When I took off her mask, I found that her lips were purple and her nails were purple. When I went to the emergency room, the oxygen saturation was only 83% (above 94% under normal circumstances), and there were obvious symptoms of hypoxia.
The medical staff immediately formulated the treatment plan and implemented the corresponding detoxification treatment and examination. After diagnosis, the child's symptoms are typical nitrite poisoning, and the direct cause of his poisoning is the homemade pickles.
The attending doctor of pediatrics of Shaoxing Hospital of Traditional Chinese Medicine said: Methylene blue, a special antidote, has obvious effect after use, because the lips turn from blue to red and the nails are not blue, all the symptoms have improved and the blood oxygen saturation has also gone up. At this point, we think the treatment is effective.
At present, the child has recovered well and is out of danger. The doctor said that the nitrite content of pickled vegetables reached its peak within two weeks after pickling, and then began to decline, and it was safe to eat in about a month. But even so, everyone should try to eat less pickled food in their lives and develop good eating habits.
Food is most dangerous within 2 weeks after curing, and it can be safely eaten after 1 month. Onions, ginger, peppers, etc. Can be added to reduce the risk and be alert to nitrite poisoning.
How is nitrite produced in pickles? Some doctors explained that vegetables themselves contain nitrate, and at high temperature, reductase promotes the transformation of nitrate into nitrite.
But generally speaking, the content of nitrite in pickled products is not high. ? Kimchi is fine as long as it is cooked. ? Zhang Wei introduced that the nitrite content of pickled vegetables reached its peak within two weeks after pickling, and then began to decline, so it can be safely eaten in about one month. If you eat pickles when the nitrite content is high, it will cause poisoning.
Doctor's reminder: 1. Citizens must grasp the time when cooking pickles. If the curing time is not enough, don't taste it yet. It is best to eat about 1 month. 2. At the same time, he suggested adding a little onion, ginger and pepper to the curing bottle to reduce the content of nitrite. Besides eating homemade pickles, we should also pay attention to nitrite poisoning caused by eating overnight vegetables in summer. In previous years, several cases of nitrite poisoning were treated in Chinese medicine hospitals every summer. It is suggested that the general public put the leftovers in the refrigerator in time and fully heat them before eating, paying special attention to the fact that canned meat and ham also contain nitrite to avoid excessive consumption.
In addition, in the production process, you need to be alert to the following matters.
1. Reduce bacterial pollution. First of all, the container should be clean, and it is best to treat the container with overnight food, such as boiling water sterilization. If you find that you have done too much, you'd better pack the extra parts as soon as you get out of the pot.
2. Control the temperature. If you can't finish eating cooked food, put it in a clean container as soon as possible, seal it and put it in the refrigerator for refrigeration. Don't be careless before eating. Although refrigeration in the refrigerator reduces the reproduction speed of most bacteria, food needs to be sterilized again after being taken out of the refrigerator. Cooked food should be thoroughly heated before eating, and fruits and vegetables should be cleaned or peeled before eating, so as to better remove bacteria on the surface.