The main cause of edible wild mushroom poisoning: eating poisonous fungi by mistake.
There are hundreds of common wild mushrooms, but there are only thirty or forty edible mushrooms. Some poisonous bacteria and non-toxic bacteria are similar in appearance or mixed in growth, and are often poisoned by mistake.
Handle link errors. Even non-toxic wild mushrooms may be poisoned after eating if they are not thoroughly cooked during processing.
Growth environment factors. Although some wild fungi belong to non-toxic fungi, if the growing place is polluted, or there are toxic minerals under the stratum, eating the fungi growing in this place by mistake will easily cause poisoning after eating.
How to identify poisonous wild bacteria: In China, there are about 180 kinds of poisonous bacteria, of which at least 30 kinds can kill people. Generally speaking, there are brightly colored poisonous bacteria. There may be papules, erythema, sulcus branches and cracks on the cap, and some bacteria have volvularia and fungus rings.
After the poisonous bacteria are broken, there will usually be juice flowing out, and the taste is pungent. Poisonous bacteria can also be identified from the following aspects: look at the growth zone.
Edible non-toxic fungi mostly grow on clean grasslands or pine trees and oak trees, while toxic fungi often grow in dark, humid and dirty places; Look at the color. There are poisonous bacteria with bright colors, such as red, green, black and blue, especially purple, which are often very toxic.
Poisonous bacteria generally change color quickly after picking; Third, look at the appearance. The lid of non-toxic bacteria is flat, the umbrella surface is smooth, the surface has no wheels, and the bottom is sterile.
The center of the bottle cap with poisonous bacteria is generally convex, the shape is strange, the surface of the bottle cap is thick and hard, and there is a fungus wheel on the stem. Volvariella volvacea handle is slender or thick and easy to break. Fourth, look at secretions.
Tear off the stems of fresh wild bacteria, the secretion of non-toxic bacteria is clear as water (some of them are white), and the surface of bacteria will not change color after tearing off; The secretion of poisonous bacteria is sticky, generally reddish brown, and it is easy to change color in the air after tearing; Five smells. Non-toxic bacteria have special fragrance and no peculiar smell.
There are poisonous bacteria with strange smell, such as spicy, sour, disgusting and so on; The sixth is chemical identification. Take the collected or purchased suspicious bacteria, take out the juice, soak it with paper, and immediately add a drop of dilute hydrochloric acid or white vinegar to it. If paper turns red or blue, it will be toxic.
Common poisonous wild mushroom species: poisonous umbrella: This kind of wild mushroom has a high mortality rate, and the mortality rate after eating by mistake is about 75%-90%. This wild fungus is characterized by irregular punctate warts on the cap and "skirt" on the stem; The strain is brittle and easy to fold, and tastes a little tasteless or slightly sweet; Poisoning occurred about 4-6 hours after eating, and he died after 8- 10 hours. After the poisoning, the survivors said, "At first, the sky was spinning, the eyes were black, the mouth was foaming, and people were unconscious."
The most common one is a white umbrella. Hallucinogenic mushroom: The shape of this poisonous mushroom is very similar to the edible "red onion mushroom", which can only be distinguished by its stem (commonly known as its feet).
The main symptoms of poisoning are hallucinations, mainly manifested as: losing balance (unstable standing), overlapping things, not too big or too small (commonly known as seeing dwarfs), or floating in the fog. In severe cases, hallucinations can last for 2-3 weeks. The most common ones are: (1) garlic.
Also known as red felt hat, the mushroom cap is dark red, and the surface of mushroom foot has longitudinal net texture, which is like the skin of snake back and tastes slightly sweet and fragrant. (2) thin-footed onions.
Also known as onion, its shape is similar to that of onion, but its feet are small and it feels "top-heavy" in appearance. In particular, it is necessary to remind that the above poisoning situation can also occur if you eat red onions and white onions often, or if you eat too much.
Acute gastrointestinal reaction: This kind of poisonous bacteria may have poisoning symptoms after eating 10- 15 minutes, mainly manifested as vomiting, abdominal pain and diarrhea, and in severe cases, they may have convulsions after 30 minutes and die within 1-2 hours. The most common ones are: (1) four boards.
Also known as Noisy horse liver and False Bovine Liver, its appearance is similar to that of edible boletus, and the toilet in the cover is reddish, bitter, spicy and highly toxic. (2) oak nest.
The shape is similar to that of edible oak. , pale yellow, bitter. It is more common around the heel of rotten yellow oak trees, which can be fatal if eaten by mistake. (3) Gray brush handle.
