What are the natural killers of plant poisoning lurking in food?

Plant poisoning is generally caused by eating poisonous plants or seeds of poisonous plants by mistake, or improper cooking and processing methods, and failing to remove toxic substances from plants. The most common plant food poisoning is kidney bean poisoning and poisonous mushroom poisoning; Poisonous mushrooms, potatoes, day lilies, Datura stramonium, Ginkgo biloba, bitter almonds, castor seeds, raw soybean milk and tung oil can all cause death. There is no specific treatment for most plant poisoning. For some serious poisoning that can cause death, it is very important for the poisoned person to eliminate the poison as soon as possible.

1. Uncooked green beans

On June 3, 2006, 72 employees of Wanfuta Cement Factory in Mengcheng County, Anhui Province developed symptoms such as nausea, vomiting and diarrhea, and 70 of them were rushed to the hospital for treatment. The local health and epidemic prevention department in Mengcheng county found cyanide and other toxins after testing the vomit samples of patients. By comparing the green beans eaten by employees at noon, it was finally confirmed that the poisoning was caused by the green beans not being heated and cooked. Raw green beans, including green beans and lentils, contain saponins and hemagglutinin. Because saponin has strong irritation to human digestive tract, it can cause hemorrhagic inflammation and dissolve red blood cells. In addition, beans also contain erythrocyte agglutinin, which has the function of erythrocyte agglutination. If the heating is not thorough when cooking, the toxin components of beans are not destroyed, which will cause poisoning after eating. Usually, mung bean poisoning occurs within 30 minutes to 5 hours after eating. The main symptoms of poisoning are nausea, vomiting, diarrhea, abdominal pain, dizziness and headache, and the body temperature is generally normal.

Proper cooking of green beans is an effective measure to prevent poisoning. Firstly, the two ends, pods and old kidney beans with more toxins are removed, fully heated and fried thoroughly; Saponin contained in green beans can destroy toxicity at 100℃ or by heating for more than 30 minutes. When cooking, it must be cooked and fried thoroughly. It's best to stew and eat. Be sure to fully heat it with boiling water before frying. Don't stir fry quickly when frying, don't covet crispness and save time. When processing green beans in a large pot, we should pay more attention to stir-frying evenly, cooking and stewing thoroughly, so that green beans lose their original green and bean smell. Once poisoning, vomiting, dehydration or hemolysis are found, they should be sent to the hospital for treatment in time.

2. Poisonous mushrooms of unknown origin

In August 2007, 24 people were poisoned by eating poisonous mushrooms in Wen 'an County and Chengde County of Hebei Province, and 2 of them died. Poisonous mushrooms are also called poisonous mushrooms. Because some poisonous mushrooms are similar in appearance to non-toxic mushrooms, they are often poisoned by eating by mistake. There are many kinds of toadstools, and the main toxic components are muscarinic, atropine-like toxin, hemolytic toxin, hepatotoxin and neurotoxin 150 kinds of toxic toxins. Due to the different types and weights of toxins contained in edible Morchella, the patients' physique and eating habits are different, and the symptoms of Morchella poisoning are more complicated and the clinical manifestations are different. There are more than 80 species of Agaricus in China, which are widely distributed. The poisonous red fly catching mushroom and white mushroom are the most common, and the mortality rate of people who eat by mistake is very high.

It is an effective measure to master the morphological characteristics of poisonous mushrooms and common mushrooms and improve the ability to distinguish poisonous mushrooms. Don't collect wild mushrooms for use at will, especially some mushrooms with bright colors and beautiful shapes should be avoided. When poisonous mushroom poisoning occurs, it should be sent to the hospital for treatment in time.

