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On bright summer days, many rest, relax in nature and gain strength. However, sometimes on such leave, they can suffer from intestinal infections. In terms of the incidence of infectious intestinal infections, they rank second after acute respiratory viral infections. Too many germs that cause intestinal infections. They can cause disease in both humans and animals. The main types of CSRs include salmonellosis, dysentery, cholera, rotavirus infection, typhoid fever, paratyphoid A and hepatitis B, A, etc. More than 60% of patients with AII are children.
Common signs of the disease:
The disease is observed in late spring, summer and autumn. Mouth infection (enters the body through the mouth and multiplies in the intestines). It affects the digestive system and causes signs of poisoning. The signs are identical.
AII sources:
A patient or a bacteriocarrier – they secrete pathogens into the external environment and water. Insufficiently thermally treated foods, contaminated water, vegetables and fruits, cockroaches, flies, rodents, close contact with sick animals and sick people.
Main features of AII:
The incubation period in AII lasts from several hours to several days and has specific features of the disease associated with the pathogen. There are common signs. Fever, chills, weakness, headache. Decreased appetite, nausea, vomiting, sometimes vomiting several times. The presence of constipation, pain, liquid feces up to 10-12 times a day. Dry mouth, desertification, decreased urine.
Basic rules of prevention:
Washing hands with soap after the toilet, before meals, after contact with the animal. The use of thermally well-processed, high-quality and fresh dishes, drinking only boiled or bottled water, storing raw and ready-made dishes separately. Thoroughly rinse vegetables and fruits, rinse with boiling water, be sure to process fruits and vegetables from abroad, do not swim in any water bodies, avoid swimming in the pool. Take only ready-made food to nature, on vacation, do not store it outdoors, wash your eggs thoroughly before use. Do not eat raw eggs obtained from dubious places. Boiling time should be at least 15-20 minutes. Because there may be salmonella in the egg yolk. Products should be stored in a closed place, away from insects and animals.
