In the spring, many foods are susceptible to mildew, mold, toxins, poisoning after eating, common moldy foods such as: peanuts, rice, beans and other food; food processing into cakes, bread, bread; mushrooms, fungus, red dates and other dry goods; fruit (especially sugar cane) and so on. Here we will tell you which foods are more likely to be poisoned.
First, pickled sauerkraut and pickles last year.
If the temperature in spring rises, if the marinated ingredients are not fresh enough, if there is not enough salt and the salt is not salted, the nitrite content in sauerkraut and pickles will increase significantly. If you eat dark, sticky sauerkraut or pickles, or once Eating too much can easily cause nitrite poisoning.
Second, germinate potatoes.
Potatoes that germinate or change in color contain large amounts of solanine, which can cause poisoning after consumption. The potatoes should be stored in a cool, dry place, with slightly sprouted avulsible buds and vinegar when cooking.
Third, frozen seafood.
Spring is the off-season season for seafood. If frozen seafood is stored for a long time (over six months) or stored improperly, it will be susceptible to spoilage and produce toxic substances. And these toxic substances, heating does not completely destroy its poisonous nature.
Fourth, poisonous wild vegetables.
As the weather warms, various wild vegetables grow. If you eat poisonous wild vegetables or improperly processed wild vegetables, you can easily cause poisoning, and serious ones will be life-threatening. Do not eat unfamiliar wild vegetables. If symptoms of eating wild vegetables are unwell, you should go to the hospital promptly.
Five, green beans.
Uncooked green beans containing saponin strongly stimulate the digestive tract, and the coagulated blood has coagulation. In addition, green beans also contain nitrite and trypsin, which can cause food poisoning.
6. Rotten Chinese cabbage.
The leaves of Chinese cabbage contain more nitrates, which will increase significantly after rot. Once ingested in large quantities, it will be reduced to nitrite and poisoned by intestinal bacteria.
Seven, sprouting potatoes.
When potatoes are germinated or immature, they contain the solanine, a toxic substance, which can cause poisoning when ingested. Care should be taken to store potatoes at low temperatures and without direct sunlight. Do not use germinated and vegetal potatoes to make dishes. When families eat vegetal potatoes, at least 0.2 cm of skin must be cut and cooked and cooked; Can add a little vinegar, can destroy toxins.
Eight, fresh yellow flowers.
Fresh lily contains colchicine, which is non-toxic, but it is poisoned when it is oxidized into oxidized colchicine. Nausea, vomiting, abdominal pain, diarrhea, thirst, and other symptoms may occur. In severe cases, bloody stools, hematuria, or anuria may occur. Colchicine is water-soluble, fresh cauliflower can be boiled in boiling water, and then fully immersed in fresh water, rinse, so that the colchicine dissolve in the water to the maximum, and then cook again, can be safely eaten.
Nine wild mushrooms.
Every spring, the poisonous mushroom grows vigorously, which is the high season of poisoning caused by mushroom poisoning. There is no obvious difference between poisonous mushrooms and edible mushrooms. It is difficult to identify with only the naked eye, and it is easy to cause serious food poisoning due to ingestion. The symptoms of poisonous mushroom poisoning are serious and the mortality rate is extremely high.
The above nine kinds of foods are more common in our daily life, but we must pay attention when we eat them, because these foods are above all cause food poisoning. After the occurrence of food poisoning, it should immediately go to the hospital for treatment to prevent the delay of the best period of treatment; at the same time, it should promptly report to the food regulatory department, and save all suspicious foods, try to retain vomit and excrement for testing.
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