What to do if you feel dizzy, nauseous and want to vomit due to food poisoning? These methods are the most practical

Common types of food poisoning include bacterial poisoning, animal and plant poisoning, and chemical poisoning. Food poisoning may cause symptoms such as dizziness, nausea and vomiting. Emergency measures can be taken, such as drinking plenty of water and inducing vomiting. In severe cases, the patient should be sent to the hospital in time to find the cause and then receive treatment.

1. Emergency measures that can be taken:

(1) Drink water. Immediately drink plenty of clean water to dilute the toxins.

(2) Induce vomiting. Use your fingers to compress your throat and try to empty your stomach as much as possible.

(3) Seal. Seal the eaten food to prevent more people from being harmed.

(4) Call for help. Call for help from the emergency center immediately. The earlier you go to the hospital, the easier it will be to rescue. If more than 2 hours have passed, the poison will be absorbed into the blood and treatment will be more difficult.

2. Bacterial food poisoning

(1) Causes of disease: One is an acute infection caused by the massive reproduction of bacteria in the intestines. Common bacteria include Salmonella, Escherichia coli, Proteus and Clostridium difficile. Another reason is that bacteria reproduce in large numbers in food and release exotoxins. The toxins are absorbed by the intestines and cause poisoning. Common bacteria that belong to this type of poisoning include Staphylococcus aureus and Clostridium botulinum.

(2) On-site self-rescue: The main methods of treatment on-site are vomiting and catharsis. Gastric lavage can be performed with potassium permanganate solution (1:5000) or lukewarm water. When vomiting, the poisoned person's head should be tilted to one side to avoid inhalation into the airway. Pay attention to fluid replacement and avoid dehydration. You can take rice soup with salt or sugar and salt water orally. In serious cases, go to the hospital for emergency treatment.

3. Bean poisoning

Green beans are a commonly consumed vegetable, but people often suffer from poisoning after eating them due to improper cooking.

(1) Toxic components and mechanisms: It is generally believed that the toxic components related to bean poisoning are saponins and hemagglutinins contained in beans, which have a coagulation effect.

(2) Causes of poisoning and prevention: This is mainly because the food is not cooked thoroughly, which causes poisoning after eating. Green beans are best stewed. When stir-frying, don't be too greedy for crispness. They should be fully heated to make them thoroughly cooked.

(3) Symptoms of poisoning: The incubation period ranges from half an hour to three hours, and can reach up to 15 hours in the elderly. After eating, people may experience nausea, vomiting, abdominal pain, diarrhea, dizziness, and headache. A few people may experience chest tightness, palpitations, cold sweats, cold hands and feet, numbness of the limbs, and chills. Body temperature is generally normal.

(4) Self-help and mutual help measures: Usually no treatment is required and the patient will recover quickly after vomiting and diarrhea. Those with severe vomiting and diarrhea can receive symptomatic treatment, while those with mild poisoning can recover on their own after rest. Drinking an appropriate amount of licorice and red beans as tea can have a certain detoxifying effect. Those who are seriously poisoned should go to the hospital for emergency treatment.