Aflatoxin poisoning
Introduction
Introduction to aflatoxin poisoning Aflatoxin is a mycotoxin, which mainly damages the liver and kidney of the human body and has strong carcinogenicity. The main clinical manifestations of aflatoxin poisoning are anorexia, vomiting, and gastrointestinal bleeding. Aflatoxin is mainly produced by Aspergillus flavus and Aspergillus parasiticus. Its basic structure contains difuran ring and dicoumarin. According to its fine structure, it can be divided into B1, B2, G1, G2, M1, M2 and so on. B1, B2 is blue under ultraviolet light, G1, G2 is green fluorescence, among which aflatoxin B1 is the most toxic and has strong carcinogenicity. Aflatoxin mainly damages liver, which is characterized by hepatocyte nucleus swelling and fat. Degeneration, hemorrhage, necrosis and bile duct epithelium, fibrous tissue hyperplasia, and the kidney can also be damaged, mainly characterized by degeneration, necrosis and tubular formation of renal tubular epithelial cells. basic knowledge The proportion of illness: 0.002% Susceptible people: no specific population Mode of infection: non-infectious Complications: pulmonary edema, coma
Cause
Aflatoxin poisoning etiology
It is mainly produced by Aspergillus flavus and Aspergillus parasiticus. Its basic structure contains difuran ring and dicoumarin. According to its fine structure, it can be divided into B1, B2, G1, G2, M1, M2, etc., B1, B2 is blue under ultraviolet light, and G1 and G2 are green fluorescence. Among them, aflatoxin B1 is the most toxic and has strong carcinogenicity. Aflatoxin mainly damages the liver, which is characterized by hepatocyte nucleus swelling, steatosis, and hemorrhage. Necrosis and bile duct epithelium, fibrous tissue hyperplasia, and the kidney can also be damaged, mainly characterized by degeneration, necrosis and tubular formation of renal tubular epithelial cells.
Prevention
Aflatoxin poisoning prevention
Food poisoning prevention is mainly to strictly implement China's food hygiene standards.
Complication
Aflatoxin poisoning complications Complications pulmonary edema coma
Heart enlargement, pulmonary edema, and even paralysis, coma, etc. Most patients may have enlarged gastrointestinal bleeding before death, pulmonary edema, and even paralysis, coma, etc. Most patients may have gastrointestinal bleeding before they die.
Symptom
Symptoms of aflatoxin poisoning Common symptoms Appetite loss blood stasis, abdominal pain, ascites, fever, coma, slow growth, weight loss, hepatomegaly, abnormal liver function
Early stomach discomfort, bloating, anorexia, vomiting, bowel sounds, transient fever and jaundice. After 2 to 3 weeks, ascites, lower extremity edema, enlarged spleen, gastrointestinal bleeding, coma and even death occurred.
Examine
Examination of aflatoxin poisoning
Laboratory tests: Aflatoxins were detected in suspected foods, blood samples and urine samples by enzyme-linked immunosorbent assay (ELISA), thin layer chromatography or high performance liquid chromatography.
Diagnosis
Diagnosis and identification of aflatoxin poisoning
Identification with other common food poisoning
First, soy milk poisoning
1, the cause of poisoning: raw soybean contains a toxic trypsin inhibitor, can inhibit the normal activity of protease in the body, and has a stimulating effect on the gastrointestinal.
2, poisoning performance: incubation period of several minutes to 1 hour, nausea, vomiting, abdominal pain, bloating, some diarrhea, headache, can quickly heal.
3, preventive measures: soy milk must be boiled and then drink.
Second, bean poisoning
1, the cause of poisoning: a lot of beans, the cause of poisoning caused by beans is generally believed to be caused by saponin and hemagglutinin contained in the beans.
2, poisoning performance: incubation period of tens of minutes to five hours, mainly for gastrointestinal symptoms, nausea, vomiting, abdominal pain, diarrhea, mainly vomiting, accompanied by dizziness, headache, cold sweat, some limbs numbness, stomach The department has a burning sensation and a good prognosis. The course of the disease is usually several hours or 1-2 days.
3, preventive measures: "cooked and cooked."
