Introduction
Salmonella food poisoning is a common and more dangerous food source disease, especially at the grass-roots level. As the front line in responding to such public health emergencies, scientifically effective treatment measures at the grass-roots level are essential to alleviate patients ‘ symptoms, reduce complications and reduce mortality. Knowledge of the characteristics of salmonella food poisoning and scientific methods of treatment would better ensure the health and safety of people at the grass-roots level.
II. Characteristics of salmonella food poisoning
Salmonella is widespread in nature and often pollutes foods such as meat, eggs and milk. Patients usually have a disease within 6 – 72 hours of ingestion of contaminated food, with major symptoms including nausea, vomiting, abdominal pain, diarrhoea, and a lot of shit in yellow and green water, sometimes with slime or sept blood. Severely ill people may also experience heat, cold warfare, dehydration, electrolytic disorders and even shock. Rapid identification of these symptoms is important for timely treatment in primary medical practice.
III. Diagnosis in primary health care institutions
(i) Medical history inquiries
The patient is asked in detail about his or her dietary history and about food consumption during the period between 1-3 days before the onset of the disease, with particular emphasis on whether he or she has consumed suspected contaminated foods such as uncooked meat, eggs, etc. This helps to make a preliminary determination as to whether it is food poisoning with salmonella. At the same time, questions are asked about the timing and severity of the patient ‘ s symptoms, such as frequency of diarrhoea, defecation, fever, etc., to provide a basis for subsequent diagnosis and treatment.
(ii) Medical examination
Comprehensive medical examination of patients, with a focus on abdominal signs. Salmonella food poisoning is often manifested in abdominal stress, especially in the umbilical week and lower abdomen. Patients are examined for dehydration signs, such as reduced skin elasticity, dents in eye dens and dry lips. At the same time, vital signs such as body temperature, blood pressure and heart rate are measured and the severity of the condition is assessed. For patients with more severe conditions, more frequent medical examinations may be required to monitor changes.
(iii) Laboratory inspection (feasible component at the grass-roots level)
In primary health-care institutions, although conditions are limited, some simple laboratory tests can assist with diagnosis. For example, a microscope is performed on the excreta of the patient to observe the presence of white, red, etc. Although it is not possible to identify the salmonella infection, it can help to determine whether intestinal inflammation exists. In the case of institutions with conditions at the grass-roots level, it is possible to collect a patient ‘ s faeces or blood samples and send them to higher-level laboratories for the development and identification of salmonella, which is of great value for the clear diagnosis and guidance of treatment.
Scientific treatment
(i) General treatment
Patients are required to rest in bed to reduce physical consumption. For patients with severe vomiting and diarrhoea, a temporary fast of several hours, with light, digestable foods, such as rice soup, powder, etc., and a gradual transition to semi-meal, such as rice congee, pasta, etc., after abating vomiting. Avoid consumption of oily, sugary and irritant foods and prevent an increased burden on the gastrointestinal tract. At the same time, patients are encouraged to have a small number of multiple times of water to supplement water lost due to vomiting and diarrhoea.
(ii) Treatment
1. Stopping of vomiting: In cases of frequent vomiting, anti-opposition drugs may be used in accordance with the conditions. For example, abdominal re-emergence can be administered by means of muscle injection or oral administration, so as to alleviate vomiting symptoms and pain, while at the same time preventing further increases in dehydration and electrolytic disorders caused by vomiting.
2. Cutout: If the diarrhoea is severe, appropriate use may be made of the laxatives, but in order to avoid premature diarrhea causing toxins in the intestinal tract to be released in a timely manner. Common laxatives, such as demoliosis, can protect intestinal mucous membranes and reduce the frequency of diarrhoea. At the same time, intestinal regenerative bacteria can be supplemented and intestinal gynaecology balanced, which can help restore intestinal function, depending on the patient ‘ s circumstances.
3. Reheating: Physical cooling, such as the use of hot water to wipe the head, armpits, groin, etc., may be used for fever patients with a temperature below 38.5°C. If the body temperature exceeds 38.5 °C, deheating drugs, such as Broven, can be used under the direction of a doctor.
