Dozens of people were hospitalized with poisoning in Buryatia. What is known at the moment

A criminal investigation has been launched in Ulan-Ude after a large-scale outbreak of acute intestinal infection. The disease was confirmed in 49 local residents, including 22 children. All the staff of the Republican Clinical Infectious Diseases Hospital and the staff of the ambulance station were promptly involved in helping the victims. What is known about the mass poisoning is in the Izvestia article.

Causes of poisoning

• On October 19, mass poisoning occurred in Ulan-Ude in Buryatia. 49 people, including 22 children, suffered from acute intestinal infection. Most of them are hospitalized. 11 of the victims have already been diagnosed with salmonellosis. The staff of the Republican Clinical Infectious Diseases Hospital and the ambulance station are helping the victims.

Onigiri and shawarma could become the source of mass infection. All the victims used the products of Vostok LLC, purchased at the outlets of the Nikolaevsky chain. The Investigative Committee has opened a criminal case under part 1 of Article 238 of the Criminal Code of the Russian Federation. It provides for responsibility for marketing products that do not meet consumer safety requirements.

• Serious sanitary violations have been identified in the workshop of the Vostok enterprise in Ulan-Ude, whose products caused mass food poisoning. Due to the detected inconsistencies with sanitary and epidemiological standards, the work of the enterprise was temporarily suspended, and the sale of its goods in the stores of the Nikolaevsky chain was stopped until the violations were eliminated.

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More than 50 people turned to doctors for help.

What is the danger of salmonellosis?

• Salmonellosis is an infectious disease that occurs after bacteria of the genus Salmonella enter the human body. These microorganisms can cause inflammation of the gastrointestinal tract and lead to intoxication of varying severity. The source of infection is most often animal products — meat, eggs, milk, poultry, fish and dishes prepared in violation of sanitary standards. Infection can occur through the consumption of insufficiently heat-treated food, contact with infected animals or people, as well as through contaminated objects and water.

• After entering the body, salmonella infects the intestinal mucosa, causing inflammation and disrupting the normal microflora. The disease usually develops within a few hours or days after consuming an infected product. A person experiences symptoms such as fever, abdominal pain, nausea, vomiting, frequent loose stools, weakness, and dehydration. In severe cases, damage to internal organs, intoxication shock and the development of dangerous complications are possible, especially in children, the elderly and people with weakened immune systems.

• The diagnosis is made on the basis of clinical manifestations and laboratory tests, during which the pathogen is detected in the stool or blood. The treatment is aimed at removing toxins, restoring the water-salt balance and suppressing bacterial activity. Depending on the form of the disease, rehydration solutions, sorbents, antimicrobials and diet therapy are used.

How to avoid salmonella

• Prevention of salmonellosis consists in following the rules of personal hygiene, careful heat treatment of products, and proper food storage. Special attention is also paid to the control of the sanitary condition of public catering and trade enterprises, as well as veterinary supervision of the production of animal products.

What to do in case of acute poisoning

• If the symptoms are severe — high fever, severe vomiting, blood in the stool, severe weakness, impaired consciousness — seek medical help immediately. In a hospital setting, ivs can be prescribed to replenish fluids and electrolytes, antiemetics and antibacterial drugs.

• At home, you should monitor your diet: for the first day after poisoning, a gentle diet is recommended, avoiding fatty, spicy, fried foods and alcohol. Gradually, the diet is expanded with light dishes such as boiled rice, mashed potatoes, low-fat soups and fermented dairy products after stabilization. Special attention is paid to personal hygiene to prevent re-infection or transmission of infection to other family members.