Canned fish poisoning: what is the danger?

Canned food is an integral part of the nutritious diet of almost any modern person. In recent years, the consumption of finished products has become widespread due to the high employment of the population. When buying fresh fish, a lot of time is spent on frying, boiling or steaming. But doctors strongly do not recommend consuming canned food too often, an affordable but not the healthiest product.

Store-bought canned food, like those prepared at home, is sometimes dangerous to human health. If the cooking technology is violated, microflora remains in the product, the consumption of which provokes severe intoxication. According to sociological data, botulism leads to the death of the victim in 10% of cases.

What is botulism

The bacterium clostridium causes a deadly disease called botulism. They are mainly poisoned with canned fish, meat and vegetables.

Canned botulism toxin is a mixture of toxic substances, the potency of its effect on the body is 375 times greater than that of snake venom. To cause death, 1/3 mg of the substance is enough.

Bacteria have their own characteristics. For example, it is spore-forming. When the temperature is unfavorable and there is a lack of sufficient nutrition, spores appear; they can only be destroyed by boiling for 5 hours.

Disputes are not dangerous. But when they enter a space without air, like a tin can, they are activated and toxins are released when a new vegetative cell is formed.

It is a misconception to look for botulism bacteria exclusively in jars with bulging lids. When the lid is sealed low, the carbon dioxide released simply evaporates through microscopic cracks. We should not exclude the possibility that the canned product already contains spores, which could cause intoxication.

It is not always possible to visually determine if a jar is damaged. And the presence of bacteria in the product does not affect the taste, smell or color.

Why can canned fish be dangerous?

In the statistics of the work of emergency doctors, the two most common sources of food poisoning are identified. Often patients are to blame themselves, as they violate simple safety principles and store food products incorrectly. Otherwise, the source of the problem is low-quality canned food purchased at the store.

What are the dangers of canned food that has been stale and has begun to deteriorate?

A product that has been left in a warm place or in the refrigerator for too long and has lost its freshness can become a source of poisoning. In canned food that has already been opened, various bacteria (staphylococci, shigella, etc.) begin to multiply, and mold may appear. Once in the human body, some pathogenic microorganisms cause the following health effects:

• toxins are waste products of pathogenic microflora; they irritate the cells of the inner surface of the stomach and intestines, stimulating inflammation;
• inflammation of the intestinal mucosa is expressed in the form of twisting pain in the abdomen, which appears due to spasms of smooth muscles;
• under the influence of toxins, the intestinal membranes begin to release water into the internal lumen, which causes diarrhea;
• irritation of the nerve receptors of the stomach walls by toxins stimulates the gag reflex and painful nausea.

It is usually possible to understand that something wrong is happening quite quickly. When the body is poisoned by toxins, there are symptoms such as general intoxication, manifested in a sharp and gradually increasing malaise, weakness, inability to perform usual work; only taking a supine position brings slight relief.

Why is it so important to pay attention to their quality when buying canned fish?

The second most common cause of spoilage is mistakes made in production during the preservation process itself. Their consequences can be very dire. If the technological regime is violated, the contents of canned food may become contaminated with spores of the causative agent of botulism - clostridia. Anaerobic microorganisms carry out their life activities in the absence of oxygen and produce botulinum toxin.

Scientists know that botulinum toxin is one of the most stable natural poisons, which is not afraid of hydrochloric acid and gastric juice enzymes. Once in the stomach, the poison is absorbed into the blood and quickly spreads throughout the body, blocking impulses in the central nervous system and paralyzing all muscles, including the respiratory and cardiac muscles. Respiratory and cardiac arrest occurs, followed by the death of the patient.

The terrible danger lies not only in the destructive effect of botulinum toxin on the human body, but also in the tiny dosage of poison required to cause death. A comparative analysis showed that botulinum toxin is 375 times stronger than cobra venom, and to poison an adult, it is enough for canned food to contain only 0.3 mg of this substance.

In production, to eliminate the risk of preserving viable spores in a sealed jar of canned fish (there is no air inside - ideal for clostridia spores), at least 5 hours of boiling is required. The spore itself does not pose a danger to humans; the products of its vital activity, which appear only in an airless environment, are dangerous.

It would be a mistake to believe that a bulging lid of a can is a sign of the presence of clostridium botulism in it. In fact, a spoiled product may be no different in appearance from a high-quality product, which is the main difficulty in identifying products that are potentially hazardous to health.

Causes of poisoning

The reason for the proliferation of microbes is depressurization of the packaging.

When purchasing, you need to carefully inspect the jar and do not purchase the product if:

• The packaging is breathable.
• The external integrity of the packaging is damaged (the can is bent or damaged).
• The shelf life is about to expire.
• The lid of the jar is bulging.

