Other chemical food poisoning

作者：admin  点击次数：110  发布时间：2025-05-17

(I) Organophosphorus pesticide poisoning Commonly used organophosphorus pesticides include: highly toxic - parathion (1605), demeton (1059), phorate (3911); highly toxic - dichlorvos (DDVP), omethoate, methyl parathion; moderately toxic - trichlorfon, dimethoate; low toxicity - malathion (4049), etc.
Organophosphorus pesticides belong to organophosphate or thiophosphate compounds. Common dosage forms include emulsions, oils and powders. The color ranges from light yellow to brown, is slightly volatile, and has a garlic smell. It is generally difficult to dissolve in water but easily soluble in fat and organic solvents. It is relatively stable in acidic environments and easily hydrolyzed and ineffective under alkaline conditions (except for trichlorfon, which is soluble in water and will generate more toxic dichlorvos when it encounters alkali).
Organophosphorus pesticides are highly toxic to humans and warm-blooded animals. The mechanism of their toxicity is that after entering the body, organophosphorus pesticides bind to cholinesterase, inhibit the activity of cholinesterase in the nervous system, and prevent acetylcholine in the tissue from being hydrolyzed, causing a large amount of acetylcholine to accumulate in the body, causing some nerves that use acetylcholine as a conducting medium to be in an overexcited state, and finally turn to inhibition and failure.
The main causes of organophosphorus pesticide food poisoning: using bottles that have been filled with pesticides to hold soy sauce, wine, cooking oil and other foods; mixing organophosphorus pesticides with grain or other foods for transportation or mixing, causing food contamination; fruits and vegetables that have just been sprayed with organophosphorus pesticides are picked and put on the market or eaten before the safety period interval; accidentally eating livestock, poultry and aquatic products poisoned by organophosphorus pesticides; eating and drinking without washing hands during the use of pesticides, causing poisoning, etc. Symptoms of poisoning: The incubation period is mostly within 2 hours. The shorter the incubation period, the more serious the condition. Acute poisoning can be divided into three degrees: ①) Mild poisoning (the activity of whole blood cholinesterase drops to 70%~50% of the normal value), manifested as dizziness, headache, nausea, vomiting, sweating, chest tightness, blurred vision, etc.; ② Moderate poisoning (the activity of whole blood cholinesterase drops to 50%~30% of the normal value), in addition to the aggravation of the above symptoms, there are muscle twitching, pupil constriction, whole body muscle tightness, salivation (a large amount of white or light red foamy secretions in the mouth and nostrils), abdominal pain, diarrhea, mild dyspnea and mild impaired consciousness; ③ Severe poisoning (the activity of whole blood cholinesterase drops to less than 30% of the normal value), in addition to the above symptoms, there are also accelerated heartbeat, increased blood pressure, cyanosis, pupil constriction like a pinpoint, extreme dyspnea, pulmonary edema, incontinence, convulsions, and the patient enters a coma. Finally, death may occur due to respiratory center failure, respiratory muscle paralysis or circulatory failure pulmonary edema.
Preventive measures: Strengthen the management of pesticides, use dedicated equipment, store in separate warehouses, and be managed by dedicated personnel; it is strictly forbidden to mix pesticides with food; vehicles and ships transporting organophosphorus pesticides must be thoroughly cleaned before transporting tightly packaged food; do not use equipment that has been used to hold pesticides to hold food; keep away from livestock pens, drinking water sources, and fruit fields when mixing pesticides and seeds to prevent pollution; during the spraying of pesticides, personal protection must be paid attention to, eating, drinking, and smoking are strictly prohibited, and after using pesticides, wash hands and faces thoroughly with soap; farmlands that have been sprayed with pesticides or sown with poisonous seeds should be marked to remind the public; when spraying alcohol pesticides, the safe interval must be observed, and fruits and grains sprayed with organophosphorus pesticides must not be eaten within 1 month; vegetables and fruits should be washed before eating.
(II) Zinc compound poisoning
Metallic zinc itself is non-toxic, but a trace element essential to the human body, but zinc salts can cause poisoning, and the oral lethal dose of zinc sulfate is 5~158. Zinc is easily soluble in acidic solutions, and organic acids generally have a high solubility in zinc. Zinc poisoning is often caused by using galvanized containers to hold acidic foods and beverages, or by accidentally ingesting zinc salts. The toxic effect of zinc compounds is mainly that zinc salts precipitate proteins, which are irritating and corrosive to the skin and mucous membranes. The main manifestations of zinc compound poisoning are nausea, persistent vomiting, abdominal pain, diarrhea, and gastrointestinal ulcers. In severe cases, there are combined shock, perforated peritonitis, kidney damage, etc. Preventive measures: Lead compounds should be kept separately and not mixed with food; galvanized containers are prohibited for acidic foods, vinegar, and acidic beverages; prevent accidental ingestion of zinc salts such as zinc sulfate or zinc chloride. (III) Food poisoning caused by rancidity of fats and oils
If fats and oils are not stored properly, they will become rancid. Eating rancid fats or using them to make foods with high fat content can cause poisoning; foods with high fat content, such as cakes, biscuits, fried instant noodles, fried snacks, etc., are stored for too long, and the fats in them become rancid. Eating such rancid foods can also cause food poisoning.
The occurrence of rancid fat food poisoning is mainly caused by low-level fatty acids, aldehydes, and peroxides produced after the rancidity of fats. These harmful substances may have a stimulating effect on the gastrointestinal tract, and symptoms of gastroenteritis such as nausea, vomiting, abdominal pain, diarrhea, etc. may appear after poisoning; or they may have neurotoxic effects, causing headaches, dizziness, weakness, body aches, fever, and other systemic symptoms.
The course of disease is 1~4d. The following measures can be taken to prevent food poisoning caused by rancid fats: strengthen the storage of fats and foods with high fat content, improve storage conditions, and avoid rancidity; long-term storage of fats should be stored in sealed, oxygen-proof, and light-proof containers at a lower temperature and avoid contact between fats and metal ions such as iron, copper, and manganese; antioxidants should be added to fats to prevent rancidity; the sale and consumption of rancid fats are prohibited; it is strictly prohibited to use rancid fats to process and make food.
(IV) Food poisoning caused by excessive consumption or improper use of food additives
With the rapid development of the food industry, the variety and output of food additives have continued to increase, especially compound food additives, which have become one of the indispensable raw and auxiliary materials for industrialized food production. However, if food additives are not used properly, they can directly affect the hygienic quality of food and may even cause food poisoning. Causes of poisoning: ① Additives that are not approved or banned by the state are used in food. ② The additives in food exceed the prescribed dosage and range of use. ③ Edible industrial-grade additives replace food-grade additives. Preventive measures: Food additives used must be proven by food toxicology safety evaluation to be safe and harmless to the human body if used within the limit of use for a long time; Food additives used must not affect the sensory properties and physical and chemical indicators of the food itself, and have no destructive effect on the nutritional components; Food additives should have clear inspection methods when used; Food additives must not be used for the purpose of covering up food spoilage, adulteration, or counterfeiting; Food additives without a health license or product inspection shall not be operated or used