3. Germinated potatoes

Potatoes, especially potatoes, contain a toxic substance called Solanum nigrum. Solanum nigrum is strongly irritating and corrosive to gastrointestinal tract, paralyzing the central nervous system, dissolving red blood cells and causing hemolysis. Usually every100g of potato contains 5 ~10mg of solanine, which will not cause poisoning. However, when potatoes germinate or the skin turns green, the content of solanine can be greatly increased. Every100g of potato can contain as much as 500 mg of solanine, especially in the skin, bud, bud hole and ulceration. Most people can cause poisoning by eating 0.2 ~ 0.4 grams of solanine at a time. The incubation period of sprouted potato poisoning is as short as 30 minutes and as long as 3 hours for the elderly. Clinical manifestations include digestive tract symptoms, burning and itching in throat and mouth, burning pain in upper abdomen, nausea, vomiting, diarrhea and occasional bloody stool. In severe cases, after repeated vomiting, dehydration, acid-base imbalance, blood pressure drop, body temperature rise, headache, dizziness, coma, dilated pupils, systemic spasm, dyspnea and other symptoms may occur, and even lead to death.

When storing potatoes, they should be placed in a place with low temperature and no direct sunlight to prevent germination; Don't eat the raw potato pieces left by cultivating potato plants and the extra young potatoes on the potatoes; Don't buy or eat potatoes that have sprouted, green skin or dark green; Cooking with potatoes should be peeled, cooked thoroughly and cooked thoroughly; Do not advocate cooking and cold dishes, but advocate stews.

4. Fresh daylily

Fresh day lily, also known as day lily, tastes fresh and sweet for greed. In recent years, some consumers like to buy fresh day lily and cook it in soup. But in fact, fresh day lily contains colchicine, which is oxidized into colchicine in the body, which has a strong stimulating effect on the digestive system and urinary system, but has an inhibitory effect on the nervous system. Severe poisoning can damage the kidneys, leading to hematuria and anuria. It can paralyze the spinal cord and medulla oblongata, and if there is ascending paralysis, it will die of respiratory paralysis within a day or two. The clinical manifestations are nausea, vomiting and abdominal pain. Eating improperly processed fresh daylily takes at least 12~30 minutes, and the elderly will get sick in 4~8 hours.

To prevent day lily poisoning, soak in water for 30 minutes before cooking; When processing fresh daylily, be careful not to fry it directly, but to cook it thoroughly in boiling water, squeeze out the water after it softens, and then rinse it with clear water several times before frying it. In addition, it is best to eat dried daylily. Fresh daylily can be steamed, dried and boiled before eating, and then further processed and eaten.

5. Puzzling Datura

At the end of June 2006, Xiaojun, a 3-year-old child in Shanghai, received a bright green fruit from his partners. Shortly after Xiaojun ate it, his parents found that he was distracted, unresponsive, flushed and feverish. He was immediately sent to Shanghai Children's Medical Center. At this time, Xiaojun was in a coma with moderate convulsions. It is understood that the plant eaten by Xiaojun by mistake is the fruit of Datura stramonium. Fortunately, it was found in time and handled properly. At present, Xiaojun has regained consciousness.

Datura stramonium is a millet plant, such as Datura stramonium and Datura stramonium, which mostly grows in fields, ditches, roadsides and river banks. The whole plant is toxic, and the toxic substances are anisodamine, atropine and scopolamine. It has been reported that eating three kinds of fruits by mistake is poisoning. Food poisoning caused by eating seeds, berries or seedlings of Datura plants by mistake is mainly characterized by abnormal nervous system. The clinical manifestations of poisoning are similar to atropine poisoning. The incubation period is 20 minutes for those with short incubation period and 3 hours for the elderly, mostly about 1 hour. Symptoms include dry mouth and thirst, sore throat, dysphagia, hoarseness, dry skin, flushing and fever; Then there is dizziness, dilated pupils, blurred vision and even auditory hallucinations; In severe cases, the heart rate increases rapidly, restlessness, unstable blood pressure, convulsions, coma, and even death due to respiratory failure.

The rescue measures of Datura stramonium poisoning by mistake are vomiting and gastric lavage, which can quickly remove the poison and reduce its absorption in the body. Detoxification treatment can be subcutaneous injection of pilocarpine or subcutaneous injection of physostigmine salicylate. Symptomatic treatment mainly aims at nervous system symptoms and respiratory system symptoms.

