1. Vegetables and fruits grown in greenhouses. Plants cultivated in greenhouses require larger amounts of pesticides. Additionally, during the cold winter, plants cannot fully absorb the pesticides during photosynthesis. Therefore, inadequate washing can lead to pesticide poisoning when consuming vegetables and fruits in winter.
2. Rotten Chinese cabbage. The leaves of Chinese cabbage contain a relatively high amount of nitrates, which significantly increase after rotting. If consumed in large quantities, the nitrates are converted into nitrites by intestinal bacteria, leading to poisoning. Symptoms mainly include dizziness, vomiting, and in severe cases, difficulty breathing and a drop in blood pressure. To prevent poisoning, avoid storing vegetables in high temperatures for extended periods.
3. Uncooked soy milk. It contains a toxic trypsin inhibitor, which can easily cause poisoning if consumed. Therefore, soy milk must be thoroughly cooked before drinking. It should be noted that foam appearing on soy milk after heating does not mean it is fully cooked; it should be heated for another 5-10 minutes until the foam disappears before it is safe to drink.
4. Sprouted or immature potatoes. They contain a toxic substance called solanine, which can easily cause poisoning upon ingestion. In winter, potatoes should be stored in a cool place, away from direct sunlight. A small amount of vinegar can be added during cooking to help destroy the toxins.
5. Moldy sugarcane. Its toxicity is extremely strong. Symptoms such as vomiting, dizziness, headache, and vision impairment can appear 2-8 hours after consumption. In severe cases, it can lead to coma and respiratory failure, with a fatality rate and rate of sequelae reaching 50%. Currently, there are no effective treatment measures.
When suspected food poisoning is detected, the person should be sent to the hospital as soon as possible. At the same time, the suspected food, as well as the patient's vomit and excrement, should be shown to the doctor. While on the way to the hospital, you can try to induce vomiting to reduce toxin absorption. This can be done by pressing the root of the tongue with a finger or a spoon to make the patient vomit. During vomiting, the patient's face should be turned downwards and the head kept low to prevent vomit from blocking the airway. It is crucial to remember that vomiting must never be induced on an unconscious patient.