Perching Stool With Plain Back,Perching Stool With Pvc Padded ,Perching Stools For Disabled ,Perching Stool With Pu Padded Seat Active Life Healthcare Co.,Ltd , https://www.alh-med.com
Among many vegetables, some vegetables that are prone to bugs and worms are more susceptible to pesticide residues, such as cabbage, spinach, cabbage, garland chrysanthemum, coriander, kale, cabbage, leeks, cucumber, beans, mustard. Wait. Pesticide poisoning includes organic phosphorus poisoning, organochlorine poisoning, organic nitrogen poisoning, and other types. Different types of pesticide poisoning have different symptoms. Usually begins 10 minutes after eating. The common symptoms are dizziness, headache, nausea, vomiting, runny nose, abdominal pain, diarrhea, chest tightness, blurred vision, limb weakness, severe muscle twitching, difficulty breathing, arrhythmia, confusion Coma, and even death.
Experts pointed out that in the event of vegetable pesticide poisoning, vomiting immediately. When the patient is conscious and able to cooperate, let the patient drink 300-500 ml of warm water, and use a finger, spatula or chopstick to stimulate the back wall or tongue root to induce vomiting. This is repeated until the food in the stomach is completely discharged. After simple treatment, it should be immediately taken to the hospital for emergency treatment. If the poisoning person is in a coma or convulsive state, it must not induce vomiting so as to avoid danger of life due to vomitus entering the trachea. In addition, vomitus should be packed in containers or plastic bags for inspection.
How to prevent vegetable pesticide poisoning? According to the Guangzhou Food and Drug Administration, as long as four steps are followed: one wash, two dip, three scalding, and four frying, you can remove more than 95% of pesticide residues on vegetables.
- How to remove vegetable pesticides?
A wash: repeatedly clean the water several times.
Dipping: The vegetables can be soaked in fresh water for 30-60 minutes to remove some of the residual pesticide.
Three hot: With boiling water to quickly scald vegetables and then picked up, you can remove most of the residual pesticides. Hot water must be discarded.
Four fry: The hot picked vegetables will be cooked according to eating habits.
Four strokes to remove pesticide residues in fruits and vegetables
As the summer approaches, various types of fresh vegetables are hot and active. It is also an active period for the breeding of diseases and insects. In order to catch up, individual farmers do not use insecticides in accordance with the corresponding requirements, which may lead to excessive sales of pesticide residues in vegetables. , It is easy to cause pesticide poisoning. Should first wash, dip, hot, fry and other four methods to deal with vegetables, you can remove more than 95% of pesticide residues on vegetables to ensure food safety.