Cassava poisoning

Introduction

Introduction to Cassava Poisoning Cassava is produced in the southern provinces of China, and its roots contain a large amount of starch, which can be used as industrial raw materials or edible. However, because cassava contains cassava glycoside, water is hydrolyzed under the action of other special enzymes, so raw food or improper treatment, cassavapoisoning can occur after eating. Children are more susceptible to poisoning than adults. In severe cases, respiratory and reflux center paralysis and death. After the potato is poisoned, the dizziness, nausea, weakness of the limbs, and lack of energy; the severe pulse is fast, the breathing is fast, and the breathing is difficult, irregular, and the appearance is fearful. The exhaled gas has a characteristic smell of cyanic acid; Large, body temperature is reduced, the skin touches the ice hand, blood pressure drops; more serious, the immediate onset of coma, respiratory paralysis. It can also die as a result. basic knowledge Sickness ratio: 0.0001% Susceptible people: no specific population Mode of infection: non-infectious Complications: respiratory failure

Cause

Causes of cassava poisoning

This disease is caused by hydrocyanic acid which is released from the cyanogenic glycoside contained in the cassava after decomposition. According to the measurement of the general raw cassava 400 grams can be poisoned, eating 1000 grams can be fatal.

Prevention

Cassava poisoning prevention

1 In the cassava production area, the toxicity and detoxification methods of cassava should be widely publicized, making it a household name, everyone can master, and educating children not to eat cassava.

2 cassava detoxification method: first remove the endothelium with water soaked and boiled for a long time. In some places, after peeling off the endothelium, first soak in water for 3 to 5 days, change the boiled water twice, and open the lid when cooking to evaporate hydrogen cyanide. After cooking, discard the soup and eat it.

3 The cassava soup and the cassava water have a large amount of hydrocyanic acid, which should be poured out, must not be drunk, and should not be poured into the pond.

4 children and old and weak pregnant women should not use cassava for food.

Complication

Cassava poisoning complications Complications, respiratory failure

In severe cases, respiratory and reflux center paralysis and death. After the potato is poisoned, the dizziness, nausea, weakness of the limbs, and lack of energy; the severe pulse is fast, the breathing is fast, and the breathing is difficult, irregular, and the appearance is fearful. The exhaled gas has a characteristic smell of cyanic acid; Large, body temperature is reduced, the skin touches the ice hand, blood pressure drops; more serious, the immediate onset of coma, respiratory paralysis. It can also die as a result.

Symptom

Cassava poisoning symptoms common symptoms convulsions respiratory failure nausea breathing difficulties dizziness abdominal pain coma shock drowsiness slow response

The symptoms of poisoning often appear after eating cassava for 2-3 hours, mainly manifested by tissue hypoxia and central nervous system damage symptoms.

1, early nausea, vomiting, abdominal pain, headache, dizziness, palpitations, fast pulse, weakness, lethargy and so on.

2, severe poisoning can occur breathing difficulties, restlessness, rapid heartbeat, dilated pupils, slow or slow response to light, resulting in coma, and finally died of convulsions, hypoxia, shock or respiratory failure.

Examine

Cassava poisoning check

Blood routine, urine routine, liver function tests. Urine cyanate and thiocyanate check.

Diagnosis

Diagnosis and identification of cassava poisoning

1. Have a history of eating cassava.

2. There is cassava residue in gastric lavage or vomit, and there is often a odor of walnut in the spit.

3. Rapid tissue hypoxia and central nervous system damage.

4. The content of cyanate and thiocyanate in the urine increases.

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