Other animal food poisoning

作者：admin  点击次数：2  发布时间：2025-05-14

(I) Fish gall poisoning Fish gall poisoning is an acute poisoning caused by eating fish gall. There is a traditional custom in my country to use fish gall to treat eye diseases or as a "cooling medicine", but there are also many people who are poisoned due to improper dosage and method of taking. The fish gall used is mostly taken from freshwater fish such as green carp, grass carp, bighead carp, silver carp, and carp. Because bile toxins are not easily destroyed by heat and ethanol (alcohol), whether eaten raw, cooked, or taken with wine, if the concentration exceeds 2.58, it can cause poisoning and even death. The bile of fish gall contains bile toxins, which cannot be destroyed by heat and ethanol. It can seriously damage the liver and kidneys of the human body, causing liver degeneration and necrosis, damage to renal tubules, obstruction of collecting ducts, reduced glomerular filtration, and obstruction of urine excretion, leading to liver and kidney failure in a short period of time. It can also damage brain cells and myocardium, causing lesions in the nervous system and cardiovascular system.
According to reports, taking 4 or 5 fish galls weighing about 0.5kg can cause poisoning to varying degrees; taking 2 herring galls weighing about 2.5kg or 1 herring gall weighing more than 5kg can cause poisoning and death. The incubation period of fish gall poisoning is generally 2~7h, with the shortest half an hour and the longest about 14h. The initial symptoms are nausea, vomiting, abdominal pain, and diarrhea, followed by jaundice, hepatomegaly, changes in liver function, oliguria or anuria, and renal failure. Severe poisoning can lead to death. Kidney damage often occurs 3 days after eating fish gall.
Because fish gall is highly toxic, no matter what cooking method (steaming, boiling, drinking wine, etc.) can remove the poison. The only way to prevent fish gall poisoning is not to abuse fish gall to treat diseases. When it is necessary to use it, you should follow the doctor's advice and strictly control the dosage. (II) Animal thyroid poisoning
Animal thyroid poisoning is generally caused by the fact that the thyroid gland is not removed when livestock is slaughtered, so that it is mixed in the minced meat of the throat and neck and is accidentally eaten by people.
The hormone secreted by the thyroid gland is thyroxine, whose toxic effect is to suddenly increase the oxidation rate of tissue cells, accelerate catabolism, and increase heat production. Excessive thyroxine disrupts the normal endocrine activity of the human body, causing imbalance between various systems and organs, resulting in symptoms similar to hyperthyroidism. Symptoms of thyroid poisoning usually appear 12 to 21 hours after ingestion, such as dizziness, headache, irritability, fatigue, convulsions, shaking, peeling, hair loss, hyperhidrosis, palpitations, etc. Some patients develop local or systemic hemorrhagic papules and itchy skin 3 to 4 days after onset, with blisters and rashes. After the blisters subside, the skin generally peels. A few people have edema of the lower limbs and face, pain in the liver area, and tremors in the fingers. In severe cases, high fever and tachycardia occur, and hyperhidrosis turns into sweat retention and dehydration. Some patients have peeling of the whole body or the palms of the hands and feet, which can also lead to recurrence of chronic diseases and miscarriage. The short course of the disease is only 3 to 5 days, and the long course can reach more than a month. Some people have long-term symptoms such as dizziness, headache, weakness, and rapid pulse.
The physical and chemical properties of thyroid hormone are very stable. It can only be destroyed at a high temperature of more than 600°C. It is impossible to achieve detoxification and harmlessness with general cooking methods. Therefore, the method to prevent thyroid poisoning is mainly to strictly remove the thyroid gland when slaughtering livestock to avoid accidental ingestion.
(III) Animal liver poisoning Animal liver (such as dog liver, bear liver, shark liver, seal liver, etc.) is rich in vitamin A and vitamin D. At the same time, it contains spasmodic toxins and paralytic toxins. Excessive consumption will cause poisoning. Eating too much cod liver oil can also cause poisoning. Vitamin A is a nutrient necessary for the human body. The normal value of vitamin A in the blood is 0.52~2.10mmolL. The daily dietary supply of human body is 800g retinol equivalent (adult). If a large amount of vitamin A is consumed, it can cause poisoning. If an adult consumes 100 times the recommended intake at one time, and a child consumes more than 20 times, poisoning will occur. The incubation period of poisoning is 1~5h. Symptoms include nausea and vomiting, enlarged and tender liver, headache, dizziness, flushed face, and bulging fontanelles in infants. If the condition worsens, there will be abdominal pain, diarrhea, chills, fever, and peeling. The main preventive measure is to avoid excessive consumption of animal livers containing large amounts of vitamin A.
(IV) Ciguatera fish poisoning (tropical fish poisoning, Ciguatera fish poisoning)
Ciguatera fish poisoning refers to the poisoning (ichthyosar-cotoxism) caused by eating fish around coral reefs in tropical and subtropical waters. Ciguatera fish poisoning is widely distributed in tropical areas. Ciguatera fish live near coral reefs in tropical and subtropical waters and are poisoned by eating toxic algae. Currently, more than 400 species of fish are considered to be ciguatera fish, and their species vary depending on the sea area. There are actually dozens of species that are poisonous, including several economically important marine fish such as barracuda, black sea bass, and red sea bream. However, they are indistinguishable from the corresponding non-toxic fish in appearance.
The toxin of ciguatera fish poisoning is called ciguatoxin. Ciguatera poisoning mainly affects the gastrointestinal tract and nervous system of humans. Symptoms of poisoning include nausea, vomiting, dry mouth, abdominal cramps, diarrhea, headache, collapse, chills, a metallic taste in the mouth, and widespread muscle pain. Severe cases can develop to the point of being unable to walk. Symptoms can last from a few hours to a few weeks, or even months. Death can occur a few days after the onset of symptoms.
The wide range of symptoms of ciguatera fish poisoning also shows that the poisoning may be caused by toxins from several different sources. At least four toxic substances have been isolated from ciguatera fish. They have different relative molecular weights and chemical properties, including ciguatoxin, maitotoxin, and scaritoxin, but the structures of these compounds have not yet been clarified. The ID of ciguatoxin for mice is 0.45pg/kg·bw, which is 20 times more toxic than tetrodotoxin. The LD of maitotoxin for mice is 0.17g/kg·bw. The larger fish in the same population are usually more toxic, which means that ciguatera toxins have a cumulative effect in fish and can lead to cumulative poisoning. Since heating and freezing cannot destroy the toxicity of ciguatera fish, the prevention of ciguatera fish poisoning mainly focuses on not eating poisonous fish and mollusks. At present, there is no effective method for the prevention of ciguatera fish toxins.
(V) Toxic bee poisoning cases The quality, color, aroma and taste of honey are all related to the nectar source. Generally, honey is beneficial and harmless to humans, but when the nectar source plant is poisonous, the honey will also be poisonous. Honey poisoning has been reported in Fujian, Yunnan, Hunan and other provinces in my country. Its toxic nectar source comes from poisonous plants containing alkaloids, the most common of which are Tripterygium wilfordii plants, Uncaria rhynchophylla, and Tripterygium wilfordii.