1. Vegetables and fruits cultivated in greenhouses. Plants grown in greenhouses have a greater need for pesticides, and coupled with the cold of winter, plants can not fully absorb pesticides when photosynthesizing, so cleaning will lead to pesticide poisoning when eating vegetables and fruits in winter. 2. Rotting cabbage. The leaves of cabbage contain more nitrates, and their content will increase significantly after rotting. Once a large number of eating, by intestinal bacteria, will be reduced to nitrite and poisoning. The main manifestations are dizziness, vomiting, etc., and in serious cases, breathing difficulties and a drop in blood pressure will occur. In order to prevent poisoning, should avoid vegetables in the high temperature for a long time pile. 3. Raw soybean milk. It contains a toxic trypsin inhibitor, which is easy to be poisoned after drinking. Therefore, soy milk must be thoroughly cooked and drink. It should be reminded that soybean milk heated to a certain degree will appear foam, which does not mean that it has been cooked, should continue to heat for 5-10 minutes, until the foam disappears before drinking. 4. Sprouted or immature potatoes. They contain the toxic substance lobelia, which is easy to cause poisoning after ingestion. In winter, potatoes should be stored in a low-temperature, no direct sunlight; boil a little vinegar can be added to destroy the toxin. 5. Moldy sugar cane. Its toxicity is very strong, 2-8 hours after eating will appear vomiting, dizziness, headache, visual impairment and other symptoms, the serious will also be coma, respiratory failure, the death rate and the emergence of sequelae rate of 50%, there is no effective treatment measures. When suspected food poisoning is found, it should be sent to the hospital as soon as possible, and at the same time, the suspected food, the patient’s vomit and feces will be shown to the doctor. To minimize the absorption of toxins, induce vomiting on the way to the hospital by pressing the base of the tongue with a finger or spoon to make the patient vomit. The patient should be held face down with the head depressed to prevent obstruction of the airway by the vomit. Also remember that you should never induce vomiting in an unconscious patient.