Food poisoning is one of the most common reasons for seeking emergency care. Moreover, only more or less severe cases are subject to registration. And how many people do not go to doctors, preferring to solve the problem on their own ?! But it is one thing if you only put yourself in danger, and quite another when you are responsible for the life and health of an unborn child. But food poisoning during pregnancy is a great risk not only for the mother, but also for her baby, associated with the mother by one umbilical cord.

ICD-10 code

A05 Other bacterial foodborne intoxication

Epidemiology

Food poisoning with toxins is one of the most common pathologies, and the bulk of poisoning during pregnancy occurs through the fault of the woman herself (the use of suspicious foods, including mushrooms, unwashed fruits and berries, non-compliance with hygiene requirements, etc.). This is not only a problem for pregnant women, but the greatest responsibility lies with them.

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

Causes of food poisoning during pregnancy

The expectant mother should eat well, because her body is now working for two. The diet of a pregnant woman must necessarily contain dairy and sour 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 eat will be useful, because food poisoning both during pregnancy and in other periods can cause even 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 terms and temperature conditions when storing various food products. Initially, the products may have been benign, but their improper storage could lead to spoilage of products, the multiplication of pathogenic bacteria in it, causing intestinal disorders, 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, canned food, 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 the boundaries of industrial cities, in the immediate vicinity of dumps and sedimentation tanks, in radiation hazardous zones, mushrooms are dangerous not only to human health, but often to his life, being the strongest source of intoxication or radiation.

Fresh meat and fish can initially be a source of bacterial infection, and even after exposure 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 the creams used in confectionery, the violation of the technology for their preparation 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 poor-quality product that so attracts children and pregnant women with their sometimes irrepressible desire to eat something tasty. And at home preparation of the cream is not always subject to strict control by the "cook".

The situation is different with canned food. High prices for products significantly reduce demand for them, and on stale goods, dishonest manufacturers, distributors or sellers simply interrupt dates. 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 buying a quality product with normal terms, you can easily get poisoned if you do not follow the storage conditions for open preservation. We also run the risk if, after opening the canned food, we leave it stored in a tin can.

Risk factors

Well, let's summarize. Risk factors for food poisoning can be considered the use of the following food products, 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 poisoning, especially dangerous during pregnancy.
• Baking 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 a refrigerator (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 a jar, swollen lids indicate product spoilage), canned fish, especially with an almost expired shelf life.
• Berries, some types of vegetables and fruits if stored improperly.

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

Pathogenesis

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

Based on the pathogenesis, food poisoning can be divided into:

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

Toxic food contamination depends on the type of infection. So, staphylococci produce enterotoxin, Salmonella secretes TTSS-1 toxin, dangerous even for itself, Clostridium botulism forms spores and produces the strongest and very dangerous exotoxin for humans, Clostridium perfringens also forms spores and alpha-toxin.

The most common staphylococcal infection is still considered. At the same time, products contaminated with it do not differ in taste, smell and color from ordinary non-contaminated ones. Bacteria are quite resistant to aggressive factors: they withstand high concentrations of sugar and salt, die at temperatures not lower than 80 degrees. Its toxin is even more resistant to temperature. 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 able to enhance the motility of the gastrointestinal tract, which leads to vomiting and diarrhea, negatively affects the work of the cardiovascular system, greatly reducing blood pressure.

Salmonella is able to secrete the toxin TTSS-1, which kills competitors, some of the bacteria themselves and negatively affects the functioning of the gastrointestinal tract, causing intestinal inflammation and other pathologies.

The 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 does not withstand strong heating, but the spores of the bacteria Clostridium botulism die only after 5 hours of boiling. Exotoxin is not subject to destruction by digestive enzymes, it is absorbed both in the stomach and in the intestines, with subsequent distribution throughout the body. Cholinergic parts of the central nervous system are especially affected, stopping the process of producing acetylcholine 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. Only there is a high probability of not immediately recognizing the disease, taking 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 pains, cramps and colic
• the appearance of dyspeptic phenomena: bloating, belching with rotten eggs in a healthy person,
• diarrhea.

The appearance of the above symptoms may be accompanied by chills, fever (with severe poisoning to critical values), general malaise (weakness and dizziness, up to 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 is mild, 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 bouts of nausea are often triggered by the taste, sight, or smell of food. For toxicosis, attacks of morning vomiting are characteristic, while diarrhea and an increase in 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 prolonged.

The onset of toxicosis cannot be called sudden, the symptoms increase gradually over several days. And poisoning, on the contrary, is characterized by suddenness. And, despite the fact that the first signs can appear both after half an hour or an hour, and a few 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. In some women, on the eve of childbirth, vomiting, loose stools, headaches appear, which resembles the symptoms of poisoning. It is very important to distinguish between these two conditions by seeking help from specialists. After all, the treatment of non-existent poisoning is no less dangerous for a pregnant woman and fetus than the lack of appropriate treatment, if the 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 latent, asymptomatic, or even an incubation period for the development of a pathological process. It lasts from the moment of eating poor-quality food to the appearance of a complete clinical picture of pathology.

This stage is considered optimal for the start of therapeutic measures, since the toxins have not yet entered the bloodstream, and the intoxication of the whole organism has not begun.

1. A toxicogenic period or a period of extensive 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 are 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 (aka the recoolescence period). The longest period when there is a slow recovery of the body after toxic effects with therapy 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 reminding of itself throughout life. Therefore, it is so important to seek help as early as possible, while the poison has not yet begun its destructive effect.

