What dishes do you eat at home?
Chicken stewed with mushrooms, pickled vegetables, fried pork with beans…
Be careful! These home-cooked dishes are accidentally eaten wrong, ranging from poisoning to death.
Come and see if there is any favorite food for you and your family!
July-October is a good time to eat wild mushrooms. Many people use wild mushrooms to stew chicken in order to try it out. careful! Wild mushrooms are not edible.
According to the data released by the Yunnan Provincial Health and Health Commission, from May to July 20, 2020, there have been 273 wild fungal poisoning incidents in Yunnan Province, 12 people died, more than the provinceNumber of patients with COVID-19[1].
Recently, a woman in Qujing, Yunnan was on a hot search because of “eating wild mushrooms poisoned and hallucinating”.
(Image source: Weibo)
How poisonous are poisonous mushrooms?
Really very poisonous!
The toxins of some poisonous mushrooms cannot be decomposed even by high temperature cooking. After eating by mistake, there is a high probability of nausea, diarrhea, hyperactivity, hallucinations, etc., and severe hemolysis, liver and kidney damage may occur. other serious symptoms.
What is even more frightening is that there is no specific treatment for poisonous mushroom poisoning, and the poisoning symptoms are severe, the onset is acute, and the mortality rate is high.
And some poisonous mushrooms are full of “stealth skills”, and they look similar to ordinary mushrooms, even if you are facing the picture book, it is difficult to recognize.
Image source: Zhanku Hailuo
Life-saving cheats:
“If you don’t die, you won’t die”, the safest thing to do is – don’t eat.
Remember: Do not pick, buy, sell, or eat wild mushrooms that you have never eaten or know about [2].
The bean family can be described as “prosperous people”, green beans, kidney beans, lentils, green beans, cowpeas, oil beans… It can be said to be one of the leaders of home cooking. However, incidents of carob poisoning occur almost every year.
Image source: Zhanku Hailuo
Kunming Municipal Administration for Market Supervision once “warned” that: Suspected Northeast oil bean food poisoning incidents have occurred in this city, prohibiting school canteens, unit canteens, group canteens Process and eat Northeast oil beans at dinner parties to prevent mass poisoning incidents!
Why are beans poisonous?
This is because beans contain a lot of saponins, lentils, hemagglutinins, and protease inhibitors, which are sensitive to heat, not well-cooked. Residues can cause nausea, vomiting, diarrhea, and even death in severe cases [3-4].
Image source: Zhanku Hailuo
Life-saving cheats:
If you want to eat beans without poisoning, you must cook them before you eat them!
Remember not to blanch the beans in boiling water and then stir-fry them, and don’t try to be crunchy when you fry them. It must be boiled for more than 15 minutes to make it fully cooked, lose its original bright green color, and taste without raw taste and bitterness, so as to destroy the toxins [5].
Daylily, also known as “forget worry grass”, may be poisonous.
A few days ago, a young couple from Hubei Province started to have chest tightness, nausea, vomiting and diarrhea after eating “Fresh Daylily Fried Shredded Pork”.treatment.
Image source: Zhanku Hailuo
Why is daylily poisonous?
Eat day lily and pay attention to “eat dry and not fresh” because fresh day lily contains a substance called “colchicine”, which will oxidize in the body It produces highly toxic dicolchicine, which is strongly irritating to the gastrointestinal tract, causing symptoms such as vomiting and diarrhea.
Adults eat 0.1~0.2 mg of colchicine at a time (equivalent to 50-100 grams of fresh daylily), and acute poisoning will occur. If it reaches 6~7 mg, it can cause death. [6].
Image source: Zhanku Hailuo
Life-saving cheats:
Daylily is usually blanched and sun-dried.
Colchicine is soluble in water and not resistant to high temperatures.Blanching and drying can remove toxins.
If you have to eat fresh day lily, you need to remove all the stamens, soak them for 2 hours, blanch them before cooking, and control the amount of consumption to be less than 50 grams.
It is often said that “eat fresh seafood”, and eating raw has become a fashion, such as eating raw oysters, sea urchins, and salmon. But it’s dangerous.
Recently, a case of Vibrio parahaemolyticus food poisoning was reported in Huangpu District, Guangzhou City, with 48 cases and no deaths.
Image source: Zhanku Hailuo
What are the risks of eating raw seafood?
Vibrio parahaemolyticus is mostly found in shrimp, shellfish, crab, cuttlefish, hairtail, yellow croaker, jellyfish and other seafood. If eaten raw, undercooked, and the bacteria are not killed, it can cause food poisoning.
The symptoms of poisoning are mainly abdominal pain, especially severe pain near the navel, and symptoms such as diarrhea, nausea, vomiting, chills and fever.
A small number of patients may appear unconsciousness, convulsions, paleness or cyanosis, etc. If the rescue is not timely, it may lead to collapse[7].
