fungal food poisoning
Introduction
Introduction to fungal food poisoning Fungi are widely distributed in the living environment, and there are many kinds of species. For a long time, people have used fungi to brew food. The industries, agriculture, food, health and other departments also use fungi to produce, process, or treat diseases for the benefit of humans, but there are also many kinds of fungi. Fungi are extremely harmful to animals, plants and humans. Not only can parasitism cause disease, but also ingestion can cause poisoning. The poisoning caused by ingestion of moldy food is called fungous food poisoning. In recent years, there have been more reports in this area, some of which are acute poisoning, and the mortality rate is extremely high; some are chronic poisoning, which can cause cancer, which has been caused Wide attention worldwide. basic knowledge The proportion of illness: 0.001% Susceptible people: no specific population Mode of infection: non-infectious Complications: respiratory failure
Cause
Fungal food poisoning etiology
It is mainly caused by mildew in the storage process of grain, oil or plant. It is used as foodstuff without proper treatment, or it is caused by long-term moldy and inadvertent eating. Some of them are contaminated or misused by toxic fungi when making fermented food. Toxic true strains, moldy peanuts, corn, rice, wheat, soybeans, millet, plant stalks and black spotted sweet potatoes are common food materials causing fungal food poisoning. Common fungi include: Aspergillus such as Aspergillus flavus, Aspergillus oryzae , Aspergillus oryzae, Aspergillus oryzae; Penicillium, such as Penicillium, Penicillium, Penicillium, Penicillium, Penicillium; Fusarium, such as semi-naked Fusarium, Gibberella; Black spot, such as black grape ear mold, Fungal poisoning is caused by mycotoxins. Since most mycotoxins are not destroyed by normal high temperatures, fungal contaminated foods can be poisoned after eating at high temperatures.
Prevention
Fungal food poisoning prevention
1. Preservation of grain, peanuts and their products, etc., should pay attention to its moisture and temperature at all times, take active measures to maintain dryness and low temperature storage, so as to prevent the growth of fungi, the food warehouse should be kept clean, dry, and disinfected regularly. ;
2, ethylene oxide anti-mildew effect is better, with 100-200g / m2 closed for several days can reduce the fungus up to 9D%, and can be maintained for 4 months, food processing raw materials and food, should not be accumulated for too long;
3. Food that has deteriorated should not be eaten any more, and should be isolated from other foods. Fermented foods such as sauce, stinky tofu, soy sauce, beer, bread, etc. should be properly preserved to prevent food from being contaminated by toxic fungi and, if necessary, regularly. Separation of bacteria and typing, in order to find contaminated foods, to avoid poisoning.
Complication
Fungal food poisoning complications Complications, respiratory failure
Can cause hematopoietic system, liver, kidney, peripheral blood vessels and other diseases and symptoms, severe cases can be cured by circulatory failure or respiratory failure.
Symptom
Symptoms of fungal food poisoning Common symptoms Powerless upper abdominal discomfort Dizziness, diarrhea, coma, dizziness, nausea, dizziness, bloating, liver enlargement
At present, fungal poisoning is still in the research stage. It is not enough to know that a fungus can have several toxins, and different fungi can have the same toxin. Therefore, similar symptoms often appear in fungal food poisoning. Generally speaking, Acute fungal food poisoning has a short incubation period, first gastrointestinal symptoms, such as abdominal discomfort, nausea, vomiting, abdominal distension, abdominal pain, anorexia, occasional diarrhea, etc. (protuberculosis is more prominent), and later depending on various mycotoxins Function, liver, kidney, nerve, blood and other system damage, the emergence of corresponding symptoms, such as liver enlargement, tenderness, abnormal liver function, jaundice (common in Aspergillus flavus and Penicillium spp.), proteinuria, hematuria, Even oliguria, urinary closure, etc. (pure green penicillium poisoning is easy to occur), some fungi (such as black grape ear mold, Penicillium spp.) toxins cause neutropenia or lack of thrombocytopenia, some fungi (such as Aspergillus, Aspergillus oryzae poisoning is prone to neurological symptoms, but there are dizziness, headache, dullness, agitation, movement disorders, and even convulsions, fainting , paralysis, etc., patients die more than liver, renal failure or central nervous system paralysis, the mortality rate can be as high as 40% to 70%, in addition to causing liver, kidney function and blood cell damage in chronic fungal food poisoning, some species of fungi can cause cancer.
