Düğün yemeği sonrası besin zehirlenmesi;. Afyonkarahisar, Çayırbağ . yatışı yapılarak tedavi edilen 20 (%17,9) hastanın hastanede kalış. zehirlenme nedeniyle tedavi edilen hasta alındı. yatırılarak tedavi edilen hastaların demografik özel- Mantar hariç diğer gıda zehirlenmelerinden yatış. Saponin gıda besin zehirlenmesi nedir nasıl olur, belirtileri nelerdir, tedavisi nedir varmıdır, gıdalarda bulunan toksik maddeler nelerdir, doğal kimyasal toksik.
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In this study, the aim is to inform the health care employees in emergency services primarily but also other health care employees about pathogenic bacteria that may cause food poisoning; to provide general advice about tesavisi to food poisoning cases and to raise the consciousness about the obligation of informing forensic authorities of incidents of food poisoning.
Remote access to EBSCO’s databases is permitted to patrons of subscribing institutions accessing from remote locations for personal, non-commercial use. Primarily, a correct diagnosis is important for the success of treatment for a patient with suspected food poisoning who comes or is brought to an emergency unit.
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Before or during the treatment judicial authorities must be informed of the food poisoning incident.
For this, taking a detailed history from the patient and taking necessary clinical samples blood, feces, vomit, etc. English Copyright of Marmara Medical Journal is the property of Marmara Medical Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder’s express written permission. Physicians and allied health personnel are very frequently faced with food poisoning in emergency units.
No warranty is given about the accuracy of the copy. Also contributions can be made to the solution of forensic cases. However, remote access to EBSCO’s databases from non-subscribing institutions is zehirlenmsi allowed if the purpose of the use is for commercial gain through cost reduction or avoidance for a non-subscribing institution.
If the physicians and other health care personnel in the emergency units have enough theoretical and practical knowledge about food poisoning and microbiological risks, and have developed their knowledge and skills by various educational activities, poisoning cases can be controlled and repetition can be avoided.