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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