Shaped like a brush handle, gray or black gray, slightly bitter. (4) calcareous bacteria.
White, slightly spicy. (5) Rouge fungus.
Also known as red yeast, it tastes slightly bitter and spicy. The main points of eating wild mushrooms: don't buy and pick unfamiliar mushrooms, especially brightly colored wild mushrooms; If you are not sure that wild mushrooms are nontoxic, don't eat them.
If you are familiar with it and are sure that it is non-toxic, don't mix it, because different kinds of wild mushrooms may react with each other to produce toxic substances. Generally, wild mushrooms should be cooked thoroughly at high temperature to reduce toxicity; Don't drink alcohol when eating wild mushrooms.
Although some wild mushrooms are non-toxic, some substances contained in them may react with ethanol contained in wine to produce toxins and cause poisoning. Key points of self-rescue after eating wild mushrooms: If you have symptoms such as nausea, dizziness, vomiting, blurred vision or auditory hallucination after eating wild mushrooms, you should take the following measures immediately: First, call the emergency number immediately; The second is to go to the hospital for treatment in time; Third, adopt simple methods to induce vomiting, gastric lavage and catharsis in time. You can drink more warm water or dilute salt water, and then use hard objects such as spoons to remove residual bacteria that are not absorbed in the body as soon as possible or slow down the absorption of toxic substances to reduce the degree of poisoning and prevent the illness from getting worse; Fourth, let the patient drink a small amount of salt and sugar water to replenish body fluids to prevent the poisoned person from repeatedly vomiting and dehydration and causing shock; Fifth, don't force water into the mouth of a comatose patient to prevent suffocation; Patients should be covered with blankets to keep warm; The sixth is to judge whether it is edible wild mushroom poisoning or other food poisoning.
Keep samples for professional reference.
2. Kindergarten classes to prevent wild mushroom poisoning teaching plan
Teaching objectives:
1, guide pupils to know that spoiled food is harmful to health.
2. Learn to distinguish common spoiled food from expired food.
(2) Emotional goals:
1, cultivate children's good habit of paying attention to healthy eating.
2. The attitude of disapproving or preventing the consumption of spoiled or expired food.
(3) behavioral goals:
1, pay attention to food safety, and do not eat spoiled or expired food.
2. Dare to stop unhealthy eating behavior.
Teaching emphasis: learn to identify the most basic food that causes poisoning, and initially cultivate the awareness of healthy eating.
Teaching aid preparation:
1. Four videos and four slides of children's food made by ourselves.
2. Each group has several cartoon food headdresses.
3. Pictures and text banners of healthy food and corresponding spoiled food needed in this lesson.
Teaching process:
First, the introduction of new courses.
Hello, children! Welcome everyone to attend the special class of "Prevention of Food Poisoning" for primary school students with the teacher! You know what, kids? We are so healthy and strong that food plays a big role in it. Let's meet them together! Play homemade videos of daily food to guide children to understand the nutrition and functions of various foods. )
Question: What kind of food do you like best in the video, children? Tell me, why? (Discussion speech)
Write on the blackboard: the teacher posts small pictures of healthy food according to the students' answers.
Summary: Well, it's really good. Soybean is rich in protein, which can nourish children's brains and grow smarter. Tomatoes are rich in vitamins, which can enhance children's resistance; Big steamed bread contains starch, which can make us grow healthier and so on. They are all good for health.
Blackboard Book: After healthy food, blackboard book is "beneficial to health".
Second, teach new lessons.
Transition: The children speak very well. These foods have their own nutrition. The teacher wants to eat them now, but do you know, children? What will happen if our favorite food goes bad?
1, watch the second self-made video short film "Deteriorated Peas" to understand the harm to our health if soybeans go bad.
Question: If protein-rich soybeans go bad, what will happen if we eat them? (Discussion speech)
2. Watch the third homemade video clip "Germinated Potato". Know the harm of potato germination to our health.
Question: Little Potato also wants to see the outside world and stick its head out. What will happen if we eat such potatoes?
3. Watch the fourth homemade video clip "Terrible Deteriorated Food" and see steamed bread, green peppers, expired noodle sauce, moldy ham bread and oranges that have been stored for too long.
Question: What did you find, children? What happened to the child in the video after eating bad food?
Write on the blackboard: dig out unhealthy food from the bottom of healthy food, and sum up "harmful to health" from students' discussion.
Question: What would you do if you saw someone eating such food? Guide children to realize the harm of eating these foods and the character of daring to stop wrong behavior. )
Third, contact with reality, raise awareness and guide behavior.
