Eat three types of food in the summer can protect the stomach
It is understood that the deterioration of milk occurs mainly during transportation, and it is difficult to ensure that milk is kept in a frozen state. At this time of normal temperature, the bacteria in the milk have been multiplying, and then put into the refrigerator. Although the bacterial growth rate is slowed down, the milk is still contaminated, which is why it is more likely to cause unpleasant reactions.
Compared with other foods, eating fish, shrimp and shellfish is particularly prone to gastrointestinal problems. On the one hand, these foods are particularly susceptible to deterioration and not fresh, and second, they are particularly susceptible to contamination with pathogenic bacteria. In the third year, people preferred the raw and delicious seafood and liked raw food. There was no need for a pasteurization process. Natural infections were easily caused by bacteria, and poisoning could even be serious. Experts suggest that although fish and shellfish are prone to food poisoning, there are good preventive measures because fresh seafood can be judged by the naked eye. Fresh fish, for example, are full of bright, full, cloudy eyes. The color is natural and bright red, there is no smell, the scales are shiny and not easy to peel off, the meat is elastic, and the finger pressure will not be depressed and can not be recovered.
Poisonous mushrooms are very toxic. The clinical manifestations of poisoning are complex and diverse. They are generally divided into gastroenteritis type, neuropsychiatric type, hemolytic type, organ damage type, and solar dermatitis type. Among them, the organ damage type is the most serious and death occurs. The rate is extremely high.
It is difficult for the public to identify toxic wild mushrooms. They are often poisoned by eating and drinking in the family. Poisoning occurs mostly during the rainy season when wild poisonous mushrooms grow. It is mainly distributed, and consumption of dried poisonous mushrooms can also cause poisoning.
Expert Tip: Previously judged poisonous mushrooms were characterized by bright colors, defects, spots, etc., but these can not be used as criteria for the identification of poisonous mushrooms. In order to avoid the poisonous mushroom poisoning incident, people should not eat or lightly eat unrecognized mushrooms.
If you experience nausea, vomiting, abdominal pain, or diarrhea in the short term after eating wild mushrooms, you should seek medical attention as soon as possible and thoroughly induce vomiting, gastric lavage, and catharsis. Those who have conditions should perform blood purification as soon as possible.
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