Encyclopedia of Family Medicine

Chapter 15 Beware of getting diseases through the mouth (3)
If it is found that puffer fish has been eaten by mistake, measures such as vomiting, gastric lavage and catharsis should be taken as soon as possible, and fluids should be added intravenously to promote the excretion of absorbed toxins.Once it is found that there is a person who is poisoned by eating puffer fish by mistake, detoxification and rescue measures should be taken for the people who eat together at the same time, so as to buy time and improve the cure rate.

The symptoms of poisoning caused by eating puffer fish by mistake are serious and the mortality rate is high, so preventive work should be done actively.The root of prevention is to prevent being eaten by mistake.Puffer fish are not edible fish.Often mixed in marine trash.Aquatic product supply and marketing departments should strengthen inspection and selection, and must not sell poisonous fish.When buying marine miscellaneous fish at home, for those fish that are barrel-shaped, with a large head and small tail, no scales, thick leather, dark back, tiger and leopard patterns, four large teeth in the mouth, and a small mouth Small fish with small tails and small gill holes should be picked out.Prevent accidental ingestion poisoning.

Fish food causes histamine poisoning
Histamine poisoning caused by eating fish also occurs from time to time in China.The main reason is that the fish is not fresh, and a substance called histamine is produced in the fish body that can cause allergic reactions in people.Therefore, histamine poisoning is an allergic reaction type poisoning.Fish prone to histamine include mackerel, tuna, sardines, and mackerel.These fish muscles have high hemoglobin content and have the characteristics of green skin and red meat.When the temperature is at 37°C and left for 96 hours, 1-6 mg of histamine can be produced per gram of fish.It is generally believed that when an adult consumes more than 3 mg of histamine, there is a possibility of poisoning.

The characteristics of poisoning are rapid onset, mild symptoms and quick recovery.The incubation period for intoxication ranges from minutes to hours.Symptoms of poisoning are flushing of the face and whole body, conjunctival congestion; headache, dizziness, rapid pulse, chest tightness, and rapid breathing; urticaria on the skin; elevated body temperature; severe thirst, vomiting, diarrhea, and drop in blood pressure, etc. .Generally, it can heal on its own after 1-2 days.

To prevent fish histamine poisoning, it is important to prevent fish from spoiling.In the process of fishing, transportation and storage of fish, the fishery department should be refrigerated.When purchasing and processing fish in the family, pay attention to choosing fresh fish, especially when processing those fish with green skin and red meat, use running water and rinse them repeatedly to prevent fish histamine poisoning.

fish gall poisoning
Fish bile contains extremely poisonous "bile toxin", which can cause poisoning after eating, especially in the bile of herring, moon carp, grass carp, silver carp, bighead carp and other fish.Under normal circumstances, a herring gallbladder weighing 1.75 kg will cause acute poisoning after an adult swallows it once.Since bile toxins are not easily destroyed by heat or alcohol, poisoning will still occur even if the bile is steamed or fresh fish gallbladder is washed with wine.

The incubation period of poisoning is half an hour to 12 hours. The main symptoms are nausea, vomiting, abdominal pain, and diarrhea, followed by pain in the liver area, jaundice, oliguria or anuria, and general edema. Renal function damage and failure lead to toxic shock, which can be life-threatening if the rescue is not timely.

There are folk legends that those who use fresh fish gallbladder to cure diseases should not abuse it to prevent fish gallbladder poisoning.

Poisonous mushroom poisoning

Mushroom, scientific name fungi.Belongs to large fungi.Mushrooms are divided into edible mushrooms, conditionally edible mushrooms and poisonous mushrooms.There are more than 80 kinds of poisonous mushrooms in my country.Among them, there are more than 10 kinds that are highly poisonous and can kill people.Although there are not many types of poisonous mushrooms, they are often difficult to distinguish from edible mushrooms due to their complex morphological characteristics.When the masses collect wild mushrooms, they are often difficult to identify and are poisoned by mistake.Therefore, poisonous mushroom poisoning ranks first in the number of food poisoning deaths in some provinces in southern my country.

Toadstool poisoning occurs mostly in high temperature and high humidity seasons.Occurs mostly in the scope of individuals and families.However, there have also been cases of collective poisoning and death in individual areas.

