In early spring, the temperature warms up, everything recovers, and various places gradually enter a period of high incidence of foodborne diseases. In order to protect public health, according to the results of national foodborne disease surveillance in recent years, the following tips are hereby made↓↓↓

Risk of not eating wild mushrooms indiscriminately: The poisoning incidents of poisonous mushrooms in southern regions such as Yunnan, Guizhou, and Hunan due to accidental collection and ingestion of poisonous mushrooms are gradually increasing. The main manifestations of poisoning are nausea, vomiting, abdominal pain, photosensitive dermatitis, hepatosplenomegaly, and in severe cases, liver damage and even life-threatening. Precautionary measures: Do not pick, buy or eat unfamiliar wild mushrooms; According to the types and climatic conditions of poisonous mushrooms, all localities should issue risk warnings in a timely manner during the growth period and high incidence season of wild mushrooms.

Risks of cooking green beans: Phaseolus vulgaris (green beans) contain natural toxins such as saponins and phytohemagglutinins, which may be poisoned if they are not cooked, and there is a high incidence in family and unit canteens. The main symptoms are nausea, vomiting, abdominal pain, diarrhea, dizziness, fatigue and headache. Precautionary measures: When cooking, especially when making large pot dishes, be sure to stir-fry evenly, cook thoroughly, until there is no raw green and beany smell.

Beware of the risks of eating wild vegetables: Spring is the season to eat wild vegetables (hazelnut), but some poisonous plants are very similar to edible wild plants (such as poison hemlock and cress), and accidental ingestion can cause poisoning, mild cases such as nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms, severe cases may have difficulty breathing, coma and other symptoms, and even life-threatening. Precautionary measures: Do not eat wild vegetables you don't know; Don't be superstitious about the "health-preptic" effects of wild vegetables, and don't eat too much of them even if they are edible at once.

Don't "desperately eat pufferfish" risk: pufferfish are the fattest in spring, but the liver, ovaries, skin and blood of wild pufferfish contain highly toxic pufferfish toxins, if accidentally eaten or eaten without professional treatment pufferfish can cause poisoning, which occasionally occurs in the southeastern coastal areas of China, mainly caused by trash dried fish mixed with wild pufferfish. Poisoning manifests as numbness of the lips, vomiting, difficulty breathing, and can be fatal in severe cases. Precautionary measures: Do not fish, buy or eat wild pufferfish; When buying dried trash fish, pay attention to screening and eliminating wild pufferfish.

Self-medicated diet and medicinal wine should be cautious of risks: plants such as aconitum and hook kiss are highly toxic, improper treatment of self-made diet and medicinal wine, accidental ingestion and misuse may lead to serious poisoning and even death, aconitum poisoning mostly occurs in Yunnan, Guizhou and other southwest regions, hook nose poisoning is common in Guangdong, Guangxi and other places. The main manifestations are dizziness, blurred vision, numbness of the mouth, tongue and limbs, nausea, vomiting, abdominal pain, palpitations, dyspnea, unsteady gait, fatigue, and arrhythmia; Severely poisoned people may have difficulty breathing, loss of consciousness, and death. Precautionary measures: preparation of medicinal diet or medicinal wine under the guidance of professionals; Be careful to distinguish between hook kiss and the flowers of edible honeysuckle and the rhizome of the pangolin to avoid misuse.

Prevention of the risk of nitrite poisoning: Nitrite poisoning is mainly caused by the misuse of nitrite as a condiment (such as edible salt, monosodium glutamate) or illegal use, mainly in small restaurants, street stalls and the families of related practitioners. The main manifestations are bruising of the skin and mucous membranes (cyanosis), dizziness, fatigue, nausea, dyspnea, palpitations, headache, vomiting, abdominal pain, severe cyanosis, decreased blood pressure, and in severe cases, shock may occur, or death due to respiratory failure due to severe hypoxia. Preventive measures: strengthen supervision and strictly implement the regulations prohibiting the purchase, storage and use of nitrite in the catering service industry; Store safely, clearly recognise and avoid misuse.

Prevent the risk of norovirus: Norovirus is highly contagious and can be endemic throughout the year, especially in winter and spring. It is mainly transmitted through contact, aerosols, food, and water, and is prone to large-scale infection in crowded places (such as restaurants, schools, childcare facilities, homes, etc.). The main symptoms are nausea, vomiting, diarrhea, abdominal pain, fever, headache, fatigue, muscle aches, dehydration, and loss of appetite. Precautionary measures: Cook food thoroughly, especially shellfish and aquatic products; Wash your hands before eating, after using the toilet, and before handling food; Schools, childcare institutions, restaurants, cruise ships and other public places regularly use chlorine-containing disinfectants to disinfect shared facilities such as doorknobs, faucets, stairs, etc., and isolate and report suspected cases in a timely manner.