Recently, due to the food safety problems caused by the consumption of foam fungus, Hangzhou, Zhejiang, Aunt Wang appeared severe food poisoning symptoms after eating black fungus that had been soaked in the refrigerator for two days, and finally got rid of life danger after rescue.
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Cases of poisoning or even death due to eating long-term soaked fungus occur from time to time, so why does the delicious fungus threaten people's lives? How can we avoid food poisoning?
01
Why is there food poisoning when eating fungus?
First of all, we must rule out a misunderstanding, the cause of people poisoning is not actually the fungus, so the lovers of the fungus can breathe a sigh of relief, the fungus can still be eaten. Fungus and mushrooms are similar, essentially are a collection of many fungi, most of the fungus on the market is currently cultivated, air-dried to the market for sale, normal processing of fungus is not only non-toxic and harmless, and rich in nutrients, is an excellent edible mushroom.
The fungus itself is not toxic | Figureworm creative
Since it has been confirmed that there is no problem with the fungus itself, why is there a food poisoning incident when eating the fungus? Blood samples tested and found that the really deadly source in these events was mainly a toxin, rice yeast acid.
This toxin is highly toxic to the body's liver, brain, kidneys and other organs, and it is derived from a microorganism, the Psedomonas cocovenenans subsp.farino fermentans. This microorganism is widely present in the external environment, often symbiotic with fungi and plants, and can quickly produce a large amount of rice yeast acid through metabolism under the right humidity and temperature, thus causing harm to the human body.
So how can we avoid this harm? The answer is also very simple, avoid an environment that allows the Pseudomonas cocos fermented rice noodle subspecies to proliferate in large quantities, avoid moisture and do not store it for too long when storing fungus, avoid long-term foaming when foaming fungus, as for the appropriate time, experts recommend that about 2 hours is enough.
In addition, dry fungus that has been placed for a long time can smell a distinct sour odor, and the fungus that has been soaked for too long feels sticky and has a distinct odor, which can no longer be eaten. In addition, the chemical structure of rice yeast acid is very stable, heating is difficult to remove the toxicity of rice yeast acid, do not have a fluke mentality to eat spoiled fungus.
02
Where did rice yeast come from?
The infamous Pseudomonas cocos fermented rice noodle subspecies was first identified in 1977 by Chinese scholars in the northeast.
Fermented rice noodles can be fermented from coarse grains and water to make | Figureworm creative
There is a special food in the northeast called fermented rice noodles, fermented rice noodles are a kind of fermented food, first the coarse grains (mainly corn) soaked in water for up to 1 month or so fermentation, washing and refining with water, and then filtered and precipitated by gauze, and finally dried into white corn flour, this flour has a unique sour smell to eat, very popular with the locals. Since the founding of the People's Republic of China, the phenomenon of fermented rice noodle poisoning has been recorded many times in the northeast region, but the cause is unknown, and after painstaking research, a "yellow fungus", that is, the subspecies of Pseudomonas cocos fermented rice noodles, has been identified as the culprit of food poisoning incidents.
Pseudomonas cocos fermented rice noodle subspecies has strong resistance and tenacious growth ability, can grow in many kinds of food we often eat, to sum up, there are the following three high-risk foods: grain products (glutinous rice products, corn starch, fermented cornmeal, etc.), potato products (potato vermicelli, sweet potato starch, etc.) and spoiled fungus, white fungus, these three types of food have been recorded in rice yeast acid food poisoning.
Poisoning caused by rice yeast acid is life-threatening | Figureworm creative
After eating food containing rice yeast acid, there will generally be an incubation period of 1-10 hours, eat the rice yeast acid is absorbed with the blood distribution throughout the body, the main symptoms after the onset of the disease is diarrhea, headache, nausea, etc., there is no specific drug for rice yeast acid, poisoning as soon as possible to send to the hospital, gastric lavage, hemodialysis and other measures can save people's lives as much as possible. Nevertheless, in the decade 2010-2020, there were 14 incidents of rice yeast acidosis, and the mortality rate was close to 50%. In our daily life, in order to avoid food poisoning caused by rice yeast acid, we should not eat spoiled white fungus and fungus, and try not to eat fermented foods such as fermented rice noodles and hanging pulp.
03
Cherish life and do not eat spoiled food
In life, there are many food poisoning caused by bad eating habits, and the data on food poisoning in mainland China in 2018 points out that nitrite poisoning caused by eating pickled foods and overnight vegetables; self-medicating wine or soup caused by the use of poisonous plants such as aconitum, hook kiss, and mandala; poisoning caused by eating wild poisonous mushrooms; and poisoning caused by eating unhygienic foods such as Staphylococcus aureus and salmonella are the main ways of poisoning. For us, maintain a good diet, eat fresh food, eat less pickled and fermented foods, do not eat strange mushrooms and plant fruits and tubers, etc., do not eat overnight dishes, you can stay away from food poisoning.
bibliography:
1, Shen Tupingping, Zhu Jiahui, Xu Xiaomin, et al. Investigation on food poisoning caused by Pseudomonas cocos fermented rice noodle subspecies[J].Shanghai Preventive Medicine,2019,31(6): 466-468,478.
2, Wang Tingcai,Lei Yi,Zhou Lu,Zeng Xiaoqun. Research progress of Burkehold's bacterium (Pseudomonas cocos fermented rice noodle subspecies)[J].Food and Machinery,2021,37(05):194-202.DOI:10.13652/j.issn.1003-5788.2021.05.035.
3. Jinghuan Ren, Xiaoye Wang, Xiaomin Wu, Rui Wang.Epidemiological characteristics of food poisoning incidents in China in the third quarter of 2018[J].Disease Surveillance,2019,34(08):741-745.
Author | Xu Jiaxian, major in biotechnology at Sun Yat-sen University
Audit | Han Hongwei, Director and Researcher of the Risk Exchange Department of the National Food Safety Risk Assessment Center
Edit | Jiang Fan
Editor-in-charge | Ding Song
This article is produced by the "Scientific Rumor Dispelling Platform" (ID: Science_Facts), please indicate the source when reprinting.
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