Food poisoning refers to the ingestion of "toxic" food, which can be food that contains toxins in itself, food that is contaminated with bacteria, fungi and other microorganisms and their toxins, or food contaminated with poisons.
If people eat by mistake, they will generally first cause gastrointestinal reactions, manifesting abdominal pain, vomiting and diarrhea. Some poisons are absorbed into the bloodstream, which can damage the liver, kidneys and other organs.
Once food poisoning occurs, the remaining poisons in the intestine should be removed immediately to reduce the damage to the human body. For those poisons that have already entered the bloodstream, they need to be removed in time. If it is food poisoning caused by bacteria and fungi, corresponding antibacterial drugs are also needed. Prognosis depends on the cause and severity of specific food poisoning.
<h1 class="pgc-h-arrow-right" data-track="5" > bacterial poisoning</h1>
The occurrence of bacterial food poisoning is mostly due to the following three reasons:
1. Cross-infection of raw and cooked food or without any hygienic treatment, resulting in direct food being contaminated with pathogenic bacteria.
2. Improper food storage methods, such as food contaminated with pathogenic bacteria stored at a higher temperature, sufficient moisture, suitable pH and nutritional conditions in the food to cause pathogenic bacteria to grow and multiply or produce toxins,
3. The food is not thoroughly heated before being eaten, resulting in the failure to kill pathogenic bacteria.
<h1 class="pgc-h-arrow-right" data-track="10" > fungal food poisoning</h1>
Diseases caused by eating food contaminated with toxic fungi and their toxins are common poisoning such as gibberellosis wheat and moldy sugarcane. Fungi usually require a certain temperature and humidity to reproduce, so they have a more pronounced seasonality and regionality. For example, moldy sugarcane in the spring in the north of China, its toxin stability is high, the general heating cooking method can not destroy it, will cause poisoning.
<h1 class="pgc-h-arrow-right" data-track="12" > animal and plant poisoning</h1>
1. Caused by direct consumption of poisonous animals and plants, or the means of processing and cooking fail to remove toxic substances from animals and plants, causing poisoning after the patient eats.
2. Common animal poisoning is puffer fish poisoning, toxic shellfish poisoning, fish poisoning carrying ciguatera toxin, fish gall poisoning, fish poisoning containing high histamine, animal thyroid poisoning, etc.
3. Common plant poisoning is poisonous mushroom poisoning, cyanoside-containing nuts, phaseolus bean poisoning, cassava poisoning, plant poisoning that can cause death Poisonous mushrooms, sprouted potatoes, mandalas, ginkgo biloba, bitter almonds, tung oil, etc.
<h1 class="pgc-h-arrow-right" data-track="16" > chemical food poisoning</h1>
1. Accidentally eating food contaminated with toxic chemicals, such as food contaminated with pesticides and rodenticides, or using contaminated tableware to eat.
2. Toxic and harmful chemicals that are mistaken for food, food additives, and nutritional enhancers, such as nitrite as table salt and barium carbonate as baking powder.
3. Food poisoning caused by the addition of non-food grade or forged or prohibited food additives, nutritional enhancers, and excessive use of food additives, such as "hanging white block" added to flour to whiten, formaldehyde added to aquatic products to prevent corrosion, tri-o-toluene phosphate as food machinery lubricants, industrial alcohol mixed with water as liquor sold, etc.
4. Poisoning caused by chemical changes in nutrients due to storage and other reasons, such as rancidity of oils and fats.
5. Artificial poisoning, the poison is generally a chemical poison, such as a number of poisonous rat poisoning incidents in China.
<h1 class="pgc-h-arrow-right" data-track="5" > symptoms after poisoning</h1>
Salmonella poisoning: mostly caused by carnivorous or internal organs, especially sick and dead livestock. The incubation period is 6 to 24 h, up to 2 to 3 days, with fever, headache, nausea, vomiting, diarrhea, fatigue, may be accompanied by a rash, and there is pus and blood in the stool. The course of the disease is 1 to 3 weeks, and death is possible.
Staphylococcal poisoning: caused by leftover meals, contaminated meat, milk, and eggs. The incubation period is short, generally 3h, showing vomiting, diarrhea, mainly vomiting, and fever is not obvious.
Salt-loving bacteria poisoning: caused by eating seafood or salted food, with an incubation period of 8 to 12 hours, abdominal pain, diarrhea with vomiting, moderate fever, stools like washing meat or pus and blood.
Botulism: Botulinum toxin is an anaerobic bacteria, mostly caused by eating expired canned food, dachshunds or closed storage food, the incubation period is 1 day to several days, the nervous system symptoms are obvious, there are headaches, dizziness, mydriasis, weakness, droopy eyelids, diplopia, blurred vision, and even blindness, difficulty swallowing and breathing, loss of sound, can die due to respiratory paralysis.
Escherichia coli: short incubation period, generally 4 to 12 hours, mild symptoms, mainly diarrhea, fishy stool odor, rare fever.
<h1 class="pgc-h-arrow-right" data-track="5" > tests that need to be done immediately after poisoning</h1>
Specimen detection: take the patient's vomit, diarrhea, suspicious food, tableware, etc. for bacterial and fungal culture, and toxicity testing, to explore the source of poisoning symptoms of the patient, and facilitate follow-up rescue.
Liver and kidney function: Some toxic substances may cause liver and kidney damage, which can be judged by laboratory test data.
Hematological tests "" examine the concentration of antibodies or substances in the serum, different toxic substances have different indicators, and at the same time observe the coagulation function of the patient, with the purpose of knowing whether there is coagulation dysfunction. When a bacterial infection occurs, the white blood cell index is elevated.
Urinalysis: Used to detect the presence of blood cells, proteins, or the metabolic components of certain drugs or toxins in a patient's urine. At the same time, the electrolyte level and pH change in the urine are observed.
Blood gas analysis: The purpose is to initially assess the acid-base poisoning and determine the severity of the disease.
<h1 class="pgc-h-arrow-right" data-track="5" > precautions</h1>
1. Maintain the hygiene of the kitchen and dining utensils, disinfect and classify.
2. Eat fresh and clean food, eat less leftovers, leftovers, expired foods, and foods containing toxic additives.
3. To thoroughly kill the virus at high temperature of food, the correct way of handling.
4. Keep the food reasonably to avoid spoilage.
5. Avoid foods of unknown origin or foods that are not sure if they are poisonous.
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