At the slightest suspicion of poisoning, a pregnant woman should immediately contact a medical facility, where she will be provided with the necessary assistance. To speed up the process of prescribing an effective treatment, it is important to presumably indicate which product may have caused the 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 toxic effect of toxins without an infectious agent): poisoning with mushrooms, berries, herbs, solanine (a mixture of toxins that form under the skin of a green or sprouted potato), fruits and vegetables grown in ecologically unfavorable areas, etc.
• Poisoning of unknown etiology.

A separate subspecies of non-bacterial poisoning can be considered poisoning with some varieties of fish, seafood and food additives to them. The appearance of poisons in the meat of mackerel fish, cyagutera, black mussels, scallops is associated with their food preferences. These poisons act on a person in different ways. Some can cause some semblance of an allergic reaction, others have a nerve effect and disrupt 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 with 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 deteriorates very quickly. Hence, there are quite frequent cases of watermelon poisoning during pregnancy. Under the influence of heat in a sweet berry, fermentation processes begin quite quickly, causing the growth of pathogenic bacteria. It is worth laying a watermelon warm for a couple of hours and there is a high probability of getting food poisoning.

It must be remembered that any type of food poisoning is considered dangerous during pregnancy. 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 deviations in the development of an unborn baby.

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

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

Fish is an easily digestible and very healthy food product that can be prepared in all sorts of ways, including salting, smoking and drying. It is in the last methods of preparation that the whole danger of catching botulism or the same salmonellosis, fraught with a pregnancy failure, lies. Not to mention the Chinese delicacies of fresh fish.

And even if the fish is subjected to prolonged heat treatment, but then stored in unsuitable conditions, a fertile ground is created for the multiplication 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 appearance of the baby, become more careful in choosing products and dishes, which are at the same time a source of vitality for her and the child.

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

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

During pregnancy, food poisoning with berries and herbs often occurs. At such a delicate time, many 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, dope, 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 with your doctor about the possibility of using such a medicine and its safe dosage.

Complications and consequences

The consequences and complications of food poisoning usually appear during pregnancy, but they can remind of themselves for many years to come. Moreover, the risk to the fetus in case of mushroom poisoning often significantly exceeds the likelihood of a serious pathology or death in a woman.

Severe food poisoning during early pregnancy is fraught with abortion (spontaneous miscarriage), delayed physical and mental development of the fetus due to dehydration, impaired 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 the day, there are no fewer reasons to worry. Intoxication can cause premature birth, cause placental insufficiency, dangerous for the life and health of the child, developmental pathologies, manifested in the discrepancy between the weight, height and general development of the baby to the established period of pregnancy.

This is not to say that food poisoning will not affect the woman herself in any way. But here the dependence of the consequences on the type of bacterial infection and the severity of the poisoning is already clearly traced.

Especially severe food poisoning during pregnancy, causing intoxication of the mother and fetus due to the passage of toxins through the placental barrier, doctors consider poisoning by poisonous mushrooms.

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

Dangerous complications of foodborne toxicoinfections are considered infectious-toxic shock requiring urgent care, various circulatory disorders (there is a risk of myocardial infarction and the development of cerebral ischemia), pneumonia, acute renal failure.

But it's not just bacteria and toxins that are dangerous. Diarrhea and vomiting in any food poisoning invariably lead to dehydration of the body to one degree or another. As a result, the risk of blood clots increases due to blood clots.

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 disturbed, the expectant mother loses the vitamins and minerals necessary for the normal development of the child.

The loss of fluid leads to a decrease in the volume of circulating blood and an increase in the concentration of oxytocin, a hormone responsible for the contraction of the uterus, 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 cover not only the digestive system can be avoided. Otherwise, the nervous, cardiovascular, respiratory, excretory systems, and, first of all, the main filter of the body - the liver - may suffer.

Diagnosing food poisoning during pregnancy

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

The main directions for diagnosing food poisoning during pregnancy are:

1. collecting anamnesis with the study of the patient's complaints,
2. laboratory research.

Everything seems to be clear with the first point. What they ate, at what time, when the first symptoms appeared, what is the situation at the time of seeking help, etc. Answers to these questions will help to recreate the alleged picture of poisoning without specifying the pathogen. To combat mild to moderate intoxication, this would seem to be enough. 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 studies of feces, including bacterial cultures to identify the pathogen and to identify possible violations of the intestinal microflora. They will also help evaluate the efficiency of the digestive system, in particular the process of digesting food.

General and biochemical blood tests, as well as urine analysis 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 in laboratory studies.

The help of instrumental diagnostics for food poisoning is not always resorted to. However, in some cases, the doctor may prescribe an abdominal ultrasound scan and retromanoscopy (examination of the rectum and part of the sigmoid colon) for the expectant mother.

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

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

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

You should also seek medical help when symptoms such as breathing and speech disorders, eyelid difficulties, rare urination some time after a meal appear. Also suspicious symptoms are: diarrhea for more than 1 day, a yellow tint of 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 no urine).

Differential diagnosis

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

Symptoms similar to food poisoning are observed in acute appendicitis: constant pain in the lower abdomen on the right side, aggravated by walking, bending, coughing, fever some time after the onset of pain, stool with diarrhea is not watery, but in the form of gruel, is possible vomit. A blood test shows an increased level of neutrophilic leukocytes.

Colic in the abdomen, vomiting, bloating due to increased gas production, fever and diarrhea can also be observed with mesenteric thrombosis, which develops against the background of intestinal ischemia. But the stool is characterized by an alternation of constipation and diarrhea; an admixture of blood is often present in the feces.