The cause of mushroom poisoning is the toxins contained in it.The types and quantities of toxins contained in each poisonous mushroom are different.Therefore, the symptoms of mushroom poisoning are also very diverse.The incubation period of poisoning is as short as 15 minutes and as long as 3 to 5 days.The poisoning types include liver and kidney damage, neuropsychiatric, hemolytic, gastrointestinal, etc. Among them, the liver and kidney damage has the highest mortality rate.A 50-gram poison umbrella can poison a 70-kilogram person to death.

The most important thing to prevent toadstool poisoning is to tell the masses not to collect wild mushrooms for consumption.The collection of wild mushrooms should be under the guidance of professional and technical personnel. Any new mushrooms that are not clearly identified or have never been eaten must be identified by professional departments and confirmed to be non-toxic before they can be listed as edible mushrooms.

Bitter almond poisoning

Bitter almonds contain cyanogenic glycosides.Cyanoside can be decomposed into hydrogen cyanide in the human body.Hydrocyanic acid can make human hemoglobin lose its ability to transport oxygen, resulting in hypoxia and suffocation.In severe cases, it can be fatal.The minimum lethal dose of hydrocyanic acid is 0-3 mg/kg body weight.

The incubation period of poisoning is 0.5~5 hours.Symptoms of poisoning include bitterness in the mouth and drooling at first; dizziness, nausea, palpitations, and weakness of limbs.Severe cases may feel chest tightness and difficulty breathing.In severe cases, unconsciousness occurs, weak breathing, cold limbs, paroxysmal convulsions all over the body, and dilated pupils.Finally, he died of respiratory paralysis.

In addition, cassava, bitter peach kernels, and bamboo shoots can also cause cyanogenic glycoside poisoning.

To prevent bitter almond poisoning, the main thing is to publicize to the masses not to eat bitter almonds, peach kernels, etc. raw.In particular, children must be taken care of so that they do not eat by mistake.Those who use bitter almonds to treat diseases must follow the doctor's advice. After the bitter almonds are fried, the toxicity can completely disappear.

The way to prevent cassava poisoning is to peel off the potato skin and wash the potato meat with water. The cyanogenic glycosides in cassava can be dissolved in water to relieve the toxicity.Then steam the potatoes and eat them, the cyanogenic glycosides can be completely destroyed without causing poisoning.

Sprouted potato poisoning
Potato, scientific name potato.It is a nutrient-dense vegetable.Fresh, ripe potatoes contain a toxic substance called solanine.But because the content is very small, it will not cause poisoning.When the potatoes sprout and the skin and flesh turn green, the content of solanine will increase sharply, and it is mainly concentrated in the sprouting and green skin and flesh of the potatoes.Solanine is a highly toxic substance, which has a strong stimulating effect on the gastrointestinal mucosa, can dissolve red blood cells in the blood, and paralyze the central nervous system. Therefore, when people eat sprouted potatoes, it will cause poisoning.The incubation period is 1 to 3 hours.The main poisoning symptoms are numbness of the lips, nausea, vomiting, abdominal pain, diarrhea, convulsions, difficulty breathing, and finally death due to paralysis of the respiratory center in severe cases.

The prevention of germinated potato poisoning is mainly to inform the public that germinated or green potatoes should not be eaten.Solanum can be destroyed when it encounters acid and high temperature. Therefore, for potatoes with mild germination, the buds and green skin and flesh can be removed, and cooked with vinegar to prevent food poisoning.

Ginkgo poisoning
Ginkgo is also known as Ginkgo biloba.The flesh is tender and delicious, and it is also a traditional Chinese medicine for eliminating phlegm and relieving cough.However, ginkgo is poisonous, and the cause of the poisoning is still unclear.According to analysis, ginkgo pulp contains a toxic substance, which can be reduced by heating.In addition, the skin of ginkgo contains ginkgolic acid, and the kernel contains ginkgolic acid and ginkgodiol. These substances also have certain toxicity.When eating ginkgo raw or eating a large amount of fried ginkgo at one time, poisoning will occur.

The main symptoms of ginkgo poisoning are nausea, vomiting, abdominal pain, diarrhea, headache, convulsions, loss of consciousness, coma, and even death in severe cases.