If, after purchase, an unusual aroma or taste of the product is detected, the canned food must be disposed of.

Also, the cause of intoxication is a violation of the cooking technology at home (processing and sterilization of cans, cooking time). During the cooking process you need to be attentive and careful.

Symptoms

Symptoms of canned fish poisoning resemble standard food poisoning. But when the botulism bacillus enters the circulatory system, the clinical picture worsens sharply.

The first symptoms usually appear after half an hour.

Symptoms of botulism and poisoning differ:

• With botulism, body temperature makes a sharp jump to 40 degrees and does not drop for a number of days. With food intoxication, it gradually rises to 39 degrees and lasts no more than a few hours.
• Standard intoxication with canned meat, fish or vegetables lasts no more than 7 days, the severe period is the first 3 days. When botulism develops, the patient is in critical condition for up to 10 days.
• Initial symptoms of poisoning appear in the first hour after consuming the spoiled product due to the short incubation period. The toxin that can cause botulism has a long latent period; signs of development appear within 10 to 24 hours.

Standard poisoning

• Attacks of nausea and vomiting, dryness and a bitter taste in the mouth.
• Sharp pain in the stomach area.
• Muscle weakness, loss of ability to work.
• Attacks of dizziness and headaches.
• Constant sleepiness.
• Impaired coordination of movements in space.
• Lack of appetite.

Botulism

• A sharp jump in body temperature up to 40 degrees.
• Constant sharp pain in the center of the abdomen.
• Constant vomiting.
• Continuous diarrhea.
• Acute painful spasms in the head area.
• Respiratory system dysfunction, shortness of breath.
• Violation of the visual system: flickering of spots before the eyes, double images.
• Development of tachycardia.
• Pallor and sometimes bluishness of the skin appears.
• Disturbances in the functioning of the speech apparatus.
• A “lump” appears in the throat.

The danger of contracting botulism lies in the fact that the signs of gastroenteritis soon completely stop and are replaced by neurological symptoms.

Botulinum toxin affects the functioning of the nervous system. The first symptom is noticeable by the drooping of the eyelid, a violation of the swallowing reflex - the person’s tongue begins to tangle, he loses the ability to swallow first solid food, then liquid food.

When the oculomotor nerve is damaged, the following symptoms appear:

• Split and hazy image.
• The appearance of a grid before the eyes.
• When the eyes are strained, severe painful spasms appear.
• Incomplete sudden loss of vision.
• A person loses the ability to distinguish between nearby objects.
• The pupils become wider, and at the same time the reaction to light stimuli stops.

Clinical manifestations

There are cases when patients confuse poisoning and a cold. Their biggest difference is that in case of poisoning the condition worsens sharply, and vomiting and loose stools are also present.

Some people are afraid to eat canned food if it has been frozen. In fact, if the product was of high quality, and the production and storage technology was not violated, then there is nothing to fear. The only thing that will change is that the consistency of the fish will be looser, and in some cases a metallic taste will appear.

However, not all poisonings occur without serious consequences for the body; even ordinary food poisoning from canned fish products can cause serious damage to health, and if the causative agent is the botulism bacterium, then specialized help cannot be avoided.

Thus, there is a clear difference between food poisoning caused by botulism bacillus and poisoning caused by other microorganisms (staphylococci (see Staphylococcal toxicosis: causes and symptoms, prevention), enterococci, Proteus and others). In addition, botulism can only be diagnosed and treated by a doctor, as this disease can cause death without the necessary assistance.

First aid

If the slightest sign of poisoning with sprats or other canned fish appears, you should immediately call an ambulance.

And before the brigade arrives, you need to do everything possible to alleviate the victim’s condition:

1. Perform gastric lavage. This will rid the body of residual toxic substances. It is likely that with mild intoxication after this procedure there will be no need for other assistance.
2. Give the victim a sorbent to drink to neutralize toxic substances. Activated carbon is recognized as the most common.
3. Due to indigestion and vomiting, the body's water balance is disturbed; the patient needs to drink plenty of warm water.
4. It is necessary to force the patient to move as much as possible, even if there is no strength. This is necessary so that toxins come out through sweat.

It is important to remember that the provision of qualified medical care is considered mandatory. You should not assume that the symptoms will go away on their own; this can lead to dire consequences.

Possible complications

The consequences of intoxication can appear after a few days:

• ptosis;
• convergent strabismus;
• muscle or optic nerve paralysis;
• aspiration pneumonia;
• purulent tracheobronchitis;
• myocarditis;
• myositis.

Timely access to medicine will help avoid complications.