Food poisoning during pregnancy can resemble acute cholecystitis or cholecystopancreatitis. Colic in the abdomen, 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 the manifestations of diabetes mellitus, cholera, shigellosis, acetonymic ketosis, and other pathologies.

Some symptoms, reminiscent of poisoning, in pregnant women can be observed on the eve of childbirth. And here, too, it is very important not to be mistaken.

Treating food poisoning during pregnancy

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

The effectiveness of the treatment of any food poisoning primarily depends on the timing of the onset of therapeutic action. It’s more expensive to linger here. But you shouldn't overdo it either.

So during pregnancy, you should not rush to rinse the 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, if their manifestation is not excessive.

Sorbent preparations will help to reduce the intoxication of the body. The most popular and affordable of them is considered to be activated carbon, however, to achieve a positive effect, you need to drink a decent amount (the recommended dose is 1 tablet per 10 kg of patient weight).

Any other drugs that have the ability to bind and remove toxic substances from the body are also suitable: Enterosgel, White Coal, Polysorb, as well as antidiarrheal drugs with the properties of Smecta and Enterol that absorb and regulate the intestinal microflora.

Enterosgel- enterosorbent in the form of a paste, packaged in packs and tubes. Effective for poisoning and intestinal infections. You need to take the drug in the amount of 1 sachet or 1 ½ tbsp. l., designed for one reception. The frequency of taking the drug is 3 times a day. You need to take the drug 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. While taking Enterosgel, nausea and constipation may occur.

Enterosorbent "Polysorb" available in powder form in sachets or cans. Before use, the powder is diluted in a quarter or half of 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 medication. 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"- an antidiarrheal drug in the form of a powder with an orange and vanilla aroma. It is taken as part of complex therapy for severe diarrhea caused by an intestinal infection or eating poor quality food.

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

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

For the treatment of 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 with food poisoning contribute to the 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 leave along with the water.

Non-carbonated mineral water is suitable for replenishing the liquid supply, as well as special preparations "Hydrovit", "Regidron", "Normohydron" and others. But vitamins and vitamin-mineral complexes for pregnant women will replenish the nutrients lost with the liquid.

Antibiotics for bacterial poisoning are rarely prescribed., unless 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 a new life maturing in a woman's womb.

Alternative 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 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 a future mother.

To eliminate nausea, a decoction of dill is perfect (1 teaspoon of herbs in a 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 a bite with toasts made from black bread will help neutralize any toxins without medication. For the same purpose, the pharmacy powder of their seaweed is added to the food.

Juice of 3 lemons with sugar will help you quickly deal with most of the symptoms of food poisoning. It will also prevent the spread of the infectious process in the intestines.

Herbal treatment is reduced to the use of tea based on chamomile, mint, flowers and marshmallow leaves. Teas in the early days can replace other food, giving rest to the exhausted stomach and intestines.

But to start the 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, it is better with the help of homeopathic preparations. An important condition in this case is consultation with a homeopathic doctor and compliance with all his instructions regarding the dosage and method of application of the drugs.

For any food poisoning, accompanied by spastic 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 homeopathic medicine 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 for poisoning with fatty foods, if the diarrhea has a different color and consistency.

The prognosis of food poisoning during pregnancy depends on the severity of the pathology and its causative agent. The prognosis for staphylococcal infections is considered favorable. But with salmonellosis, botulism and mushroom poisoning, the consequences can be dire.

The body of a pregnant woman functions in an extreme mode, since its main task is to give life to a new person. Health during pregnancy is fragile and vulnerable. Poisoning during pregnancy is a blow to both the woman's body and the health of the child. It is important to do everything in order to take urgent measures, get treatment and minimize possible negative consequences.

What are the poisoning

Pregnant women are not in sterile conditions, they work, communicate with friends, use transport, buy food in stores and markets. Poisoning during pregnancy, as a rule, causes the same reasons as in all other people:

• chemicals, both household and industrial;
• poisonous gases;
• medicines;
• poisons and toxins that enter the body with food.

The most common and widespread are food poisoning. In addition to us, our food is also loved by microbes, including those that are quite dangerous for human health. You can get poisoned:

• meat and dairy products, sausages, mayonnaise;
• fish and seafood;
• vegetables and fruits;
• canned meat and vegetables;
• eggs;
• mushrooms.

It must be remembered that the digestive system of a pregnant woman is sensitive to the quality of food and has an increased susceptibility to foodborne infections.

Once in the gastrointestinal tract, pathogenic microorganisms begin to feed, multiply and produce toxins that poison the body. Of the most famous and dangerous diseases, the following can be named:

• Salmonellosis. The source is contaminated eggs and foods of which eggs are a component. Salmonella is destroyed by careful heat treatment. Only boiled or well-fried eggs can be eaten. There is an opinion that only chicken eggs are dangerous, and quail eggs are safe. Yes, in the wild, quails do not get sick with salmonellosis, but quail eggs are sold from quail farms, where birds live in completely different conditions, their immunity decreases. Today, diseases of salmonellosis of quail, which live in captivity, are already recorded.
• Staphylococcus aureus. The most common infection. The source is dairy and meat products. Infection of products with staphylococcus occurs as a result of improper storage, violation of technological processes during processing or sanitary norms and rules. A possible reason is the contact of products with a sick employee of the enterprise (pustular diseases of the skin and mucous membranes, inflammatory infectious processes in the upper respiratory tract are especially dangerous).
• Botulism. The causative agents of the disease are mobile and tenacious microorganisms called Clostridium botulism. These sticks are able to live in the absence of oxygen and produce the strongest poison. Can be found in canned food, vegetables, milk, sausage, fish products, mushrooms. It should be noted that mushrooms can become not just a source of poisoning, but cause irreparable harm, since the toxins they contain are able to penetrate the placenta into the child's body.

