Pickled pickles are home-cooked dishes in most parts of northern China in winter. Because of the cold weather in northern China, fresh vegetables are generally only Chinese cabbage, so pickled pickles have become a habit in northern winter. Although life is good now, with greenhouse cultivation, some people continue this habit! However, in recent years, food poisoning incidents caused by nitrite have occurred from time to time, which must be highly vigilant.
Nitrite, like salt, is a white and transparent crystal, salty and soluble in water. The main component of nitrite is sodium nitrite, which is a food additive that allows limited use. When people consume more than 0.2 grams, poisoning symptoms will occur, and more than 3 grams will lead to death.
According to reports, vegetables absorb nitrogen fertilizer or nitrogen in the soil and accumulate non-toxic nitrate. However, in the pickling process, nitrate in vegetables will be converted into nitrite, which can cause poisoning if eaten improperly. Generally, nitrite in pickles began to increase after 4 hours of pickling, and reached the peak in 14 to 20 days, and then gradually decreased until it basically disappeared.
Experts believe that pickles and sauerkraut that have been marinated for more than one month are generally safe. The traditional pickles can be processed for several months, so there is no need to worry about nitrite poisoning. The real danger is to marinate pickles for only two or three days to ten days. Some families like to cook their own pickles for a short time, while others like to put cold salad for two days before eating. These practices are not safe.
The incubation period of poisoning is generally1~ 3 hours, and the shortest time for enterogenous cyanosis is only10 ~15 minutes. At the onset, the patient had symptoms of digestive tract irritation such as nausea, vomiting, abdominal distension, abdominal pain and/or diarrhea, accompanied by dizziness, headache, obvious fatigue, chest tightness, drowsiness, sweating, cyanosis of lips, auricles and nails, etc., and methemoglobin was detected at10% ~ 30%. In severe cases, there may be palpitation, dyspnea, even arrhythmia, convulsion, shock, coma and respiratory failure. The skin and mucosa are obviously cyanotic, and methemoglobin often exceeds 50%. If not rescued in time, it may be life-threatening.
Main treatment measures:
① induce vomiting and gastric lavage as soon as possible. That is, 1? Thoroughly lavage the stomach with 5000 potassium permanganate solution, and then use magnesium sulfate or sodium sulfate to induce diarrhea.
② The antidote methylene blue1~ 2 mg/kg was used, and 40ml of 50% glucose was added for intravenous injection. If necessary, it could be reused after two hours until methemoglobinemia disappeared. At the same time, hypertonic glucose and large doses of vitamin C and coenzyme A can strengthen the curative effect of methylene blue. For critically ill patients, a certain amount of blood can be infused, shock can be treated in time, acidosis can be corrected, oxygen inhalation and other symptomatic treatments such as convulsions and respiratory failure can be given.
Preventive measures are:
1, in the process of meat products processing, don't use too much nitrite.
2, fast rotten vegetables, try not to eat leftovers overnight, do not drink boiled water. Eat less salted fish, salted eggs and pickles.
3, strengthen publicity and education, improve people's awareness of prevention, nitrite storage containers or packaging should have eye-catching signs, it is strictly prohibited to nitrite and salt mixed.
4. In the process of food curing, pay attention to the curing time and temperature, and the amount of salt should be controlled at10% ~ 20%. Generally, it should be eaten after curing for half a month.