Peninsula all-media reporter Qi Juan
Summer is coming, similar to wild vegetables, poisonous wild plants and some of their own easy to contain poison or easy to breed bacteria and poison plants gradually increase, every year will cause the occurrence of foodborne diseases in Qingdao, vigilance against these poisonous plants, to protect the safety of the tip of the tongue, Qingdao CDC experts issued a reminder.
Be wary of poisonous wild vegetables, which are harmful after consumption
Sun Zhongqing, deputy director of the Food Hygiene Institute of Qingdao Municipal Center for Disease Control and Prevention, introduced that it is a very interesting thing to walk in the suburbs, dig up some wild vegetables, or buy some wild vegetables in the supermarket, as an embellishment of table delicacies and add some taste to life. However, many wild poisonous plants are very similar to wild vegetables and are easily poisoned by mistaken consumption.
Shanglu. Shanglu can be seen in the greening of the city and the country roads. Because it has certain medicinal value, and the root and fruit are very similar to ginseng, it is easy to be eaten by mistake. Symptoms such as itchy throat, nausea, vomiting, diarrhea, headache, slurred language, agitation, and muscle twitching may occur after accidental ingestion. In severe cases, blood pressure drops, coma, mydriasis, and paralysis of the heart and respiratory center dies.
Poisonous mushrooms. The toxic components of poisonous mushrooms are more complex, a mushroom may contain a variety of toxins, some of which are antagonistic to each other, and some of which are coordinated with each other, so the symptoms of poisoning caused by them are more complicated. For example, the toxins contained in the carnomalin umbrella are toxic peptides and poisonous umbrella peptides, the toxins contained in the flower fold umbrella are light cover umbrella, and the toxin contained in deer flower fungus is saddle acid. The toxic components contained in toxin mushrooms can be divided into several categories, such as proto-pulp type, nerve toxic type, gastrointestinal toxic type and so on. Protoxytoxic toxins can cause clinical symptoms such as toxic hepatitis and liver necrosis. Neurotoxic toxin poisoning has a short incubation period, and symptoms such as miosis, salivation, lacrimation, sweating, and slowing of the pulse can occur within 10 to 20 minutes of eating, in addition to gastrointestinal symptoms. In severe cases, there may be a decrease in blood pressure and respiratory instability, and the occurrence of hypersensitivity, delusions, confusion and fantasies, and even death. Gastrointestinal toxicity, with an incubation period of 0.5 to 6 hours, is manifested by nausea, vomiting, severe diarrhea, abdominal pain and other symptoms. It can last for 2 to 3 days, after which it recovers quickly and rarely dies.
Dragon Flower. Dragon sunflower, also known as heavenly eggplant, mountain sea pepper. Widely distributed throughout the country, it blooms white flowers and spherical berries in summer, and when ripe, it is black and purple. Due to the alkaloids, symptoms such as redness, dry mouth, and delirium will occur after consumption.
Poisonous parsley, also known as wild celery, bald eagle, poisonous ginseng. Growing in a humid place, the leaves are like celery, flowering in summer, the whole plant is poisonous, the flower is the most toxic, nausea, vomiting, cold hands and feet, limb paralysis after eating, severe cases can cause death.
Ear. Seedlings like soybean sprouts, sunny places like sunflowers, the whole plant is poisonous, is a common field weed, young buds and seeds are the most toxic. It is easy to mix in crops, be eaten by mistake and poisoned, and in severe cases can lead to death.
Aconitum northern. Northern aconitum, also known as grass, chicken head grass, crow head, small leaf reed, is a poisonous wild vegetable, inedible, often due to accidental consumption led to poisoning. The whole plant of Aconitum borealis is poisonous, and the root is the most poisonous. The toxic substances it contains are aconitine, aconitine lowerensis, aconitine deoxyacea, aconitine, aconitine and aconitine and other diterpenoid alkaloids. Ingestion can cause poisoning. The incubation period is short, 10 minutes to 1 hour. The main symptoms are nausea, vomiting, abdominal pain, diarrhea, ant walking, tingling, and numbness. In severe cases, irritability, muscle rigidity, convulsions, unconsciousness, or coma.
