In spring, with the recovery of all things, with the warming of the weather, broomweed, bracken, citrons and other wild chive grasses have gradually come into the market and become food on people's tables. Every spring, edible wild vegetable poisoning happens occasionally. Recently, the Food and Drug Administration of Qingyuan City published information on the official website that every March-April and July-August are seasons of vigorous growth of various wild mushrooms and high incidence of poisonous mushroom poisoning. Recently, Qingyuan has seen continuous spring rains and humidity. It is very suitable for the growth of various types of mushrooms. It is recommended that the public not use wild mushrooms. “Experience” and “local method” are not reliable.

The reporter visited a number of hospitals such as the Qingyuan City People's Hospital and the Qingyuan City Hospital. They learned that this year Qingyuan has not had any cases of poisoning caused by eating wild vegetables. The relevant person in charge of the Qingyuan City Center for Disease Control and Prevention said that common wild vegetables on the market generally do not cause food poisoning. Most poisoning people are misusing poisonous plants or improperly cooking and keeping wild vegetables. The public must carefully identify the edible wild vegetables so as not to cause food poisoning.

Eating poisonous mushrooms, 4 people were poisoned

At the end of March, Ms. Shenzhen Fu and three other colleagues went hiking in Phoenix Mountain, Fuyong, and picked a small bag of “white mushrooms” on the way. Several people picked a small bag, about half a catty, and returned to the company's canteen to drink soup after the evening. In the evening, everyone was having a good time, and they fry a few dishes. Four people took the soup made from this "wild mushroom" by the way.

Everybody had no symptoms that night, and no one thought that there would be an abnormality, but the luck began gradually from the next morning. One person started vomiting and diarrhea at six o'clock in the morning and was dizzy and uncomfortable. He went to the hospital for an examination. The other three female colleagues suffered a later attack. Two of the women who had been drinking more often began to have symptoms at eight or nine o'clock in the morning, while another woman, who had the least amount of drinking, did not develop symptoms until the afternoon.

According to the photos of mushrooms taken in the mobile phone, the doctors judged that the four of them consumed the dangerous poisonous plant “white poison umbrella”, and then four people were transferred to the hospital emergency department for treatment observation.

According to statistics obtained by the Guangdong Institute of Microbiology, nearly 80 poisonous mushroom incidents have occurred in Dongguan and surrounding areas of Dongguan, Shenzhen, and Qingyuan since 2000, and the number of poisoned persons reached 300, of which 43 were dead. The whitebait has the highest fatality rate. Of the 43 people who died, 95% were eating the deadly white poisonous umbrella.

Statistics from the Ministry of Health in 2010 showed that there were a total of 112 deaths from poisonous plants and animals and poisonous mushrooms in the country during the year, which accounted for 61% of all food poisoning deaths (184). More than half of them died from eating poisoned mushrooms. Surveys of patients with poisoning have shown that most of them do not know the existence of poisonous mushrooms but are misled by the method of identification when eating mushrooms.

Do not recognize the wild vegetables do not take

It is understood that in Qingyuan, the most common edible wild vegetables are pear blossoms, gorse, isatis root, bracken, water celery, and citron. The number of wild vegetables that can be purchased on the market leads to few cases of poisoning. The reporter learned that the causes of poisoning caused by common wild vegetables are mostly mishandled during the collection, storage, and processing of wild vegetables.

In fact, during the growth of wild vegetables, it may be contaminated by pesticides, industrial fertilizers, or animal wastes. If the contaminated wild vegetables are eaten without cleaning, they may also cause poisoning. Qingyuan City Food and Drug Administration recommended that after buying wild vegetables, it must be cleaned and soaked. If wild herbs have obvious smell of pesticides or other odors, they should not eat them again.

Second, wild herbs should be eaten as fresh as possible. Some wild vegetables may become moldy during storage and produce toxins.

In addition, it is important to eat cooked wild vegetables, and some toxic reactions may occur after cooking the cooked wild vegetables. In general, cooking methods of wild vegetables must first be heated with boiled water to remove toxins and further cooking. Some wild herbs are bitter and need to be processed to taste without bitterness.

Some sprouts may contain toxins during germination. Like potatoes, they cannot be eaten after germination. In addition, try not to eat too much and eat too much wild vegetables, some wild vegetables alone to eat without problems, but combined with other wild herbs to eat together may produce chemical reactions, generate toxins.

In fact, the chances of poisoning edible wild vegetables are very small, except for personal physical problems. For instance, some cold wild herbs may cause stomach discomfort after a stomach-deficient person eats it. Some people go out in the wild and encounter wild herbs that they do not recognize. They also pick up and eat. This increases the chance of poisoning.

After all, the wild vegetables are wild vegetables, and there is no reason why they have not become “home cooking”. This is the experience that our ancestors obtained in their own hands. Therefore, it is okay to taste some of the fresh, occasionally improve the taste, not every day to eat, eat a lot. The purpose of eating wild herbs was to promote health. If eating inappropriately brings negative effects, it would be counterproductive.

Induce vomiting immediately after wild vegetables are poisoned

The reporter learned from a number of hospitals in Qingyuan that the symptoms of poisoning occurred in the wild ramie. Among them, gastrointestinal reactions were mostly common. Most of them are characterized by abdominal pain, diarrhea, and vomiting. Few people are severely affected by shock, but the possibility of organ damage or death due to poisoning of wild vegetables is not ruled out.

In addition, there are a small number of people who suffer from allergic reactions after eating wild herbs. Some people who eat uncooked citron will become allergic and have rashes and itching.

Once wild poisoning is found, induce vomiting immediately until all the poison is spit out. If the patient has serious symptoms of poisoning, he should be sent to the hospital in time for emergency treatment.

In addition to the poisoning of wild vegetables, various types of intestinal diseases have recently reached the high season due to the changing seasons.

As the weather becomes warmer, people who eat cold drinks and cold foods are more likely to stimulate the gastrointestinal tract to cause diseases. Food spoiled or contaminated causes food consumers to be infected by bacteria such as Salmonella. Fever and diarrhea are also common. When eating out, be sure to pay attention to food hygiene and try to eat fresh food.

Wild mushroom is most welcomed by diners in the wild ramie. Qingyuan City Food and Drug Administration said that the growth of poisonous mushrooms is extensive, similar to the morphology of edible mushrooms, and there are often no distinctive features. The identification requires the use of professional knowledge and the use of certain equipment to complete, the vast number of people only from the appearance of indistinguishable by experience, it is often mistaken for food poisoning. After eating poisonous mushrooms, people usually have symptoms of poisoning such as nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms after 1-2 hours. Severe symptoms can lead to convulsions, paralysis, coma and even hallucinations, hemolysis, and liver damage. The mortality rate is extremely high.

Food and drug regulatory authorities reminded that poisonous mushrooms can be deadly. Do not eat wild mushrooms or buy mushrooms of unknown origin to ensure health and safety. Catering traders and market distributors engaged in the management of edible fungi should be vigilant, strictly control procurement, and ensure food safety. Once the public accidentally eats wild mushrooms and poisons, they must drink plenty of warm boiled water or brine in time, put their fingers into the throat and induce vomiting, in order to minimize the absorption of toxins, and promptly go to the hospital for treatment. Do not take the so-called “antidote” without permission. In order to avoid delays in treatment, it is life-threatening.