In the daily diet, improper diet or unclean ingredients are prone to the symptoms of food poisoning, so how should food poisoning be first aid? Let's see how to prevent food poisoning.
How to give first aid in case of food poisoning
If the patient is conscious, let the patient drink 300-500 ml of warm boiled water, and then stimulate the posterior pharyngeal wall or the root of the tongue with his fingers or chopsticks to induce vomiting.
Laxatives can be taken to remove toxic food entering the intestine. Generally, 15g senna leaves are taken and washed with boiling water. If the patient is older and weak, the laxative sodium sulphate can be washed with boiling water.
Which foods will be poisoned if you eat them together
Beef and leeks. Many people like beef and leek dumplings, but this is wrong. Eating these two things together will cause headaches. Pay more attention, don't eat wrong.
Pork and beans. Northeast people love to eat. Pork can be stewed with anything, but something goes wrong. If pork and beans are eaten together, it will cause abdominal distention, Qi congestion and qi stagnation, which is dyspepsia.
How to prevent food poisoning in summer
In summer, you should eat less foods that are easy to cause intestinal diseases, such as lobster, snail, bullfrog, etc. if you eat these foods, you'd better make them in your own buyer, thoroughly clean and cook them, because they are easy to die and are not conducive to preservation, and they are likely to carry parasites and bacteria, which is easy to cause food poisoning.
Pay attention to the clean and hygienic environment for storing food. You can put the unfinished food in the refrigerator. The food on the table must be covered with a fly proof cover. Food is easy to attract flies, and flies can carry a variety of pathogenic bacteria, leading to food poisoning.
How to eat after food poisoning
1. Be a vegetarian
After the patient recovers his diet, he must remember to replenish water for himself at all times. Warm water is the best choice. When drinking, he should drink small mouthfuls and avoid swallowing large mouthfuls. Coconut juice is rich in potassium ions and has a good detoxification effect. In addition, if nausea often occurs, it is recommended to drink warm mint tea and ginger tea.
2. Eat more cold resistant food
After rehabilitation, most patients eat little, their blood sugar is too low, and they are often tired. At this time, it is recommended to eat white rice, dry toast or pita bread to supplement carbohydrates to restore blood sugar. In principle, patients should avoid spicy and stimulating food, but they can eat a small amount of Douchi sauce. In addition, probiotics can provide a large number of beneficial lactic acid bacteria and bifidobacteria to the human body, eliminate the hidden harmful bacteria in the human body, and enhance the immunity of patients. It is recommended to take them in an appropriate amount.
3. Eat 'sugar' carefully
Sugar contains high calorie, lack of vitamins, minerals and protein. Excessive intake of sugar is prone to cause hypertension, diabetes, liver dysfunction and other symptoms, which is a big taboo for those with appetite poisoning.
It is reasonable for food poisoning patients to resist food after they are cured. At this time, as patients' families, we should comfort and take care of patients more, so that their psychological attitude towards food can be changed.
The most common cause of food poisoning
1. Cross contamination of raw and cooked. For example, cooked food is polluted by raw food raw materials, or by the surface (such as container, hand, console, etc.) in contact with raw food raw materials.
2. Improper food storage. If cooked food is stored at a temperature between 10 ℃ and 60 ℃ for a long time (the storage time at this temperature shall be less than 2 hours), or perishable raw materials and semi-finished food are stored at an inappropriate temperature for a long time.
3. The food is not cooked thoroughly. For example, the central temperature of food processing does not reach 70 ℃ due to insufficient cooking time and incomplete thawing before cooking.
4. Employees contaminate food with bacteria. Employees suffering from infectious diseases or carrying bacteria pollute food through hand contact during operation.
5. Not completely heated. Before eating the food stored for a long time, it is not completely reheated to make the central temperature above 70 ℃, or eat raw food without heating treatment.
6. The raw material itself is toxic or polluted by chemical toxic and harmful substances. Such as sprouted potatoes, puffer fish, vegetables with pesticides, pork with clenbuterol, etc.