Food poisoning is not uncommon in our lives. Many people are often prone to food poisoning after eating poisonous food or unclean food, and most people People don’t know much about food poisoning, so which foods are likely to cause food poisoning? What to do after food poisoning?
1. Food poisoning
Which bacteria are easy to "hide" in food and cause poisoning?
Bacterial food poisoning is a common food poisoning in my country. Most of the bacterial food poisoning that occurs is Salmonella, Proteus and Staphylococcus aureus, followed by Vibrio parahaemolyticus and Bacillus cereus food poisoning. Animal food is the main food that causes bacterial food poisoning, among which livestock meat and its products are the main ones, followed by poultry meat, fish, milk, and eggs. Plant foods such as leftover rice, rice cakes, and rice noodles can easily cause food poisoning by Staphylococcus aureus and Bacillus cereus.
Eating these may cause food poisoning
Food poisoning can generally be divided into the following four types according to its toxic and harmful properties:
1. Bacterial food poisoning. It refers to the ingestion of food contaminated by pathogenic bacteria or their toxins. It is characterized by occurring throughout the year, with a high incidence in summer. The occurrence forms include sporadic, family outbreaks and collective outbreaks. Generally, the incidence rate is high, the mortality rate is low, and recovery is quick. ; The foods that cause bacterial food poisoning are mainly animal foods, such as meat, fish, milk, eggs and their products.
2. Chemical food poisoning. Food poisoning caused by accidentally ingesting toxic chemicals or food contaminated by them. Common chemical food poisoning includes nitrites, organophosphorus, etc. Among them, nitrite poisoning is mainly caused by eating insufficiently pickled pickles and spoiled vegetables that have been stored for too long.
3. Fungal food poisoning. Acute diseases caused by eating food contaminated by toxin-producing fungi and their toxins have obvious seasonal and regional characteristics. Mycotoxins cannot be destroyed by ordinary cooking methods. Common poisonings include moldy grain poisoning and spoiled sugarcane poisoning.
4. Food poisoning from poisonous animals and plants. Poisoning caused by accidentally eating poisonous animals and plants or ingesting animal and plant food that has not been processed or cooked improperly without removing toxic ingredients. Foods that can easily cause animal poisoning include puffer fish, poisonous shellfish, and histamine produced by stale fish. However, most plant-based food poisoning has no specific treatment, and some can cause death. Most of them are sporadic. Common ones include kidney beans. poisoning, sprouted potato poisoning, soy milk poisoning and poisonous mushroom poisoning.
How to prevent bacterial food poisoning?
To prevent the occurrence of bacterial food poisoning, in addition to strengthening food hygiene quality inspection and supervision and management, we also need to pay attention to strengthening hygiene publicity and education.
For individual families, first of all, do not eat stale food, change bad eating habits such as raw food, and heat food fully before eating to kill pathogens and destroy toxins; secondly, buy fresh food Refrigerate fish, meat, seafood and other foods as soon as possible and do not leave them in the outside environment for too long; thirdly, in order to avoid cross-contamination of cooked food by raw food, raw food and cooked food should be handled separately; finally, eating leftovers and leftovers is not encouraged. If you want to eat overnight meals, they must be heated and cooked thoroughly before eating. Remember that the refrigerator is not a safe and food should not be stored in the refrigerator for too long. Also remember to wash your hands frequently, pay attention to personal hygiene, and disinfect tableware, containers and tools.
What first aid measures should be taken after food poisoning?
After food poisoning, first, stop eating the food; secondly, induce vomiting in the patient, try to empty the stomach contents, and Keep the vomitus; third, those with severe poisoning should be sent to the hospital for treatment as soon as possible; fourth, pay attention to saving leftover food in order to detect the cause of poisoning; finally, pay attention to the disinfection of diarrhea and vomitus.
Food poisoning can be a big or small thing. In order to prevent us from food poisoning, we should pay attention to food hygiene in winter. Once we find that food has an odor, we should stop eating it immediately.
2. Characteristics of food poisoning
1. Sudden onset process
The onset of food poisoning generally takes the form of an acute outbreak, with a short incubation period and concentrated onset, usually in The onset of food poisoning occurs within 24-48 hours. When there is a collective outbreak of food poisoning, many people become ill within a short period of time or one after another after eating.
2. ***Food
The patient has a history of ***different food. There is an obvious causal relationship between the disease and the consumption of poisonous food. The patient has eaten all of them within a similar period of time. One or several poisonous foods, the scope of disease is limited to people who eat this kind of poisonous food, and people who do not eat this kind of food do not get sick.
3. Symptoms are similar
The clinical manifestations of all poisoned people are basically similar. Symptoms of acute gastritis are common, such as nausea, vomiting, abdominal pain, diarrhea, etc., so gastrointestinal symptoms are generally caused by food The early symptoms of poisoning are.
4. Non-infectious
There is no contagion between food poisoning patients and healthy people. The incidence curve often shows a sharp rise and then a rapid decline after the onset of the disease. There is no infectious disease. Has a trailing aftermath.
5. Obvious seasonality
According to different types of poisoning food, the onset seasons are also different, but for the same type of food poisoning, in the same area, the seasonality is obvious, such as bacteria Food poisoning is most common in the south from May to October, and in the north from June to August.
6. Regional characteristics
Pesticide poisoning, tung oil poisoning, and wild plant poisoning mostly occur in rural areas; stinky rice and noodle poisoning mostly occurs in the Northeast; 90% of botulism poisoning occurs In Xinjiang, fish and shellfish food poisoning mostly occurs in coastal or island areas.