Poisoning light, after vomiting and diarrhea without treatment can also be self-healing. But because there is no special drug for bean curd poisoning, heavy poisoning, in addition to vomiting, diarrhea and gastric lavage, can only be sent to the hospital rescue, but less hope of escape. Therefore, to be particularly vigilant.

In order to prevent bean curd poisoning, in the consumption of bean curd, to be fully fried and boiled through, do not just use boiling water a scalded cold dishes, not to mention directly to do cold Lai, so that you can avoid the occurrence of poisoning.

Raw bean curd contains a poisonous protein called agglutination, and some bean curd contains "saponin", these two toxins can be broken down and destroyed in high temperature, and if you eat half-cooked half-cooked bean curd will cause poisoning.

The symptoms of poisoning appear, generally in a few minutes after eating, not more than 4 hours. The main manifestation of gastroenteritis symptoms, such as nausea, vomiting, several times a day or even a dozen times. Another abdominal pain, diarrhea, epigastric bloating feeling. In severe cases, dizziness, headache, sweating, chest tightness, cold sweat, panic, burning sensation in the stomach as well as numbness of the limbs and other neurological symptoms.

Overview

Seasonal bean poisoning is food poisoning caused by eating seasonal beans. Four-season beans, also known as kidney beans, are commonly consumed throughout the country. Generally

Four Season Bean Poisoning

does not cause poisoning, but consumption of beans that have not been adequately heated and thoroughly cooked can be toxic. The etiology of four-season bean poisoning may be related to saponins, phytohemagglutinins, and trypsin inhibitors. Mainly gastroenteritis symptoms, nausea, vomiting, diarrhea, abdominal pain, headache, etc., the necessary symptomatic treatment can be used, healing is good.

Poisoning mechanism

Seasonal bean poisoning, is the more common food natural toxin poisoning, can occur throughout the year, to the fall before and after the frost is more common.

The poisoning caused by four seasonal beans may be related to varieties, origin, season and cooking methods. According to the actual investigation of poisoning, improper cooking is the main cause of poisoning, most of the fried cooking is not cooked enough. Uncooked beans contain saponin, which is a strong irritant to the digestive mucosa; in addition, immature beans may contain coagulin, which has a coagulant effect[2].

Ingesting uncooked beans causes poisoning with an incubation period of a few 10 minutes, usually less than 5 hours, mainly gastroenteritis symptoms such as nausea, vomiting, abdominal pain and diarrhea. Vomiting is as few as a few times, and as many as dozens of times. There is also dizziness, headache, chest tightness, cold sweat as well as panic, and a burning sensation in the stomach. Most patients have elevated white blood cells, body temperature is usually normal, and the course of the disease is usually a few hours or 1 to 2 days.

The main preventive measures are: the best red beans, so that it is fully cooked, in order to destroy the toxins contained therein, to be cold also need to be boiled through, in order to lose the original raw green, eat without raw flavor and bitter hard feeling.

Can not be blanched with boiling water on the cold, not to mention the salt mixed with raw food; fried food should not be too greedy for crispy, to be sufficiently heated so that it is thoroughly cooked

Identification

Four-season beans in the form of: pods bar-shaped, slightly swollen, 10-15 cm long, about 1 cm wide, before maturity for the green or yellowish, mature, usually pinkish-white, yellowish-white, yellowish-brown. Each pod contains 4-10 seeds, and the shape of the grain is elliptical, reniform, oblate, oblong and other shapes. The seed coat has white, yellow, brown, red, purple-red, blue, black and other colors and various patterns and spots.

Symptoms

The incubation period of bean poisoning is from tens of minutes to several hours, generally not more than 5 hours. Mainly nausea, vomiting, abdominal pain, diarrhea and other gastroenteritis symptoms, accompanied by headache, dizziness, cold sweat and other neurological symptoms. Sometimes there is numbness of the limbs, heartburn, panic and back pain. The course of the disease is usually a few hours or 1-2 days, and the healing process is good. If the poisoning is deeper, it is necessary to send to the hospital for treatment.

Heating impermeable

Seasonal bean poisoning occurs in the collective dining hall, the main reason is that the pot is small processing volume, stir-frying uneven, uneven heat, not easy to burn through the beans stewed; some cooks like to blanch the seasonal beans in boiling water and then fried in oil, mistakenly thought that the two heated on the insurance, in fact, which is not a thorough heating, and finally not the toxin is not destroyed; some cooks greedy for the color of the color, the color is good, but not the color is good. The cooks were greedy for the color of the beans and did not heat the beans through.

Prevention

The method of preventing bean poisoning at home is very simple, as long as all the beans are cooked and simmered through. The amount of each pot should not be more than half of the capacity of the pot, after frying in oil, add the right amount of water, plus the lid of the pot simmering for about 10 minutes, and use a spatula to constantly turn the beans, so that it is heated evenly. In addition, also pay attention to not buy, do not eat old four season beans, four season beans two heads and pods removed, because these parts contain more toxins. So that the appearance of the four season beans to lose the original raw green, eat without the smell of beans, will not be poisoned. Collective canteens and catering units are prohibited to buy, cook, sell four seasonal beans, to prevent the occurrence of collective food poisoning caused by improper processing and cooking of four seasonal beans.