Chemical food poisoning
Chemical food poisoning, mainly refers to some toxic metals, non-metals and their compounds, pesticides and nitrites and other chemical substances contaminated food and food poisoning. The cause of chemical food poisoning is mainly due to the accidental consumption of toxic chemicals, or eating food contaminated by chemical substances. The main features of chemical food poisoning are:
(a) rapid onset. The incubation period is short, mostly from a few minutes to a few hours, and a few are more than one day.
(ii) The degree of poisoning is severe, the course of the disease is longer than that of bacterial toxin poisoning, and the morbidity and mortality rates are higher.
(3) Seasonal and regional are not obvious, poisoning food is not specific, most of them are caused by accidentally eating or eating food contaminated by chemical substances, and its chance is greater.
Bacterial food poisoning
Bacterial food poisoning is caused by eating food containing large amounts of live bacteria or bacterial toxins, and is the most common type of food poisoning. The characteristics of this kind of food poisoning are mainly:
(a) There is usually obvious seasonality, mostly occurring in the hot season, generally in May-October. On the one hand, due to the higher temperature for bacterial reproduction to create favorable conditions; on the other hand, the body's ability to reduce the defense during this period, susceptibility to increase, and thus often occur bacterial food poisoning.
(2) Foods that cause bacterial food poisoning are mainly animal foods, such as meat, fish, milk and eggs, etc.; a few are plant foods, such as rice, glutinous rice cakes, noodles and fermented foods.
(3) people with lowered resistance, such as the sick and weak, the elderly and children are prone to bacterial food poisoning, higher incidence of acute gastrointestinal inflammation is more serious, but this kind of food poisoning death rate is low, the healing process is good.
The appearance of food poisoning and rescue
①Anyone who eats food contaminated by bacteria (such as salmonella, staphylococcus, Escherichia coli, Clostridium botulinum, etc.) and its toxin, or eats food containing toxic chemicals, or the food itself contains natural toxins (such as puffer fish, poisonous mushrooms, sprouted potatoes, etc.), the acute toxic disease caused by these reasons, are called food poisoning. Food poisoning is an acute toxic illness caused by these causes. Food poisoning occurs in the summer and fall when temperatures are high, and can occur individually or in groups (e.g., in cafeterias and banquets).
②The most common symptoms of food poisoning are severe vomiting, diarrhea, accompanied by pain in the upper and middle abdomen. Food poisoning is often due to vomiting and diarrhea and dehydration symptoms, such as dry mouth, sunken eye sockets, loss of skin elasticity, cold limbs, weak pulse, lower blood pressure, etc., and finally can lead to shock. Therefore, the patient must be hydrated, and if possible, saline can be imported. If the symptoms are mild, let them rest in bed. If there is only stomach upset, drink plenty of warm boiled water or diluted saline, and then put your hand into the pharynx to induce vomiting. ... If the poisoned person is found to have symptoms of shock (such as cold hands and feet, blue, blood pressure drop, etc.), you should immediately lie down, elevate both lower limbs as much as possible and quickly ask the doctor for treatment.
③The person who eats puffer fish will cause numbness of the tongue or hands and feet 2 to 3 hours after eating. Early vomiting, the effect is better, and rushed to the hospital rescue. If delayed for more than 4 hours will form respiratory paralysis and death. In addition to gastrointestinal symptoms, poisoning by poisonous mushrooms can also be seen in spasms, drooling, hallucinations, hand shaking and other symptoms. First aid to induce vomiting, and then sent to the hospital.
④If it is a collective poisoning, the rescue work should be organized. The health quarantine department should also be notified quickly for quarantine. It is better to keep the leftover food for diagnosis, treatment or quarantine.
