Can eating fresh bamboo shoots cause food poisoning?

According to Dr. Tran Thi Tra Phuong of the Nutrihome Nutrition Clinic system, bamboo shoots are used as food in many forms such as fresh, dried, and canned. They are rich in fiber and contain phytosterols, which help prevent bad fats and reduce the risk of atherosclerosis. Bamboo shoots also contain many important nutrients such as protein, carbohydrates, amino acids, and minerals.

However, fresh bamboo shoots contain cyanide (an acid radical (-CN), a compound consisting of salts or acids, which is highly toxic); 1 kg of bamboo shoots contains approximately 230 mg of cyanide. When consumed, under the action of digestive enzymes, cyanide is converted into hydrocyanic acid (HCN), which can easily cause poisoning.

Fresh bamboo shoots contain very high levels of cyanide. (Illustrative image)

Food poisoning usually occurs about 30 minutes after consumption, manifesting as vomiting, nausea, headache, and dizziness. In severe cases, patients may experience convulsions, jaw stiffness, rigidity, respiratory failure, cyanosis, and coma. The use of bleaching agents in the preservation of fresh bamboo shoots also poses a potential risk to food safety and hygiene.

To ensure delicious and safe dishes, you need to choose and prepare bamboo shoots correctly. Some important points to note include choosing fresh bamboo shoots that you prepare yourself and avoiding soaking them in bleach. Families should wash and soak the bamboo shoots in salt water or rice water for about 30-45 minutes. Afterward, you should boil them at least 2-3 times in water for 15-20 minutes each time. During boiling, keep the lid open to allow toxins to evaporate.

Properly preparing bamboo shoots is a crucial step in removing natural toxins, and it should be done correctly. If symptoms of poisoning occur after consumption, patients should seek medical attention promptly.

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Source: https://vtcnews.vn/an-mang-tuoi-co-bi-ngo-doc-ar858727.html