▲Eating a watermelon that has been cut for a long time will cause sepsis? The reason for the name exposure: It is indeed possible. (Schematic / Free Gallery on Pixabay)
Reporter Li Jiarong/Comprehensive Report
This publication has reported “The “most dangerous way to eat” watermelon is exposed!He was poisoned to death, the expert warned: there are 2 states, don’t eat it“Tan Dunci, the non-toxic godmother, pointed out that there have been cases in mainland China where people who lived alone took a spoon to dig watermelon to eat, and following eating a few mouthfuls, they returned to the refrigerator. Repeatedly, as a result, oral bacteria and temperature changes eventually induced septicemia and death. Toxic experts warned that “it is indeed possible”, and explained the two reasons for cutting watermelon to cause disease, especially the three types of people should be careful.
About eating “watermelon that has been cut for a long time” will cause sepsis?Poison expert recruitsIn the answer of “It may happen”, if the watermelon is cut and not eaten immediately, and it is not properly stored, it may be contaminated by bacteria or molds floating in the air following contact with the air; and the second possibility is to use Dirty cutting boards and knives can easily bring bacteria in the mouth to the watermelon, which is also easy to cause microbial contamination.
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Zhao Mingwei said that in order to prevent bacteria from being eaten once more, the preservation of watermelon becomes a very important step before eating. The risk of growing bacteria is very high. “After all, watermelon is a high-sugar fruit that microorganisms love very much.”
▲ Tan Dunci shared that there have been people in mainland China who were poisoned and died from listeria. (Schematic diagram / data photo of this newspaper)
As for sepsis, Zhao Mingwei explained that many bacterial or fungal infections may be induced, especially for people with insufficient immune function, sick people, or the elderly, who may cause sepsis due to bacterial invasion of the blood. In addition, patients with inflammation-related diseases who are receiving treatment or are taking antibiotics, if they eat a little carelessly, they may have a high chance of secondary infection or even sepsis, and bacteria may become resistant to antibiotics following the occurrence. harder to destroy.
Zhao Mingwei reminds that uneaten watermelons are not well preserved and often become a blind spot for food poisoning. If you pay more attention to small details, especially when storing or using knives, you can greatly reduce the risk of disease.
▲Tan Dunci will use boiled water once when he buys the cut fruit boxes on the market. (Schematic diagram / Photo by reporter Xu Zhanyi)
Tan Dunci, a nurse in the Clinical Toxicology Department of Chang Gung Memorial Hospital in Linkou, once worked in “Health 2.0” channel, the first thing I do following I buy my watermelon home is to open the plastic wrap. In the past, studies have pointed out that if the knife is not clean and the plastic wrap is covered following cutting, the bacteria will grow faster; followed by excision A thin layer on the surface, on the one hand, is worried that the soft plastic wrap will have chemical residues, and on the other hand, it can also remove the surface bacteria. The next action is to cut the watermelon into pieces and put them in the crisper to reduce storage space and avoid bacterial growth.
Tan Dunci especially emphasized that you should use a clean fork and plate to take watermelon, and take as much as you eat, “don’t eat it and put it back.” She said that the watermelon bought home should be eaten within 2 to 3 days, and once it appears mucus or has a sour taste, don’t eat it.
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