1. Put four slides to distinguish right from wrong.
Question: Children, which of the above pictures do you think is right and which is wrong? If you were, what would you do? (Discussion speech)
Conclusion: When we see family members or friends eating this kind of food, we should stop it in time and tell him the harm of bad food.
2. Watch the group performance "Healthy Home-Little Lele".
Distribute small food headwear, children imitate the performance in groups, and the teacher guides the group behavior. Find a demonstration group to perform. Let's clap.
Fourth, summarize the conversation, start the topic and offer wishes.
Summary of Music Teachers Accompanied by \ "Healthy Songs \" on Big Screen;
Children, today we learned the lesson "Prevention of Food Poisoning" together, and we can learn a lot. In the future, we should pay attention not to eat spoiled food and expired food, and form a good habit of healthy eating, okay? Well, besides these, we should do more exercise and exercise to keep our bodies strong. Finally, I wish the children good health. Thank you, children. Goodbye!
3. Prevention of wild mushroom poisoning
1 ... There are not many kinds of edible wild mushrooms. Pay attention to the identification of wild mushrooms. The toxic side is bright colors of two or more colors. There are spots and oils on the surface, and rings or volvox on the handle. Try to choose what you know.
2. The environment in which wild fungi grow, some fungi may be non-toxic, but the environment plus the toxin enrichment of fungi is toxic.
3. Processing is very important, safe and hygienic.
4. Nausea, vomiting, nausea, diarrhea, bloating, dizziness, blurred vision and other symptoms.
Take corresponding drugs according to symptoms, or drink plenty of water to dilute toxins and spit out food. If the condition worsens, you should go to the hospital as soon as possible and cooperate with the doctor for treatment.
4. How to prevent wild mushroom poisoning
Many nationalities in the world have the habit of picking wild mushrooms to eat, because of the joy and attractive taste of picking mushrooms.
It is reported that there are more than 80 kinds of poisonous mushrooms in China. Although people have summed up some simple identification methods, these methods are difficult to work because of the similar morphology of poisonous mushrooms and edible fungi. At present, the only recognized identification method is to classify and identify according to morphological characteristics.
One of the mushrooms that often cause poisoning in northern China is Pleurotus ostreatus, which is characterized by ochre yellow, pink, initially convex and round, flat back, reddish-brown or brown leopard scales on the surface and cotton-wool cilia on the edge. The meat of auricularia auricula is white. Auricularia auricula is white at first, slightly yellow at the back and ciliated at the edge.
The stipe is white, hollow, slightly enlarged at the base, and the fungus ring is white and easy to fall off. It smells like light mushrooms.
The poisoning incident in Hebei this year was caused by Pleurotus eryngii. The deadly white poison umbrella is another mushroom that often causes poisoning in China. Its thallus is white, oval or bell-shaped when it is young, flat and smooth when it is old.
The petiole is smooth and the base is enlarged. The suspensor grows on the upper part of the suspensor, and the volvox is as thick as a bract.
In recent years, two large-scale mushroom poisoning incidents occurred in Henan and Yunnan, both of which were caused by deadly white poisonous umbrellas. Other poisonous mushrooms that often cause poisoning are: white poisonous umbrella with scaly handle, poisonous umbrella, black folding umbrella with foot-binding, horny scaly gray umbrella, poisonous russula and so on.
The substance that poisonous mushrooms poison people is the toxin contained in them. Mushrooms that often cause poisoning contain the following toxins: (1) toxin peptide, which is mainly hepatotoxic, with strong toxicity and slow action. (2) toxic umbrella peptide, which has strong hepatorenal toxicity.
(3) Muscarine, similar to acetylcholine. (4) monocrotaline, causing hallucinations and mental symptoms.
(5) Deer flower toxin, leading to the destruction of red blood cells. Simple identification method: when cooking mushrooms, you can put some white rice in the pot.
If the white rice turns black, it means that it is a poisonous mushroom and cannot be eaten. If the rice does not turn black, it is a non-toxic mushroom and can be eaten.
5. How to prevent wild mushroom poisoning?
Many nationalities in the world have the habit of picking wild mushrooms to eat, because of the joy and attractive taste of picking mushrooms.
It is reported that there are more than 80 kinds of poisonous mushrooms in China. Although people have summed up some simple identification methods, these methods are difficult to work because of the similar morphology of poisonous mushrooms and edible fungi. At present, the only recognized identification method is to classify and identify according to morphological characteristics.
