Food poisoning
Food poisoning generally has the characteristics of a short incubation period, concentrated timing, sudden outbreak, and intense onset. According to statistics, the vast majority of food poisoning cases occur during the months of July, August, and September. Clinically, it manifests as symptoms of acute gastroenteritis primarily characterized by vomiting, diarrhea, and abdominal pain. In severe cases, it can be life-threatening due to dehydration, shock, and circulatory failure. Therefore, once food poisoning occurs, do not panic. Instead, calmly analyze the cause of the illness, and based on the food that caused the poisoning and the duration since ingestion, promptly take the following emergency measures:
Induce Vomiting
If the ingestion occurred within 1–2 hours, you can use the method of inducing vomiting. Immediately dissolve 20g of table salt in 200ml of boiling water, let it cool, and drink it all at once. If vomiting does not occur, drink several more times to quickly induce vomiting. You may also mash 100g of fresh ginger to extract the juice and mix it with 200ml of warm water to drink. If the ingested food was spoiled meat or meat products, you can take ten drops of water (a traditional Chinese medicine) to promote rapid vomiting. Some patients may also stimulate the throat with chopsticks, fingers, or goose feathers to induce vomiting.
Purge
If the patient consumed the food quite some time ago—generally more than 2–3 hours—and is in relatively good spirits, you can administer a laxative to help expel the toxic food from the body as soon as possible. Typically, 30g of rhubarb is boiled and taken in one dose. Elderly patients may use 20g of mirabilite, dissolved in boiling water, to achieve a gentle laxative effect. For elderly individuals in relatively good health, 15g of senna leaves can also be boiled in one dose or dissolved in boiling water to induce purging.
Detoxify
If the food poisoning is caused by eating spoiled fish, shrimp, crabs, etc., you can dilute 100ml of vinegar in 200ml of water and drink it all at once. Additionally, you can boil 30g of perilla leaves and 10g of raw licorice together and drink the solution in one dose. If you accidentally consumed spoiled beverages or preservatives, the best first aid method is to orally administer fresh milk or other protein-containing drinks.
If the above emergency measures do not improve the symptoms, or if the poisoning is severe, the patient should be taken to the hospital for treatment as soon as possible. During treatment, ensure the patient receives proper care: keep them calm, avoid mental stress, ensure adequate rest, prevent chilling, and replenish sufficient amounts of lightly salted boiled water.
The key to controlling food poisoning lies in prevention—maintain proper food hygiene and strictly guard the “disease enters through the mouth” barrier.
Home First Aid for Food Poisoning
Common food poisoning is mostly caused by bacterial infections, and in fewer cases, by foods containing toxic substances (such as organophosphates, arsenic compounds, or mercuric chloride), or the food’s own natural toxins (such as poisonous mushrooms or toxic fish). Symptoms usually appear a few hours after eating, with frequent vomiting and diarrhea. If the condition occurs at home, handle it appropriately based on the severity of the vomiting, diarrhea, and abdominal pain.

Main first aid methods include:
1. Replenish fluids, especially cool boiled water or other clear liquids.
2. Replenish electrolytes lost due to vomiting and diarrhea, such as potassium, sodium, and glucose.
3. Avoid using antacids.
4. Do not stop the diarrhea immediately; allow the body to expel the toxins before consulting a doctor.
5. There is no need to induce vomiting.
6. Eat a light diet, starting with easily digestible foods, and avoid foods that may irritate the stomach.

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