Poisoning of a child and an adult with expired condensed milk - symptoms and consequences

How to choose the right condensed milk

Long-term pasteurization (condensation) of milk with sugar takes place at a temperature of +60°C. This helps preserve a significant amount of beneficial substances found in fresh milk. The initial qualities of milk, of course, surpass the properties of condensed milk in some respects, but the nutritional value of condensed milk and its unforgettable taste are familiar to everyone since childhood. Although this product was not always available for free sale.

Unfortunately, these days many unscrupulous manufacturers sell various surrogates based on palm oil and other substitutes harmful to humans under the guise of condensed milk. Therefore, when choosing this product, you should pay attention to the label and composition.

• If the label says “condensed milk” or “condensed milk product,” the can may contain a compound that has nothing in common with real condensed milk.
• According to GOST, real condensed milk should contain only milk and sugar, which is what is written on the label. If any other components are indicated, such condensed milk is not worth buying.
• Most often, the real product is sold in tin cans. Any other types of packaging containers (glass, plastic, polyethylene) are not practical from the point of view of further cooking of this product and may contain a surrogate.

First aid for dairy product poisoning

Help with dairy product poisoning:

1. Gastric lavage with warm salted water. Add a teaspoon of salt per liter of water and stir until completely dissolved. An adult needs to drink 1-2 such servings, and then stimulate the gag reflex by pressing the root of the tongue with your fingers.
2. Removing poisons from the body. This can be done at home with the help of enterosorbents - special preparations that can bind and remove pathogenic bacteria and toxins. Any product with sorption properties is suitable - Polyphepan, Laktofiltrum, Sorbex, activated carbon.
3. Drink plenty of fluids to prevent dehydration. It is better to give the patient a water-salt solution (a teaspoon of sugar and salt per glass of boiled water). You can use pharmaceutical products - Trisol, Regidron, Gastrolit.

With a mild form of intoxication, these actions are sufficient: after 2-3 days, the signs of the disease will go away on their own.

But you can’t do without calling an ambulance if:

• temperature above 38 degrees;
• vomiting does not stop;
• stool – more than 10 times a day;
• stomach pain intensifies;
• impurities of mucus and blood are noticed in the stool;
• malaise lasts more than 3 days;
• the victim has any chronic diseases of the gastrointestinal tract or cardiovascular system.

Small children, elderly patients, and women during pregnancy and lactation require special attention.

Features of the treatment of dairy product poisoning in children

In addition to the general causes, additional factors can cause infant poisoning:

• improper introduction of complementary foods;
• overfeeding;
• contamination of dishes.

The functioning of the glands of the children's stomach and intestines finally stabilizes by the age of 6–7 years. Until this point, the level of gastrointestinal enzymes is reduced, and the mucous membranes are characterized by increased sensitivity.

How to treat poisoning from dairy products in children? Without consulting a doctor, babies can only be given enterosorbents - hydrogels, soluble powders, pastes. It is prohibited to rinse the stomach and intestines of a child under 5 years of age at home.

Shelf life of condensed milk

Condensed milk can be stored for no more than 1 year. This must be taken into account when purchasing. Be sure to pay attention to the date of manufacture, take the jar with the latest date.

The shelf life of condensed milk is also affected by the size of the container in which it is located.

A standard-sized tin can guarantees the safety of this product for 12 months from the date of release. Packages with dispensers (“Doy-pack”) can be stored for 6 months. The exact shelf life is indicated on the packaging. This type of packaging is convenient because the top layer of its contents does not dry out. In addition, the product is stored equally well in the refrigerator and at room temperature.

You can also find condensed milk in plastic containers and packages with clamps. The shelf life of such a product usually does not exceed 3 months. There is also a high probability that this condensed milk is not real.

If the product contains various flavor enhancers and preservatives, this indicates that the jar contains a surrogate. But it happens that manufacturers add coffee, cocoa or chicory to real condensed milk. These components do not affect its shelf life in any way.

First aid and treatment after poisoning

First aid for intoxication of the body with low-quality milk and fermented milk products is to remove toxins from the body and replenish lost fluid.

This is useful to know!

First aid measures for intoxication with milk and sour cream

:

• Cleansing the stomach of food debris, from which poisonous substances (toxins) will be removed. It is necessary to lavage the stomach with clean water or saline solution at room temperature. Give the patient a large amount of rinse solution (about 500 milliliters) to drink and induce vomiting. Continue the procedure until the rinsing water is clean;
• Colon cleansing (cleansing enema). This will help quickly remove toxins that have entered the intestines;
• Give any absorbent (Activated carbon, Smecta, Enterosgel);
• Provide plenty of fluids: still mineral water, Regidron saline solution.

If the patient has profuse vomiting and diarrhea, call an ambulance immediately.

Hospitalization is required in the following case

:

• Vomiting and diarrhea more than 10 times a day;
• Loss of consciousness;
• Poisoning in children, pregnant and weakened people;
• Signs of poisoning persist for 3 days or more;
• Presence of blood in stool;
• Persistent loss of consciousness;
• Anuria (cessation of urine output).

For mild poisoning, first aid measures and a gentle diet in the first days after poisoning are sufficient. By observing these conditions, recovery occurs in 2–3 days.

In case of severe poisoning, the following treatment is required:

:

• Detoxification therapy. Intravenous drip administration of saline solutions (Trisol, Disol, Quartasol) and saline is indicated;
• Oral rehydration: give the patient saline solutions, still mineral water;
• Symptomatic therapy;
• Diet therapy (it is allowed to eat slimy porridges and soups, boiled or stewed vegetables, steamed cutlets, drink jelly).

Storing condensed milk at home

Despite the fact that this product undergoes a long-term condensation process, condensed milk must be stored according to certain rules. Only by observing the storage standards specified by the manufacturer can you count on the contents of the jar being of high quality.