Treatment

When first aid in the form of gastric lavage is provided, you need to:

• Every half hour, drink 3 tablets of activated carbon. “White Coal” or “Smecta” are also suitable.
• Brew a spoonful of crushed ginger root in a glass of boiling water and leave for 20 minutes. Take 20 ml every half hour.
• On the first day after poisoning, it is extremely undesirable to eat food other than liquid.
• In the first 2-3 days, food is served exclusively light.
• To restore microelements in the body, take a course of vitamins.

During hospitalization, treatment is prescribed:

• Gastric lavage using a tube.

• Administration of anti-botulism drug.
• Prescribing diuretics to remove toxins and relieve swelling.
• Application of a compound of 5% glucose and lactasol.
• Prescribing a course of antibiotics.
• If necessary, the victim is connected to artificial ventilation.

Prevention

It is much easier to prevent situations that can lead to food intoxication than to treat pathology.

Follow simple rules:

• Before preserving, wash all ingredients.
• You need to make your choice exclusively on high-quality and fresh products.
• When consuming home-canned food, boil it.
• You cannot purchase canned food that has expired. The Criminal Code provides for punishment ranging from a fine to 300 thousand rubles. up to 2 years in prison for selling an expired product.
• Check the condition of the packaging before purchasing the product.
• Purchases are made exclusively in trusted stores.

Children, women during pregnancy, the elderly and people with weakened immune systems are at risk for intoxication. Anyone can get poisoned! It is important to remember that the life of the victim depends on the speed of response.

You can be poisoned by canned food at any time, without expecting it. After all, even seemingly high-quality canned food can cause symptoms of food poisoning.

You need to be especially careful with canned goods made at home. It is necessary to remember every little detail when canning yourself, because mistakes can lead to negative consequences.

Canned food storage basics

It is important to remember that when canned food is depressurized, its contents quickly deteriorate, and the metal packaging ceases to protect the product. The contents of the canned food must be immediately transferred to a glass jar or used. But this will also briefly extend the shelf life of canned food.

A fashionable type of canned fish is preserves (that is, not sterilized). If the product is sterilized and hermetically packaged, it does not require careful selection of storage location. In a dry place, at room temperature, it will last for years. But in the case of preserves, you need to be more careful, since they are not sterilized and therefore have a short shelf life.

Some facts about storing canned goods:

1. Canned food is sold in metal cans and after a certain time they may develop a metallic taste.
2. When frozen, nothing will happen to canned food, but the fish itself will become loose.
3. It is also not recommended to store it in damp areas, since almost no metal can resist and ultimately the can will rust.
4. When microbes enter canned fish, a fermentation process occurs and gases are released. The jars swell and the entire contents turn into poison.

Symptoms of canned food poisoning

When poisoned by canned fish, the following symptoms appear:

1. Nausea is a sign of mild poisoning. It will not cause you serious complications, the main thing is to help the body remove toxins.
2. If vomiting or diarrhea occurs, this is a sign of acute poisoning. In this case, rapid dehydration of the body occurs. While waiting for the doctor, you need to drink a lot.
3. If you feel severe nausea, weakness, or acute headache, you must immediately seek emergency medical help, because these may be symptoms of a fatal disease - botulism.

As soon as signs of poisoning are noticed, especially when accompanied by vomiting and diarrhea, it is urgent to call an ambulance.

Symptoms and signs of intoxication

When clostridium enters the intestines, it quickly enters the bloodstream, so signs of poisoning may appear immediately after eating, or may take a few days. Intoxication with canned foods has certain symptoms.

Nausea and vomiting

Nausea indicates mild poisoning, but if there is vomiting, then this is a more serious sign of the disease. Cramping pain in the abdomen and diarrhea also indicate acute poisoning . The presence of diarrhea can cause dehydration, so you need to drink a lot of warm boiled water. This condition requires the help of a doctor. Other symptoms:

Nausea and vomiting are symptoms of canned food poisoning

• vomit;
• lack of appetite;
• pale skin;
• headache;
• the appearance of a bitter taste in the mouth;
• a sharp increase in body temperature also indicates damage to the body;
• Constantly want to sleep and lethargy in the muscles.

Vomiting and pain in the intestines are the first signs of botulism infection. After a couple of hours, vision will begin to deteriorate, it will become difficult to swallow any food, and muscle paralysis may occur.

If you do not contact doctors in time, the situation can lead to death. The patient urgently needs to be taken to a doctor, where he will be given an injection with anti-botulism serum, which will save him. Often such symptoms are confused with a cold, however, there is no sore throat or runny nose. The only symptom that indicates you have botulism is a persistent dry throat that does not go away even if you drink water. This is what distinguishes it from food poisoning

What to do first in case of poisoning

In case of mild poisoning, it is necessary to induce a gag reflex. To do this, drink two glasses of warm boiled water. Rinse your mouth thoroughly with clean water. You can drink freshly brewed strong tea.