The method to prevent ginkgo poisoning is to grind and peel the ginkgo, soak it for a long time, and then cook it and cook it thoroughly before eating.To educate and supervise children, do not eat ginkgo raw, even if it is cooked, do not eat too much at one time to prevent poisoning.

raw soy milk poisoning

Raw soy milk contains a variety of toxic substances, such as antitrypsin, which can affect the digestion and absorption of protein; phenolic compounds can cause soy milk to produce bitter and beany flavor; saponin is not only irritating to the mucous membrane of the digestive tract, but also causes nausea , vomiting, diarrhea reactions, but also destroy red blood cells, resulting in a series of poisoning reactions.When the soy milk is cooked, the toxic substances in it are destroyed and it will not cause poisoning.Therefore, when drinking soy milk, the soy milk must be boiled and cooked thoroughly.Special attention should be paid to the fact that when the soy milk is heated to 80°C, "foaming" will occur, that is, false boiling phenomenon. At this time, the toxic substances are not completely destroyed.Only when the heating is continued until it really boils can the toxic substances such as saponin in it be completely destroyed without causing poisoning.

Poisoning of fresh daylily
Day lily is also called day lily.Fresh day lily contains a kind of non-toxic colchicine. When colchicine enters the human stomach and intestines, it will turn into dicolchicine oxide, which is toxic to humans, and poison people.The main symptoms of poisoning are dry throat, burning stomach, nausea, vomiting, abdominal pain, and diarrhea.Severe poisoning can cause hematuria, urinary retention and blood in the stool.

How to prevent poisoning?The colchicine in fresh day lily is easily soluble in water. Soak the fresh day lily in water for two hours before eating, then scald it with boiling water to squeeze out the water, so that it will not cause poisoning if it is made into a dish.The day lily on the market is made by cooking and drying, and its toxicity has been destroyed and will not cause poisoning.

Nitrite poisoning
Vegetables (such as celery, spinach, cabbage, etc.) contain more nitrates.During the storage of vegetables, if the temperature is high, the nitrates in the vegetables can be converted into nitrites under the action of bacteria and enzymes.When the nitrite content is too high, it can cause food poisoning; when pickling vegetables, if the salt content is below 15%, especially in the first 1 week of pickling, the nitrite content is also high, therefore, there are also Eating freshly prepared pickled vegetables is poisoned; cooked vegetables, if stored at high temperature and for a long time, will also increase the nitrite content in the vegetables. Sometimes, some bacterial food poisoning can be accompanied by nitrite poisoning at the same time; In the process of food processing, nitrite is often used as color-forming agent.

The poisoning dose of nitrite is 0-3 grams, and the lethal dose is 0 grams.The incubation period of poisoning is generally more than 5 minutes.The main symptoms of poisoning are bruising of the lips, nails and skin of the whole body, dizziness, headache, rapid heartbeat, irritability, shortness of breath, nausea and vomiting, abdominal pain and diarrhea.In severe cases, the heartbeat slows down, coma, and death from respiratory failure.

The principles of first aid are gastric lavage, vomiting and catharsis as soon as possible.The specific antidote is methylene blue.

To prevent nitrite poisoning, the main thing is to strengthen the storage of vegetables and avoid long-term storage at high temperatures.Rotten vegetables should not be eaten; leftover cooked vegetables should also be stored at low temperature; pickled vegetables must be marinated for at least half a month, and then eaten after being marinated thoroughly.Nitrite for industrial use should be properly kept by special personnel to prevent accidental ingestion and poisoning.

Crude cottonseed oil poisoning

Crude cotton oil directly squeezed from cottonseed without alkali refining can cause poisoning.Cottonseed pigment glands contain 20-40% of free gossypol, which is highly toxic. Acute poisoning mainly affects the reproductive system. Men's testicles are damaged and spermatozoa are reduced. Women may experience amenorrhea and uterine atrophy.In cotton-producing areas, people eat crude cotton oil, and chronic poisoning can occur, which is called "fever disease".

Crude cotton oil poisoning mostly occurs in summer, and sun exposure and fatigue are often the causes of the disease during field work.The main symptoms of fever type are burning skin without sweating, dizziness, fatigue, irritability, nausea, itching and other symptoms.In some patients, abnormal electrocardiogram occurs, and the incidence is more common in women and young adults. If treatment is not timely, death may occur.

