Here are a few common food poisoning, hope you pay more attention in daily life.　　The long spot of sweet potatoes Sweet potatoes with black spots, is due to the infection of black spot bacteria, easy to eat after poisoning.　　Sprouted green potatoes Sprouted potato shoots and turn green skin in the high content of lobelia, easy to eat poisoning.　　Fresh fava beans Allergic to fava beans can cause allergic hemolytic syndrome, general weakness, anemia and other symptoms.　　The unpickled pickles Pickles if the amount of salt is not enough, pickling time is less than 8 days, can cause nitrite poisoning.　　The yellowing of the silver fungus silver fungus deterioration is caused by the yellow bacillus contamination, eating can cause dizziness, stomach pain and diarrhea and other toxic phenomena.　　Rootless bean sprouts In the production process, more application of herbicides to make the growth of bean sprouts without roots. The herbicide contains carcinogenic, teratogenic and mutagenic harmful substances.　　Green tomatoes Unripe green tomatoes contain the toxic substance lobelin, which can cause nausea, vomiting and other symptoms of poisoning after eating.　　Fresh yellow cauliflower Fresh yellow cauliflower contains colchicine toxin, which can cause symptoms of poisoning such as dry throat, burning sensation in the stomach and hematuria.　　Discolored purslane Discolored purslane will secrete cyclic polypeptide, fucoxanthin and other toxic substances and contaminate the purslane, causing the color of the purslane to fade to bluish-purple and making it inedible.　　Rotten cabbage Rotten cabbage contains nitrite, nitrite and human blood, the formation of methemoglobin, so that the blood to lose the oxygen-carrying function, so that the lack of oxygen intoxication, dizziness, palpitations, vomiting, lips and lips purple, the serious confusion, convulsions, shortness of breath, rescue not in time can be life-threatening.　　Rotting ginger After rotting ginger produces very toxic safrole. Even if the amount is very small, it can cause liver cell poisoning and degeneration.　　Uncooked beans Raw beans contain saponin and hemagglutinin, saponin has a strong irritation of the human digestive tract, can cause hemorrhagic inflammation, and the red blood cells have a dissolving effect. Bean grains also contain erythrocyte agglutinin, with erythrocyte agglutination, consumption will cause poisoning.