6. Dangerous Ginkgo biloba

Ginkgo biloba, also known as ginkgo biloba, can be decocted or used as medicine, which has the effect of resolving phlegm and relieving cough. However, due to its toxicity, it will be poisoned if eaten too much or raw. Ginkgo biloba pulp contains ginkgolic acid, and nuts contain ginkgolic acid and ginkgolic acid. After being absorbed by the human body, it can act on the nervous system, making the central nervous system excited first and then inhibited, causing peripheral nerve disorder and stimulating gastrointestinal mucosa to cause various pathological changes. For the poisoning symptoms of eating ginkgo biloba, the mild ones are just dull expression, slow response, loss of appetite and so on. And patients can heal themselves quickly; In severe cases, nausea, vomiting, abdominal pain, diarrhea, dizziness, headache first, then fidgety, mental fear, sometimes screaming, sometimes dementia, frequent convulsions, elevated body temperature, convulsions in some patients, stiff limbs, purple skin, dilated or narrowed pupils, and disappearance of corneal reflex; In severe cases, people may lose consciousness and turn into coma, dyspnea or pulmonary edema, with unstable, weak and chaotic pulse and congestive heart failure. Due to peripheral nerve dysfunction, paraplegia or complete flaccid paralysis may occur in lower limbs. When the body temperature drops, the illness will turn to safety. If it continues to deteriorate, the patient can die of respiratory or circulatory failure within 1 ~ 2 days. The short incubation period is 1 hour, and that of the elderly is 12 hour. The younger the general age, the higher the chance of poisoning. Children eating 5 ~ 10 of raw ginkgo will cause poisoning, and more than 10 will be fatal. From June 5438-1October 65438+March, 2005, the pediatrics department of the First People's Hospital of Zhenjiang City, Jiangsu Province admitted several children with ginkgo poisoning. Among these children, the youngest is 1 year, and the oldest is only 8 years old. When they came to the hospital, they all had symptoms of food poisoning such as nausea, vomiting and convulsions. One of the seven-year-old girls went into shock after eating only five ginkgo nuts. After timely and effective treatment by medical staff, these children are out of danger.

Because most patients with ginkgo poisoning are children, schools and parents should do more publicity and education for children and tell them not to eat ginkgo raw. Even cooked ginkgo can't be eaten much, so it's better not to eat it.

bitter almond

Bitter almond belongs to the nuts containing cyanoside, including peach, loquat and cherry, which all contain toxic substances such as bitter almond glycoside and emulsin. When amygdalin meets water, it is decomposed into hydrocyanic acid, benzaldehyde and glucose under the action of emulsin, and hydrocyanic acid is the chief culprit of poisoning. Hydrocyanic acid ions are absorbed into the blood, reach various tissues of human body with the blood flow, inhibit the activity of cytochrome oxidase, make cells unable to breathe, cause tissue hypoxia, first act on the medulla oblongata center, cause excitement, then cause the inhibition of the medulla oblongata and the whole central nervous system, and the respiratory center is paralyzed and dies. The toxic dose of bitter almond is 40 ~ 60 for adults and 10 ~ 20 for children, and the lethal dose is about 60 grams.

If you find bitter almond poisoning by mistake, use chopsticks or tongue depressor to stimulate the throat to induce vomiting as soon as possible; Oral mung bean soup to detoxify. In severe cases, people with cardiac arrest should immediately press the chest; Immediately inhale 0.2 ml of isoamyl nitrite every 5 ~ 16 minutes; Epinephrine 0.5 ~ 1 mg was injected subcutaneously in patients with decreased blood pressure, and oxygen inhalation and artificial respiration were given in time in patients with dyspnea. Intramuscular injection of 0.375g of nikethamide; Hurry to the hospital.

8. Wild castor seeds

In 2003, many students in Jiangjiayan Primary School, Liuli Town, Jinjiang District, Chengdu believed that eating castor could prevent SARS. On the way to school, two male students picked many castor seeds from the wild castor trees on the roadside and distributed them to their classmates. Students ate raw castor beans picked from the wild, and as a result, 25 people developed poisoning symptoms such as vomiting and diarrhea, and another 10 student who ate a small amount of castor beans was observed at home.