Food poisoning during pregnancy can be obtained by eating dairy products, sausages, fish and seafood, confectionery (cakes, pastries). Vegetables and fruits of exotic origin are often to blame, this can be explained by the significant period of time between harvesting and their appearance on the counter. In addition, there are products containing chemicals that are used for better storage. And if for someone the use of such products will pass imperceptibly, then a pregnant woman may well cause poisoning.

Signs of poisoning and possible consequences

Poisoning during pregnancy can be of varying severity: from mild to extremely severe. Do not confuse signs of poisoning with toxicosis in the early stages. Symptoms in pregnant women differ little from the usual signs inherent in food poisoning:

• feeling of heaviness and discomfort in the abdomen;
• nausea and lack of appetite, vomiting;
• dizziness and headaches are possible;
• lowering blood pressure;
• a slight increase in temperature, a state of chills, cold sweat, etc.;
• diarrhea;
• with botulism, visual impairment is possible - the lines blur and jump before the eyes.

Poisoning during pregnancy, even in a mild form, can cause negative consequences for the mother's body and the health of the unborn baby. In the early stages of pregnancy, poisoning can lead to, due to dehydration, low blood pressure and intoxication, the following consequences:

• the threat of termination of pregnancy;
• delay in fetal development;
• frozen pregnancy (arrest of development and complete death of the fetus, which are not accompanied by miscarriage).

With a timely visit to a doctor and the appointment of optimal treatment, the prognosis for mother and baby in case of poisoning in the early stages is favorable.

If the mother is poisoned in the last trimester of pregnancy, then the situation is much more serious. Poisoning that occurs in pregnant women at a later date is dangerous, and you cannot do without the help of a specialist.

• Placental insufficiency. The child does not receive the amount of oxygen and nutrition necessary for growth and development. This entails both underweight and developmental delays.
• Untimely placental abruption, accompanied by bleeding and pain. For a child, this is extremely dangerous, since his cardiac activity is disrupted, hypoxia develops, which can lead to the death of the baby without emergency intervention.
• Fetal circulatory disorders caused by intoxication.
• Threatened premature birth or premature birth. Having a premature baby is a situation that all doctors want to avoid. The health of the future baby is laid by the mother, the baby should be born full-term and healthy.

What measures need to be taken

Even with mild symptoms, see a doctor is required. Only a specialist will determine the nature of the disease, the severity and prescribe a comprehensive treatment. In severe cases, you cannot do without calling an ambulance.

You can take emergency measures:

• Cleansing the stomach. In no case should a pregnant woman try to artificially induce vomiting. This can lead to a threat of miscarriage. It is recommended to drink plenty of boiled water at room temperature, the stomach will react on its own.
• Reception of sorbents that will bind harmful substances that have entered the body and will not allow them to be absorbed. The most famous and affordable remedy is activated charcoal, which can be taken at any stage of pregnancy. Dosage - 1 tablet per 10 kg of body weight at a time. Drink at intervals of 2-3 hours. Drink with plenty of water. In addition to activated carbon, you can take Enterosgel or Polysorb. Detoxification of the body is carried out throughout the treatment.
• Drink. Drink boiled water often and in small portions in order to avoid dehydration of the body and do this until complete recovery.

These are the procedures that you can do yourself, the rest of the treatment will be prescribed by the doctor. Depending on the microorganisms that caused the poisoning, treatment may vary:

• With botulism, the following procedures can be shown: intestinal dialysis, gastric drainage, the introduction of special serum, the introduction of water-salt solutions to get rid of toxins and restore the body's balance, oxygenation, antibiotics. Botulism is a dangerous disease that affects the internal organs and systems of the body, it is often accompanied by complications: pneumonia, visual impairment, parotitis, muscle diseases, etc. Treatment of complications is a difficult and lengthy process.
• For salmonellosis: water-salt solutions, diet, possibly antibiotics.
• With staphylococcus: drinking, drugs for blood circulation, diet, antibiotic therapy is possible.

In any case, the treatment is prescribed by a doctor, and it is unreasonable and dangerous to refuse his help to the health of the woman and the unborn child.

Nutrition after poisoning

After treatment is complete, do not overload the stomach. Start with low-fat broths, vegetable puree soups. Replace the bread with crackers. It is allowed to drink strong sweet tea in small quantities.

Gradually, dishes from stewed or boiled vegetables, as well as light cereals, can be introduced into the diet.

You cannot drink carbonated drinks. It is forbidden to eat within 10 days after food poisoning:

• fish and seafood;
• meat and sausages;
• raw fruits and vegetables;

After complete recovery, consult your doctor about prescribing vitamin complexes for you. Indeed, during the illness, not only toxins were removed from the body, but also useful substances that the body needs.

Poisoning is a phenomenon that is easier to prevent than to cure. This is especially important when it comes to the health of 2 people - a mother and an unborn baby. A woman has a huge responsibility during pregnancy. Don't take risks, be careful:

• study the composition and shelf life of products before purchasing;
• do not risk treating yourself to homemade canned food and pickles;
• subject products to thorough heat treatment;
• wash fruits and vegetables as thoroughly as possible;
• do not eat if the taste of the food seems suspicious to you.

