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食用木薯要预防中毒 昨日自治区疾控中心发出健康提醒,新鲜木薯毒性大切不可生吃

  食用木薯一定要注意去除毒素 记者叶祯 摄

  木薯是日常生活中的常见食物之一,如今正是木薯丰收的季节,南宁不少菜市都有销售。众所周知,木薯如果处理不当容易导致中毒。据食品安全风险监测与评价所提供的信息称,日前,横县某村村民采集木薯后食用,因加工不当导致3人中毒发病,其中1名儿童不幸中毒身亡。

  昨日,自治区疾控中心通过微信公众号向市民发出健康提示,在木薯产区应广泛宣传木薯的毒性和去毒办法。

  ●为什么吃木薯会中毒?

  木薯中主要含有氰苷亚麻苦苷,人和动物采食未去毒的木薯根块和木薯叶,其所含亚麻苦苷经胃酸水解产生游离氢氰酸,氢氰酸被吸收后进入血液与细胞内细胞色素氧化酶结合,使组织细胞氧利用障碍,造成组织缺氧或细胞内窒息而引起中毒。木薯根、茎、叶均有毒,以新鲜根块毒性大,人食用150~300克新鲜木薯即可引起中毒死亡。

  简单来说,木薯含有氰苷有毒物质,生吃木薯150~350克便可导致死亡,未经去毒处理,煮熟了吃也会导致中毒甚至死亡。

  ●木薯中毒有哪些临床表现?

  木薯中毒潜伏期为2~12小时,一般多为6~9小时。主要表现:头晕、头痛、恶心、呕吐、心悸和四肢无力等。严重者意识不清、呼吸微弱、昏迷,最后因呼吸麻痹或心跳停止而死亡。

  ●发生木薯中毒如何处理?

  立即停止食用有毒木薯,并马上催吐,减少毒物吸收。一旦发现食用木薯后出现上述中毒症状,立即拨打急救电话,尽快将中毒者送往医院抢救,并告知医生病人食用木薯情况,以便医生及时解毒治疗。

  ●怎样预防木薯中毒?

  在木薯产区应广泛宣传木薯的毒性和去毒办法,使人人掌握并教育儿童绝对不能生吃木薯。

  木薯去毒方法:木薯所含氰苷90%存在于内皮,食用前先剥掉内皮后水煮浸泡3~5天,换水蒸煮2次(煮时将锅盖打开,使氢氰酸蒸发),煮后弃汤食用。煮木薯的汤和泡木薯的水有大量氢氰酸,应该倒掉,切不可饮用,也不应倒在池沼内。幼儿及老弱孕妇不宜用木薯作食物。(记者叶祯 实习生陈琳 吕书旺  原文编辑:陈亮)

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