At present, spring is warm and blossoming, everything is recovering, the masses are going out to go out to green, and the occurrence of food poisoning caused by eating wild vegetables and wild fruits is also gradually increasing. According to the monitoring results of food poisoning in Guizhou Province in recent years, there are many outbreaks of toxic plant food poisoning, accounting for a relatively high proportion, which needs to be paid great attention to. The following risk points are proposed: First, many people in our province like to eat wild vegetables, but because some edible wild vegetables are similar to poisonous wild plants, it is easy to cause accidental consumption and poisoning; in addition, due to children's limited cognitive ability and strong curiosity, they often eat wild fruits or seeds on their own and cause poisoning. Second, Guizhou villagers often use aconitum and other wild plants to brew medicinal liquor, because there is no obvious label for storage, poisoning caused by accidental consumption of poisonous plants brewing wine, or some villagers directly use aconitum stew to supplement the poisoning incident. In addition, due to the improper storage or processing of some vegetables and fruits (such as beans and potatoes), it is also easy to lead to poisoning.
First, several common poisonous plants in our province are caused
food poisoning
(1) Poisoning of celery
Poisonous parsley, poisonous ginseng is the umbrella family plants and water celery appearance is very similar to the appearance of two poisons, but also the people eat water celery in the two kinds of poisonous plants are easily confused, the main toxicity is the effect on the nervous system, poisoning symptoms are manifested as the central nervous system excitement or inhibition, such as parsley poisoning is mainly to excite the respiratory and vascular motor center of the bulbar, the symptoms are manifested as strong spasms, nausea, blood pressure rise, respiratory acceleration and other excitatory effects, while toxic ginseng poisoning to motor nerve endings and spinal paralysis mainly, Symptoms are weakness, difficulty walking, drowsiness, coma, paralysis, and other inhibitory effects.
(2) Hook kiss poisoning
Hook-kissed also known as broken intestine grass, waterweed grass, wild kudzu, poisonous root, torch flower, cannon leaf, yellow vine, beard vine, large tea medicine, etc., the whole plant is poisonous. When the root or leaf of the hook snout is mistakenly taken, the onset usually occurs within a few minutes to 2 hours. First there is burning pain in the mouth and throat, nausea, vomiting, abdominal distension and pain, followed by dizziness, eyelid drooping, difficulty swallowing, numbness in the limbs, weakness, muscle tremor, slurred speech, irritability, coma, convulsions, etc., and respiratory and circulatory failure and even death can occur.
Hook kiss leaves
Hook kiss fruit
(3) Poisoning of iron tree fruit
Iron tree fruit is the seed of cycads of the cycadaceae plant (non-iron tree fruit, for its seeds), iron tree fruit mainly contains cycadine, it is generally believed that cycadine itself is not toxic or carcinogenic, need to be hydrolyzed by the β of bacteria in the intestine - glycosidase, the formation of methyl oxide azoyl methanol (ie cycadosides) will produce neurological, respiratory tract and digestive tract toxic symptoms, and chronic poisoning has carcinogenic effects. 0.5 to 2 hours after eating iron tree fruit, nausea, vomiting, abdominal pain and other gastrointestinal symptoms, neurological symptoms and toxic myocardial damage, myocardial enzyme spectrum is elevated.
(4) Poisoning of masson fruit
The marsang fruit is the fruit of the genus Masan in the family Masanaceae. The fruiting period is from April to June. The whole plant is poisonous, and the young leaves and immature fruits are more toxic. The fruit is spherical in shape, and the ripe fruit is red or purple-black with a slight sweetness. Due to children's weak ability to identify, they are easily confused with other edible fruits (such as mulberries) and mistakenly eaten, which is a wild plant that causes many cases of poisoning in rural children. Its toxic ingredients are massan lactone, tux-lactone and hydrogenated massanthin, 30 minutes to 3 hours after consumption, nausea, vomiting, chest tightness, headache and other symptoms, severe may lead to respiratory arrest or cardiac arrest.
Masanko
Masanko
mulberry
(5) Aconitum poisoning
Aconitum as a traditional Chinese medicine, with wind and dehumidification, blood stasis and warm cold and other effects, can be used to treat bruises, arthritis and neuropathic pain, etc., aconitum brewing wine is many people in our province will use and store at home external wine, but also often cause people to drink and eat and poisoning. Aconitine is the main toxic component of aconitum plants such as Aconitum spp., Aconitum spp., etc. Aconitine poisoning mainly affects the circulatory system and nervous system, followed by the digestive system, manifested by numbness in the mouth and tongue, face and limbs, dizziness, sweating, nausea, vomiting, abdominal pain and diarrhea, oral pure aconitine 0.2 mg can be poisoned, 3 to 5 mg can be fatal.
aconite
2. Plants caused by improper storage and processing
food poisoning
(1) Poisoning of germinated potatoes
When the storage conditions of potatoes are poor or the storage time is too long, it is easy to germinate or partially turn black and green, at this time, the potatoes have a large increase in dragon anoxene, and improper processing and consumption can lead to poisoning. After potato poisoning, acute gastroenteritis is mainly manifested, with an incubation period of 10 minutes to 10 hours, most of which is 2 to 4 hours, and there will be itching and burning sensation in the throat, nausea, vomiting, abdominal pain and diarrhea.
Sprouted potatoes
(2) Poisoning of four seasons of beans
Normal consumption of four-season beans will not lead to poisoning, but if the four-season beans are not cooked thoroughly, poisoning will occur, and the cause of poisoning may be related to saponins and erythrocyte lectins. The incubation period of four seasons of bean poisoning is short for 1 hour, generally 2 to 4 hours, mainly for nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms, accompanied by headache, dizziness, cold sweat and other neurological symptoms. In some cases, numbness in the extremities, burning sensations, palpitations, and back pain may occur. The course of the disease is usually several hours or 1 to 2 days, and the prognosis is good.
green bean
3. Prevention and control measures for toxic plant food poisoning
Do not pick, buy, sell, or eat wild vegetables and wild fruits that you don't know.
Do not drink medicinal liquor made of aconitum and other brews, and store poisonous plants for external use when storing medicinal liquor at home, which should be labeled and stored separately from food.
Potatoes should be stored at low temperatures, avoiding sunlight and preventing sprouts; those who have too many sprouts or whose skin and flesh are bruised can no longer be eaten.
When eating four seasons beans, the four seasons beans should be cooked and stewed thoroughly, especially in the collective dining unit, when processing in a large pot, pay attention to stir-frying evenly, cook thoroughly.
After the occurrence of poisoning, vomiting should be induced immediately, and the nearest hospital for treatment, take gastric lavage, diarrhea and other symptomatic treatment.
Review: Zhou Yajuan
Written by Zhu Shu, Emergency Response Department, Institute of Public Health Surveillance and Evaluation
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