoning, both during pregnancy and during other periods, can be caused even by the dishes we are used to if they are stored incorrectly.

Yes, the most common cause of food poisoning during pregnancy is non-compliance with the timing and temperature conditions when storing various food products. Initially, the products may have been benign, but their improper storage could lead to spoilage of the products, the proliferation of pathogenic bacteria in them that cause intestinal disorders, and the accumulation of toxic substances formed during the life of the same pathogenic microorganisms.

The second cause of food poisoning is the consumption of potentially dangerous products, such as mushrooms, fish, meat, custard or protein cream, preserves, cottage cheese, etc. For example, the health safety of mushrooms is determined not only by their type, but also by the place where they grow. Collected near roads, within industrial cities, in the immediate vicinity of landfills and sedimentation tanks, in radiation hazardous areas, mushrooms are dangerous not only to human health, but often to his life, being a strong source of intoxication or radiation.

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

As for creams used in confectionery products, violation of their preparation technology leads to premature spoilage of the sweet product. So, when buying cakes or pastries with a normal shelf life, there is still a chance of purchasing a low-quality product, which is so attractive to children and pregnant women with their sometimes insatiable desire to eat something tasty. And even at home, the preparation of cream is not always subject to strict control by the “cook”.

With canned food the situation is different. High prices for products significantly reduce demand for them, and dishonest manufacturers, distributors or sellers simply beat the dates on stale goods. By purchasing a product with a fake expiration date, the expectant mother, of course, risks her health and the health of her unborn child.

And even when buying a high-quality product with a normal shelf life, you can easily get poisoned if you do not comply with the open storage conditions. We also risk it if, after opening the canned food, we leave it stored in a tin can.

Risk factors

Well, let's sum it up. Risk factors for food poisoning can be considered the consumption of the following foods, which, under some conditions, are fertile ground for the growth of bacteria:

• Milk, dairy and fermented milk products, especially cottage cheese, poisoning with which is considered one of the most severe food poisonings, especially dangerous during pregnancy.
• Pastries with cream, homemade cream.
• Fresh meat and fish, as well as dishes prepared from them, even after heat treatment.
• Sausages if stored improperly.
• Meat broths, soups, borscht, fish soup, which are stored without refrigeration (or in the cold for a long time).
• Salads and vinaigrettes, especially if they have already been seasoned with mayonnaise or sour cream.
• Preservation (mold in the jar, swollen lids indicate spoilage of the product), canned fish, especially those with almost expired expiration date.
• Berries, some types of vegetables and fruits if stored improperly.

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

Pathogenesis

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

Based on pathogenesis, food poisoning can be divided into:

• Bacterial (microbial), when the product enters the body with some type of bacteria (Staphylococcus, Salmonella, Clostridium botulism, Clostridium perfringens and other less common infections), which release toxins during their life processes. By the way, the bacteria themselves may no longer exist at the time of eating, but the toxins will not go away.
• Non-bacterial (non-microbial), if the product contains toxins initially (potentially toxic products), received them from the outside, or toxic compounds were formed as a result of a violation of food preparation technology.

Toxic contamination of products depends on the type of infection. Thus, staphylococci produce enterotoxin, salmonella secretes the toxin TTSS-1, which is dangerous even for itself, clostridium botulinum forms spores and produces a strong and very dangerous exotoxin for humans, clostridium perfringens also produces spores and alpha toxin.

Staphylococcal infection is still considered the most common. Moreover, products contaminated with it are no different in taste, smell and color from ordinary uncontaminated ones. The bacteria are quite resistant to aggressive factors: they can withstand high concentrations of sugar and salt and die at temperatures not lower than 80 degrees. Its toxin is even more temperature resistant. 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 capable of increasing gastrointestinal motility, which leads to vomiting and diarrhea, and negatively affects the functioning of the cardiovascular system, greatly reducing blood pressure.

Salmonella are capable of secreting the TTSS-1 toxin, which kills competitors, some of the bacteria themselves and negatively affects the functioning of the gastrointestinal tract, causing intestinal inflammation and other pathologies.

