In spring, bacterial poisoning or infectious diseases are more likely to occur. Some foods that are normally non-toxic or have low toxicity can become toxic or have increased toxicity.
In spring, bacterial poisoning or infectious diseases are more likely to occur. The Yinchuan Food Safety Committee Office recently issued a food safety consumption warning: as spring temperatures rise, some foods that are normally non-toxic or have low toxicity can become toxic or have increased toxicity. The warning reminds that the following foods in daily diets in spring can easily cause food poisoning:
Pickled sauerkraut and pickled vegetables from winter. After a winter of storage and with the rise in spring temperatures, the nitrite content in sauerkraut and pickled vegetables increases. Eating too much at once or consuming sauerkraut or pickled vegetables that are too dark in color can easily cause nitrite poisoning.
Sprouted potatoes. Potatoes produce large amounts of solanine after sprouting, and accidental consumption can easily cause food poisoning. Potatoes that have sprouted a lot or have discolored skin and flesh should not be eaten. For those with fewer sprouts, you can dig out the sprouts and the surrounding part of the sprout eyes, and when cooking, add an appropriate amount of vinegar, and cook thoroughly before eating.
Green beans. They contain saponins and hemagglutinins. If not heated thoroughly, the remaining toxins can easily cause food poisoning.
Moldy sugarcane. Moldy sugarcane contains neurotoxins that can easily damage the human central nervous system. Do not eat sugarcane that is soft in texture, has a dull outer skin, a cross-section that is light yellow, light brown to dark brown, or even shows mold spots.