Detoxification methods for preserved egg poisoning

If the preserved eggs you purchased contain excessive heavy metals or excessive bacteria, you may experience symptoms of poisoning such as abdominal pain, diarrhea, nausea and vomiting after eating them. In severe cases, the patient may even go into shock. Therefore, after eating such preserved eggs, detoxification should be carried out in time. A better method is to induce vomiting. If you can vomit out what you have eaten, there will be no problem. Of course, you should go to the hospital for appropriate treatment in time.

Detoxification methods for preserved egg poisoning

1. Induce vomiting.

If the drug is ingested within one to two hours, vomiting can be induced. Immediately take 20 grams of salt, add 200 milliliters of boiling water, and drink it all at once after cooling. If you don't vomit, you can drink a few more times to quickly induce vomiting. You can also use 100 grams of fresh ginger, mash it, extract the juice and drink it with 200 milliliters of warm water. If you eat spoiled meat, you can take ten drops of water to promote rapid vomiting. Some patients may also use chopsticks, fingers or goose feathers to irritate the throat and induce vomiting.

If the time exceeds two hours and the person is still in good spirits, he or she can take some laxatives to help the poisoned food be excreted from the body as soon as possible. Generally, 30 grams of rhubarb is used and decocted at one time. Elderly patients can choose 20 grams of Yuanming powder and take it with boiled water to relieve laxative effects. For the elderly who are in good physical condition, 15 grams of senna leaves can be decocted and taken at one time, or taken with boiled water, which can also achieve the purpose of catharsis.

3. Detoxification.

Take with fresh milk or other protein-containing beverages. If the patient's symptoms do not improve after the above first aid, or if the poisoning is severe, he or she should be sent to the hospital for treatment as soon as possible. During the treatment, the patient should be given good care, kept as quiet as possible, avoid mental stress, pay attention to rest, prevent cold, and at the same time supplement with sufficient light salt water. The key to controlling food poisoning lies in prevention, maintaining good food hygiene, and preventing "disease from the mouth". According to inspection and analysis by relevant food experts, there are only 400-500 bacteria on the shell of a clean Songhua egg, while there are as many as 140 million to 400 million bacteria on the shell of a dirty Songhua egg. If a large number of these bacteria enter the egg through the pores of the eggshell, eating such Songhua eggs will cause poisoning. When purchasing preserved eggs, you should pay attention to the fact that after the preserved eggs are peeled, their egg white is dark brown and transparent, and has a certain toughness; while contaminated preserved eggs are light green, have poor toughness, and are easy to loosen. Such preserved eggs must not be eaten.