1. Prevention of wild mushroom poisoning
There are many kinds of wild mushrooms, and professional knowledge is required for identification. And with the help of professional equipment, it is difficult for ordinary people to accurately distinguish between poisonous mushrooms and non-toxic mushrooms. Different types of poisonous mushrooms contain different toxins and cause different poisoning symptoms. Gastrointestinal poisoning is the most common type. The main symptoms include nausea, vomiting, abdominal pain, diarrhea, general weakness, and even shock in severe cases, which is life-threatening. Once you have symptoms of discomfort after eating wild mushrooms, you should induce vomiting as soon as possible and seek medical attention immediately (if there are any leftovers, it is best to bring a mushroom sample). The symptoms of poisonous wild mushroom poisoning are complex, and there is no clear and specific antidote for the treatment. Therefore, the best way to prevent poisoning is to not eat wild mushrooms at will.
2. Prevention of toxin poisoning by wild pufferfish and shellfish
In recent years, there have been frequent occurrences of toxin poisoning by puffer fish and shellfish in parts of eastern my country. Pufferfish toxin is highly toxic, and the poisoning manifests as sensory paralysis, movement disorder, dizziness, headache, nausea and vomiting, decreased blood pressure, difficulty in breathing, etc. In severe cases, it can lead to death. The puffer fish toxin is relatively stable in physical and chemical properties, and cannot be completely removed by common cooking methods. In order to protect public health, my country prohibits the processing and operation of wild pufferfish. The public is specially reminded not to catch edible pufferfish by themselves.
Shellfish toxins are produced by the accumulation of toxins in shellfish due to the ingestion of shellfish or the toxicity of symbiotic algae. The high-risk shellfish discovered in recent years are mainly mussels (also known as sea rainbows and mussels), followed by oysters, scallops, and clams. Shellfish toxins are colorless and odorless, do not produce visible changes in the shellfish itself, and freezing and heating cannot completely inactivate the toxins.
Once the public ingests the above foods by mistake, if they have suspicious symptoms such as vomiting, diarrhea, fever, headache, paralysis, etc., they should take measures to induce vomiting and seek medical treatment as soon as possible. (Source: Health Weihai)