摘要
目的对一起因食物化学反应误判为食物中毒的事件进行调查,以期对临床医师和公共卫生医师提供临床处理经验。方法根据事件现场调查,设计同等过程实验,将相同的酸菜和面块混合,用不同材质锅加热制成酸菜面块汤;把茶叶用开水泡成茶水,分别加入不同的锅内,进行实验室检验。结果用铁锅加热制作的汤颜色变黑,其他的不变色,即酸菜中的铁与茶叶中的鞣酸生成鞣酸铁沉淀,并导致人体口唇、牙齿、舌苔发黑,引起胃部不适和烧灼感。结论此次疑似食物中毒事件实质上是属于鞣酸铁引起的食物中毒误判。
@@@@Objective An investigation of a misjudgment of food chemical reaction to be a food poison-ing was studied and the value of reference for clinicians and public health practitioners was suggested. Meth-ods Based on the on-site survey, the following experiment was practised: the sauerkrautsoup was made by mixing the similarly block of pickled cabbage and noodles, and was heated with pans made of different materi-als; the tea was made by boiling water and was put into different pans. Results Only the soup heated in wok became dark, which is because of the iron in the sauerkraut and the tannic acid in tea generating the tannin iron as precipitation, that made the lips, teeth, and tongue dark, and stomach feeling discomfort and having a burn-ing sensation. Conclusion This event was a mistake for a food poisoning which was actually a food chemical reaction caused by the tannic acid iron.
出处
《食品安全质量检测学报》
CAS
2013年第2期544-547,共4页
Journal of Food Safety and Quality
关键词
鞣酸铁
误判
食物中毒
调查
tannic acid iron
misjudgment
food poisoning
investigation