Precautions for collecting and cooking wild vegetables
(1) Pay attention to epidemic prevention and control
Be sure to wear a mask, as it has been reported that you have been infected by the new crown virus because you are digging wild vegetables at the same time as an asymptomatic infected person.
(2) Pay attention to the location of collection
Stay away from heavily polluted roadsides, park communities where medicine is often used.
(3) Pay attention to boiling, soaking and soaking
(4) Do not eat too much
Some wild vegetables are slightly toxic and are not easy to eat too much.
It is common to poison poisonous plants that are themselves poisonous
Sprouted potatoes
Potatoes, also known as potatoes, sweet potato eggs or potatoes, sweet potatoes, etc., are rich in starch and high nutritional value, and are one of the favorite foods of people. In the spring or improper preservation is easy to germinate, called sprouted potatoes. Eating large amounts of sprouted potatoes or bruised, green and immature potatoes is susceptible to poisoning.
Causative factors:
Potatoes (potatoes) can produce a higher content of longanin after germination, which is a toxic alkaloid, soluble in water, easily decomposed in acetic acid, and can also destroy its toxicity when boiled over high heat. It is particularly concentrated in the parts of the buds, germ embryos and bud holes that turn green and purple. It is corrosive and hemolytic, and has a paralytic effect on the movement center and respiratory center. Pathological examination of deceased patients is mainly manifested as cerebral congestion and edema, in addition to stomatitis and gastroenteritis changes, as well as edema of the lungs, liver, myocardium and renal cortex, and partial necrosis of the pancreatic head.
Ginkgo biloba (white fruit)
Ginkgo biloba, also known as white fruit, is the seed of the deciduous tree Ginkgo biloba in the family Ginkgo biloba, with yellow-white flesh in the core, rich in nourishing matter, sweet and sweet, and can be cooked or fried. Ginkgo biloba is a type of traditional Chinese medicine used to treat sputum wheezing and vaginal discharge in women. Both adults and children can be poisoned by overdose of white fruit or raw food. The younger the age, the worse the constitution, the more likely it is to be poisoned, or the more severe the symptoms of poisoning, and the poor prognosis. Poisoning is more common in children. Infants can die by eating about 10 consecutive pieces; children aged 3 to 7 years old who eat 30 to 40 pieces will have serious poisoning phenomena and even death; adults who overeat can also cause serious convulsions and other poisoning symptoms.
Causative factors:
Ginkgo biloba toxicity is most acute in the green embryo, and the fleshy outer seed coat contains toxic components such as ginkgo phenol, white fruit phenol, white fruit acid, hydrogenated white fruit acid, hydrogenated white fruit acid, etc., and the seed kernel contains trace amounts of cyanoside. The organic toxins contained in Ginkgo biloba can be soluble in water and are strongly toxic, because its toxins can reduce toxicity when exposed to heat, so the symptoms of poisoning in raw food are even worse. Toxic patients mainly present with central nervous system damage and gastrointestinal symptoms, and occasionally peripheral nerve dysfunction.
green bean
Four seasons beans, also known as lentils, beans, knife beans, beans, kidney beans, poisoning is mostly caused by eating a large number of stored for too long, boiled through the four seasons beans, mostly occur in autumn.
Causative factors:
The pods of the four seasons of beans contain saponins (saponins), which have a strong irritation to the digestive tract, can cause hemorrhagic inflammation, and have a lytic effect on red blood cells, heated to 100 °C, more than 30 minutes, can destroy toxicity; beans contain bean pigments, which is a toxic protein and has a hemoglobin agglutination effect. The saponin contained in the beans must be above 100 °C to be destroyed, and it is not fully boiled before eating, and after entering the gastrointestinal tract, it has a stimulating effect on the mucous membrane. Due to vomiting and diarrhea, which reduces the chance of absorption of poisons, poisoning is manifested by sudden onset, short course, good prognosis, and rarely hemolysis or coagulation.
