Intestinal infections | Diet with diarrhea | Food poisoning symptoms


Intestinal infection with the approach of summer and warmer days are significantly more frequent than usual, because due to the high temperature food easily spoils which favors bacteria and viruses that cause many of intestinal infectious diseases. Some parts of Europe were recently hit by terrible floods and the risk of food poisoning and water poisoning as well is extremely high. How to prevent problems from happening, what to do if the symptoms of food poisoning are already present, read below.


The first signs that indicate food poisoning can be demonstrated after a few minutes of consuming a contaminated food, and sometimes it takes up to a few days. Food poisoning is: cramps in the stomach, nausea, vomiting, diarrhea that can be very abundant, and fever. These initial symptoms are characteristic for every type of poisoning and are not life-threatening and usually do not last very long. Special care should be taken in the case of possible dehydration of the body in the case of elderly people and children. Initial stages of intestinal infection are accompanied by something easier difficulties, and recommended in the first few days are mild herbal teas and after that to start with somewhat lighter diet. About proper nutrition and diet, we will give recommendations a little later, because to start we need to know how to recognize the problems so that we can distinguish bacterial and viral food poisoning.


In the summer the most common intestinal infectious diseases are diarrhea and gastroenteritis, which account for over two-thirds of all registered diseases of that kind. When the cause of intestinal infection gets into the digestive tract, there is inflammation of the mucous membrane of the stomach and intestines and this situation lasts longer than five to seven days and generally does not leave any consequences. However, in the course of infection, a considerable amount of fluid and electrolytes, especially potassium is lost where in the cases of more severe forms of the disease should immediately be battled with rehydration. It is important to know that food poisoning that causes diarrhea should not be stopped at any cost by medications, because diarrhea is nothing more than a defense mechanism that cleanses the body from bacteria and viruses - no matter how unusual it sounds. Making up the fluids, pain relief with appropriate medication in case of severe pain and sleep should be the only form of therapy.


Viral gastroenteritis is one of the most common acute infectious diseases, especially in childhood. Food poisoning is manifested as an acute disease with a clinical picture of gastroenteritis, and the symptoms emerge hours after the consumption of food contaminated by bacteria (such as Salmonella) or bacterial toxins which are produced by propagation of bacteria (staphylococcus). Since viruses survive on contaminated objects and in water, and are resistant to many disinfectants, they can easily be transmitted. Therefore, the implementation of personal hygiene is not only the best prevention, but also reliable protection of the intestinal infectious diseases. Regular washing of hands with soap and warm water, use of disinfectants to which the virus is sensitive and cleaning contaminated objects are the only way to effectively eliminate the risk of viral intestinal Infection. It is essential to wash raw fruits and vegetables. Also thermal treatment of all foodstuffs of animal origin is necessary in order to avoid the unpleasant stomach virus.


Intestinal infections have a much more severe clinical picture, and are among the pathogenic agents of these microorganisms, the most aggressive bacteria are salmonella, shigella and staphylococci. Non-pathogenic, less aggressive, are enterobacteria of the type of echericum, and all can be found in food. Unusual restaurants and fast food kiosks that do not take into account the hygiene and quality of the preparation and storage of raw materials which are ideal setting for the proliferation of bacteria that are rapidly propagating in easily perishable foods, such as eggs, milk, dairy products, mayonnaise, meat and various creams that are the most common causes of intestinal infectious diseases.

  • The most common cause of food poisoning in the summer is Salmonella. Day two after consuming contaminated foods there is vomiting, abdominal pain and diarrhea. The stool is initially plentiful and mildew, and then it became watery. The patient loses a lot of fluids and experiences weakness, has an elevated temperature that is accompanied by muscle aches and headaches. Symptoms of salmonella are generally calmed down about the fifth day after the onset of intestinal infection, the causes of which are most commonly found in eggs and spoiled chicken or minced meat.

  • Shigella also causes summer intestinal infections, and its symptoms include abdominal pain, elevated temperature, and watery stools with mucus, and rarely blood in the stool. Infection is also transmitted by contaminated food and water.

  • Staphylococcal toxin gives the clinical picture only a few hours after it enters the body. There is a strong urge for vomiting, severe general condition and frequent stools.