Image source: Zhanku Hailuo
Life-saving cheats:
Heat sterilization: Vibrio parahaemolyticus is not heat-resistant and can be killed by heating at 56°C for 5 minutes or 90°C for 1 minute, so it should be Seafood such as fish, shrimp, crab, shellfish and other seafood should be cooked thoroughly before eating; to eat cold, it should be washed and soaked in vinegar for 10 minutes, or blanched in boiling water for a few minutes before eating.
Separate raw and cooked food: Knives, cutting boards and other kitchen utensils for raw and cooked food should be separated and sterilized to prevent cross-contamination[8].
See more medical books: Can the black parts of these 8 kinds of seafood be eaten?
It is said that the must-have vegetable in every home is pickle, but if it is not eaten correctly, it may cause serious trouble.
Recently, 52-year-old Uncle Zhang from Hangzhou suddenly became grumpy after a meal, vomited, and became incontinent. His hands and lips turned purple. He was sent to the hospital emergency room and was told that it was “nitrite poisoning”, and the cause of the poisoning was pickles.
Image source: Zhanku Hailuo
Why are pickles poisonous?
Improper pickling, the excessive amount of nitrite in the pickled vegetables will affect the oxygen binding in the blood, and cause the poisoned person to quickly develop symptoms of hypoxia, such as lips and lips. , nail bed, etc. turn brown, blue-brown, blue-black, chest tightness, suffocation, breathing difficulties and other symptoms, severe cases can be coma, shock, or even death.
Image source: Zhanku Hailuo
Life-saving cheats:
To avoid nitrite poisoning, freshly pickled vegetables are best eaten after 20 days to avoid peak nitrite concentrations; The leftovers should be kept at low temperature and eat as little or as little as possible [9].
This “bitter” melon is not bitter gourd, it refers to bitter gourd, gourd and other cucurbitaceous plants.
On June 15, a family of three in Quzhou, Zhejiang Province ate bitter gourd melon for half an hour, and then developed abdominal pain, nausea, vomiting, diarrhea and other symptoms one after another; on June 21, a family in Sichuan ate the bitter gourd. I vomited and had diarrhea after growing my own bitter gourd, and was admitted to the hospital with food poisoning.
Why is “bitter” melon poisonous?
Cucurbitaceae plants such as zucchini, loofah, gourd, cucumber, pumpkin, melon and Luo Han Guo, under special conditions, will produce a class of bitter toxic substances – cucurbitacin.
Cucurbitacin is a highly toxic substance that produces strong cytotoxicity in the body, causing various symptoms of poisoning, such as vomiting and diarrhea, gastrointestinal bleeding, Liver and kidney function damage, hair loss, etc., and even death in severe cases.
Image source: Zhanku Hailuo
Life-saving cheats:
Before making these cucurbit dishes, cut open a little and lick with the tip of your tongue to taste. If there is a bitter taste, throw it away immediately, and even the chopped kitchen knife and cutting board should be carefully cleaned.
If a dish feels bitter after making it, don’t eat it at all, and throw it away along with the other side dishes on the plate. This isn’t going to fire, it’s dying!
Contributing Author: Yuwei Zhu| Registered Dietitian
References
[1]Yunnan Provincial Health and Health Commission: Yunnan Provincial Health and Health Commission adopts “four early” measures to implement the prevention and control of wild fungus poisoning.
[2] Zhao Jiang, Tang Qinlan, Min Xiangdong, Zhang Qiang, Wan Rong, Liu Zhitao. Analysis of toadstool poisoning incidents in Yunnan Province from 2010 to 2018 [J]. Capital Public Health, 2019 ( 06): 280-282.
[3] Li Shujuan, Zhou Bolin. Investigation and analysis of food poisoning caused by eating beans[J]. Electronic Journal of Cardiovascular Diseases of Integrated Traditional Chinese and Western Medicine, 2018 (07):155-155+ 157.
[4]Yao Yunyan, Wang Jing, Cao Weiqiang. Study on the mechanism of toxin poisoning in beans[J]. Food Science and Technology, 2006 (08):280-283
[5] Zhang Wei, Bai Jinping, Mao Xuemei, Wang Lixia, Li Xiaohuan, Huang Weimeng, Jin Yan. A report of two cases of physostigmine poisoning caused by eating kidney beans and a review of the literature[J] .Gansu Science and Technology, 2020 (05): 111-112.
[6] Jiang Xinping. Experience in emergency treatment of 36 cases of fresh daylily poisoning. Jilin Medicine [J]. 2010 (24): 4136-4137.
[7]Li Qingshan. Research progress on food poisoning caused by Vibrio parahaemolyticus. Chinese Journal of Hygiene Inspection, 2009,19(2):461-463.
[8] National Center for Food Safety Risk Assessment. Foodborne pathogens that cannot be ignored: Vibrio parahaemolyticus [R], 2017-12-06
[9] Sun Xiuqin, Bi Chunlei. Discussion on nitrite food poisoning. Chinese Journal of Hygiene Inspection [J], 2008 (11): 2408-2409.
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