Poisonous food: How to avoid?

Poisoning caused by sprouting potatoes

Potato (Photo: Tien Phong)

When sprouts potatoes can form solanine toxin with a concentration of up to 1.34g / kg; The average in the potato intestine is 0.04-0.07 g / kg and in the shell 0.03-0.55g / kg. Solanin with a content of 0.2-0.7g / kg body weight, can cause fatal poisoning.

Precautions: Avoid eating sprouts potatoes, especially for children. In case you want to eat, you must remove all the germs soaked and washed.

Poisoning caused by poisonous cassava

Cassava also has cyanhydric acid glucozide (HCN), but bitter cassava has more (from 6-15mg / 100g) compared to ordinary cassava (2-3mg / 100g), unevenly distributed in cassava tubers.

At the shell, core and two heads of tubers usually have the highest content (15-20mg%). The edible cassava intestine (9mg%). The lethal dose is 1mg / kg body weight. Children, the elderly, the sick are more sensitive. In case of poisoning, when peeling cassava, it must be peeled, soaked and boiled. Do not eat much when cassava tastes bitter, or cassava grown in strange land. Slowly harvested cassava often contains more toxins.

Poisoning by poisonous bamboo shoots and beans

Bamboo shoots also contain cyanhydric acid glucoside, which is evenly distributed in the edible part of bamboo shoots.

Some legumes such as cat peas and sword beans also contain a large amount of cyanhydric acid glucozides.

Measures to prevent poisoning of the two above cases: Must be soaked in water for a long time, washed, boiled water to remove glucose.

Poisoning is caused by eating poisonous mushrooms

Poisonous mushrooms (Photo: VNN)

In our country in some naturally grown mushrooms, there are some poisonous mushrooms such as light black mushrooms (Amanita Phalloides Quel), white poisonous mushrooms (Amanita Verna Gill), luminescent mushrooms (Pleurotus Sp.), Mushrooms red (Amanita Muscarina Quel), rosy mushroom (Russula Ematic Fr.); usually contains muscarin, phalline, phalloidin, amanitin . causing poisoning after eating from 1-6 hours or 9 hours. The death rate is quite high because the poison has entered the blood.

Precautions: Only eat known fungi. Popular for people with knowledge about healthy mushrooms and poisonous mushrooms, how to harvest. Suspicious fungi do not use. It should be noted that freshly eaten mushrooms, if stored poorly, can cause poisoning.

In addition, up to now, there have been thousands of plants on earth containing toxins, but some plants have toxins but can still be eaten, if used to know how to exclude , or reduce toxins by some of the following measures:

- Select harvesting time to reduce toxic content.

- Choose the types of less toxic. Many varieties will reduce toxins when acclimatized from natural growing areas in the garden, such as pea plants that grow more toxic than those grown in the garden.

- Choose to treat in preliminary processing, processing such as water immersion, changing water several times, watching salt, washing, souring salt and using heat (like soaking cassava before boiling) .

- Use of less toxic parts of plants (in some plants in seeds often have higher levels of cyanide, such as seeds of very toxic beans).

The infection and absorption of toxins of plants for animals are very different. Therefore, animals that eat poisonous plants easily poison people like fish that live in areas where there are lots of money codes, fish that eat money without dying, but those who eat fish meat are poisoned.