Prevention of crude cotton oil poisoning: In cotton-producing areas, it is necessary to publicize that cottonseed oil must be fried first. If raw cottonseed oil is used, it must be refined with alkali before it can be eaten.Where the free gossypol content exceeds 0%, the sale and consumption are prohibited.

Arsenic poisoning

Inorganic arsenic compounds are generally highly toxic.Common arsenic trioxide, commonly known as arsenic, letter stone and so on.Arsenic trioxide and other arsenic compounds are widely used to kill agricultural pests.Arsenic poisoning mostly occurs in rural areas.Human poisoning can also be caused by eating grains dressed with arsenic-containing pesticides, livestock and poultry poisoned to death by arsenic, or fruits and vegetables sprayed with arsenic.

The poisonous dose of ingesting arsenic is 5-50 mg.The lethal dose is 0-06 grams.The incubation period for poisoning ranges from 0.3 minutes to several hours.Symptoms of poisoning are: burning sensation in the mouth and throat, thirst and difficulty swallowing, metallic taste in the mouth.Nausea, vomiting, can spit out blood, severe abdominal pain, intractable diarrhea, stool like rice slop, bloody.Fast and weak pulse, swollen face, numb limbs, muscle aches, oliguria.In severe cases, coma may occur, and death may occur due to respiratory and circulatory failure.

The first aid for arsenic poisoning is mainly rapid gastric lavage, and the special antidote is dimercaptopropanol.

The prevention of arsenic poisoning is mainly in the agricultural sector and rural areas, and the management of highly toxic pesticides should be strictly controlled, and the seeds or poisonous bait mixed with pesticides should be marked with obvious signs and properly stored.Containers that have been mixed with pesticides must not contain edible things.

"Bean meat" can not eat
"Bean meat" is pork or beef with cysticercosis, and also called "rice core meat" and "pearl meat". This kind of meat cannot be eaten.

Why is there cysticercosis in pig or beef meat?This is caused by pigs or cows eating the feces of a tapeworm patient.There are many tapeworm eggs in the feces of tapeworm patients. After pigs or cows eat them, the eggs turn into larvae in the intestines, and the larvae penetrate into the meat with the blood circulation to form cystic larvae. This is what we see as "bean meat". ".

Each "bean" in the "bean meat" is the larva of a tapeworm.If the larvae of the tapeworm are eaten by humans, the larvae begin to grow and develop in the human intestines.Pork tapeworms have suckers or hooks on their heads, which suck or hook on the intestinal wall to absorb human nutrition.

If the feces of a tapeworm patient contaminates food or drinking water, people will also get cysticercosis if they eat tapeworm eggs.If cysticercosis grows in the muscle, bean-like bumps can be felt.If cysticercosis gets into the brain, people will have epilepsy, headache, and confusion.If cysticercosis gets into the eyes, it will affect vision and even blindness.

Whether it is cysticercosis or tapeworm disease, it is very harmful to health.In order to prevent these two diseases, comprehensive measures should be taken, such as strengthening manure management, eliminating even thatch pens, not defecate anywhere, actively treating patients, and strengthening the hygiene inspection of slaughtered meat. However, the most important thing is not to eat "bean meat" , to live in the "disease from the mouth" this barrier.

Do not eat raw eggs
The main component of eggs is protein.Protein is composed of a variety of amino acids, and the molecule is very large. Only when it is digested and decomposed into amino acids can the human body absorb it.After the egg is cooked, the original dense protein will become loose, so it is easy to be digested and absorbed.

Raw eggs contain "avidin" and "antitrypsin".Avidin can hinder the absorption of nutrients such as biotin, and antitrypsin will destroy trypsin and affect protein digestion.Once the eggs are cooked, these two substances are destroyed.

In addition, about 10% of fresh eggs contain pathogenic salmonella, mold or parasite eggs, and if the eggs are not fresh, the carrier rate is even higher.Bacteria can enter the egg directly from the hen's ovary; or when the egg is laid, the bacteria in the anus contaminate the egg shell, and then enter the egg through the stomata on the egg shell.These bacteria are afraid of high temperature. Boil for 8 to 10 minutes, and all the bacteria inside and outside the eggs will be killed.

Therefore, raw eggs are not good, but cooked eggs are good.

(End of this chapter)