potato (potato or potato) is a common food. In addition to water, starch, protein, etc., potato also contains a small amount of solanine and other harmful components, but its content is extremely low (.5%-.1%), which is not enough to cause poisoning. However, after the potato germinates, the solanine content in the bud and bud eye can be as high as .3%-.5%. According to statistics, .2-.4 grams of solanine can cause acute sprouting potato poisoning in normal people.

(1) Poisoning symptoms

Poisoning of sprouted potatoes occurs 2-4 hours after eating. The manifestations are as follows: first, there is itching or burning sensation in the throat, burning sensation or pain in the upper abdomen, and then there are gastroenteritis symptoms such as nausea, vomiting and diarrhea; Those who are deeply poisoned may have dehydration, electrolyte disorder and blood pressure drop due to severe vomiting and diarrhea; In addition, it is often accompanied by dizziness, headache, mild disturbance of consciousness, etc. In severe cases, coma and convulsions occur, and finally death is caused by heart failure and respiratory center paralysis.

(II) Emergency treatment

Once the sprouted potato is poisoned, the poisoned person should be induced to vomit immediately, and the stomach should be washed with 1∶5 potassium permanganate or strong tea to reduce the further absorption of solanine in the body; For mild patients, they can drink light salt water or sugar water to replenish body fluids and correct dehydration, while for severe patients, intravenous fluid infusion and other corresponding symptomatic treatment must be carried out immediately.

(3) Preventive measures

Potato poisoning generally occurs in spring and early summer, because it is humid and warm in spring, and it is easy to cause germination if potatoes are not well kept. Therefore, strengthening the preservation of potatoes to prevent germination is the fundamental guarantee to prevent poisoning.

1. Pay attention to the storage method of potatoes. It must be stored at low temperature and without direct sunlight to prevent it from sprouting.

2. Potatoes with excessive germination are inedible.

3. For potatoes that germinate a little, dig out the sprouting part and around the bud eye, then soak for more than half an hour, discard the soaking water, and then add water to soak thoroughly before eating. Because solanine is easy to decompose when it meets vinegar, some vinegar can be added properly when cooking to accelerate the destruction of solanine and become non-toxic.