And most importantly, at the first suspicion of poisoning, take urgent measures and seek medical help. This will help you maintain your health and not harm your baby.

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Food poisoning during pregnancy can happen to every woman. It is very important to know what to do with the development of this disease, to which doctor to contact. This article discusses the causes, symptoms and methods of treatment of poisoning in pregnant women, as well as the possible consequences for the body of the fetus and the woman.

The main causes of poisoning

Pregnant women are more prone to food poisoning. Their immune system is weakened, and the body is not fully protected. Poisoning during pregnancy can be caused by:

• Spoiled and stale food. Most often, poisoning in pregnant women is provoked by dairy products, eggs, meat.
• Food contaminated with bacteria. Food can be prepared by someone with an intestinal infection who has contaminated the food with their dirty hands. Also, food can be contaminated long before it reaches the kitchen. For example, eggs can be contaminated with salmonellosis.
• Failure to comply with the basics of personal hygiene by a pregnant woman. Escherichia coli can enter her body through not washed hands.
• Mushroom poisoning develops as a result of the use of poisonous or improperly cooked mushrooms.

What is the danger of poisoning while carrying a child

Food poisoning during pregnancy can harm not only the mother, but also the fetus. For a child, the most dangerous is mushroom poisoning, since their toxins can enter directly into his body through the placenta, and lead to his death.

In food poisoning, the fetus is protected by the placenta from intestinal infections or toxins from spoiled food. A threat to his condition is disturbances in the work of the woman's body.

Below are the main possible consequences for a pregnant woman who is poisoned, and for her unborn baby:

• In case of poisoning in early pregnancy, spontaneous spontaneous abortion may occur. It is caused by a serious condition of the woman's body, dehydration and high intoxication. The risk of such interruption persists for up to 14 weeks.
• During late poisoning, the onset of premature contractions is possible. They are triggered by contractions of the diaphragm during vomiting.
• If a woman has a placenta previa in late pregnancy, she may start bleeding.
• Fetal hypoxia is caused by severe dehydration of the mother, during which the baby does not receive the nutrients, oxygen and fluids it needs. Hypoxia can lead to impaired development, and even death of the fetus.

The main symptoms of poisoning

The first clinical manifestations of poisoning can begin within 1-2 hours after eating. The amount of their manifestation depends on what exactly the pregnant woman was poisoned with.

The main clinical manifestations of food poisoning include:

• Development of nausea followed by vomiting. Vomiting first contains the remnants of food eaten, then it may consist of gastric juice and bile. It relieves for a while, but then the nausea returns.
• Diarrhea. The stool can be profuse and runny. With salmonellosis it is foamy and green in color, with dysentery it is watery.
• Intoxication of the body depends on the infectious agent or substance that led to the poisoning. With salmonellosis or dysentery, a high temperature is characteristic, up to 39-40 degrees, and with mild poisoning, it may be normal, or not exceed 37.
• Abdominal pain can be localized in the stomach or intestines, be acute, or dull, paroxysmal.
• Increased gas production, flatulence. This symptom is not indicative, since bloating often occurs in pregnant women.
• General weakness and malaise, headache is provoked by dehydration and intoxication.
• With mushroom poisoning, impaired consciousness, hallucinations, and a rapid deterioration of the condition may occur.

What to do in case of poisoning in pregnant women

How to treat pregnancy poisoning? Self-medication of this condition while carrying a child can lead to severe complications, which are described above. When symptoms of poisoning develop, the first thing to do is call an ambulance. The medical team, after the examination, will decide what to do, say whether hospitalization is necessary, or whether it is possible to be treated on an outpatient basis.

Remember that trying to induce vomiting and rinsing at home is prohibited! This can lead to bleeding and premature birth.

While the doctors are traveling, try to calm the woman down, explain to her that there is no threat to her and the baby. Miscarriage and premature birth can also develop as a result of nervous stress.

The number of medicines allowed during pregnancy is very limited. You can only give a woman a few tablets of Activated Carbon on your own., which neutralizes and removes toxins from the intestines.

Follow-up treatment

The doctors who came to the call will assess the woman's condition, measure her arterial blood pressure, pulse, oxygen saturation, and listen to the fetal heartbeat.

Most likely, they will advise hospitalizing a pregnant woman in a hospital. Until 20 weeks, women are treated in gynecology, and after that in the obstetric department. The gynecologist, having examined the woman, will decide on hospitalization. If her condition is not serious, he will prescribe treatment and let her go home.

In severe intestinal infections, therapy is carried out in a hospital setting, where a woman is treated for dehydration, and the condition of her fetus is monitored.

Poisoning treatment consists of:

• Therapeutic diet. A woman should receive a balanced and complete diet. It is forbidden to starve. The gynecologist will detail the permitted and prohibited foods. It should be eaten often and in small portions.
• Etiological treatment. For intestinal infections, antibiotics may be needed. They are selected by the attending physician.
• Dehydration therapy. These can be droppers, or a heavy drink.
• Symptomatic treatment.

Survey

During pregnancy, the treatment of poisoning is carried out very carefully. Doctors are afraid to harm the fetus with drugs. To determine the condition of the child and matter, identify the cause and complications, the following examinations may be required:

• A complete blood count can help detect dehydration, bacterial infection, anemia, and inflammation in the body.
• A general urinalysis is necessary to exclude renal pathology.
• Feces culture is performed to detect intestinal infection.
• An ultrasound examination of the fetus helps to assess its condition, and the absence of a threat to it.
• An ultrasound examination of internal organs is performed to diagnose pancreatitis and cholecystitis, which are common complications of toxic infections.

