What to do if beans are poisoned
Recently, the case of carob poisoning has attracted attention in many places and has become a hot topic. Beans are a common vegetable on the daily table. If they are not handled properly, they may cause food poisoning. This article will combine the hot content on the Internet in the past 10 days to introduce you to the causes, symptoms and countermeasures of carob poisoning in detail, and provide structured data reference.
1. Causes of Bean Poisoning
Beans contain natural toxins such as saponins and phytohemagglutinins. If they are not fully heated and cooked, these toxins will irritate the gastrointestinal mucosa and cause poisoning. The following are common causes of poisoning:
| Cause of poisoning | Specific instructions |
|---|---|
| Undercooked | Insufficient cooking time or insufficient heat, the toxins are not completely destroyed |
| raw food | Cold or pickled beans that are not fully heated |
| Improper storage | Long storage time leads to increased toxin content |
2. Symptoms of carob poisoning
Symptoms of poisoning usually appear within 1-5 hours after consumption, and are mainly characterized by gastrointestinal reactions. The following are typical symptom statistics:
| Symptom type | Appearance ratio | duration |
|---|---|---|
| Nausea and vomiting | 85% | 2-8 hours |
| Abdominal pain and diarrhea | 78% | 4-12 hours |
| Dizziness and fatigue | 45% | 6-24 hours |
| fever | 30% | 12-48 hours |
3. Emergency measures
If carob poisoning occurs, please take the following measures immediately:
1.induce vomiting: Within 1-2 hours of poisoning, you can use your fingers to stimulate the throat to induce vomiting.
2.hydration: Drink light salt water or sugar water to prevent dehydration
3.Indications for medical treatment: Immediate medical attention is required if the following situations occur:
| Condition | Handling suggestions |
|---|---|
| Vomiting that lasts for more than 6 hours | emergency infusion therapy |
| Confusion | Dial 120 immediately |
| Blood in the stool | emergency examination |
4. Methods to prevent bean poisoning
According to recent tips issued by the food safety department, effective preventive measures include:
| Precautions | Specific operations | Effect |
|---|---|---|
| fully heated | Boil in boiling water for more than 10 minutes | Destroys 99% of toxins |
| Shop fresh | Choose beans that are bright green in color and have no spots | Reduce toxin levels |
| avoid overnight | Consume within 2 hours after cooking | Prevent secondary pollution |
5. Recent hot cases
According to reports from local health commissions, statistics on bean poisoning incidents in the past 10 days:
| area | Number of people poisoned | main reason | place of occurrence |
|---|---|---|---|
| Shenzhen, Guangdong | 12 people | Undercooked beans in the cafeteria | Corporate cafeteria |
| Changsha, Hunan | 8 people | Cold beans | family dinner |
| Hangzhou, Zhejiang | 5 people | Takeaway Bean Fried Pork | Takeaway food |
6. Expert advice
1. When cooking the beans, make sure they are completely cooked. It is recommended to blanch them in boiling water for 5 minutes before frying.
2. When dining out, avoid choosing bean dishes that are too bright in color as they may not be fully heated.
3. Collective canteens such as schools and enterprises should strengthen supervision of the bean cooking process
Through the above structured data and detailed description, I hope it can help everyone better understand and prevent carob poisoning. Food safety is no small matter. Only by cooking and eating beans correctly can you enjoy delicious food and ensure health.
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