Alpha toxin produced by Clostridium perfringens damages the intestinal mucosa, impairs the absorption of nutrients, penetrates into other organs and leads to damage to the vascular wall, liver, kidneys, spleen, and lungs.

Botulism toxin cannot withstand strong heat, but Clostridium botulism spores die only after 5 hours of boiling. Exotoxin is not subject to destruction by digestive enzymes; it is absorbed both in the stomach and intestines with subsequent distribution throughout the body. The cholinergic parts of the central nervous system are especially affected, stopping the process of acetylcholine production in which leads to paralysis of various muscles.

Symptoms of food poisoning during pregnancy

The general symptoms of food poisoning during pregnancy are no different from the manifestations of the disease in other periods of a woman’s life. But there is a high probability that the disease will not be recognized immediately, mistaking food poisoning for banal toxicosis in the early or late stages of pregnancy.

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

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

The appearance of the above symptoms may be accompanied by chills, fever (in severe poisoning to critical values), general malaise (weakness and dizziness, even fainting, decreased blood pressure, sometimes headaches).

Symptoms will largely depend on the severity of the poisoning. Food poisoning during pregnancy, especially in the early stages, which occurs in a mild form, is often confused with manifestations of early toxicosis. Mild poisoning often occurs with an incomplete symptomatic picture. One or two symptoms may be absent, such as vomiting, belching, fever, diarrhea. The pressure usually remains normal.

Unlike food poisoning, toxicosis is not associated with food intake, although attacks of nausea are often triggered by the taste, sight or smell of food. Toxicosis is characterized by attacks of morning vomiting, while diarrhea and increased body temperature are not observed.

The condition is unstable with repeated periods of improvement and deterioration of well-being, while in case of poisoning the malaise is long-lasting.

The onset of toxicosis cannot be called sudden; symptoms increase gradually over several days. On the contrary, poisoning is characterized by suddenness. And, despite the fact that the first signs can appear either half an hour or an hour later, or several days after eating poor-quality food (it all depends on the incubation period of a certain type of bacterial infection), multiple symptoms actually appear one after another within a few hours.

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

Stages

Any food poisoning goes through the following clinical stages in its development:

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

This stage is considered optimal for starting therapeutic measures, since toxins have not yet entered the bloodstream and intoxication of the entire body has not begun.

1. The toxicogenic period or the period of developed symptoms, in which the main symptoms of poisoning come to the fore. It begins with the appearance of signs of poisoning and ends with the removal of bacteria and harmful toxins from the body.
2. Period of late complications. Toxins and bacteria have been removed from the body, but the pathological processes launched by them in various organs and systems of the body are in the stage of active development.
3. The recovery period (also known as the revalescence period). The longest period when the body slowly recovers from toxic exposure with treatment for its consequences, which often make themselves felt for many years.

The greatest danger to the mother and fetus during food poisoning that occurs during pregnancy is the second toxicogenic stage, which causes 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, before the poison has yet begun its destructive effect.

At the slightest suspicion of poisoning, a pregnant woman should immediately contact a medical facility where she will receive the necessary assistance. To speed up the process of prescribing an effective treatment, it is important to presumably indicate which product could cause such a condition.

Forms

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

• Bacterial food poisoning (both bacteria and their toxins have a negative effect): salmonellosis, staphylococcal food poisoning, botulism, toxic infections caused by Clostridium perfringens, including antibiotic-associated diarrhea, necrotic enteritis, etc.
• Food poisoning of a non-bacterial nature (the poisonous effect of toxins without an infectious agent): poisoning with mushrooms, berries, herbs, solanine (a mixture of toxins that form under the skin of green or sprouted potatoes), fruits and vegetables grown in environmentally unfavorable areas, etc.
• Poisoning of unknown etiology.

Poisoning by certain types of fish, seafood and food additives can be considered a separate subtype of non-bacterial poisoning. The appearance of poisons in the meat of mackerel fish, cyagutera, black mussels, and scallops is associated with their food preferences. These poisons affect humans differently. Some can cause some kind of allergic reaction, others have a nerve-paralytic effect and disrupt the functioning of the digestive system.

