What are the symptoms of salt poisoning

In life, we always emphasize that we must be careful not to eat too much salt, because eating too much can cause poisoning. In particular, many people should pay attention to the fact that our bodies contain salt. Excessive salt intake and lack of timely drinking water can lead to dehydration and poisoning. This not only requires special attention, but we must also know that poultry will also have problems after eating too much salt.

Main symptoms and lesions: Sick chickens have decreased or no appetite, intense thirst, excessive salivation, difficulty breathing, opisthotonos, convulsions, inability to stand up, and diarrhea. The diseased chickens may have systemic edema, ascites, pericardial effusion, myocardial hypertrophy, hemorrhage, pulmonary edema, enteritis, and nephritis.

Prevention and treatment: ① Strictly control the salt content in feed, which is especially important for chicks; ② Provide sufficient salt-free water.

Poisoning of livestock due to excessive intake of salt. The acute poisoning dose for pigs, horses, and cattle is 2.2 grams per kilogram of body weight, for sheep it is 6 grams, and the minimum lethal dose for chickens is 4 grams.

Clinically, poisoning is most common in pigs and poultry. Long-term feeding of salty sauce residue, canteen leftovers, etc. is a common cause of the disease. Not drinking enough water also has a big impact. In many cases of chronic poisoning, although the salt content in the daily diet is normal, poisoning may still occur due to long-term lack of water supply.

High concentrations of table salt have a penetrating and irritating effect on the gastrointestinal mucosa. Can cause diarrhea and gastroenteritis. It can also increase the blood sodium ion concentration and plasma osmotic pressure, causing cell dehydration, increased interstitial fluid, edema, and especially intracellular fluid exudation in the brain, with serious consequences.

The affected animals show neurological symptoms such as thirst, excitement, muscle tremors, convulsions, and rotational movements. Prevention methods include strengthening feeding management and ensuring adequate drinking water. Treatment is to supplement glucose, give diuretics and sedatives.

Nitrite is mostly the cause of enteric cyanosis caused by eating more vegetables containing nitrates, bitter well water, and steamer water. Recently, it is more common to see poisoning caused by mistaking sodium nitrite for table salt, and it is often a group poisoning.

There have also been reports of poisoning from excessive consumption of pickled meats, bacon, cooked food, ham, etc. containing nitrites. Fresh pickled vegetables, or spoiled leeks, spinach, cabbage, radish, lettuce, etc. contain more nitrates. Eating these pickled and spoiled vegetables will reduce the nitrates in the intestines to nitrites, which can also cause nitrite poisoning.

After nitrite is absorbed, the divalent iron in hemoglobin is oxidized to trivalent iron to form methemoglobin, which manifests clinically as varying degrees of cyanosis. The poisoned person becomes unconscious and falls into a coma. The onset of symptoms usually occurs 1 to 3 hours after ingestion, in some cases only ten to fifteen minutes, and in some cases up to 20 hours. The main clinical manifestation is methemoglobinemia. Severe hypoxia can cause myocardial damage, impaired consciousness, and coma.