Nitrite-containing plant food poisoning

Introduction to nitrite-containing plant food poisoning Intestinal bruising is the consumption of more nitrate-containing vegetables and bitter well water, and nitrite poisoning caused by cage water. Also, due to gastrointestinal dysfunction, nitrate-reducing bacteria in the gastrointestinal tract are multiplied, and nitrate-rich vegetables are eaten, and nitrate is reduced to nitrite in the body, causing nitrite poisoning, called enterogen. Cyanosis, more common in children. The amount of nitrite poisoning is 0.2-0.5 g, and the lethal dose is 3 g. basic knowledge The proportion of illness: 0.001% Susceptible people: no specific population Mode of infection: non-infectious Complications: shock, arrhythmia, pulmonary edema, coma

The cause of nitrite-containing plant food poisoning

1. Ingest vegetables containing a large amount of nitrite, usually leafy vegetables, such as cabbage, celery, leeks, sugar beet to rescue nitrite poisoning patients leaves, radish leaves, lettuce, etc. contain more nitrates, when these vegetables are stored The time is long, and once it starts to rot, the nitrite content will increase significantly. The heavier the rot of vegetables, the more obvious the increase in nitrite.

2. Newly masked vegetables, the nitrite content increased after 2 to 4 days of pickling, reaching the highest in 7 to 8 days. At the same time, it has a certain relationship with the salt concentration and the temperature of the mask. (For example, the 5% concentration of salt produced the highest nitrite concentration at around 37 °C; if there is no significant change in 15% saline). Therefore, pickled vegetables within 8 days, when the salt concentration is below 15%, it is easy to cause nitrite poisoning. The nitrite content in the spoiled pickles is the highest.

3. The cooked vegetables after cooking are placed in an unclean container and stored for a long time. Under the action of nitrate reducing bacteria, the nitrate in the cooked vegetables is reduced to nitrite.

4. In a period of time, concentrate on eating a large number of leafy vegetables, such as spinach, cabbage (not spoiled), but when the digestive dysfunction, stomach acid concentration is low, a large amount of vegetables with high nitrate content, and intestinal Nitrate-reducing bacteria multiply, resulting in faster nitrite production in the gastrointestinal tract, and the body can not decompose a large amount of nitrite into ammonia in time. At this time, nitrite is absorbed into the blood and causes poisoning, often called intestinal Original bruising.

5. Well water in some areas also contains more nitrates and nitrites (generally called bitter well water). Use these water to cook rice (porridge), improper storage, too long, can cause poisoning. Others such as dairy products and improper processing of preserved products can cause poisoning.

Prevention of nitrite-based plant food poisoning

Vegetables should be properly preserved to prevent decay and not eat rotten vegetables.

The leftover cooked vegetables should not be stored at high temperatures for a long time before eating.

Do not eat a lot of freshly marinated vegetables. When pickles, the salt should be put more, at least for more than 15 days before eating; but the dishes that are cooked now should be eaten immediately, not stored for too long, and fresh vegetables should be used for pickles.

Do not eat a lot of leafy vegetables in a short time, or use boiling water for 5 minutes, then discard the soup before cooking.

The amount of nitrate and nitrite in meat products should be strictly in accordance with national health standards, and should not be added; bitter well water should not be used for porridge, especially not for overnight storage.

Prevent the use of nitrite as salt or alkali.

Included nitrite-based food poisoning complications Complications, shock arrhythmia, pulmonary edema, coma

Can be shocked, arrhythmia, pulmonary edema, convulsions and even coma, if not rescued in time, can be life-threatening.

Symptoms of nitrite-containing plant food poisoning Common symptoms Nausea nausea and vomiting fever accompanied by abdominal pain,... Abdominal pain with diarrhea and diarrhea

The incubation period of nitrite poisoning is short, usually starting from 1 to 3 hours after eating, the short is only 10 to 15 minutes, and the elderly is up to 20 hours. The clinical manifestations of poisoning refer to "methemoglobinemia", and the symptoms are mainly purpura. The skin and mucous membranes, lips and nails are most obvious. In addition to purpura, there are headaches, dizziness, increased heart rate, nausea, vomiting, abdominal pain, diarrhea, and irritability. In severe cases, there is arrhythmia, coma or convulsions, often dying of respiratory failure. The special antidote for poisoning is Meilan.

Inspection of nitrite-containing plant food poisoning

Including nitrite plant food poisoning inspection items: hemoglobin, stool routine, blood biochemistry six tests, large biochemical tests, urine routine.

1. Quantitative test of methemoglobin in blood and quantitative test of nitrite in remaining food.

2. Six tests of blood biochemistry are preliminary tests on human blood conditions, including: alanine aminotransferase, creatinine, urea nitrogen, serum glucose, triglyceride, and total cholesterol.

Diagnosis and identification of nitrite-containing plant food poisoning

diagnosis

Can be diagnosed based on clinical symptoms and laboratory tests.

There are a large number of leafy vegetables or short-handed vegetables, and the history of cooked vegetables that have been stored for a long time. The poisoning is caused by hypoxia caused by tissue hypoxia. When conditions permit, it can be used for quantitative detection of methemoglobin in blood and nitrite in remaining food. Quantitative test.

Differential diagnosis

Different from other food poisoning.

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