Several fungal food poisonings have been reported as follows:
1. Aflatoxin poisoning: mainly aflatoxins, and some other aspergillus and penicillium containing aflatoxins. These fungi mainly parasitize peanuts, corn, rice, wheat and other grains and oils. Acute poisoning mainly produces liver. Kidney damage, low appetite, jaundice, about 1 week of death, chronic poisoning animal test can cause liver cancer, kidney cancer.
2, yellow rice poisoning: mainly found in rice, can also occur in wheat and corn, characterized by rice yellow, caused by penicillium (Pythium amyloliquefaciens, Penicillium citrinum, Penicillium island) and other acute poisoning Paralysis, respiratory disorders, convulsions and other symptoms can be caused by respiratory paralysis, chronic toxic hemolytic anemia, and can cause cancer.
3, gray rice poisoning: the appearance of rice is gray-brown, caused by semi-nude Fusarium, mainly manifested as gastrointestinal symptoms.
4, gibberellin poisoning: wheat turns red, acute poisoning incubation period of 10 minutes to 36 hours, nausea, vomiting, dizziness, etc., symptoms disappear quickly.
5, mildew slag powder poisoning: caused by Aspergillus flavus, Penicillium citrinum, Aspergillus, Aspergillus, showing nausea, vomiting, not thinking about food, flushing, skin bleeding, low fever, bloating, no diarrhea Symptoms such as dizziness, weakness, loss of reflexes, and finally dilated pupils, slow heart rate, death from breathing, and circulatory failure.
6, stinky rice noodle poisoning: occurred in the northeastern provinces of China (mold corn meal poisoning occurred in the northwest of China), is currently believed to be caused by the pollution of toxic fungi (Fusarium and Penicillium), poisoning symptoms are: spit, diarrhea, abdominal pain, Dizziness, headache, lack of energy, most of the sputum is brown, feces for mucus or bloody stools, liver enlargement, jaundice and proteinuria 2 to 3 days after the illness, severe arrogance, convulsions, coma, jaundice, systemic bleeding, blood pressure drop, Liver and kidney failure and die.
7, mildew corn poisoning: caused by Fusarium and Penicillium, mainly see gastrointestinal symptoms.
8, food poisoning leukopenia: first seen in the Soviet Union, caused by Fusarium, nausea, vomiting, rapid breathing, severe convulsions or heart failure, lighter after 3 to 8 days of quiescent period into the deterioration period, white blood cells, Neutrophil reduction, digestive ulcers and bleeding.
9, black grape ear mold fungal: after poisoning, first runny, mucosal congestion, and then into the quiescent period, white blood cells decreased, then the body temperature rose, see diarrhea, dehydration, mucosal necrosis and hemorrhage, severe symptoms of neurological symptoms soon, He died within 72 hours.
10, moldy sugar cane poisoning: the detection of pathogens are mainly Fusarium oxysporum and Rhizopus oryzae, the toxin produced can stimulate the gastrointestinal mucosa, damage the brain nerve, incubation period of 15 minutes to 7 hours, most after eating 2 Within 5 hours of onset, the first symptoms are nausea, vomiting, abdominal pain, diarrhea, sweating, followed by headache, dizziness, arrogance, convulsions, coma, paralysis, aphasia, etc. The main signs are nystagmus, binocular upward gaze, neck resistance, reflex hyperreflexia, pathological reflex positive, cerebrospinal fluid routine and biochemical abnormalities, a small number of children with sequelae after the acute phase, with extracorporeal nerve damage as the main performance.
Examine
Fungal food poisoning check
To find pathogens, specimens should be collected from various aspects according to the actual situation: such as excrement, vomit, feces remaining food, utensils, etc. Clinically causing fungal food poisoning also needs to be differentiated from many common pathogens of food poisoning, such as: Salmonella, Campylobacter jejuni, Staphylococcus aureus Vibrio parahaem, Bacillus cereus, pathogenic Escherichia coli, botulinum Bacteria, Yersinia enterocolitica, etc. If the fungus is found in the patient's vomiting and excretion, the disease can be diagnosed.
Diagnosis
Diagnosis and identification of fungal food poisoning
Mainly related to bacterial food poisoning, viral food poisoning, chemical food poisoning, vomit and stool examination can be identified.
