Cabbage poisoning
Cabbage is the most important agricultural crop, a plant of the Cruciferous family. It is grown everywhere except in regions with extreme climatic conditions. Cabbage has many subspecies, each of which has a wide variety of varieties: cabbage, cauliflower, Brussels sprouts, Portuguese, Savoy, kohlrabi, broccoli, kale, etc. Despite the fact that subspecies of cabbage differ in the amount and ratio of chemicals and trace elements, their composition is similar: carbohydrates, fats, mineral salts, fiber, enzymes, phytoncides, vitamins A, B 1, B 6, C, P, K and others.
Source: depositphotos.com
Cabbage is used in food both raw and processed - thermally or by fermentation.
In addition to cooking, cabbage is widely used in folk and alternative medicine, cosmetology, and ornamental gardening.
Eating both cooked and raw cabbage can lead to food poisoning under certain conditions.
How does cabbage poisoning happen?
Poisoning with cabbage occurs when the cooking technology or storage standards for the finished product are violated:
- the use of poorly peeled and washed cabbage (with prolonged storage, foci of decay and mold are formed on the outer leaves of the head of cabbage);
- storage of ready-made cabbage dishes for a long time at room temperature;
- eating cabbage with a high content of nitrates and heavy metals (often when purchasing a fresh vegetable outside the typical season);
- the use of homemade means of alternative and traditional medicine based on low-quality cabbage juice.
Very often, indigestion develops when sauerkraut is consumed a few days after sourdough. During this period, vigorous fermentation takes place in it with the formation of a large amount of lactic and acetic acid. The combination of acids and coarse fiber contained in cabbage, which can mechanically injure the intestinal wall, causes serious dyspeptic disorders.
Poisoning symptoms
Symptoms of poisoning appear several hours after eating a poor-quality product:
- general weakness, drowsiness, loss of appetite;
- headache, dizziness;
- nausea, vomiting;
- loose stools (in severe cases, 10-15 times a day);
- cramping pain in the epigastrium and umbilical region;
- increased body temperature (from 37-37.5 ºС to high febrile numbers);
- lowering blood pressure;
- tachycardia;
- cold snap and cyanosis of the extremities;
- increased breathing;
- with intense dehydration, seizures and loss of consciousness may occur.
Source: depositphotos.com
First aid for cabbage poisoning
- Rinse the stomach (drink 1-1.5 liters of warm water or a light pink solution of potassium permanganate and induce vomiting by pressing on the root of the tongue).
- Take enterosorbent (Enterosgel, Polyphepan, Polysorb).
- Take a saline laxative (magnesium sulfate) - only if there is no diarrhea.
- Establish an adequate drinking regime to prevent dehydration.
Drinking for adult patients during the first hours is carried out in a volume of 1-1.5 liters per hour, in small portions to prevent relapses or increased vomiting. Then - as needed, 150-200 ml after each bowel movement or vomiting.
For a child, the recommended volume is less - 1-2 teaspoons or a tablespoon (depending on age) spoonful of liquid every 5-10 minutes, 50-200 ml after each episode of vomiting or diarrhea.
As a drink, both saline (Regidron, Oralit, Glucosolan, Peroral) and salt-free (herbal decoctions, tea, unsweetened compotes) liquids are used.
When is medical attention required?
Medical assistance is needed if:
- first aid measures do not improve the victim's condition or there is a deterioration;
- a child, pregnant woman or elderly person is injured;
- there are traces of blood in the vomit and feces;
- a convulsive syndrome developed at the height of the fever;
- signs of dehydration appeared (dry mouth, thirst, decreased blood pressure, tachycardia, decreased urination, pungent odor and intense urine color);
- the victim is in a state of depressed consciousness or coma;
- joined by complaints from other bodies and systems.
Self-administration of antiviral and antibacterial drugs is prohibited, it is highly undesirable to take antidiarrheal and antiemetic drugs.
The victim is hospitalized in a toxicological or gastroenterological department, where detoxification therapy and symptomatic treatment of the developed complications are carried out:
- intravenous administration of saline solutions (Quartasol, Trisol);
- reception of enterosorbents;
- strict diet therapy based on the principles of thermal, mechanical and chemical sparing;
- enzyme preparations (Panzinorm, Penzital, Mezim, Hermital, Creon).
Antispasmodics, antipyretic drugs, sedatives are prescribed on demand, antibiotic therapy (except for children under 1 year old) is not indicated.
Possible consequences
- Dehydration.
- Reactive inflammation of the pancreas, liver tissue, bile ducts.
- Irritable Bowel Syndrome.
- Acute renal or hepatic impairment.
- In severe cases - coma, death of the victim.
Prevention
To prevent cabbage poisoning, you must:
- store cooked meals in the refrigerator;
- thoroughly wash the head of cabbage or inflorescences before cooking;
- avoid eating off-season vegetables;
- before cooking, soak the head of cabbage and inflorescences in salted water for 10-15 minutes, which will rid the vegetable of nitrates;
- carefully remove the cabbage stump, do not use it when cooking;
- do not eat sauerkraut earlier than 10-15 days from the moment of fermentation.
Olesya Smolnyakova Therapy, clinical pharmacology and pharmacotherapy About the author
Education: higher, 2004 (GOU VPO "Kursk State Medical University"), specialty "General Medicine", qualification "Doctor". 2008-2012 - Postgraduate student of the Department of Clinical Pharmacology, KSMU, Candidate of Medical Sciences (2013, specialty "Pharmacology, Clinical Pharmacology"). 2014-2015 - professional retraining, specialty "Management in education", FSBEI HPE "KSU".
The information is generalized and provided for informational purposes only. At the first sign of illness, see your doctor. Self-medication is hazardous to health!