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

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

The latter is especially true in the summer, when food spoils very quickly. Hence, there are quite frequent cases of watermelon poisoning during pregnancy. Under the influence of heat, fermentation processes begin quite quickly in the sweet berry, causing the growth of pathogenic bacteria. Let a watermelon sit in a warm place for a couple of hours and there is a high chance of getting food poisoning.

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

Watermelon poisoning can be classified as both bacterial and non-microbial toxicosis. After all, it can be caused both by bacteria that appear as a result of spoilage of the product, and by the presence of harmful substances in the product - nitrates coming from fertilizers.

Another fairly common type of poisoning during pregnancy is poisoning from fish and seafood, most often due to improper storage.

Fish is an easily digestible and very healthy food product that can be prepared in various ways, including salting, smoking and drying. It is in the latter methods of preparation that the whole danger of contracting botulism or salmonellosis lies, which can lead to pregnancy failure. Not to mention 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 ground is created for the proliferation of a bacterial infection, which subsequently becomes the cause of food poisoning.

But the most dangerous case of toxic effects on the body during pregnancy is considered to be mushroom poisoning, which, fortunately, is not so rare. Nevertheless, mothers, in anticipation of the birth of their baby, become more careful in choosing foods and dishes that are also a source of vitality for her and the child.

Very rare cases of poisoning by poisonous mushrooms are fraught with serious consequences for both, and in some cases even fatal for the pregnant woman and her baby. Non-poisonous mushrooms, for various reasons, have accumulated toxins that penetrate the placenta and will also leave their mark, causing a miscarriage, premature birth in a woman, or developmental pathologies in her child.

Among other things, mushrooms are considered heavy food, which can themselves provoke intoxication due to their slow passage through the digestive tract with the formation of toxins.

During pregnancy, food poisoning from berries and herbs often occurs. In such a delicate time, many people prefer herbal medicine, considering plants less safe for the unborn baby than synthetic drugs. All this is true, but not all medicinal herbs are so harmless. Take, for example, wolf's bast, datura, celandine, immortelle, larkspur, wrestler, etc.

Some plants and their fruits are not poisonous (such as black elderberry), but during pregnancy it is better to refrain from traditional medicine and drinks based on them.

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

Complications and consequences

Consequences and complications of food poisoning usually appear during pregnancy, but they can be felt for many years to come. Moreover, the risk to the fetus from mushroom poisoning often significantly exceeds the likelihood of severe pathology or death in a woman.

Severe food poisoning during early pregnancy is fraught with termination of pregnancy (spontaneous miscarriage), delayed physical and mental development of the fetus due to dehydration, disturbances in blood composition and weakening of cardiac activity (drop in blood pressure), causing fetal hypoxia. The consequence of food poisoning can be the fading of pregnancy in the early and middle stages.

If serious food poisoning occurs late in life, there is no less cause for concern. Intoxication can cause premature birth, cause placental insufficiency, which is dangerous to the life and health of the child, and developmental pathologies, manifested in the discrepancy between the weight, height and general development of the baby and the established period of pregnancy.

This is not to say 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 poisoning is clearly visible.

Doctors consider poisoning from poisonous mushrooms to be a particularly severe food poisoning during pregnancy, causing intoxication of the mother and fetus due to the passage of toxins through the placental barrier.

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

Dangerous complications of food poisoning include infectious-toxic shock requiring emergency care, various circulatory disorders (there is a risk of myocardial infarction and the development of cerebral ischemia), pneumonia, and acute renal failure.

But it’s not just bacteria and toxins that pose a danger. Diarrhea and vomiting with any food poisoning invariably lead to dehydration to varying degrees. As a result, the risk of blood clots due to blood thickening increases.

Along with the loss of fluid in the body, an active process of loss of salts and minerals occurs. As a result, the water-salt balance is disrupted, and the expectant mother loses the vitamins and minerals necessary for the normal development of the child.

