On May 17, news of a "28-year-old man who died from food poisoning" became a trending topic in China and attracted widespread public attention. According to Red Star News, the man, identified as Ma Mou from Shandong Province, was scheduled to get married on May 8. However, he was hospitalized with liver failure caused by food poisoning and sadly passed away on May 15.
Reports indicate that on April 29, Ma developed a fever and headache after consuming a large amount of chicken suspected to be contaminated, as well as leftover chicken that had been stored overnight. He self-medicated with amoxicillin, ibuprofen, Banlangen (a traditional Chinese herbal remedy), and several other medications. After his temperature returned to normal, he did not seek further medical attention.
Unexpectedly, his condition worsened. He developed abdominal bloating, severe fatigue, and eventually lost consciousness. Doctors later diagnosed him with liver failure and hepatic encephalopathy (liver coma). On May 7, he was transferred to the hospital's intensive care unit and received large-volume plasma transfusions.
His family suspects that the chicken served at dinner may not have been thoroughly cooked, may have been contaminated, or may have been exposed to harmful substances, leading to food poisoning.
Common Symptoms of Food Poisoning
Food poisoning typically affects the digestive system and often develops within hours after consuming contaminated or spoiled food. Common symptoms include:
- Abdominal pain
- Nausea
- Vomiting
- Diarrhea
- Dizziness
- Cold sweats
- Extreme weakness
- Fainting
For mild symptoms, rest at home, drink warm water to stay hydrated and help dilute toxins, and eat lightly to allow your digestive system to recover. However, if you experience dizziness, cold sweats, or loss of consciousness, seek medical attention immediately.
Summer Is Peak Season for Food Poisoning
Summer is the season when food poisoning cases are most common. High temperatures and humidity create ideal conditions for bacteria, mold, and other microorganisms to grow and multiply.
To prevent foodborne illnesses, experts recommend following five key food safety principles:
- Maintain good hygiene
- Separate raw and cooked foods
- Cook food thoroughly
- Store food at safe temperatures
- Use safe water and quality ingredients
1. Learn to Identify Spoiled Food
Check the Color
Spoiled food often appears darker than fresh food. Examples include:
- Yellowish tofu
- Darkened watermelon flesh
- Brown spots on apples and other fruits or vegetables
Check the Smell
Spoiled food usually loses its natural aroma and develops an unpleasant odor. Foods such as milk, rice, and steamed bread may produce a sour smell when they go bad.
2. Buy Food in Reasonable Quantities
Food poisoning often results from consuming spoiled food. Since room temperatures are generally higher during summer, avoid buying excessive amounts of food at once. Fresh fruits and vegetables should be consumed as soon as possible.
Before eating stored food, check its appearance and smell. If anything seems unusual, do not consume it.
3. Store Food Properly in the Refrigerator
Because of higher summer temperatures, food should be refrigerated or frozen whenever possible.
Leftovers should be covered with plastic wrap or stored in airtight containers before being placed in the refrigerator. Cooked food that is cooled properly, sealed, and refrigerated has a significantly lower risk of spoilage.
4. Soak and Cook Food Thoroughly
Some food poisoning cases result from contaminated foods or naturally occurring toxins, such as:
- Fruits and vegetables containing pesticide residues
- Undercooked beans
- Poisonous mushrooms
- Peel fruits and vegetables whenever possible
- Soak vegetables in clean water before cooking
- Cook beans thoroughly
- Avoid consuming wild mushrooms
Packaged foods produced by legitimate manufacturers include production dates, expiration dates, and storage instructions. Always read these labels carefully before purchasing.
When buying foods with short shelf lives that require refrigeration or freezing, choose products with the most recent production dates whenever possible. Once opened, consume them promptly and ideally before the expiration date.