How to protect yourself from disease

During pregnancy, women should take all possible precautions to help them avoid poisoning.

• Wash your hands thoroughly with soap and water before every meal or preparation.
• Do not buy products in spontaneous unauthorized markets. The products sold there are not sanitized.
• Avoid eating mushrooms, raw meat and fish during pregnancy.
• Don't buy prepared foods from supermarkets.
• Carefully read the dates of manufacture of products, pay attention to the integrity of their packages.
• Avoid going to restaurants and cafes, and eat at home.

Poisoning in pregnant women can be triggered by many reasons. Treatment of this pathological condition should be carried out by a gynecologist. With a mild illness, a woman can be treated at home, after examination and therapy by a doctor. In severe conditions, hospitalization is carried out in a hospital.

Food poisoning during pregnancy can not only worsen the condition of the expectant mother, but also cause irreparable harm, including to the baby. It's all the fault of an inattentive attitude to your diet. What kind of products, what quality, in what quantities are accepted - all these facts can cause nausea and other less pleasant consequences.

If you judge, then for a pregnant woman, each product can cause poisoning. The most dangerous (since they are often the culprit behind the poisoning) include:

1. fermented milk products;
2. sausages;
3. perishable food;
4. mayonnaise;
5. mushrooms;
6. canned food.

Symptoms of poisoning during pregnancy

Poisoning during pregnancy manifests itself as follows:

• vomiting;
• nausea;
• high temperature;
• diarrhea;
• lack of appetite;
• dizziness;
• low blood pressure;
• abdominal pain;
• stool consistency with a pungent odor;
• heart palpitations;
• fainting.

How to treat poisoning during pregnancy

When the state of health worsens, frequent vomiting, diarrhea, fever is absent, it is not worth calling a doctor yet. If within a couple of hours the condition does not return to normal, besides the temperature rises, it is worth seeking medical help here. The specialist will be able to identify the cause, make the correct diagnosis and tell you how to treat the departure during pregnancy

Dehydration and intoxication are symptoms that must be dealt with initially. Every woman in an interesting position should know what to do in case of poisoning during pregnancy, which of the medicines is permissible in this case.

Today, there are drugs that act on the intestines without penetrating the bloodstream. In addition, many symptomatic drugs consist of components that are not dangerous to the body.

Saline solution

At the initial stage of treatment, it is important to start rehydration on time - to restore lost fluid. To do this, a saline solution is used, as well as boiled water. A solution of salt is more useful, since with vomiting, as well as diarrhea, all liquid and salts go away. It is more desirable for pregnant women to purchase a special saline solution in a pharmacy, its composition is better balanced. 1 sachet of powder is diluted in 1 liter of boiled water. It is used throughout the day in small portions. Some doctors advise replacing the saline solution with non-carbonated medicinal mineral water.

Decoctions

Decoctions are a good option. Rice is often used. This requires:

1. a few spoons of rice are soaked for a couple of hours;
2. soaked rice is poured into 1 liter. water, put on fire;
3. after 60 minutes, the resulting broth is filtered, ready for use.

Also a good remedy are decoctions of St. John's wort, apples without sugar, chamomile. Mom should drink at least 3 liters of liquid throughout the day. In order not to induce vomiting, you should drink water (broth) every 20 minutes, a few spoons.

Sorbents

An effective method of treatment of intoxication is the intake of sorbents. The most popular is activated carbon, which has been used for decades. It is absolutely safe for pregnant women. Charcoal can be used only an hour after using other medicines. For 1 reception you need to drink at least 6 tablets. Repeat this procedure about 4 times a day.

In the modern world, there is a colossal number of sorbing drugs that help with intoxication. As with most drugs, not every drug is approved for pregnant women. Permitted include:

• Sorbex;
• Smecta;
• Enterosgel;
• Polysorb.

Before buying this or that drug, you need to make sure that it can be used by pregnant women in case of poisoning.

The observing doctor prescribes treatment, it is undesirable to do it yourself. Treatment can take place at home, in a severe case, you will have to go to the hospital. If treatment is carried out in a hospital, then rehydration is carried out by the introduction of an intravenous infusion. Effective, especially when the patient is tormented by constant vomiting and independent fluid intake is problematic.

Women in position are rarely prescribed antibiotics. Often, poisoning occurs not only due to bacteria, but also toxins. In special cases, probiotics are prescribed to improve gut regulation.

Diet for poisoning during pregnancy

Food poisoning during pregnancy, the treatment of which consists in taking medication and a well-composed menu. Lack of appetite for several days is quite normal. However, you do not need to starve yourself. In order for the baby to get the daily amount of necessary vitamins, the mother must follow a strict regimen during this period. Each meal should contain small portions. For an easy and harmless menu, the following recipes are suitable:

1. Oatmeal and rice porridge are cooked in water without adding oil. At the end of the meal, warm tea with a crouton.
2. On the second day, mashed potatoes, dairy products (kefir, natural yogurt) are allowed. Low-fat broth.
3. On day 10, a small amount of boiled fish or meat is permissible.
4. At the end of the effects of the symptoms, stewed and boiled vegetables can be consumed.

With full recovery and the permission of the doctor, a course of taking vitamin and mineral complexes begins.

