Summer and autumn are high incidence of food poisoning. Wild poisoning (toxicity), poisonous plant food poisoning, and bacterial food poisoning are the main types of food poisoning in summer and autumn in our province. As temperatures rise, wild bacteria enter the growing season. At the onset of the period of high incidence of poisoning, the Provincial Food and Drug Administration held a news briefing session recently to require that incidents of poisoning caused by eating wild mushrooms be minimized.
Statistics show that from 2011 to 2015, the province reported a total of 350 cases of food poisoning, 3462 cases of morbidity, and 92 deaths, with a mortality rate of 2.66%.
According to Zhou Yajuan, director of the Department of Disorders of Health Inspection Center of the Provincial Center for Disease Control and Prevention, at present, the province has entered the rainy season, the temperature and humidity are suitable for the growth of fungi and wild plants, and the food is prone to spoilage and deterioration, and various pathogenic microorganisms are easy to breed. Due to the lack of identification of toxic wild bacteria and toxic plants, lack of relevant food hygiene knowledge, it is easy to cause related food poisoning incidents.
“Some germs and some edible wild mushrooms look very similar to each other, which is difficult for professionals to distinguish.†Zhou Yajuan said that because people lack the ability to discriminate between poisonous mushrooms, it is easy to eat the traditional “three-eight mushroom†and “sesame "Lime fungus," "Founculaceae," and highly toxic amanita, black pleated schistosomiasis, Qiusheng helmet gowns and other toadstools are mixed and eaten. This is also the main reason for the misuse of toadstools. Mushrooms mainly damage the liver, kidneys, and heart. In severe cases, poisoning causes multiple organ failure and death.
In addition, improper handling of edible wild herbs or improper storage of toxic plants and storage of fruits and vegetables can easily lead to plant food poisoning.
"For example, uncooked green beans, improper storage of potatoes to produce toxic solanine, and fresh lily processing without prior detoxification (colchicine), etc., can easily cause this type of poisoning." said Zhou Yajuan. Since March this year, our province has reported 4 cases of poisoning with water celery (wild celery) and no deaths. Three of them used poisoning to purchase sauerkraut for wild celery from their own stalls, and another to cook and poison the residents after eating wild celery.
In addition, this year, the province also reported 5 cases of poisoning of edible mulberry fruit, 12 people were poisoned, all of them were rural children and there were no deaths. "As the weather turns hot, wild plants thrive, and it is also the season when wild vegetables and wild fruits ripen. The appearance of wild celery and poisonous celery is similar to the appearance of mulberry fruit. The reason is that because the similarity is high, it will cause picking mistakes. Food conditions occur."
According to reports, if you eat poisonous wild bacteria, the symptoms of early poisoning and gastrointestinal inflammation are similar, the onset is relatively hidden, slow, pathogenic incubation period is short half an hour, the longest there are 72 hours before the onset. If you feel dizziness, nausea, vomiting, diarrhea, or other discomfort during this period, poisons should be removed immediately and easily.
"Poisoning people can drink plenty of warm boiled water or dilute salt water, then use chopsticks, fingers, spoons and other hard things to stimulate their throat, help vomiting, to reduce the absorption of toxins. Mild diarrhea can take a small amount of laxatives to speed up the toxin After vomiting, it is best to let the patient drink a small amount of salt syrup to supplement the lost body fluids.At present, apart from timely medical treatment, there is no special effect method for the treatment of bacterial poisoning.The only safe method is to never eat or drink. Wild fungus, said Zhou Yajuan.
In addition, people often use medicinal plants such as Aconitum, Radix Aconiti, etc. to make pharmaceutical wines. Zhou Yajuan also reminded everyone that these are all well-known toxic plants that cause damage to the peripheral nerves, mainly expressed as numbness of the tongue and limbs, and the body is tight. The beam sensation, etc., can also cause arrhythmia, damage the heart muscle, and severe death from respiratory and circulatory failure.
For routine foods that often appear on the people's table, experts also remind everyone that foods such as fish and shrimp products, meat and egg products from refrigerators must be thoroughly heated before they can be eaten; they should be stored for a longer period of time. Cured fish, meat products such as sauce, rice, peanuts, etc., if it is found mold, can not eat, but can not remove the mold after the mold to continue to eat. (Guyang Daily)
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