How to save food poisoning

Although food poisoning has different causes and symptoms, it generally has the following epidemiological and clinical features. First, the incubation period is short, usually from a few minutes to several hours. After eating “toxic food”, it appears almost simultaneously in a short time. A group of patients were ferocious and quickly peaked with outbreaks. Secondly, patients had similar clinical manifestations, and most of them were mainly acute gastrointestinal symptoms. Third, the incidence was related to ingestion of certain foods. The patient had consumed the same kind of "toxic food" in the same period of time in the near future. The range of the disease was consistent with the distribution of food. People who did not eat did not develop the disease. There would be no new cases soon after the food was stopped. Fourth, most people There is no infection between people. The incidence curve showed a sharp rise and fall, there was no aftermath of the epidemic curve when the epidemic spread; Fifth, there is a clear seasonality. Bacterial and toxic animal and plant food poisoning occurred in summer and autumn, and botulism and nitrite poisoning occurred in winter and spring.

Take food poisoning as an example. The first reaction after food poisoning is often abdominal discomfort. The poisoned person first feels bloating, some patients suffer from abdominal pain, and some also experience acute diarrhea. There is also nausea associated with abdominal discomfort, followed by vomiting.

Food poisoning generally can be divided into bacterial (such as E. coli), chemical (such as pesticides), animal and plant (such as puffer fish, lentils, beans) and fungal (such as poisonous mushrooms) food poisoning. Food poisoning has both personal poisoning and group poisoning. Symptoms are nausea, vomiting, abdominal pain, and diarrhea, often accompanied by fever. Severe vomiting and diarrhea can also occur dehydration, acidosis, and even shock, coma and other symptoms.

Once someone has symptoms of food poisoning such as vomiting, diarrhea, and abdominal pain, stop eating suspected food immediately and call 120 for immediate help. Before the ambulance arrives, the following self-rescue measures can be taken:

Vomiting

If the time of eating is 1-2 hours, use vomiting. For those who are poisoned shortly without obvious vomiting, stimulants can be induced by finger or chopsticks to stimulate the base of the tongue, or the poisoned person can drink plenty of warm boiled water and induce spontaneous vomiting repeatedly to reduce the absorption of toxins. After a large amount of warm water vomiting, when vomit is a relatively clear liquid, it may be used in an appropriate amount to protect the gastric mucosa. If a bloody fluid is found in vomit, it may indicate bleeding in the digestive tract or pharynx. Stop vomiting temporarily.

catharsis

If the patient eats poisoned food for a long time (more than two hours), and the spirit is better, you can use laxatives to promote toxic food out of the body. With rhubarb, senna decoction or boiled water, can achieve the purpose of catharsis.

Detoxification

If it is due to food poisoning caused by eating spoiled fish, shrimp, crab, etc., you can take 100 ml of vinegar, add 200 ml of water, and take it once after dilution. In addition, you can also use basil 30 grams, raw licorice 10 grams once decoction. If you eat a preservative or beverage that is spoiled, the best first aid is to use fresh milk or other protein-containing beverages.

At the same time, experts advise that food samples must be kept. Since the identification of toxic substances is very important for the treatment, if there is no food sample around, the patient's vomitus and excrement can also be preserved to facilitate the doctor's diagnosis and treatment.

"This kind of emergency treatment is only for fighting time for acute food poisoning. After emergency treatment, the patient should immediately enter the hospital for treatment." Director He Zhongjie particularly stressed.

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