One of the mushrooms that often cause poisoning in northern China is Pleurotus ostreatus, which is characterized by ochre yellow, pink, initially convex and round, flat back, reddish-brown or brown leopard scales on the surface and cotton-wool cilia on the edge. The meat of auricularia auricula is white. Auricularia auricula is white at first, slightly yellow at the back and ciliated at the edge.
The stipe is white, hollow, slightly enlarged at the base, and the fungus ring is white and easy to fall off. It smells like light mushrooms.
The poisoning incident in Hebei this year was caused by Pleurotus eryngii. The deadly white poison umbrella is another mushroom that often causes poisoning in China. Its thallus is white, oval or bell-shaped when it is young, flat and smooth when it is old.
The petiole is smooth and the base is enlarged. The suspensor grows on the upper part of the suspensor, and the volvox is as thick as a bract.
In recent years, two large-scale mushroom poisoning incidents occurred in Henan and Yunnan, both of which were caused by deadly white poisonous umbrellas. Other poisonous mushrooms that often cause poisoning are: white poisonous umbrella with scaly handle, poisonous umbrella, black folding umbrella with foot-binding, horny scaly gray umbrella, poisonous russula and so on.
The substance that poisonous mushrooms poison people is the toxin contained in them. Mushrooms that often cause poisoning contain the following toxins: (1) toxin peptide, which is mainly hepatotoxic, with strong toxicity and slow action. (2) toxic umbrella peptide, which has strong hepatorenal toxicity.
(3) Muscarine, similar to acetylcholine. (4) monocrotaline, causing hallucinations and mental symptoms.
(5) Deer flower toxin, leading to the destruction of red blood cells. Simple identification method: when cooking mushrooms, you can put some white rice in the pot.
If the white rice turns black, it means that it is a poisonous mushroom and cannot be eaten. If the rice does not turn black, it is a non-toxic mushroom and can be eaten.
6. How to prevent wild mushroom poisoning?
Many nationalities in the world have the habit of picking wild mushrooms to eat, because of the joy and attractive taste of picking mushrooms.
It is reported that there are more than 80 kinds of poisonous mushrooms in China. Although people have summed up some simple identification methods, these methods are difficult to work because of the similar morphology of poisonous mushrooms and edible fungi. At present, the only recognized identification method is to classify and identify according to morphological characteristics.
One of the mushrooms that often cause poisoning in northern China is Pleurotus ostreatus, which is characterized by ochre yellow, pink, initially convex and round, flat back, reddish-brown or brown leopard scales on the surface and cotton-wool cilia on the edge. The meat of auricularia auricula is white. Auricularia auricula is white at first, slightly yellow at the back and ciliated at the edge.
The stipe is white, hollow, slightly enlarged at the base, and the fungus ring is white and easy to fall off. It smells like light mushrooms.
The poisoning incident in Hebei this year was caused by Pleurotus eryngii. The deadly white poison umbrella is another mushroom that often causes poisoning in China. Its thallus is white, oval or bell-shaped when it is young, flat and smooth when it is old.
The petiole is smooth and the base is enlarged. The suspensor grows on the upper part of the suspensor, and the volvox is as thick as a bract.
In recent years, two large-scale mushroom poisoning incidents occurred in Henan and Yunnan, both of which were caused by deadly white poisonous umbrellas. Other poisonous mushrooms that often cause poisoning are: white poisonous umbrella with scaly handle, poisonous umbrella, black folding umbrella with foot-binding, horny scaly gray umbrella, poisonous russula and so on.
The substance that poisonous mushrooms poison people is the toxin contained in them. Mushrooms that often cause poisoning contain the following toxins: (1) toxin peptide, which is mainly hepatotoxic, with strong toxicity and slow action. (2) toxic umbrella peptide, which has strong hepatorenal toxicity.
(3) Muscarine, similar to acetylcholine. (4) monocrotaline, causing hallucinations and mental symptoms.
(5) Deer flower toxin, leading to the destruction of red blood cells. Simple identification method: when cooking mushrooms, you can put some white rice in the pot.
If the white rice turns black, it means that it is a poisonous mushroom and cannot be eaten. If the rice does not turn black, it is a non-toxic mushroom and can be eaten.
7. Life Tips: What should I do if I am poisoned by eating wild mushrooms?
Symptoms of wild mushroom poisoning should be treated in hospital immediately. In case it is too late to see a doctor, we should immediately adopt simple methods and easy-to-find drugs to induce vomiting, gastric lavage, catharsis or * * *, so as to eliminate the unabsorbed residual bacteria in the body as soon as possible or slow down the absorption of toxic substances, thus reducing the degree of poisoning and preventing the deterioration of the disease. After these treatments, they should be transferred to the hospital as soon as possible.