In case of acute poisoning from canned food, you should immediately call a doctor. While waiting for an ambulance, you need to drink more. Give an enema to cleanse the body of toxins.

You can even cope with the symptoms of acute poisoning on your own, but still, a visit to the doctor is required.

Possible consequences

In case of canned food poisoning caused by botulism pathogens, the most severe complications are respiratory and cardiac arrest, so patients are treated in the intensive care unit. With timely administration of the therapeutic serum, the patient usually recovers, albeit slowly. The consequences of botulism can be diseases of the respiratory system, myositis, mumps.

Canned food poisoning, which occurs as a foodborne toxic infection, is often complicated during the recovery period by various disorders of the digestive function. Properly organized therapeutic nutrition allows you to cope with them. Table No. 4 according to Pevzner is recommended.

Treatment for canned food poisoning

After inducing the gag reflex, you should drink sorbents (drugs that remove toxic substances from the body). The most famous, popular and budget sorbent is activated carbon, which should be taken taking into account: one tablet per ten kilograms of weight.

In case of poisoning, the body becomes severely dehydrated, so it is imperative to replenish fluid loss, that is, drink a lot of water. The most effective way is to take rehydration (saline) solutions. In most cases, these actions are quite enough to get rid of the symptoms. If symptoms worsen, you should immediately call a doctor.

If you are poisoned by canned fish, you should contact an ambulance. Such poisonings are very dangerous and in some cases can be fatal. So life, in the truest sense of the word, depends on your quick response.

If you value your life, be more careful when choosing canned goods. It is better to overpay, but be sure that these products will not infect you with dangerous bacteria. Canned food that is swollen or bought at the market is a source of potential danger, so it’s better not to take risks. While an adult can still cope with the manifestations of poisoning, a child does not have such a strong immune system.

Canned fish poisoning is a very dangerous condition that can be fatal. When consuming a low-quality product, not only it is possible, but also the occurrence of botulism - a severe toxic infection that affects the nervous system. Despite the fact that fish is very healthy and contains many nutrients, it is not recommended to consume canned fish every day.

In this article we will talk about the causes of poisoning from canned fish, what symptoms occur with it, and what methods can be used to help the victim.

Complications

The course of canned food poisoning can be complicated by the development of the following pathologies:

• convergent strabismus;
• partial paralysis of the optic nerve, when one pupil is constantly retracted to the side;
• drooping eyelids – ptosis (unilateral or bilateral);
• paralysis of different muscle groups;
• acute respiratory failure;
• purulent tracheobronchitis;
• aspiration pneumonia;
• myocarditis – inflammation of the heart muscle;
• myositis is inflammation of all skeletal muscles.

A sign by which botulism can be distinguished from food poisoning at the initial stage of infection is constant dry mouth. No matter how much a person drinks, the oral mucosa dries out.

Causes of the disease

Today, canned foods are in great demand. You can find canned fish or meat, vegetables, fruits or dairy products. Their main advantages are taste, nutritional value and shelf life; this type of product is good to buy in reserve.

If low-quality canned food is consumed, this can lead to serious poisoning. The most dangerous in this case are canned meat, fish or mushrooms, since the toxins and bacteria contained in these products can lead to severe damage to the nervous system and death.

The main reasons why poisoning develops are:

1. Violation of cooking technology - this may include violation of sanitary standards when sealing canned food, incorrect technology for sterilizing containers (both at home and in industrial conditions), violation of tightness, metal containers subject to internal or external corrosion.
2. Low-quality raw materials are fish that have deteriorated due to the activity of microorganisms and their toxins. In this case, the jar will have a characteristic appearance - it will swell, and when opened there will be a putrid, sour, ammonia or musty smell.
3. Violation of storage conditions - in this case, the impact is caused by non-compliance with storage temperature, room humidity, storage periods, and violation of the sealing of cans.

Note! Opened canned food can be stored in the refrigerator for no more than 2 days.

There is a type of canned food called preserves. This type of product is not subject to sterilization and, therefore, requires careful selection of storage location and has a shorter shelf life.

Intoxication with canned food

The easiest way to get poisoned is with canned meat and fish.
Poisoning with canned food can occur even with the highest quality product. The most common are canned fruits, vegetables, milk, fish and meat. But poisoning is quite common with canned fish and meat . Intoxication after consuming them leads, at best, to damage to nerve endings and the liver, and at worst, to death.

Often home preserved food contains the bacterium clostridium. It lives and reproduces without light and oxygen. The toxins released by this bacterium are the main cause of poisoning. If you feel unwell immediately after eating, you should urgently seek medical help. A person may not know that the product is stale, since the presence of bacteria does not affect the taste, smell, or color.