豆角中毒的预防方法和治疗措施
- 时间:2013-04-26 21:34:38
- 分类:食品科学
- 阅读:71 次
预防方法
为预防加工不当造成食物中毒,菜豆角在加热时要注意翻炒均匀、煮熟焖透,使菜豆失去原有的生绿色和豆腥味。大锅炒制时,应将豆角先用热水焯熟后再炒。
治疗措施
若食用豆角后出现恶心呕吐等消化道中毒症状,应立即到医院就诊。菜豆、扁豆、四季豆、芸豆、刀豆、东北大豆角等,菜豆角中毒的潜伏期为30分钟至5小时,多数为2至4小时,中毒表现主要为消化系统和神经系统症状,可出现急性胃肠炎症状,上腹部不适或胃部烧灼感,腹胀,恶心呕吐,腹痛、腹泻,多为水样便,重者可 呕血,头晕、头痛,四肢麻木,可有胸闷、心慌、冷汗,体温多正常或伴有低热。
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