Pay attention to the following points when eating wild mushrooms.
1, don't pick fungi that you are not familiar with, especially brightly colored fungi. Do not mix wild mushrooms. It's best to eat one wild mushroom at a time.
2. Don't fry all the collected wild mushrooms together, because mixed frying of different kinds of wild mushrooms is prone to chemical reaction, and non-toxic mushrooms become toxic. Be careful when processing, like eating boletus, the best way is to cook it first to reduce toxicity and the possibility of poisoning.
When you go to the market to buy mushrooms, you'd better buy mushrooms that have been eaten without any danger. After you buy it, you should fry it thoroughly before eating it.
4. Don't drink while eating bacteria. Although some wild mushrooms are non-toxic, some components contained in them will react with ethanol contained in wine to produce toxins and cause poisoning. So it is best not to drink alcohol when eating wild mushrooms.
8. What should I pay attention to when eating wild mushrooms?
Several points for attention when eating wild mushrooms: Wild mushrooms are delicious, containing fat, protein, carbohydrates, crude fiber, various minerals and vitamins, and are often edible mushrooms, which are helpful for improving health and preventing diseases.
On the other hand, edible bacteria hide the danger of poisoning. Moreover, according to the data, eating wild mushrooms more than once or continuously will lead to a drop in blood sugar.
So even if there is no poisoning, eating more wild mushrooms will lead to general weakness. The vast majority of food poisoning patients are mild gastroenteritis poisoning, and severe cases include nausea, vomiting and abdominal pain. A few of them are neuropsychiatric, with dizziness, nausea and vomiting, and then they have symptoms such as irritability, delirium and hallucinations.
If poisoning is serious, it will cause great harm to human body, leading to acute renal failure or liver necrosis and hemolytic poisoning leading to shock and even death. How to distinguish poisonous wild mushrooms Generally speaking, poisonous mushrooms are brightly colored, with warts, papules, erythema, furrows and furrows on their hats, and some mushrooms have volvox and fungus rings. Generally, after picking poisonous mushrooms, juice will flow out and the taste will be pungent.
Poisonous bacteria can also be identified from the following aspects: 1, appearance. Generally, the color of poisonous bacteria is brighter than that of edible fungi, and umbrellas are mostly red, purple, yellow or mottled spots, with rings and braces on the handle.
2. smell the smell. Poisonous bacteria often have spicy, foul-smelling and bitter taste, while edible fungi have the inherent fragrance of bacteria without peculiar smell.
3. Color change test. Wipe the mushroom lid with scallion. If the onion turns blue-brown, it proves toxic, otherwise it is non-toxic.
After cooking, toadstools often turn black when they meet silverware, and turn blue or brown when they meet diced garlic. 4. Milk test.
Sprinkle a small amount of fresh milk on the surface of bacteria. If the milk cake is on its surface, it may be poisonous. Pay attention to the following points when eating wild mushrooms: 1. Don't pick unfamiliar mushrooms, especially brightly colored mushrooms.
Do not mix wild mushrooms. It's best to eat one wild mushroom at a time. 2. Don't fry all the collected wild mushrooms together, because mixed frying of different kinds of wild mushrooms is prone to chemical reaction, and non-toxic mushrooms become toxic.
Be careful when processing, like eating boletus, the best way is to cook it first to reduce toxicity and the possibility of poisoning. When you go to the market to buy mushrooms, you'd better buy mushrooms that have been eaten without any danger. After you buy it, you should fry it thoroughly before eating it.
4. Don't drink while eating bacteria. Although some wild mushrooms are non-toxic, some components contained in them will react with ethanol contained in wine to produce toxins and cause poisoning. So it is best not to drink alcohol when eating wild mushrooms.
5. If you feel unwell after eating this bacterium, and have symptoms such as nausea, dizziness, vomiting, blurred vision or auditory hallucination, you should go to the hospital immediately. In case it is too late to see a doctor, we should immediately adopt simple methods and easy-to-find drugs to induce vomiting, gastric lavage, catharsis or * * *, so as to eliminate the unabsorbed residual bacteria in the body as soon as possible or slow down the absorption of toxic substances, thus reducing the degree of poisoning and preventing the deterioration of the disease. After these treatments, they should be transferred to the hospital as soon as possible.
The above is my answer to this question, I hope it will help you.