Despite the fact when this happened, at 10 or 37 weeks of pregnancy, some foods are prohibited in case of poisoning:

• Fresh vegetables and fruits. They are composed of a variety of plant fibers that increase diarrhea.
• Fatty foods put a strain on the intestines and liver.
• Fresh milk. To digest it, the body needs pancreatic enzymes, and in case of poisoning, they are not enough.
• It is necessary to give up fried, smoked, pickles.

What is the danger of food poisoning during pregnancy

The most serious threat from food poisoning during pregnancy is miscarriage. This rarely happens, as a rule, everything ends well. To prevent this, the necessary measures should be taken as soon as possible. According to experts, poisoning does not harm the development of the child, but it can greatly worsen the health and well-being of the mother.

When poisoning during pregnancy passes simultaneously with a high fever, frequent vomiting and a strong deterioration in well-being, you need to call an ambulance as soon as possible.

Each individual case can have serious consequences:

1. Excessive vomiting and diarrhea cause water loss, resulting in dehydration. This phenomenon provokes a reduced volume of blood circulation. As a result, the hormone oxytocin appears, which contracts the uterus. As a result, premature labor begins.
2. Poisoning, intoxication destroys the proper functioning of the metabolism in the female body. As a result, the blood supply to the fetus is disrupted.
3. When vomiting, minerals and vitamins, which are so necessary for the fetus, leave the body.

Regardless of the origin of the poisoning, for the female body this is a real torture and shake-up, especially while carrying a child. A condition such as food poisoning during pregnancy can negatively affect the bearing of a baby:

• bleeding will open;
• placental abruption;
• spontaneous abortion will occur;
• there will be a threat of termination of pregnancy;
• placental insufficiency;
• premature birth;
• problems with the growth and development of the fetus.

What to do in case of poisoning during pregnancy

When the first symptoms of poisoning occur during pregnancy, you need to immediately take the necessary measures, take the necessary steps for therapy. If poisoning during pregnancy occurs without complications, then the measures to eliminate it are similar to those in normal cases.

A pregnant woman in the event of food poisoning should do the following:

1. Drink liquid every 20 minutes in small portions.
2. Refuse food until the condition returns to normal.
3. If the body temperature has risen, you cannot take antipyretic medications on your own, you should call a doctor at home.
4. At the reception with a specialist, ask about the necessary actions to restore nutrients in the body.

The main thing that a pregnant woman should do in case of poisoning is to wait until the stomach is completely empty. In this case, you can not induce vomiting, take food until emptying occurs.

After cleansing the stomach, taking an absorbent will be useful. It binds toxins that are still left until they are eliminated from the body.

Summing up

The most important rule for poisoning is to be calm. The main thing is to realize that such a state will not pose a particular threat to a growing body. However, you should not think that the poisoning will go away by itself and you need to do nothing. The most important thing that the expectant mother should do is not to bring the condition to intoxication and dehydration.

This can happen to everyone, poisoning is possible even in late pregnancy up to 38 weeks.

To prevent this, you must thoroughly wash your hands and food before each meal. Eat only fresh vegetables and fruits, refuse exotic foods and raw eggs.

Food poisoning is not uncommon during pregnancy. Eating substandard or expired foods can lead to vomiting, diarrhea, and other symptoms of foodborne disease. What is the threat of this condition to the expectant mother and how to cope with the problem without harm to the child?

Causes

Food poisoning is a group of acute intestinal infections that occur after eating contaminated foods. Another name for this pathology is food poisoning. With the disease, the stomach and small intestine are affected with the development of a clinic of gastritis and gastroenteritis. Food toxicoinfection is characterized by a rapid violation of water-salt metabolism, which leads to dehydration and other serious complications.

Sick people or animals can be the source of pathogenic microorganisms. Dangerous bacteria enter food through dirty hands and household items. The main route of infection is fecal-oral.

Food poisoning is recorded at any time of the year. The peak incidence occurs during the warm seasons of the year: late spring, summer and early autumn. At this time, optimal conditions are created for the reproduction of pathogenic microorganisms and their entry into the human body.

Food poisoning occurs in response to the use of any low-quality products, during the preparation of which sanitary standards were violated. The disease can also occur after eating quality food that has expired. The most common source of the problem are dairy products, vegetables, fruits and canned food.

Typical causative agents of foodborne diseases:

• staphylococci;
• streptococci;
• Proteus;
• klebsiella;
• colibacillus;
• clostridia.

Poisoning with mushrooms, berries and poisonous plants deserves special attention. This problem occurs mainly in late summer and early autumn. Mushroom poisoning is especially dangerous for a pregnant woman. The toxins contained in mushrooms can get into the bloodstream of the fetus and lead to impaired development and even miscarriage.

Pregnant women are at risk of developing foodborne disease.

This is facilitated by a physiological decrease in immunity in anticipation of a child, as well as an addiction to unusual types of food. The desire of the expectant mother to taste this or that product without regard to its quality can lead to very undesirable consequences up to the termination of pregnancy.

Symptoms

The incubation period lasts from 30 minutes to 24 hours. The onset of the disease is acute, sudden, against the background of complete well-being. Some time after eating poor-quality food, the following symptoms occur:

• nausea;
• repeated vomiting;
• loose stools;
• pain in the umbilical and epigastric region;
• bloating;
• flatulence;
• increased body temperature.

In some women, food poisoning occurs without fever. The general condition always suffers. There is weakness, pallor of the skin, increased heart rate. High body temperature lasts no more than a day and rarely reaches above 39 degrees.

