Hot summer
Cold dishes are on the table of many people
Constant cuisine
But recently, 67-year-old Huang Dabo (pseudonym) in Hangzhou
But because of a plate of cold cucumbers refrigerated overnight
Induces septic shock
On the evening of June 4, because of the arrival of guests at home, most of the remaining plate of cold cucumbers was put into the refrigerator.
Before going out to work the next morning, Uncle Huang habitually took out this plate of cold vegetables and ate it with rice porridge. Two hours later, people began to vomit, diarrhea, and suddenly started a high fever in the evening, followed by blackness and trembling in front of their eyes...
My wife quickly dialed 120, and when the ambulance arrived at the hospital, Uncle Huang was already in shock.
The examination showed that Uncle Huang's blood pressure dropped to 85/52mmHg, and the blood procalcitonin exceeded the normal value by more than 200 times! "It is a serious bacterial infection, and sepsis and septic shock caused by bacterial infection are initially considered." Doctor judgment.
Sepsis refers to a systemic inflammatory response syndrome triggered by infection, mainly manifested as chills, fever, and shortness of breath. If treatment is delayed, severe septic shock can result, leading to multiple organ failure and extremely high mortality.
Fortunately, after the doctor's timely rescue, Uncle Huang's vital signs gradually recovered.
In summer, the temperature is high, and the food is easy to spoil at room temperature, and the refrigerator has become a highly used appliance, but there is a lot of attention to the use of refrigerators.
Experts said that even if the appearance of the refrigerator looks clean, there may be a large number of bacteria hidden, if you do not pay attention to the refrigerator hygiene, it is easy to let bacteria enter at this time.
Most of the cold vegetables lack high temperature treatment, and the production process is also easy to breed pathogenic bacteria, especially in the hot summer, it is easier to accelerate the reproduction of bacteria and induce bacterial infections.
Therefore, in summer, it is best to eat it fresh, if it is really inexhaustible, the consumption time should not exceed 2 hours at the latest, and avoid leaving it in the refrigerator for too long to reduce the probability of bacterial accumulation contaminating the food.
1. Listeria
Common foods susceptible to contamination include unsterilized milk, sprouts, chilled delicatessen, smoked seafood, and soft cheeses.
People may experience diarrhea after infection, and people with weak immunity may even have serious complications such as meningitis and sepsis.
2. Salmonella
It can survive for 3~4 months in the refrigerator, and eating uncooked disease, dead livestock meat or contaminated livestock meat and undercooked eggs after slaughter is easy to cause salmonella infection.
People may suffer from typhoid fever, paratyphoid fever, food poisoning, sepsis, etc. after infection.
3. Shigella, also known as dysentery bacillus
It is currently one of the main pathogens of intestinal infections, and foods prone to this bacteria include salads (potatoes, tuna, shrimp, macaroni, chicken), raw vegetables, milk and dairy products, poultry, fruits, bread products, hamburgers and finfish.
People may have fever, abdominal pain, and watery stools after infection.
4. Yersinia
Foods that are easily contaminated include: milk, meat, aquatic products (oysters, shellfish), pastries and other foods.
After infection, people may suffer from acute gastroenteritis, enterocolitis, and even appendicitis, sepsis, etc.
5. Staphylococcus aureus
There are many types of foods that can cause poisoning of the bacteria, such as milk, meat, eggs, fish and their products. In addition, poisoning incidents caused by leftover rice, fried eggs, glutinous rice cakes and cold powder have also been reported.
Human infection may cause pneumonia, pseudomembranous enteritis, pericarditis, etc., and more serious sepsis, sepsis, sepsis, etc.
Various types of food stored in the refrigerator have an expiration date:
Refrigerated class
The remaining cooked vegetables, should be sealed and stored in the refrigerator to refrigerate, the next time to eat thoroughly heated, long-term storage will lead to nitrite accumulation and loss of nutrients, it is best to eat within 1~2 days, vegetarian dishes are best cooked and eaten fresh.
Vegetables, green leafy vegetables are the most difficult to preserve, should be eaten as soon as possible, no more than 3 days, broccoli, cauliflower, etc. no more than 1 week, cabbage, peppers, mushrooms, etc. packaged to keep dry, can be put for a long time.
As long as the root plants such as carrots and radishes are packaged, they can be stored for up to 2~3 weeks.
Pasteurized milk, refrigerator can be stored for 3~10 days, it is best to drink it within a few hours after opening.
If aquatic products and meat are cooked quickly, they can be stored in the 0°C fresh-keeping area for 2~3 days.
Fresh eggs can be stored in the refrigerator for 5 weeks, but with each passing week, the quality of eggs drops by one grade and must be eaten as soon as possible.
Frozen class
Starchy staple foods, most of the staple foods such as steamed buns, cakes, buns, etc., if they cannot be eaten within 1~3 days, they can be sealed and sealed and put into the freezer.
Dried food, dried seafood such as shrimp skin, sea rice, dried scallops, dried small fish, etc., can significantly extend the storage time after being put into the freezer.
Tofu is about to expire, you can make frozen tofu and continue to store it for a while.
Meat, aquatic products, if sealed and frozen, can be stored for several months or even half a year.
Note: The refrigerator should clean the food regularly, and also clean it every 2~3 months to reduce the growth of bacteria.
Source: People's Daily Science Popularization, Popular Science China, Liaoshen Evening News, Hangzhou Municipal Health Commission, Health Times, etc
Comprehensive: "Healthy Cantonese People" editorial office
Editor: Fang Hongxiu
Responsible editor: Liang Jiexiang