1, emesis
For those who have been poisoned for a short time without obvious vomiting, they can first stimulate their tongue base with fingers and chopsticks to induce vomiting, or let the poisoned person drink a lot of warm water and induce vomiting repeatedly to reduce the absorption of toxins. If the vomit is a clear liquid after vomiting with a large amount of warm water, you can drink milk in moderation to protect the gastric mucosa. If bloody liquid is found in vomit, it suggests that there may be gastrointestinal bleeding or pharyngeal bleeding, and vomiting should be stopped temporarily.
2, catharsis
If the patient eats poisoned food for a long time (such as more than two hours) and is in good spirits, he can take laxatives to promote the excretion of toxic food. Decocting rhubarb and senna leaves or taking them with boiling water can achieve the purpose of catharsis.
3. Detoxification
If food poisoning is caused by eating spoiled fish, shrimp, crabs, etc., it is advisable to take vinegar 100 ml, add 200 ml of water, and take it once after dilution. In addition, 30g of Perilla frutescens and 10g of Radix Glycyrrhizae10g can be decocted once. If you eat spoiled preservatives or drinks by mistake, the best first aid method is to fill them with fresh milk or other drinks containing protein.
4. Keep food samples
Because it is very important to determine the toxic substances for treatment, after food poisoning occurs, food samples that lead to poisoning should be preserved for testing in hospitals. If there is no food sample around, you can also keep the patient's vomit and excrement to facilitate the doctor's diagnosis and treatment.
Extended data
Prevention of food poisoning
1, develop good hygiene habits.
2. Keep the kitchen and kitchenware clean and hygienic.
3. Do not eat poisonous food.
4, regardless of undocumented mobile vendors and food stores with worrying sanitary conditions.
5. Raw and cooked foods are packed separately and cut separately.
6. Choose fresh and safe food and food raw materials.
7. Vegetables shall be treated in the order of washing, soaking, scalding and frying.
8. Cooked food, surplus food and outsourced cooked meat products preserved in cold storage should be thoroughly heated before eating. The temperature in the food center must reach 70 degrees Celsius for at least 2 minutes.
9, thoroughly heat food, especially meat, milk, eggs and their products, green beans, soy milk, etc. should be cooked thoroughly.
10, processing cooked food, should try to shorten the storage time, it is best to burn and eat now.
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