ABOUT THE MODERN APPROACH TO DRAWING UP OF CLASSIFICATIONS OF FOOD POISONINGS

Slobodkin V.I.

A basis of the offered project of a new classification an etiological principle is taken. During its drawing up the modern scientific and practical data concerning pathogenesis, clinics, epidemiology and prophylaxis of food poisonings as well as experience of the previous classifications of food poisonings and International statistical classification of illnesses of the tenth reconsideration (МCI-10) were taken into account.

In defining the etiological factors of food toxicoinfections we took into consideration that the single clone is carrier of a various level of virulence in a heterogeneous population. This situation testifies to existence of distinctions in a level of pathogenicity not only between single species of microorganisms, but also between single cultures of the same species, that entitles to include weakly virulent version of some pathogenic microorganisms (Salmonella, Shigella, Esherihia, Yersinia) as pathogenes of food poisonings that cause diseases, which clinically and epidemiologically evolve as food poisonings.

The drawing up of classification in accordance with the given situation should promote differential approach to diagnostics, therapy, preventive maintenance and investigation of cases of food poisonings and acute intestinal infections with a food factor of transfer as well as to remove the existence of disagreements in opinions between hygienists, epidemiologists and clinicians.

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