Uncooked soybeans and their products
Soybeans or raw soy milk are rich in nutrients, but if not heated adequately, they can cause poisoning after consumption.
Causative factors:
Raw soybeans or raw soy milk contain a toxic trypsin inhibitor, urease, which inhibits the activity of proteases in the body and stimulates the gastrointestinal tract. This toxic substance is more heat-resistant, you need to add high heat to 95 ~ 100 °C, 5 minutes, can be destroyed, so eat a large number of uncooked soybean milk, unsoked soybeans or raw soybeans, can cause poisoning, causing nausea, vomiting, bloating, diarrhea, can be accompanied by abdominal pain, dizziness, fatigue and other symptoms.
Kernels of apricots, cherries, peaches, plums, loquats, etc
Most of the nucleolar poisoning of apricots, peaches, plums, loquats, etc. is caused by children eating raw nuts or using bitter almonds to treat children's coughs without a doctor's prescription.
Causative factors:
The kernels of apricots, peaches, plums, loquats, etc. contain bitter amygdala. After the amygdalabin is taken in the human body, it is hydrolyzed by the cyanoside hydrolyzed enzyme contained in the food itself to generate hydrocyanic acid, which is easy to react with the trivalent iron of cytochrome oxidase in the mitochondria to form a cytochrome oxidase-cyanogen complex, so that the respiration of the cell is inhibited, forming tissue suffocation, resulting in death. Amygdalin poisoning begins with bitterness in the mouth, salivation, dizziness, headache, nausea, vomiting, palpitations, pulse frequency, and weakness in the extremities. People with severe poisoning feel chest tightness, have different degrees of breathing difficulties, and even unconscious, weak breathing, coma, and cold limbs. This is followed by loss of consciousness, urinary and urinary incontinence, sluggish eyeballs, dilated pupils, loss of light reflexes, closed teeth, decreased blood pressure, paroxysmal spasms throughout the body, and finally death due to respiratory paralysis or cardiac arrest. The severity of poisoning is related to the amount of food eaten. Amygdalin can be dissolved in water, and hydrocyanic acid can be volatilized when heated. Therefore, the nuts are soaked in hot water for half a day to a day, and the water is changed frequently, and the heat is eaten after cooking, which can basically be detoxified; stir-frying can also remove most of the toxicity, but it is not advisable to eat more.
Fresh yellow cauliflower
Yellow cauliflower, also known as goldenrod, lemon grass, forget worry grass. Yellow cauliflower has a sweet and cool taste, has hemostasis, anti-inflammatory, calming and other effects, and has a curative effect on vomiting blood, blood in the stool, urine is not passed, etc., and is widely consumed. However, eating fresh yellow cauliflower can cause poisoning.
Causative factors:
The flower buds in fresh yellow cauliflower contain colchicine, which is easily oxidized in the body after consumption to produce toxic colchicine and cause poisoning. Symptoms of acute poisoning are thirst, dry throat, nausea, vomiting, etc., and in severe cases, bloody stools and hematuria will occur. Be sure to treat fresh broccoli before eating it, and remove colchicine before eating it. Colchicine has good water solubility, you can boil fresh yellow cauliflower in boiling water, and then fully soak and rinse with water to maximize colchicine dissolution, colchicine is not heat-resistant, and it can be destroyed by boiling for about 10 minutes on high heat.
Wild honey
When eating wild honey, there are poisoning incidents, and even life-threatening incidents.
Causative factors:
Wild honey is easily mixed with pollen from poisonous plants such as Triptolide, causing poisoning. Triptolide alkaloids are the main toxic substances in wild honey, including hemiterpenoid alkaloids, eye-squinting alkaloids, Eminerine, Español shinnin and other compounds, which can damage a variety of organs. Ingestion can cause nausea, vomiting, abdominal pain, diarrhea, decreased blood pressure, dyspnea, and finally death due to heart and respiratory depression.
