What should be done about pesticide poisoning in summer?

Summer is also the peak season for the growth and listing of all kinds of vegetables, but it is also an active period for the reproduction of diseases and insect pests. In order to harvest ahead of time, some farmers do not use pesticides in accordance with the corresponding requirements, which may lead to excessive pesticide residues in vegetables sold. If consumers do not handle properly before eating, it is easy to cause pesticide poisoning. Among the many vegetables, some vegetables which are easy to grow insects and difficult to control are more prone to pesticide residues, such as Chinese cabbage, spinach, macaroni, chrysanthemum, Chinese wolfberry, kale, Chinese cabbage, leek, cucumber, beans, mustard and so on. So what should I do if I get pesticide poisoning? Let's introduce it to you.

Pesticide poisoning includes organophosphorus poisoning, organochlorine poisoning, organic nitrogen poisoning, pyrethroid poisoning and other types of pesticide poisoning. Different types of pesticide poisoning have different symptoms. The disease usually begins more than ten minutes after eating, with common symptoms such as dizziness, headache, nausea, vomiting, salivation, abdominal pain, diarrhea, chest tightness, blurred vision, limb weakness, and so on. in severe cases, muscle convulsions, dyspnea, arrhythmias, confusion, coma, and even death occur. People who are poisoned by organophosphorus pesticides have a special smell of garlic in their breath.

First aid method of pesticide poisoning

In the event of pesticide residue poisoning in vegetables, vomiting should be done immediately. When the patient is conscious and cooperative, let the patient drink warm water for 300 to 500 ml, and then stimulate the posterior wall of the throat or the root of the tongue with fingers, tongue depressants or chopsticks to induce vomiting. This is done repeatedly until the stomach contents are completely vomited. After simple treatment, it should be sent to the hospital for emergency treatment immediately.

It must be noted that if the victim is in a coma, convulsion state, absolutely can not induce vomiting, so as to avoid life-threatening asphyxiation caused by vomit entering the trachea.

Vomit should be packed in containers or plastic bags for inspection.

Methods of preventing pesticide poisoning in vegetables

For ordinary families and collective canteens, four steps should be taken to prevent pesticide residue poisoning in vegetables: one washing, two soaking, three scalding and four stir-frying.

One wash: wash repeatedly under clean water.

Second immersion: soak the vegetables in clean water for 30-60 minutes to remove some pesticide residues.

Three scalding: quickly scalding vegetables with boiling water can remove most of the residual pesticides. Hot water must be discarded.

Stir-fry: cook the scalded vegetables according to their eating habits.

The vegetables produced by these four steps can ensure the removal of pesticide residues by more than 95%.