Ricin seeds contain ricin, ricin and ricin hemagglutinin, among which ricin is the most toxic. 65,438+0 mg ricin or 65,438+060 mg ricin can cause adult death, 65,438+0 ~ 2 ricin seeds can cause child death, and 3 ~ 65,438+02 ricin seeds can cause serious poisoning or death in adults. Castor seed can stimulate gastrointestinal mucosa, make blood cells agglutinate and hemolyze, lead to liver and kidney necrosis and nerve paralysis. The poisoning symptoms of eating castor seeds are nausea, vomiting, abdominal pain, diarrhea and bleeding. In severe cases, symptoms such as dehydration, shock, coma and convulsion may occur. If the treatment is not timely, heart failure and respiratory paralysis will occur within 2 ~ 3 days, leading to death. At present, there is no specific detoxification drug for ricin.

9. Raw soybean milk

Soybean milk is a traditional food with rich nutrition, which is deeply loved by the people and is listed as a dietary necessity for students in many places. However, incidents of poisoning due to drinking soy milk and other soy drinks have occurred from time to time all over the country. On March 19, 2003, more than 4,000 students from 8 local primary schools in Haicheng, Liaoning Province drank soybean milk recommended by the District Education Committee during class, causing poisoning reactions. By noon on April 1 1, 2003, more than 2,500 students had abdominal pain, dizziness, nausea and other adverse reactions, which caused serious social impact. It turns out that soybean contains trypsin inhibitor, cell agglutinin, saponin and other substances. These toxic substances are relatively heat-resistant. If the heating is not thorough and the toxin is not destroyed, it may lead to poisoning after drinking. Soymilk will emit a lot of foam before boiling, and people often mistakenly think that soy milk has boiled and stop heating. The incubation period of soybean milk poisoning is very short, usually 30 minutes to 1 hour. The main manifestations are nausea, vomiting, abdominal distension and diarrhea, and may be accompanied by abdominal pain, dizziness, fatigue and other symptoms. Generally, there is no fever, which can cause dehydration and electrolyte disorder in severe cases.

The fundamental way to prevent soybean milk poisoning is to boil soybean milk thoroughly before drinking. Need to be reminded that when soybean milk is heated to a certain temperature, soybean milk begins to bubble. At this time, the soybean milk has not been boiled. Continue heating until the foam disappears and the soybean milk boils, and then continue heating for 5 ~ 10 minutes, so that the soybean milk will be cooked thoroughly and will not be poisoned when drinking. If the amount of soybean milk is large or thick, it must be stirred constantly when heating, so that it is heated evenly to prevent the bottom of the pot from burning. In addition, the soybean flour sold in the market is heated at high temperature before leaving the factory, so the soybean milk brewed with soybean flour will not be poisoned.

10. Tung oil

Tung trees are also called three-year tung trees, five-year tung trees and tung trees. The oil squeezed from its fruit is called tung oil. Jatropha acid and Isojatropha acid are the main toxic components, which have a strong stimulating effect on gastrointestinal tract and can damage liver and kidney. The pressed tung oil cake contains toxic glycoside, which is more toxic than tung oil. Tung oil is similar in color and taste to common edible vegetable oil. There have been many cases of acute or subacute poisoning caused by mistake of tung oil as edible oil in grain stores. Poisoning is characterized by thirst, chest tightness and dizziness after eating for 30 minutes to 4 hours. Most patients have general weakness, anorexia, nausea, vomiting, abdominal pain and diarrhea, mostly watery stools. In severe cases, there will be bloody stool, numbness of limbs, dyspnea and liver and kidney damage. Those who get sick slowly may have a fever.

Tung oil poisoning patients, mild acute poisoning can drink more sugar boiled water or light salt water. Severe poisoning should immediately induce vomiting, gastric lavage and catharsis. Warm water can be used for gastric lavage and magnesium sulfate for catharsis. After gastric lavage, take egg white or milk and rice soup orally to protect gastric mucosa. Acute poisoners should immediately stop eating foods containing tung oil and send them to the hospital for infusion treatment.