Summer and autumn are frequent seasons, and the poisoned foods are mainly leftovers, rice noodles, liqueur, leftovers, desserts, milk and meat. Poisoning is mainly due to high storage temperature (above 20℃) and long storage time before eating.
(1) Toxicity:
Bacillus cereus produces enterotoxin that causes vomiting and enterotoxin that causes diarrhea. The former is heat-resistant. It mainly acts on the gastrointestinal tract, causing gastrointestinal dysfunction.
(2) Poisoning manifestations:
After eating food contaminated by Bacillus cereus, poisoning symptoms usually appear within 8~ 16 hours, which can be divided into vomiting type and diarrhea type, or both. The main symptoms of vomiting type are nausea and vomiting, dizziness and weakness of limbs. Abdominal pain and diarrhea are the main types of diarrhea. Poisoning symptoms can disappear within 8~36 hours, and generally do not lead to death.
(3) Emergency treatment:
Stop eating food suspected of being contaminated and drink plenty of water. Antibiotic treatment is generally not needed. People with severe diarrhea can go to the hospital.
(4) Poisoning prevention:
Bacillus cereus does not reproduce below 15℃, and leftovers should be kept at low temperature. Food contaminated by this bacteria generally has no rotten taste and is not easy to be found. Therefore, leftovers must be reheated before eating. Pay attention to food storage and personal hygiene to prevent food from being contaminated by dirt, insects and other impurities.