What foods and what foods can cause poisoning?

Most of the foods that can cause poisoning in daily life are contaminated with bacteria, toxins, or toxic substances. Therefore, when the surface of the food is moldy and not fresh, it should be avoided to avoid poisoning. Moreover, in addition to vomiting and diarrhea, some food poisoning can also lead to liver and kidney damage, and even death.

Foods that are susceptible to poisoning can generally be divided into bacterial poisoning, nitrite poisoning, poisonous plant poisoning, and fish histamine poisoning.

1. Bacterial poisoning: refers to cold vegetables, leftovers, etc. Because cold vegetables have not been heated, and leftovers are mostly left for a long time, they are prone to produce pathogenic bacteria such as Escherichia coli, Salmonella, Staphylococcus aureus, etc., especially in the season of high temperature, the growth and reproduction of microorganisms is faster, and the pollution is more serious;

2. Nitrite poisoning: excessive consumption of pickles and pickles can cause abdominal pain, vomiting, hypoxia, respiratory disorders and other poisoning reactions;

3. Poisonous plant poisoning: such as poisonous mushrooms, bitter almonds, bitter peach kernels, plum kernels, etc. It is easy to be poisoned after eating fresh daylily and sprouted potatoes.

Fresh beans such as beans and lentils can cause symptoms such as nausea, vomiting, and numbness in the limbs if they are not heated thoroughly. Excessive consumption of lychee and mulberry at one time can also cause poisoning;

4. Fish histamine poisoning: most of them are green-skinned red-fleshed fish with high histidine content, including sardines, tuna, saury, herring, etc., when the fish is not fresh or rotten, symptoms such as dizziness, palpitation, flushing, and chest tightness may occur. Seafood such as fish, shrimp, crab, shellfish and seaweed can also be poisoned when contaminated.

Some foods are inherently toxic, and can also cause poisoning reactions when improperly processed or accidentally eaten, such as puffer fish and raw fish gall bladder.

Potatoes, soy milk, beans, mushrooms, bracken.

1. Rotten cabbage

Edible rotten. After Chinese cabbage, it will cause headache, dizziness, nausea, bloating, etc., and in severe cases, it will cause cramps, coma, and even life-threatening.

2. Moldy tea

If you drink moldy tea water, it will cause dizziness, diarrhea, kidney deficiency, and necrosis of vital organs.

3. Unpickled pickles

If the amount of salt is not enough when pickling, and the pickling time is less than 8 days, it may cause nitrite poisoning.

4. Sprouted green potatoes

The sprouts and green peels of sprouted potatoes (potatoes) contain high levels of solanine, which makes them prone to food poisoning after eating. Therefore, potatoes with sprouted and green skin should not be eaten.

5. Brown core of sugarcane

Spoiled sugar cane has a black, tan color on the inside and tastes like alcohol. This is due to the infection of sugarcane with Fusarium beads and the production of toxins.

6. Fresh broad beans

Some will cause allergic hemolytic syndrome after eating, and symptoms such as general fatigue and anemia will appear.

7. Fresh daylily

Fresh yellow flowers are extremely toxic, and dried products are non-toxic. Because fresh daylily contains colchicine, this toxin can cause symptoms of poisoning such as dry throat, burning sensation in the stomach, and blood in the urine. If the daylily is blanched in boiling water first, then soaked in cold water for more than 2 hours, and the water is changed in the middle, the fresh daylily will be non-toxic.

8. Fresh fungus

Experts point out that dried fungus is safer than fresh fungus. Because fresh fungus contains a special ingredient, the chemical name is "porphyrin". Porphyrin is a light-sensitive substance, after people eat fresh fungus, irradiation from the sun, it will cause plant solar dermatitis, which can cause itching, redness, swelling, itching and pain in the exposed part.

The dried fungus is the finished product after exposure treatment, most of the porphyrins will be decomposed during the exposure process, and then soaked in water before eating, and the remaining toxins contained in it will be dissolved in water, making the dried fungus with water hair non-toxic. It should be noted that when soaking dried fungus, you need to change the water several times.

9. Cabbage

This vegetable can be eaten raw and cooked, but vegetable farmers will spray a lot of pesticides. If you buy it shortly after spraying, and you don't use the "method of washing, soaking, blanching and frying", you will easily see God in the long run.

1. Green beans, which people often say are long beans, raw green beans contain toxic protein, vomiting and nausea will occur when taking too much, and it is found that most of this symptom is because the green beans are not cooked, so when people eat green beans, they should decoction for a longer time to reduce the occurrence of poisoning.

2. Melon seeds, sweet and delicious melon seeds are difficult to imagine poisoning, but bitter gourd seeds will poison us, eating too many bitter gourd seeds will lead to nausea and diarrhea, this is because aflatoxin is produced in bitter gourd seeds, in addition to the quality of melon seeds is not up to par with the packaging is not related, if we accidentally eat bitter gourd seeds, we should immediately rinse our mouths and spit out to avoid poisoning.

3. Ginger, ginger is a necessity in life, stir-fry seasoning is indispensable, but rotten ginger will be poisoned when eaten, because rotten ginger contains a very strong toxin - safrole is easy to cause hepatocellular poisoning, so people do not choose ginger with rotten sprouts when choosing ginger.

4. Soy milk, cooked soy milk is not terrible, what is terrible is uncooked soy milk, raw soybeans contain saponin, if the soy milk is not cooked, it is easy to cause saponin poisoning, because when the saponin is burned to 80 °, it will cause a boiling illusion, at this time stop heating and start drinking It will really be poisoned, in order to avoid this situation, you can boil the soybean milk for 10-20 minutes on low heat after boiling, which can reduce the occurrence of poisoning.

5. Potatoes, potatoes can not be eaten when they grow sprouts, there are solanine toxins in them, and it is easy to be solanine poisoned if not cleanly treated, which will cause vomiting and nausea and even dehydration shock to drinkers, so try not to take potatoes with sprouts.

6. Daylily, the efficacy and nutritional value of daylily are very high, but it is rich in colchicum, eating too much can easily oxidize tissues and organs to produce dicowcumin, which will poison the human urinary system, stomach and intestines, so it is necessary to reduce the intake of daylily and avoid eating it every day.

3. All beans contain saponins, which are not easy to destroy if not cooked, and can easily cause food poisoning. Sprouted potatoes contain a large amount of solanine, which can also cause nausea, vomiting, bloating, diarrhea, etc. after human consumption, in addition, puffer fish, mushrooms, bitter almonds, broad beans, rotten ginger, uncooked green beans, and dead crabs.

Why does food poisoning occur? Star Awareness Project