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

It is worth saying that if the process of intoxication is captured at the very beginning, when toxic substances have not yet spread with the blood throughout the body, and all measures are taken to remove poisons from the body, various complications that affect not only the digestive system can be avoided. Otherwise, the nervous, cardiovascular, respiratory, excretory systems, and primarily the body’s main filter, the liver, may suffer.

Diagnosis of food poisoning during pregnancy

The health and life of not one person, but two at once, depends on the timely and correct diagnosis of food poisoning during pregnancy. Assuming such responsibility, the doctor must not only make an accurate verdict, but also try to reduce as much as possible the negative consequences of food poisoning by prescribing treatment that is effective and safe for the unborn child.

The main directions for diagnosing food poisoning during pregnancy are:

1. taking an anamnesis with studying the patient’s complaints,
2. laboratory research.

With the first point, everything seems to be clear. What did you eat, at what time, when did the first symptoms appear, what was the situation at the time of seeking help, etc. The answers to these questions will help to recreate the expected picture of poisoning without specifying the causative agent. To combat mild to moderate intoxication, this would seem to be sufficient. But in severe cases and if an intestinal infection is suspected, additional research is required.

In any case, laboratory tests will help clarify the picture:

• general blood analysis
• blood biochemistry
• general urine analysis
• scatological examinations of stool, including bacterial cultures to determine the pathogen and to identify possible disorders of the intestinal microflora. They will also help assess the efficiency of the digestive system, in particular the process of digesting food.

General and biochemical blood tests, as well as a urine test, are carried out in order to detect a possible inflammatory process, disturbances in the functioning of the liver, kidneys and other organs and systems of the body, which are determined through laboratory tests.

Instrumental diagnostics for food poisoning are not always used. However, in some cases, the doctor may prescribe an abdominal ultrasound and retromanoscopy (examination of the rectum and part of the sigmoid colon) to the expectant mother.

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

In mild cases, a diagnosis in a medical facility by a medical specialist may not be necessary. The symptoms of food poisoning are quite obvious, and if there is also reason to suspect it, the issue will resolve itself.

Mushroom poisoning during pregnancy is a special case, requiring mandatory medical examination and immediate treatment before the toxins reach the fetus.

You should also seek medical help if you experience symptoms such as breathing and speech problems, heavy eyelids, and infrequent urination some time after eating. Also considered suspicious symptoms are: diarrhea for more than 1 day, a yellow tint to the skin and whites of the eyes, the appearance of rashes, swelling in the joints, signs of dehydration (too dry skin, cracked lips, sunken eyes, scanty urine or its absence).

Differential diagnosis

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

Symptoms similar to food poisoning are observed in acute appendicitis: constant pain in the lower abdomen on the right side, intensifying while walking, bending, coughing, fever some time after the onset of pain, stool with diarrhea is not watery, but in the form of mush, possibly vomit. A blood test shows an elevated level of neutrophil leukocytes.

Abdominal colic, vomiting, bloating due to increased gas formation, fever and diarrhea can also be observed with mesenteric thrombosis developing against the background of intestinal ischemia. But the stool is characterized by alternating constipation and diarrhea; there is often an admixture of blood in the stool.

Food poisoning during pregnancy may resemble manifestations of acute cholecystitis or cholecystopancreatitis. Abdominal colic, vomiting, chills resemble poisoning, but diarrhea is most often absent, and the pain is localized in the right hypochondrium, radiating to the back.

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

Some symptoms resembling poisoning may be observed in pregnant women on the eve of childbirth. And here, too, it is very important not to make a mistake.

Treatment of food poisoning during pregnancy

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

The effectiveness of treatment of any food poisoning primarily depends on the time of onset of therapeutic actions. It costs you more to procrastinate here. But you shouldn’t overdo it either.

So, during pregnancy, you should not rush to rinse your stomach if symptoms of food poisoning appear. In the presence of vomiting and diarrhea, harmful substances will leave the body on their own; the main thing is not to stop the above symptoms unless their manifestation is excessive.

