Chemical food poisoning
Chemical food poisoning mainly refers to food poisoning caused by some toxic metals, nonmetals and their compounds, pesticides and nitrite. The main causes of chemical food poisoning are eating toxic chemicals by mistake or eating food contaminated by chemicals. The characteristics of chemical food poisoning mainly include:
(1) rapid onset. The incubation period is short, mostly from a few minutes to several hours, and a few are more than one day.
(two) the degree of poisoning is serious, the course of disease is longer than that of bacterial toxin poisoning, and the morbidity and mortality are high.
(3) The seasonality and regionality are not obvious, and the poisoned food has no specificity, and most of them are caused by eating food contaminated by chemical substances by mistake, which is very accidental.
Bacterial food poisoning
Bacterial food poisoning is the most common type of food poisoning, which is caused by people eating food containing a large number of live bacteria or bacterial toxins. The characteristics of this kind of food poisoning mainly include:
(1) usually has obvious seasonality, mostly in hot season, and generally occurs in May-10. On the one hand, higher temperature creates favorable conditions for bacterial reproduction; On the other hand, during this period, the human body's defense ability decreases and its susceptibility increases, so bacterial food poisoning often occurs.
(2) The food causing bacterial food poisoning is mainly animal food, such as meat, fish, milk, eggs, etc. A few are plant foods, such as leftovers, glutinous rice cakes and flour fermented foods.
(3) People with decreased resistance, such as patients, the elderly and children, are prone to bacterial food poisoning, with high incidence and severe acute gastroenteritis, but the mortality rate of such food poisoning is low and recovery is good.
Symptoms and rescue of food poisoning
(1) Anyone who eats food contaminated by bacteria (such as Salmonella, Staphylococcus, Escherichia coli, Botox, etc.). ) and its toxins, or eating food containing toxic chemicals, or food itself contains natural toxins (such as puffer fish, poisonous mushrooms, sprouted potatoes, etc.). ), and acute toxic diseases caused by these reasons are called food poisoning. Food poisoning mostly occurs in summer and autumn when the temperature is high. It can be seen that individual cases can also be regarded as collective poisoning (such as canteens and banquets).
② The most common symptoms of food poisoning patients are severe vomiting and diarrhea, accompanied by upper and middle abdominal pain. People with food poisoning often have dehydration symptoms due to vomiting and diarrhea, such as dry mouth, sunken eye sockets, skin loss of elasticity, cold limbs, weak pulse and low blood pressure. Finally, it will cause shock. Therefore, patients must be hydrated, and normal saline can be input if conditions permit. Let people with mild symptoms stay in bed. If it's just stomach upset, drink warm water or diluted salt water, and then put it into your throat to induce vomiting. If the poisoned person is found to have symptoms of shock (such as cold hands and feet, blue face, and decreased blood pressure). ), you should lie flat immediately, raise your lower limbs as much as possible, and seek medical treatment immediately.
③ Those who eat puffer fish will cause numbness of tongue or hands and feet 2-3 hours after eating. Early vomiting was effective and was rushed to the hospital for emergency treatment. If it is delayed for more than 4 hours, it will form respiratory paralysis and die. In addition to gastrointestinal symptoms, poisonous mushroom poisoning can also be seen as spasms, drooling, hallucinations, shaking hands and other symptoms. In first aid, induce vomiting first, and then send it to the hospital.
(4) If it is collective poisoning, rescue work should be organized. And promptly notify the health and quarantine department to carry out quarantine. It is best to keep leftover food for diagnosis, treatment or quarantine.
Family first aid for food poisoning
In midsummer, it is easy to cause food poisoning. Once someone has food poisoning such as vomiting, diarrhea and abdominal pain at home, don't panic, calmly analyze the causes, and take the following three emergency measures in time for the food that caused the poisoning and the length of eating:
Vomiting If the food is eaten within one to two hours, vomiting can be induced. Take 20 grams of salt immediately, add 200 ml of boiling water, and drink it once after cooling. If you don't vomit, you can drink more times to quickly promote vomiting. You can also mash fresh ginger100g to get juice, and take it with 200ml warm water. If you eat bad meat, you can drink ten drops of water to promote rapid vomiting. Some patients can also stimulate their throats with chopsticks, fingers or goose feathers, causing vomiting.
Laxatives If the patient has eaten poisoned food for more than two hours and is still in good spirits, he can take some laxatives to urge the poisoned food to be excreted as soon as possible. Generally, 30 grams of rhubarb is decocted once, and 20 grams of sodium sulfate can be used for elderly patients, and boiled water can be taken to stop diarrhea. For healthy elderly people, you can also use senna15g, once decocted or taken with boiling water, which can also achieve the purpose of relaxing bowels.
Detoxify. If it is food poisoning caused by eating spoiled fish, shrimp, crabs, etc. , vinegar 100 ml, water 200 ml, diluted and taken once. In addition, 30 grams of perilla, raw licorice 10 grams, can be fried once. If you eat spoiled drinks or preservatives by mistake, the best first aid is to fill your stomach with fresh milk or other drinks containing protein.
If the patient's symptoms do not improve after the above first aid, or if the patient is seriously poisoned, he should be sent to the hospital as soon as possible. In the course of treatment, we should give patients good care, try to make them quiet, avoid mental stress, pay attention to rest, prevent catching cold, and supplement enough light salt boiled water at the same time. The key to control food poisoning lies in prevention, good food hygiene and prevention of "disease from mouth to mouth".
Poisonous animal and plant food poisoning
Some animals and plants contain some natural toxic ingredients, which are often confused and eaten by mistake because they are similar to non-toxic varieties in morphology; Or improper eating methods, improper food storage, forming toxic substances, causing poisoning after eating. The characteristics of this kind of food poisoning mainly include:
(1) is obviously seasonal and regional, which is related to the distribution, growth and maturity, picking and catching, feeding habits of poisonous animals and plants.
(2) Occasional, with great contingency.
(3) The incubation period is short, mostly tens of minutes to more than ten hours. A few are more than one day old.
(4) The morbidity and mortality are high, but they are different from poisonous animals and plants.
Food in the refrigerator can also cause poisoning.
The refrigerator is not a safe for keeping and storing food. Many diseases are caused by eating stale or contaminated food in the refrigerator. When people store food in the refrigerator, they often mix raw and cooked food, which leads to food pollution or deterioration and re-pollution.
The temperature of the freezer is generally around 0-5℃, which obviously inhibits the reproduction of most bacteria. However, some psychrophilic bacteria, such as Escherichia coli, Salmonella typhi and Staphylococcus aureus, are still very active. Their mass reproduction will naturally cause food deterioration. Therefore, after eating this kind of food, nausea, vomiting, abdominal pain, diarrhea, dizziness and other systemic symptoms appear. This is what people don't know about "refrigerator food poisoning".
In fact, it is not difficult to prevent "food poisoning in the refrigerator", as long as you do the following:
(1) families can consider choosing a low-temperature freezer at-18℃, which has a good effect on the preservation and storage of family food and reducing the secondary pollution of food. (2) Cooked food should not be refrigerated in the refrigerator for too long (it should be heated before eating). Generally speaking, bacteria are cold-resistant and heat-resistant, and die quickly at high temperature. (3) During the use of the refrigerator, the inside of the refrigerator should be kept clean and hygienic for a long time, and raw and cooked foods should be separated and stored for a long time.