The optimal conditions are those under which:

• the temperature will be between 0°C and +10°C,
• air humidity – 75 – 85%.

Note! Condensed milk in hermetically sealed packaging, and after opening, have different expiration dates.

Storage in closed containers

1. Factory sealed containers are stored on a refrigerator shelf or in a cool basement. Iron cans should not touch each other so that rust does not form at the points of contact.
2. It is better if the cans of condensed milk are in cardboard boxes. Sometimes the cans are coated in a special lubricant that prevents corrosion. There is no need to wipe off such lubricant during storage. This is done before using the product.
3. Before storing condensed milk, cellars or basements must be equipped with a good exhaust hood and the humidity level in these places must be monitored.
4. If condensed milk is in a plastic container, it should not be exposed to sunlight. Therefore, it is better to store such a product on the refrigerator shelf.

How long to store opened condensed milk

Condensed milk in an open can will be stored in the refrigerator for no more than 5 days. Before putting the condensed milk in the refrigerator, pour it into a glass jar and close it tightly with a plastic lid. This is necessary so that the oxidative reactions that are triggered when the metal comes into contact with air do not have time to affect the taste. In addition, a metal can cannot be hermetically sealed. The product will quickly become thick and begin to sugar.

The shelf life of condensed milk in the refrigerator after opening the can and pouring it into a glass container is no more than 5 days.

What to do with candied condensed milk

When this product shows signs of sugaring, we can say that the condensed milk’s shelf life has already expired. This product should be thrown away.

If the contents of a recently purchased jar are already candied, and there is still a lot of time before the expiration date of this product, this indicates that the temperature regime was violated during transportation or storage in the warehouse. In this case, the manufacturer is not responsible for the quality of the product, so it is useless to make claims against it. You should also not eat such products.

In order not to harm your health and the health of your children, you should carefully read how long condensed milk can be stored. Carry out an audit of the cellar, refrigerator, and pantry in order to get rid of expired products in a timely manner.

Dairy product poisoning: symptoms

Products can be recognized by the following general characteristics:

• acute onset;
• general weakness;
• moderate headache;
• a sharp decrease in appetite.

If most pathogenic microorganisms accumulate in the large intestine, symptoms of colitis appear:

• cramps in the lower abdomen, especially on the left side;
• tensems – false urge to defecate;
• scanty but frequent bowel movements - up to 10 times a day;
• stool mixed with blood and cloudy mucus.

The most common causative agent of the disease is Shigella, a rod-shaped bacterium with rounded ends. It does not tolerate high temperatures and dies instantly when boiled.

But not all dairy products can be subjected to such heat treatment: there are frequent cases of poisoning from sour cream, butter, and ice cream. Let's take a closer look at their features.

Sour cream poisoning

Sour cream is a fermented milk product, and in such an environment not only bacteria, but also mold actively develop and multiply. Sour cream poisoning has the following specifics:

• the first symptoms appear within an hour;
• the urge to vomit is repeated, repeated with short breaks;
• stool – loose, copious, frequent;
• Abdominal pain is severe, accompanied by bloating and heaviness.

Due to frequent vomiting and diarrhea, dehydration quickly develops. Help for the victim must be provided immediately.

Ice cream poisoning

Ice cream poisoning is more common in the summer: symptoms of illness can catch you in a cafe, on a walk or on the beach. If the cold treat was spoiled, half an hour after eating it, the following signs will appear:

• slight increase in temperature;
• nausea and vomiting;
• stool disorder;
• headache.

Bacteria in this popular dessert appear due to improper storage. If a product has been thawed and then put back into the refrigerator, the risk of intoxication occurs many times over. Many pathogenic microorganisms can withstand low temperatures - staphylococci, salmonella, E. coli. They cause intoxication.

Butter poisoning

Spoiled butter can usually be identified by a rancid taste, a bright yellow edge, and mold. If you accidentally or intentionally eat even a small piece of such a product, then after 2–3 hours you can feel signs of intoxication:

• nausea;
• gagging;
• loose stools;
• dizziness;
• general weakness.

Similar symptoms are observed during exacerbation of chronic diseases of the digestive tract - cholecystitis, pancreatitis, gastroduodenitis:

• abdominal pain occurs after eating;
• vomiting and stool upset are mild;
• there are no signs of dehydration.

Deterioration in well-being is a reason to reconsider your diet and consult with a treating specialist.

Bryndza poisoning

Poisoning with pickled cheeses is quite rare in medical practice. The main reason is the love for “village” products purchased at spontaneous markets. In such conditions, it is impossible to monitor either the health of the animal or compliance with sanitary standards during food preparation.

Cheese cheese can be contaminated with staphylococci - opportunistic bacteria, which in small quantities are necessary for humans for normal digestion. But an excess of microorganisms can cause severe intoxication. It presents with the same symptoms as regular food poisoning.

Condensed milk poisoning

Condensed milk is made from skim or whole cow's milk boiled with sugar. Therefore, it is not surprising that they can also be poisoned. The cause of intoxication is a violation of production technology, packaging, or the expiration of the product’s shelf life. Sometimes unscrupulous manufacturers add palm oil to the recipe, which can also cause poisoning.

Symptoms of illness will be as follows:

• when infected with E. coli - foamy diarrhea, attacks of abdominal pain, uncontrollable vomiting, high fever with chills;
• with botulism - alternating diarrhea and constipation, high fever, nervous system disorders;
• in case of palm oil poisoning – heaviness in the abdomen, nausea, diarrhea, slight increase in temperature.

Stale condensed milk can only be used for preparing confectionery products. To do this, the product, made from natural ingredients, is boiled for 3–4 hours in a water bath. If you purchased a surrogate with palm oil, all you have to do is throw it away.