Sorbent preparations will help reduce intoxication of the body. Activated carbon is considered the most popular and accessible of them, however, to achieve a positive effect you need to drink a decent amount of it (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 are also suitable: Enterosgel, White Coal, Polysorb, as well as antidiarrheal drugs with adsorbing and regulating intestinal microflora properties, Smecta and Enterol.

"Enterosgel"- enterosorbent in the form of a paste, packaged in packs and tubes. Effective against poisoning and intestinal infections. You need to take the drug in the amount of 1 sachet or 1 ½ tbsp. l., designed for one dose. The frequency of taking the drug is 3 times a day. The drug should be taken one to two hours before or after meals with water. The therapeutic course is usually 3-5 days.

The drug is not prescribed for intestinal atony and in case of individual intolerance to the components of the drug. Nausea and constipation may occur while taking Enterosgel.

Enterosorbent "Polysorb" Available in powder form in bags or jars. Before use, the powder is diluted in a quarter or half a glass of water. The dosage of the drug depends on the patient’s weight and is determined at the rate of 0.1-0.2 g per 1 kg of the patient’s body weight per day. It is recommended to take the drug 3 or 4 times a day 1 hour before meals or medications. On average, a single dose of the drug corresponds to 1 sachet (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. Taking the drug may be accompanied by allergic reactions or constipation.

"Smecta"- antidiarrheal drug in powder form with orange and vanilla flavor. Taken as part of complex therapy for severe diarrhea caused by intestinal infection or consumption of poor quality food.

A suspension for oral administration is prepared by dissolving the contents of 3-6 packets in 0.5 glasses of water. The daily dose is drunk in 3 doses. Therapeutic course – from 3 days to a week.

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

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 required.

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

To replenish the fluid supply, non-carbonated mineral water is suitable, as well as special preparations "Hidrovit", "Regidron", "Normohydron" etc. But vitamins and vitamin-mineral complexes for pregnant women will replenish the beneficial substances lost with liquid.

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

Traditional treatment and homeopathy

When it comes to unconventional treatment of food poisoning during pregnancy, you need to understand that it is effective only in mild stages of the pathology. In difficult situations, alternative treatment is applicable only in conjunction with drug therapy.

And yet, traditional medicine recipes can significantly alleviate the condition of the expectant mother.

To eliminate nausea, a dill decoction is perfect (1 tsp of herb per glass of water, boil for a quarter of an hour), which should be drunk 30 minutes before meals in the amount of ½ cup, adding half a tablespoon of honey.

High-quality black tea with toast made from black bread will help neutralize any toxins without medication. For the same purpose, pharmaceutical seaweed powder is added to food.

The juice of 3 lemons with sugar will help quickly cope with most symptoms of food poisoning. It will also prevent the spread of the infectious process in the intestines.

Herbal treatment comes down to drinking tea based on chamomile, mint, marshmallow flowers and leaves. In the first days, teas can replace other foods, giving rest to the exhausted stomach and intestines.

But to begin treatment of food poisoning during pregnancy, when it is undesirable to rinse the stomach or induce vomiting on your own due to the threat of miscarriage, is better with the help of homeopathy medications. An important condition for this is a consultation with a homeopathic doctor and compliance with all his instructions regarding the dosage and method of use of the drugs.

For any food poisoning accompanied by cramping abdominal pain, nausea, vomiting, belching, chills, the drug Nux Vomica will be 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.

In case of 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 cases of poisoning from fatty foods if the diarrhea has a different color and consistency.

• Careful food selection. You cannot buy them in spontaneous markets; when purchasing, you need to pay attention to the appearance of the product, smell, production date, terms and storage conditions.
• Compliance with hygiene requirements. You need to wash your hands not only before eating and after visiting public places, but also before preparing food.
• Proper food storage. Compliance with temperature conditions and acceptable proximity. You cannot store raw foods together with cooked ones. Ready-made meals can be stored outside the refrigerator for no more than 2 hours.
• Cooking. Try to thoroughly cook most products whenever possible.
• Maintaining cleanliness in the living area and especially in the room for preparing and eating food.
• Food safety. Refrain from consuming potentially dangerous products (dried fish, mushrooms, etc.).