Which foods are easy to cause food poisoning? What should I do after food poisoning?

Food poisoning is not uncommon in our life. Many people are prone to food poisoning after eating toxic or unclean food by mistake, but most people don't know much about food poisoning. So which foods are easy to cause food poisoning? What should I do after food poisoning?

1 food poisoning

Which bacteria are easy to "hide" in food and cause poisoning?

Bacterial food poisoning is a common food poisoning. Salmonella, Proteus and Staphylococcus aureus are the main bacterial food poisoning in China, followed by Vibrio parahaemolyticus and Bacillus cereus. Animal food is the main food that causes bacterial food poisoning, among which livestock meat and its products are the main food, followed by poultry meat, fish, milk and eggs. Plant foods such as leftovers, rice cakes and rice noodles are easy to cause food poisoning caused by Staphylococcus aureus and Bacillus cereus.

Eating these may lead to food poisoning.

According to the toxic and harmful nature, food poisoning can generally be divided into the following four types:

1. Bacterial food poisoning. Refers to eating food contaminated by pathogenic bacteria or their toxins by mistake, which is characterized by occurring all year round and high incidence in summer; There are sporadic outbreaks, family outbreaks and collective outbreaks; Generally, the incidence rate is high, the mortality rate is low, and the recovery is fast; The food that causes bacterial food poisoning is mainly animal food, such as meat, fish, milk, eggs and their products.

2. Chemical food poisoning. Food poisoning caused by eating toxic chemicals or food contaminated with them by mistake. Common chemical food poisoning includes nitrite and organophosphorus. Among them, nitrite poisoning is mainly caused by eating pickled vegetables that are not completely preserved and spoiled vegetables that have been stored for too long.

3. Fungal food poisoning. Acute diseases of food contaminated by toxic fungi and their toxins have obvious seasonality and regionality, and mycotoxins cannot be destroyed by ordinary cooking methods. Mildew grain poisoning and spoiled sugarcane poisoning are common.

4. Poisonous animal and plant food poisoning. Poisoning caused by eating toxic animals and plants by mistake or ingesting animal and plant foods that have not been removed from toxic components due to improper processing and cooking. Foods that can easily lead to animal poisoning include puffer fish, poisonous shellfish and histamine produced by stale fish. However, there is no specific treatment for general plant food poisoning, some of which can lead to death, mostly sporadic. Common bean poisoning, sprouted potato poisoning, soybean milk poisoning and poisonous mushroom poisoning.

How to prevent bacterial food poisoning?

To prevent the occurrence of bacterial food poisoning, in addition to strengthening food hygiene quality inspection and supervision and management, we must also pay attention to strengthening health publicity and education.

For individual families, first of all, don't eat stale food, change bad eating habits such as raw food, and fully heat the food before eating to kill pathogens and destroy toxins; Secondly, buy fresh fish, meat, seafood and other foods, refrigerate them as soon as possible, and don't delay in the external environment for too long; Third, in order to avoid cross-contamination of cooked food by raw food, raw food and cooked food should be treated separately; Finally, it is forbidden to eat leftovers. If you want to have an overnight meal, you should heat it thoroughly before eating. Remember that the refrigerator is not a safe. You shouldn't keep food in the refrigerator for too long. Remember to wash your hands frequently, pay attention to personal hygiene and disinfect utensils, containers and tools.

What first aid measures should be taken after food poisoning?

After food poisoning, first, stop eating the food; Secondly, induce vomiting, try to empty stomach contents and keep vomit; Third, people with severe poisoning should be sent to hospital for treatment as soon as possible; Fourth, we should pay attention to the preservation of leftover food in order to find the cause of poisoning; Finally, we should pay attention to the disinfection of diarrhea and vomit.

Food poisoning can be big or small. In order to prevent food poisoning, we should pay attention to food hygiene in winter, and once we find that food has an odor, we should stop eating it immediately.

2, the characteristics of food poisoning

1, rapid onset process

The onset of food poisoning is generally acute, with short incubation period and concentrated onset, usually within 24-48 hours. When food poisoning occurs collectively, many of them occur in a short time or after eating.

Step 2 share food

Patients have a common food history, and there is an obvious causal relationship between the onset and the consumption of toxic food. Patients ate one or more toxic foods in a similar period of time, and the scope of the disease was limited to those who ate this toxic food, and those who did not eat this food would not get sick.

3. Similar symptoms

The clinical manifestations of all the poisoned patients are basically similar, and they are all symptoms of acute gastritis, such as nausea, vomiting, abdominal pain and diarrhea. , are very common, so general gastrointestinal symptoms are early symptoms of food poisoning.

4. Non-infectious

There is no infection between food poisoning patients and healthy people, and the incidence curve often rises sharply and drops rapidly after onset, and there is no trailing sequelae of infectious diseases.

5. The seasonality is obvious

According to the different types of food poisoning, the onset season is different, but as the same type of food poisoning, in the same area, the seasonality is obvious. For example, bacterial food poisoning occurs most frequently in May-10 in the south and June-August in the north.

6. Regional characteristics

Pesticide poisoning, tung oil poisoning and wild plant poisoning mostly occur in rural areas; Poisoning by stinky rice flour mostly occurs in Northeast China. 90% of botulism occurs in Xinjiang. Fish food and shellfish food poisoning mostly occur in coastal or island areas.