The spring season is the period when bacteria of various diseases are active. Humans are easily sick due to infection or poisoning.
The weather is picking up bacteria mad
Salmonella food poisoning
Caused by eating meat, animal organs, eggs, and fish. The incubation period is 6 to 24 hours. It is characterized by fever, yellowish-green watery stools, sepsis, and tenesmus. If the rescue is not timely, critically ill patients can die.
Staphylococcus food poisoning
Mainly due to leftovers and leftovers. The incubation period is usually less than 3 hours, and the ferocious and vomiting diarrhea is serious. Yellow bitter water can be spit out, no fever or low fever, most patients can recover in 1 day.
3, halophilic food poisoning
Caused by eating sea fish, sea crabs, jellyfish, or salted foods. The incubation period is 8 to 18 hours. There are clinical symptoms of paroxysmal colic in the upper abdomen or umbilical cord. The stool is washed with meat or has pus and bloody stools.
4, Botox food poisoning
Caused by canned foods, sausages, bacon, or other food stored in sealed containers. The incubation period is 12 to 48 hours or longer, no fever, gastrointestinal symptoms are rare, mainly manifested as headache, dizziness, drooping eyelids, diplopia, dilated pupils, aphonia, dysphagia, dyspnea, and even respiratory palsy and death. The mortality rate is more than 50%.
5. E.coli food poisoning
Mostly caused by unclean diet or contamination of tableware, the incubation period is short, 4 to 12 hours of onset, diarrhea is lighter, there is no urgency, and there is little fever.
How to Prevent Food Poisoning in Spring
1, good health habits
To prevent food poisoning, it is necessary to develop good hygiene habits. Experts said that they should wash their hands before cooking and eating. In case of food poisoning, you should immediately go to a nearby hospital for treatment. Do not take drugs on your own. At the same time, it is necessary to promptly report to the relevant departments in order to stop eating suspected foods and keep them completely for inspection.
2. Scientific food and beverage
To prevent food poisoning, daily cleaning and disinfecting of tableware and cooking utensils should be done carefully. Raw and cooked foods and cooking utensils should be placed and used separately. Cooked foods should be eaten in time. Overnight foods should be stored at low temperature and fully heated before eating. Advocate "Buy now, do now, eat now."
3, to prevent bacterial infection
When spring comes, bacteria are everywhere to prevent bacterial infection. Eat as little as possible in unhygienic street food stalls or in license-infected small restaurants. Do not eat foods that exceed shelf life. When buying raw meat, pay attention to identifying whether or not quarantine departments have quarantine. stamp.
Be alert to the following food poisoning
According to experts, pickled sauerkraut and pickles grown in winter will increase nitrite content in spring as the temperature rises in the spring. If one eats too much or the color is too dark, the already viscous sauerkraut or pickles will easily cause nitrite poisoning; Do not eat wild mushrooms, mushrooms and other wild mushrooms do not eat, know too much should not be excessive consumption; green beans, noodles beans must be cooked thoroughly; sprouted potatoes will produce a lot of solanine, easy to cause food poisoning after eating .
1, green beans
The saponin contained is a virulent. If the green beans are not cooked, saponin will strongly stimulate the digestive tract, and the coagulin in the beans has a blood coagulation effect, and the green beans also contain nitrite and trypsin, which can stimulate the body's stomach and cause food poisoning. Gastrointestinal symptoms. Therefore, in order to prevent the poisoning of green beans, be sure to cook and cook the green beans.
2. Germinating potato
Solanine contained is a virulent. The whole potato plants contain the toxic ingredient solanine, but the contents of various parts are different. The content of mature potatoes is generally not poisoning, but the content of the outer skin of buds, flowers, leaves and tubers of potatoes is higher, especially the potato shoots. At the site, the toxins are several dozen times or even several hundred times more than the meaty ones. Therefore, it is recommended to store the potatoes in a dry, cool place to prevent germination. If germinating or the skin is dark green, it is best not to eat.
3, day lily
The colchicine contained is a virulent. Day lily, also known as day lily, contains colchicine which is oxidized in human tissue to produce dipotychine, a highly toxic substance that poisons the human gastrointestinal tract and urinary system. Adults can cause poisoning if they eat 50-100 grams of fresh daylily at one time. Therefore, cook the lily in boiling water for a while before cooking, and then soak it in water. Be sure to cook and cook the day lily to avoid poisoning.
4, cassava
The linaricoside contained is a virulent. Cassava whole plant including roots, stems, leaves contain toxic substances, and fresh root toxicity is greater. The toxic substance linaricoside contained in it will produce free hydrocyanic acid after acid hydrolysis of the stomach, thus causing the body to become poisoned. If one person consumes 150-300 grams of raw cassava, it can cause poisoning and even death. Therefore, the cassava must be peeled before eating, and the cassava is soaked with fresh water to dissolve the cyanogenic glycosides. Generally, about 70% of cyanogenic glycosides are removed after 6 days of soaking, and then heated and cooked.
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Mung bean (Vigna radiata) is a plant in the legume family. Mung beans are mainly grown in India, China, and Southeast Asia. The Chinese have grown mung beans for nearly 2,000 years. They are ubiquitous in China, and there are many types, and numbers. Mung beans are also grown in other countries/regions in South Asia, North America, Brazil, and Europe. The main provinces for mung bean cultivation in China are Anhui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan.
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