What is toxin shiga?

Shiga toxin is an extremely dangerous bacterial toxin that attacks the lining of the blood vessels. People are most often exposed to this toxin due to infection of food bacterial diseases. The treatment of people with this toxin in their bodies relies on the provision of supportive therapy that helps the body to recover and at the same time eliminate bacteria so that they can not continue to produce toxin. This usually requires hospitalization for the patient. This toxin is a protein produced by bacteria as part of natural metabolic processes. Because humans are usually infected with bacteria due to consumption of contaminated food and water, the first signs of Shiga exposure are often a gastrointestinal nature. People and some other animals have receptors for lining their blood vessels, which make them vulnerable to this toxin, while other animals are immune bpies there are no receptors to lock toxin. Patients may develop dysentery, haemolytic syndrome and hemorrhagiccolitis. It quickly loses liquids, contributing to the development of complications, such as impaired kidney function and changes in blood pressure. Sometimes Shiga toxin enters the lungs and damages their lining and patients eventually develop shock, fall into a coma and die without treatment.

In patients who experience diarrhea and vomiting, one of the first lines of the treatment of additional fluids that maintain the patient hydrated. This can help solve the toxin shiga in the body. More specific treatment may include antibiotics to kill bacteria and monitor kidney health for early signs of kidney damage. Patients infected with these USUamus bacteria to be hospitalized for serious symptoms.

harmful bacteria can be found in a wide range of foods. If people come to the hospital with grades of severe food transmitted, doctors will want as much information as possible about what patients ate, where and when. If a few comesFood pads, this information can be useful to identify the beginning of the epidemic and rapid memories of contaminated food products before the epidemic has a chance to spread. People can reduce their risks in the development of food caused by them by thoroughly washed their hands before preparing food, after measures of food safety and paying attention to food downloads so that they can throw away contaminated meals.