(iii) Antibacterial treatment
Treatment with anti-bacterial drugs may be considered for patients who are more seriously ill, are associated with a state of high fever or sepsis, or have special circumstances such as a low immune function. Antibacterial drugs commonly used in primary health-care institutions, such as fluorophenone (e.g., non-fluorinated salsa), must be used with care, in particular for special groups such as children, pregnant women, etc. At the same time, the principle of rational use should be followed to avoid the abuse of antibacterial drugs leading to the creation of drug-resistant bacteria.
(iv) Correcting water, electrolyte disorders and acid alkali balance disorders
It’s the key to treating salmonella food poisoning. For mild dehydration patients, water and electrolyte can be supplemented by oral rehydration salts (ORS). ORS matches are reasonably adapted to the patient ‘ s condition and generally contain sodium chloride 3.5 g, sodium carbonate 2.5 g, potassium chloride 1.5 g, glucose 20 g. In the case of persons with moderate or severe dehydration or with oral rehydration difficulties, a timely provision of intravenous rehydration is required, a reasonable selection of the type and dose of rehydration, such as the supplementation of physicosal water, glucose salt water, etc., and the timely adjustment of the rehydration programme to the nature and degree of dehydration (e.g. seepage, low seepage or high seepage) of the patient, as well as the monitoring of the electrolyte and acidic balance of the patient.
V. METHODOLOGY AND CARE
(i) Disease surveillance
The changes in the patient ‘ s symptoms are closely observed, including vomiting, frequency and extent of diarrhoea, changes in life signs such as body temperature, blood pressure, heart rate, mental state of the patient, urine, etc. For patients with more severe conditions, the number of observations is increased and signs of deterioration are detected in a timely manner, e.g., pre-convulsions (face paleness, wetness of the limbs, pulsation speed, etc.) in order to adjust the treatment programme in a timely manner.
(ii) Care measures
1. Oral care: The vomiting patient is prone to oral aroma and mucous membrane damage, should keep his/her mouth clean, clean his/her mouth in a timely manner, wash his/her mouth with salt water and prevent oral infections.
2. Skin care: Frequent diarrhoea can lead to damage to the skin of the anal week, each time the anal week is washed with warm water, the skin is kept dry, skin protections such as vaslin can be painted to prevent anal ecstasy.
3. Psychological care: Patients may experience anxiety, fear, etc. due to their illness, and medical personnel must be patient in explaining their condition and treatment to the patient, providing psychological support and enhancing the patient ‘ s confidence in overcoming the disease.
VI. Prevention guidance and health education
(i) Prevention guidance
Guidance for patients and their families on the prevention of salmonella food poisoning. Emphasis was placed on the importance of food safety, such as attention to food procurement, storage and processing. The purchase of foods is subject to the choice of formal channels, and foods that are vulnerable to contamination, such as meat, eggs, etc., are to be cooked and cooked up for consumption, avoiding the consumption of spoiled foods. In food storage, care should be taken to maintain appropriate temperature and humidity to prevent bacteria from breeding. At the same time, kitchen appliances should be kept clean and ready to separate and avoid cross-contamination.
(ii) Health education
(b) To disseminate to the grass-roots population knowledge of the food poisoning of Salmonella, including how the disease is transmitted, symptoms, methods of prevention, etc. Raising the awareness and ability of the population to protect themselves, for example by developing good hygiene practices and washing hands before eating. To reduce the incidence of salmonella food poisoning through health education activities, such as community lectures, distribution of information materials, etc., to increase the awareness of people at the grass-roots level about the prevention of food-borne diseases.
Conclusion
Basic medical institutions have an important responsibility in treating food poisoning caused by salmonella. Through accurate diagnosis, scientifically sound treatment, careful case surveillance and care, as well as effective preventive guidance and health education, the efficacy of treatment can be improved, the incidence of complications reduced and the health of patients ensured. At the same time, grass-roots health-care institutions need to constantly strengthen their capacity-building efforts to improve the level of response to food-borne diseases and to establish strong lines of defence for the health and safety of people at the grass-roots level.