Poisoning symptoms may differ depending on the causative agent of the disease. With staphylococcal infection, repeated exhausting vomiting and severe pain in the projection of the stomach are characteristic. Diarrhea may not be present. Characterized by a rapid deterioration up to loss of consciousness and the development of seizures.

Clostridium poisoning is accompanied by the appearance of loose stools mixed with blood. The woman's condition is severe, possibly affecting the heart, lungs, liver, spleen. There is a high body temperature, severe weakness and dizziness.

Infection with Klebsiella leads to the development of diarrhea with a pungent fetid odor. This condition lasts up to 3 days and proceeds against the background of severe weakness. Fever persists for 2-3 days.

Complications

Dehydration is the most dangerous consequence of food poisoning. Such a complication develops on the first day after the onset of the disease and is characterized by the appearance of the following symptoms:

• dry skin and mucous membranes;
• increased heart rate;
• drop in blood pressure;
• dyspnea;
• decrease in the amount of urine;
• confusion, delirium;
• convulsions;
• weight loss.

Dehydration of the body can result in coma and death of the patient. When the first signs of dehydration appear in a pregnant woman, it is necessary to urgently call an ambulance. Dehydration is treated in a hospital.

Doctor's help may be required in other situations:

• lack of effect from home treatment (persistent vomiting and diarrhea);
• deterioration of the condition of a pregnant woman (severe weakness, confusion);
• severe abdominal pain;
• the appearance of blood in the stool or vomit;
• decreased fetal activity;
• bloody discharge from the genital tract (a sign of miscarriage).

If any of these symptoms appear, help for the expectant mother should be provided immediately.

Consequences for the fetus

Food poisoning can negatively affect the course of pregnancy. The rapid loss of fluid and salts leads to an increase in the production of oxytocin, which provokes active contractions of the uterus and can lead to early miscarriage. In the second half of pregnancy, severe poisoning can result in the birth of a child ahead of schedule.

Washing out vitamins and mineral salts from the body is also dangerous for a pregnant woman. In case of banal poisoning, vomiting and diarrhea last no more than 3 days, and in such a short time the baby will not have time to suffer. A pronounced lack of nutrients can occur with a prolonged illness and the development of complications.

Another danger awaiting a pregnant woman is the ingress of toxins through the placental barrier to the fetus. Poisoning of a baby most often occurs when eating poisonous mushrooms. With bacterial toxicoinfection, intrauterine infection occurs quite rarely.

First aid

The first thing a person tries to do with food poisoning is to rinse the stomach. During pregnancy, you cannot carry out this procedure on your own. Gastric lavage can cause an increase in uterine tone and lead to miscarriage. The procedure is performed at home or in a hospital only under the supervision of a doctor.

When the first signs of poisoning appear, a doctor or an ambulance team should be called to the house. Before the arrival of a specialist, you can start taking sorbents (Polysorb, Smecta, Filtrum, activated carbon, etc.). Sorbents work only in the lumen of the digestive tract, therefore they are considered safe for the fetus. The drug gently cleanses the intestines of toxins, taking on all the dangerous substances and removing them from the body in a natural way. Reception of sorbents is allowed at any stage of pregnancy.

Until vomiting and diarrhea subsides, food intake is prohibited. You can drink sweet or salted water, weak tea. For the prevention of dehydration, it is recommended to take glucose-salt solutions ("Regidron", "Hydrovit", etc.). You can buy a special balanced solution at any pharmacy without a prescription.

Rehydration drugs are taken orally according to the instructions. The powder should be diluted in water and drunk in small portions until the general condition improves and the signs of dehydration disappear. In case of vomiting, the drug must be taken again.

Treatment

Further therapy will depend on the severity of the condition of the pregnant woman. According to the indications, a careful gastric lavage is performed under the supervision of a doctor. In case of mild poisoning, treatment continues at home. The deterioration of the condition of the expectant mother and the appearance of signs of dehydration are a reason for hospitalization in a hospital.

In the first hours of the illness, it is recommended to endure a hunger pause. When you feel better, you are allowed to drink water, weak tea, berry jelly and fruit drinks. The diet is gradually expanding due to broths, pureed soups, cereals. Until complete recovery, the use of spicy, salty, fried foods, pickles and smoked foods is prohibited. You should also refrain from baked goods, sweets and coffee.

The intake of sorbents and solutions for oral rehydration continues until the end of vomiting and diarrhea. After improving the state of health, enzyme preparations and probiotics are prescribed to restore the functioning of the digestive tract.

Antibiotics are prescribed for moderate to severe food poisoning. The drug is selected taking into account the duration of pregnancy and the possible effect on the development of the fetus. The course of therapy is 5-7 days. After taking antibiotics, agents are prescribed that restore the normal biocenosis of the intestine and vagina. Preparations containing beneficial lactobacilli are recommended to be taken at least 2 weeks after recovery.

Prophylaxis

Non-specific prevention of food poisoning includes:

1. Compliance with the rules of personal hygiene.
2. Careful food selection.
3. Checking the expiration dates of all products before consuming them.
4. Storage of ready meals in suitable conditions.
5. Fighting flies and other insects in areas where food is prepared and stored.
6. Increasing the general resistance of the body to infections (good nutrition, physical activity, hardening).

Before consuming any food, make sure it is edible. The appearance of an unpleasant foreign smell, a change in appearance and taste - all this should alert the expectant mother. It is better to get rid of a suspicious product than to risk your own health and the condition of your baby. At the first signs of food poisoning, you should see a doctor as soon as possible.