12 Foods That Can Cause Poisoning in Summer
Introduction: Summer is a peak season for food poisoning. It's easy to get an upset stomach if you're not careful, so it's crucial to pay close attention to your diet. Today, we're introducing 12 foods that can easily cause poisoning in summer, hoping people will be more mindful in their daily meals.
1. Rootless bean sprouts. In the production process, herbicides are often used to make the bean sprouts grow without roots. Herbicides contain harmful substances that are carcinogenic, teratogenic, and mutagenic.
2. Sprouted green potatoes. The sprouts and green skin of sprouted potatoes contain high levels of solanine, which can easily cause poisoning when consumed.
3. Green tomatoes. Unripe green tomatoes contain the toxic substance solanine, which can cause poisoning symptoms such as nausea and vomiting after consumption.
4. Fresh daylilies. Fresh daylilies contain colchicine toxin, which can cause poisoning symptoms such as a dry throat, a burning sensation in the stomach, and hematuria.
5. Fresh broad beans. For individuals allergic to broad beans, consumption can lead to favism, resulting in symptoms like general weakness and anemia.
6. Discolored seaweed. Discolored seaweed secretes toxic substances such as cyclic peptides and fukotoxins, contaminating the seaweed and causing its color to fade to a bluish-purple, making it inedible.
7. Rotten cabbage. Rotten cabbage contains nitrates. When nitrates react with human blood, they form methemoglobin, causing the blood to lose its oxygen-carrying function and leading to poisoning from oxygen deprivation. Mild symptoms include dizziness, palpitations, vomiting, and cyanotic lips, while severe cases can involve loss of consciousness, convulsions, and rapid breathing, which can be life-threatening if not treated promptly.
8. Rotten ginger. Rotten ginger produces a highly toxic substance called safrole. Even in small amounts, it can cause liver cell poisoning and degeneration.
9. Sweet potatoes with black spots. Black spots on sweet potatoes are caused by infection with black spot fungus, and consumption can easily lead to poisoning.
10. Yellowed tremella. When tremella (silver ear fungus) turns yellow due to spoilage, it is a result of contamination by Flavobacterium. Consumption can cause poisoning symptoms such as dizziness, stomach pain, and diarrhea.
11. Undercooked kidney beans. Raw kidney beans contain saponins and hemagglutinins. Saponins have a strong irritant effect on the human digestive tract, causing hemorrhagic inflammation and dissolving red blood cells. The beans also contain lectins, which can agglutinate red blood cells, leading to poisoning after consumption.
12. Unpickled pickles. If the amount of salt is insufficient during pickling and the pickling time is less than 8 days, it can lead to nitrate poisoning.