For bacterial intestinal infections, the same thing applies to viral diseases: it is important to rest, keep a diet that will compensate for all nutrients and will not irritate the digestive organs, compensate for fluid loss and take medication for stomach pains. In the case of bacterial infections, antibiotics are taken exclusively at the doctors' recommendation, by no means on your own. If bacterial food poisoning is serious then hospital treatment is necessary, which involves administering infusion solutions.


Perishable foods are those with eggs and mayonnaise, dairy products, and meat products, but doctors advise avoiding meals from fast-food restaurants where sandwiches and salads stand in warm places, out fridge. Also when buying groceries it is necessary to check the shelf life of foods. Intestinal infections may occur due to the consumption of unwanted vegetables and fruits, but can also occur if the fruits are washed in bacteriologically inadequate water. One of the most important sources of infection are dirty hands and therefore hand hygiene is of paramount importance. This involves regular and basic washing of hands with warm water and soap. Unclean water is a common cause of intestinal infections, so it is necessary to avoid unproven sources and bathing places. A special danger is the sources of water in flooded areas, which, regardless of whether they are contaminated or not, are considered unsafe.


Food can be contaminated primarily - if it comes from infected animals, or is contaminated subsequently - during preparation or storage. The most common risks of food poisoning and intestinal infections occur when using foods of animal origin without heat treatment (raw egg creams, creams, ice cream, mayonnaise) or insufficiently cooked (soft-boiled egg, grilled meat) Secondary contamination of food is caused by many bacteria and their toxins. Most common are staphylococci and streptococci, originating from the upper respiratory tract and skin of man and bacteria of fecal origin (Escherichia, proteus, Bacillus ...), which can be found on dirty hands, container or workspaces.


If the symptoms of intestinal infections are present, medicine should not be taken without consultation with your doctor. Until then it is recommended the use of a composition which will normalize bowel movements and help establish a balance of microorganisms in the digestive tract, so-called probiotics. When it comes to food poisoning they are very effective as probiotic drugs include among other things, the good bacteria, which are an integral part of the normal intestinal flora. Their primary task is to strengthen our organism when it is potentially compromised. It is advisable to recover the lost fluids and electrolytes (the solution is spilled on a spoon every 10 minutes or intravenously - infusion) to avoid dehydration.


Nutrition during diarrhea is very important in fighting infection, and includes a light, heat-treated, easily digestible food, such as slightly salted steamed rice, potato or carrot. In the first two days the diarrhea must be strictly observed. When stool becomes a little thicker then we slowly add soup and boiled chicken meat (white). Food which is rich in sugars, such as bread, pasta, sweets, are to be excluded from the main meals and snacks, because their consumption draws water from the walls of the intestines and then the situation is made worse.


In order to prevent the formation of intestinal infection, it is necessary to carry out adequate personal hygiene, especially hygiene of hands, and to adhere to the so-called ten gold rules in the preparation and distribution of food:
  1. The basic hygiene of hands, especially of those who prepare food.
  2. Maintaining the impeccable purity of kitchen surfaces, dishes and equipment.
  3. Use of safe foods (there must be no change in appearance, odor and taste).
  4. Food must be well processed at a temperature that destroys bacteria.
  5. The meals are consumed immediately after preparation because the risk of food poisoning is minimal.
  6. Store the cooked food in a refrigerator at a temperature below 4 ° C in order to prevent the reproduction of microorganisms and the formation of intestinal infections.
  7. After removing from the refrigerator, the thermo-processed food must be cooked.
  8. Prevent contact of cooked and raw foods (especially fresh and processed meat and other foods, even over the meat board).
  9. Protect food from insects and rodents.
  10. Use exclusively healthy water.
Intestinal infections


In the case of diarrhea in babies, mothers are advised not to stop breast-feeding, as breast milk will accelerate baby's recovery. If your child has a poor appetite during illness, you do not have to worry about it, it's completely normal.

Children are recommended to have mild herbal teas and non-carbonated mineral water, which is also a very good choice. The principle that needs to be followed is to use often but in small quantities. This means that one to two teaspoons of liquid is given to a young child for five to ten minutes, while older children can take several sips, but no more than 10 to 20 ml at once, with breaks of ten minutes. This method has been shown to be very effective in treating intestinal infections in children. We recommend that you read the text: how to stop diarrhea.