How long is the incubation period of potato poisoning

Potatoes are very common food and their nutritional value is also very high. First of all, potatoes are eaten during cooking, making soup or roasting. Potatoes can also be used to make potato chips. However, some potatoes have already grown teeth or are not fully cooked. At this time, the potatoes are poisonous. Although there is not much incubation period after potato poisoning, the patient will mainly continue to have such symptoms.

Potato poisoning usually causes symptoms such as abdominal pain (stomach ache), nausea, vomiting, diarrhea and other gastrointestinal discomfort. Symptoms usually appear about 30 to 90 minutes after eating potatoes (or earlier), with no obvious incubation period. If abdominal pain or diarrhea occurs, you can go to the hospital for injections or infusions.

It is non-toxic.

Treatment

Induce vomiting, gastric lavage, and catharsis immediately after eating, and provide symptomatic treatment.

Diet and health care

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Preventive Care

Potatoes should be stored at low temperatures and avoided from sunlight to prevent sprouts. Do not eat potatoes with too many sprouts or dark green skin. For potatoes with fewer sprouts, the eyes of the sprouts should be thoroughly dug out and part of the skin around the eyes should be peeled off. Such potatoes are not easy to stir-fry and should be boiled, stewed, or braised. Adding vinegar during cooking can accelerate the destruction of solanine.

Pathological etiology

Toxic components and poisoning mechanism: Solanine is the toxic component of sprouted potatoes. Under normal circumstances, potatoes contain less solanine, which gradually increases during storage. However, after potatoes sprout, the solanine content in their young sprouts and eyes increases sharply, which can cause poisoning if eaten by humans. Solanine has a strong stimulating effect on the gastrointestinal mucosa, paralyzes the respiratory center, and can cause cerebral edema and congestion. In addition, it has a hemolytic effect on red blood cells.

Cause of poisoning: When potatoes are improperly stored and when they sprout or partially turn green, the solanine content in them increases significantly. If the solanine is not removed or destroyed during cooking, poisoning occurs after eating, especially in late spring and early summer.

Disease diagnosis

It should be differentiated from other food poisoning.

Inspection method

Perform emergency gastric lavage first, and then do routine examinations after the condition stabilizes.

Complications

May be complicated by central paralysis and respiratory failure.