Bitter gourd, bitter urn
Gourd melon, also known as gourd, has a light fruity taste and is suitable for cooking. Ordinary gourd melon can be eaten with confidence, but gourd melon is affected by abnormal climate and soil factors during the growth process, resulting in mutation, bitter taste, and ingestion will cause poisoning and cannot be eaten.
Causative factors:
Bitter gourd melon contains alkali glycoside toxin, which is a phytotoxin. The toxin is not easy to destroy and decompose by heat, and symptoms such as dry mouth, dizziness, nausea, fatigue, drowsiness will occur after a few hours of accidental consumption; in severe cases, it will be manifested as nausea, vomiting, abdominal colic, diarrhea, dehydration, and even poisoning symptoms such as pus and blood.
Poisonous plants due to the growth of pathogenic microorganisms
Wood ear fungus, white fungus, sour soup and other rich powder substances are spoiled
If the fungus, white fungus and sour soup are contaminated with Pseudomonas cocos, the biotoxin Rice Yeast Acid will cause acute poisoning, which is manifested by abdominal pain, diarrhea, jaundice, and organ failure.
Moldy sugarcane
Mildew cane is soft, darker than normal sugarcane, light brown, and mild musty smell. Immature sugarcane is more susceptible to mildew; long-term storage, overwintering and thawed sugarcane are also prone to mildew. Moldy sugarcane has a low sugar content, an acidase flavor, a wine lees taste, and can cause poisoning after consumption, most common in children.
Causative factors:
Moldy sugarcane contains Cane artichokeria, whose toxin is 3-nitropropionic acid, which is a nerve poison that mainly damages the central nervous system. The incubation period of the toxin is short, as short as ten minutes, and the symptoms of poisoning are initially temporary gastrointestinal dysfunction, nausea, vomiting, abdominal pain, diarrhea, melena, followed by neurological symptoms such as dizziness, headache, dark eyes, and diplopia. Paroxysmal convulsions may occur in severe cases; when convulsions, the limbs are rigid, flexed and rotated internally, the hands are chicken claw-shaped, the eyeballs are gazed upwards, the pupils are dilated, and then enter a coma. Patients can die of respiratory failure, while survivors are left with severe neurological sequelae that lead to lifelong disability.
Rotten ginger
Rotten ginger will soften, the ginger flesh is bare, hairy or appear black or green spots. Rotten ginger is not edible.
Causative factors:
After ginger rots, it produces safrole, a highly toxic substance that can denature and necrosis of liver cells, and induce liver cancer, esophageal cancer, colon cancer and other lesions.
Rotten cabbage
Improper storage of cabbage will rot, and people eating rotten cabbage will cause poisoning.
Causative factors:
After the cabbage rots, the nitrate in the dish becomes nitrite under the action of reducing bacteria. After nitrite enters the blood, it can oxidize the low ferritoglobin in the blood into methemoglobin, so that the blood loses the ability to transport oxygen, resulting in tissue hypoxia. Lack of oxygen causes headache, dizziness, bruised skin, nausea, vomiting and fatigue and other symptoms; severe cases may have shortness of breath, rapid heartbeat, convulsions, coma, and even death due to respiratory and circulatory failure.
Unpickled pickles
Xian Lai must be pickled thoroughly before it can be eaten, otherwise it is easy to be poisoned and endanger health.
Causative factors:
The raw materials used in the pickling of Xianlai, such as Bailai, radish, mustard, etc., contain a certain amount of nitrate, and when pickling, the reducing bacteria multiply in large quantities, so that the nitrate is reduced to a subclimate that is toxic to human Hugh. In general, nitrite begins to increase significantly 4 hours after salting, peaks in 10 to 20 days, and then gradually decreases. If the salt is not enough or the pickling time is too short, a large amount of nitrite in the unpickled pickles will cause human poisoning. Symptoms such as headache, dizziness, bruised skin, nausea, vomiting, and fatigue and fatigue may be present; in severe cases, shortness of breath, rapid heartbeat, convulsions, coma, and even death from respiratory and circulatory failure.