Spring look out food poisoning

LvRongHua shandong university of Chinese medicine

China's traditional Chinese medicine reported

        Spring is the active bacteria growth, as the weather was cold warm, many fruits and vegetables easy to sprout, mildew, and people once accidentally swallowed, can cause food poisoning or allergic reaction. The expert reminds: spring to alert the following common cause of food poisoning.

        Last winter the flavour pickled vegetable, salted pickle as spring temperatures, sour pickled cabbage and pickle medium nitrite content will increase, the one-time eat too much or color is too deep, already become sticky sour pickled cabbage or the pickle, easy to cause nitrite poisoning.

        Rotten cabbage Chinese cabbage leaf contains more nitrate, after its content will rot significantly higher. Once a lot to eat, the intestinal bacteria function, will reductive into nitrite and produce poisoning.

        The potatoes in bud bud potato or immature, contain toxic substances solanum nigrum element, easy cause poisoning after intake. Should pay attention to the potatoes in low temperature storage, no direct sunlight place, do not use of germination of potatoes and green husk make dishes; Family eat green husk potatoes, should be at least 0.2 centimeters thickness to cut the flesh and the rare, cooked; Cook can add a little vinegar, can damage the toxins.

        Fresh lily contains the autumn day lily fresh narcissus, alkali itself non-toxic, but in the human body, was oxidized to oxidation 2 autumn narcissus alkali is toxic. Can appear nausea, vomiting, abdominal pain, diarrhea, thirsty wait for a symptom, in blood and urine, or without the urine. Autumn is narcissus alkali soluble, can will be fresh in water lily Chao once, and then rinse with water soak, fully, make autumn narcissus alkali maximize the soluble in water, and any cooking at this time, but the safe to eat.

        Fresh edible fungus fresh edible fungus contain a kind of porphyrin light sensor material, people to eat, can follow the blood circulation distribution to human skin cells, by the sun exposure, can cause dermatitis. This toxic light sensor material also easily absorbed throat mucosa, lead to the throat edema.

        Wild mushrooms every spring, poisonous mushroom the vigorous growth, is a cause of poisonous mushroom poisoning high season. Poisonous mushroom and edible mushroom no obvious difference, only by the human eye is difficult to identify, easy for eating and cause a major food poisoning, eating poisonous mushroom poisoning symptoms serious, a high mortality rate.

        Frozen seafood frozen seafood long time storage or improper storage easier, decaying, the protein content decomposition of the generation after amine, soluble poison protein material are toxic, even heating cook, also can't completely destroy the toxic materials. Therefore, spring should eat carefully frozen seafood.

        Poisonous wild as the weather warmed, and all kinds of edible growth in succession. If food intake toxic plants or improper processing the edible, easy to cause poisoning, serious will be life threatening. Not familiar with the plants of the don't feed themselves, if for potherb symptoms appear should be promptly to the hospital.

        The sugar cane sugar cane mildew of mildew toxicity is very strong, in 2 ~ 8 hours after eating will appear vomiting, dizziness, headache wait for a symptom, serious still can coma, respiratory failure, mortality and occurrence sequela rate is 50%.