Sometimes the slightest negligence, for example, unwashed fruit, can lead to unpleasant consequences – indigestion or allergic reactions. And this is not the worst case yet. How to avoid the risk of food poisoning stale, unwashed or potentially harmful?
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When a poison, a toxin, a bacterium enters the body, its disorder occurs, which is expressed as a digestive disorder. In the stomach, toxic substances multiply rapidly and cause inflammation. Dehydration occurs, the filtration of fluid and the permeability of blood vessels are disturbed – we have a typical picture of poisoning: loose stools, vomiting, pain in the intestines. Further, toxins penetrate into the bloodstream and cause severe intoxication, which is characterized by an increase in temperature, a decrease in pressure, and loss of consciousness.
Most poisonings go away without complications, but in some cases, therapy is required, aimed at removing toxins and replenishing lost fluid in the body. And after – the restoration of the microflora of the gastrointestinal tract.
What you need to do to avoid poisoning
Some foods are potentially dangerous, such as fish or sour cream in summer. And some products seem quite harmless, but they can really harm you. Any product that is properly stored and transported without violations is not dangerous, as well as any one is dangerous at the slightest flaws of the manufacturer or consumer.
By simply observing the rules for the selection, processing and hygiene of products, you will reduce the risk of food poisoning to zero.
So, read the labels on the packages with the expiration date, storage conditions and duration. Vacuum packaging must be intact, all products are not wrinkled and whole. Vegetables and fruits – no dents, no characteristic changes in color, flowing juice.
Thoroughly wash products before cooking or eating, and vegetables and fruits can be doused with boiling water. When cooking, I wash my hands, especially if you change food categories – after cutting meat before peeling vegetables, for example.
When cooking outdoors, do not use water from ponds or questionable sources. Put the cooked food in containers or wrap it in foil. Wash your hands or wipe them with wet wipes with antibacterial impregnation.
The most dangerous products
Products that are most often the cause of severe poisoning and poisoning in general:
– Mushrooms – even edible and regular, they absorb toxins from the environment. Where the mushrooms are harvested is very important. The further into the forest, the safer the mushroom will be. Do not buy mushrooms from random mushroom pickers or at spontaneous markets – especially pickled, “disguised” with spices, it is even more difficult to determine what they were originally and how they were processed.
– Canned food – potential “carriers” of dangerous botulism and the reproduction of other bacteria. Any canned food that arouses suspicion in you, it is better to throw it away, do not tempt fate.
– Alcohol is the leader among products that are easy to counterfeit. Methyl alcohol, which is used for this, can be fatal. And even a trustworthy store is not a guarantee of quality alcohol.
What to do at the first suspicion of poisoning
To begin with, give up eating food – food will allow microbes to multiply and will continue to irritate the walls of the stomach.
Drink as much water as possible to induce vomiting, then drink activated charcoal – a 10 kg pill. During this time, call the ambulance team, this is the end of the first aid.