Introduction: Many patients of food poisoning fail to recognize their symptoms in a timely manner, and by the time they are sent to the hospital, their symptoms are often very severe. Therefore, early detection and management of food poisoning are crucial.
Keep food samples. As identifying the toxic substance is vital for treatment, it is important to preserve the food sample that caused the poisoning after it occurs, to be provided to the hospital for testing. If no food sample is available, the patient's vomit and excrement can also be kept to assist doctors in diagnosis and treatment. Many patients of food poisoning fail to recognize their symptoms in a timely manner, and by the time they are sent to the hospital, their symptoms are often very severe. Therefore, early detection and management of food poisoning are crucial.
The initial reaction to food poisoning is often abdominal discomfort. The victim will first feel bloated, some patients will also experience abdominal pain, and a few may develop acute diarrhea. Accompanying the abdominal discomfort is nausea, followed by vomiting.
Food poisoning is generally classified into bacterial (such as E. coli), chemical (such as pesticides), plant and animal (such as pufferfish, kidney beans), and fungal (such as poisonous mushrooms) food poisoning. Food poisoning can affect individuals or occur in groups. Its main symptoms are nausea, vomiting, abdominal pain, and diarrhea, often accompanied by fever. Severe vomiting and diarrhea can lead to dehydration, acidosis, and even symptoms like shock and coma.
Once someone shows symptoms of food poisoning such as vomiting, diarrhea, and abdominal pain, they should immediately stop eating the suspected food and call the emergency number 120 for help. Before the ambulance arrives, the following self-rescue measures can be taken:
Induce vomiting. For those who have been poisoned recently and are not showing obvious signs of vomiting, you can first induce vomiting by stimulating the root of their tongue with a finger, chopsticks, etc., or have the victim drink large amounts of warm water and repeatedly induce vomiting on their own to reduce toxin absorption. After inducing vomiting with large amounts of warm water and when the vomit becomes relatively clear, milk can be consumed in moderation to protect the gastric mucosa. If bloody liquid is found in the vomit, it may indicate bleeding in the digestive tract or pharynx, and vomiting should be temporarily stopped.
Purgation. If the patient consumed the poisonous food a long time ago (e.g., more than two hours) and is in good spirits, purgatives can be used to expel the toxic food from the body. Taking rhubarb or senna leaves as a decoction or with hot water can achieve the purpose of purgation.
Keep food samples. As identifying the toxic substance is vital for treatment, it is important to preserve the food sample that caused the poisoning after it occurs, to be provided to the hospital for testing. If no food sample is available, the patient's vomit and excrement can also be kept to assist doctors in diagnosis and treatment.
Of course, this emergency treatment only buys time for the treatment of acute food poisoning. After emergency measures are taken, the patient should be sent to the hospital for immediate treatment. At the same time, remember to keep the food that caused the poisoning so that doctors can identify the toxic substance.