Food poisoning home first aid
Summer season, easy to cause food poisoning. Once someone at home has vomited, abdominal pain and other food poisoning, do not panic, calmly analyze the cause of the disease, for the food caused by poisoning and eaten for a long time, and promptly take the following three emergency measures:
Emergency vomiting. If the food is eaten within one to two hours, the method of inducing vomiting can be taken. Immediately take twenty grams of table salt, add two hundred milliliters of boiled water, cool it down and drink it at once. If you do not vomit, you can drink several times, quickly promote vomiting. Can also use fresh ginger one hundred grams, mashed juice with two hundred milliliters of warm water. If the food consumed is spoiled meat food, you can take ten drops of water to promote rapid vomiting. Some patients can also use chopsticks, fingers or goose feathers to stimulate the throat and trigger vomiting.
Diarrhea. If the patient eats the poisoned food for more than two hours, and the spirit is still good, then you can take some laxatives to promote the poisoned food out of the body as soon as possible. Generally use thirty grams of rhubarb, a decoction, elderly patients can choose twenty grams of yuan Ming powder, with boiled water can slow down the diarrhea. Elderly people in good health, you can also use senna leaves 15 grams, a decoction, or with boiled water, can also achieve the purpose of diarrhea.
Detoxification. If you eat spoiled fish, shrimp, crab and other food poisoning, you can take vinegar one hundred milliliters, add two hundred milliliters of water, diluted once served. In addition, you can also use thirty grams of perilla, ten grams of raw licorice decoction at a time. If you accidentally eat spoiled drinks or preservatives, the best first aid is to use fresh milk or other protein-containing drinks to infuse.
If the patient's symptoms do not improve after the above first aid, or the poisoning is more serious, should be sent to the hospital as soon as possible. In the process of treatment, the patient should be given good care, try to make it quiet, avoid mental stress, pay attention to rest, prevent cold, while replenishing the amount of fresh salted boiled water. The key to controlling food poisoning lies in prevention, improving dietary hygiene and preventing illnesses from entering through the mouth.
Toxic plant and animal food poisoning
Some animals and plants, containing some kind of natural toxic ingredients, often due to its form and non-toxic varieties are similar, is confusing and accidentally eaten; or eating methods are not appropriate, improper storage of food, the formation of toxic substances, caused by poisoning after eating.
(a) Seasonal and regional more obvious, which is related to the distribution of poisonous animals and plants, growth and maturity, picking and catching, dietary habits, etc.
These are the main characteristics of such food poisoning.
(ii) Scattered occurrence, accidental.
(3) The incubation period is short, mostly from tens of minutes to more than ten hours. A few are also more than a day.
(4) The morbidity and mortality rate is high, but varies with the species of poisonous animals and plants.
Food in the refrigerator can also cause poisoning
The refrigerator is not a safe for food preservation and storage. Many illnesses are caused by eating unfresh or contaminated food in the refrigerator. When people store food in the refrigerator, the phenomenon of mixing raw and cooked food often occurs, resulting in food contamination or deterioration, causing food recontamination.
The temperature of the refrigerator freezer is usually around 0-5℃, which has a significant inhibitory effect on the reproduction of most bacteria. However, some cold-loving bacteria, such as Escherichia coli, typhoid fever bacteria, Staphylococcus aureus and so on are still very active. Their proliferation will naturally cause food spoilage. Therefore, after consuming such food, nausea, vomiting, abdominal pain, diarrhea, dizziness and other systemic symptoms appear. This is what people don't know about "refrigerator food poisoning".
To prevent and control "refrigerator food poisoning" is not difficult, as long as the following points can be done:
(1) the family can consider the use of -18 ℃ low-temperature freezer, it is for the family food preservation and storage, as well as to reduce the food recontamination have a better effect. effect. (2) cooked food in the refrigerator should not be too long (before consumption should be heated), in general, bacteria cold and heat resistance, die quickly at high temperatures. (3) in the process of refrigerator use, to maintain long-term internal cleanliness and hygiene of the refrigerator, raw and cooked food should be separated into open, and the storage time can not be too long.