Mycotoxicosis

Introduction to fungal poisoning Fungi are abundant in the environment and widely distributed. Food, food, feed and so on are often polluted. Some of them can produce mycotoxins (toxic metabolites of fungi). Many kinds of toxins are toxic, carcinogenic, mutagenic and teratogenic. toxicity. Acute or chronic mycotoxicosis can result from human or livestock after ingestion. In general, acute fungal food poisoning has a short incubation period, first with gastrointestinal symptoms, such as abdominal discomfort, nausea, vomiting, abdominal distension, abdominal pain, anorexia, occasional diarrhea, etc. (the sickle mold poisoning is more prominent). basic knowledge The proportion of illness: 0.002% Susceptible people: no specific population Mode of infection: non-infectious Complications: neurotic food poisoning, respiratory failure, renal failure

Cause of fungal poisoning

Cause:

It is mainly caused by mildew in the storage process of grains, oils or plants. It is used as foodstuffs without proper treatment, or foods that have been prepared for long-term mold and deterioration, and some are contaminated or misused by toxic fungi when making fermented food. Toxic true strain. Moldy peanuts, corn, rice, wheat, soybeans, millet, plant stalks and black spotted sweet potatoes are common foods that cause fungal food poisoning. Common fungi include: Aspergillus, such as Aspergillus, Aspergillus, Aspergillus oryzae, Aspergillus oryzae; Penicillium, such as Penicillium, Penicillium, Penicillium spp., Penicillium chrysogenum; Fusarium, such as Semi-naked Fusarium, Gibberella; black spot bacteria, such as black grape ear mold. Fungal poisoning is caused by mycotoxins. Since most mycotoxins are not destroyed by normal high temperatures, fungal contaminated foods can be poisoned after eating at high temperatures.

Fungal poisoning prevention

Food and food consumed are often contaminated by fungi and even mycotoxins. Therefore, it is necessary to strengthen the anti-mildew and detoxification measures of food crops, improve the storage conditions and methods of food, and change the habit of eating moldy food, including pickles and sauerkraut. Advocate eating more fresh vegetables. Among the various preventive measures, the most important is anti-mildew and detoxification. Anti-mildew is especially important.

(1) Mildew

The favorable conditions for the growth and reproduction of fungi in food are mainly suitable temperature and moisture. If the grain can be stored below 10 ° C and the water is kept below 10%, it can effectively prevent mildew. Ethylene oxide has good anti-mildew effect. After being sealed with 100-200g/m2 for several days, the mold of rice grains can be reduced by more than 90% and can be maintained for 4 months. The amount of residual drug was not detected on the 5th day of Kaifeng. Ethylene oxide is toxic to the human body, so it should be safe when used.

(2) Detoxification

Aspergillus flavus can penetrate into the inner layer and the embryo part of the seed during the growth and reproduction process. The toxin content is the highest in the center layer, so the surface of the seed can not be cleaned to achieve the purpose of detoxification. Taking peanut kernels as an example, the hand-picked method can be used to pick out the peanuts that are mildewed, wrinkled, and discolored to achieve the purpose of detoxification. Aflatoxin is very stable to heat. Generally, cooking, boiling, baking, baking and other methods can only destroy a small amount of toxins, and ultraviolet radiation can not destroy the toxins in food. In the physical method, high temperature treatment destroys more toxins, but still cannot completely destroy; for example, frying or frying peanut kernels, the aflatoxin B1 is only reduced by 65% to 69% when the temperature is above 205 °C. The chemical detoxification method is effective by the oxidation method and the alkali addition method, and the oxidation method includes adding Cl2, ClO2, SO2, SO3, NO3 or 5% sodium hypochlorite (NaOCl). When treated with 5% NaOCl, aflatoxin is destroyed within a few seconds and is a commonly used disinfectant. Alkali method is added with NaOH, NH3, methyl ammonia, etc. The market supplies peanut oil, which is detoxified by alkali treatment. There are also reports of detoxification using biological methods. For example, Flavobacterium can completely destroy aflatoxins in foods such as peanuts, corn, butter, and beverages, and has been confirmed by biological identification. The low cost and high efficiency of biological methods may be a promising detoxification measure.

(3) Protection

Burning rooms, fungal laboratories, and people engaged in the research of mycotoxins must pay attention to protection. If you wear a protective coat, you should wear a mask when you are working on fungal isolation and cultivation, and try to prevent spores from flying. If the operating table is leaking, it should be disinfected immediately with the new 5% sodium hypochlorite.

Fungal poisoning complications Complications neurotic food poisoning respiratory failure renal failure

Fungal poisoning is complex and variable, and complications can occur in various systems.

Symptoms of fungal poisoning Common symptoms Powerless dizziness, diarrhea, convulsions, dehydration, liver enlargement, blood pressure, liver cell, stent, collapse, bloating, nausea

It has been found that many mycotoxins can cause certain tumors, most notably liver cancer; in addition, there are important links between the occurrence and development of tumors and subcutaneous sarcomas of the bile duct, esophagus, stomach, intestine, lung, kidney and other organs. Epidemiological investigations of high incidence of liver cancer in more than 20 years seem to support the carcinogenic effects of aflatoxins, but further research is needed. In addition, in animal experiments, certain mycotoxins can cause acute vomiting, kidney disease, cirrhosis, Polyneuritis, estrogen hyperactivity, hair loss, myelosuppression (causing anemia and leukopenia), and some teratogenic effects.

Clinical manifestations:

In general, acute fungal food poisoning has a short incubation period, first with gastrointestinal symptoms, such as abdominal discomfort, nausea, vomiting, abdominal distension, abdominal pain, anorexia, occasional diarrhea, etc. (the sickle mold poisoning is more prominent). In the future, depending on the different effects of various mycotoxins, liver, kidney, nerve, blood and other systemic damage occur, and corresponding symptoms such as hepatomegaly, tenderness, abnormal liver function, and jaundice (common in Aspergillus flavus and Penicillium island) Poisoning), proteinuria, hematuria, even oliguria, urinary closure, etc. (Pure green penicillium poisoning is easy to occur). Some fungi (such as black sphaeroides, penicillium spp.) toxins cause neutropenia or deficiency, and thrombocytopenia occurs. Some fungi (such as Aspergillus oryzae, Aspergillus oryzae) are prone to neurological symptoms, but have dizziness, headache, dullness, agitation, movement disorders, and even convulsions, coma, paralysis and so on. More patients die of liver, kidney failure or central nervous system paralysis, the mortality rate can be as high as 40% - 70%. Chronic fungal food poisoning In addition to causing liver and kidney function and blood cell damage, some species of fungi can cause cancer.

Fungal poisoning check

Fungal culture and susceptibility testing. At the same time, improve blood routine, routine, liver function, renal function, myocardial zymogram, troponin, C-reactive protein, abdominal B-ultrasound, abdominal plain film examination. Focus on improving the pathogen culture of secretions and vomits. If the fungus is cultured, the disease can be diagnosed.

Diagnosis and identification of fungal poisoning

diagnosis

Diagnosis can be based on medical history, clinical symptoms, and laboratory tests.

Differential diagnosis

Mainly differentiated from bacterial poisoning and viral poisoning, pathogen culture can be identified.

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