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Recently, after Eating Wood Ear Fungus soaked in the refrigerator for 2 days, Hangzhou Wang Was sent to the ICU for rescue due to deterioration of liver and kidney function due to rice yeast acidosis.
Image source: Weibo
Coincidentally, in October 2020, a similar collective poisoning accident occurred in Jixi, Heilongjiang.
A family of 12 people gathered for a meal, 9 people died of rice yeast acidosis due to eating "sour soup" contaminated with Pseudomonas cocos, and the rescue was ineffective.
The Health Commission has also issued a notice to remind you to eat fermented rice noodle food carefully, because the process of making fermented rice noodles is easily contaminated by Pseudomonas cocos, and 37 people have died in the past 10 years because of yeast noodle poisoning.
The director has also popularized the problem of rice yeast acidosis several times before, and today I will talk in detail about it, and everyone must pay attention to the daily diet to not repeat the same kind of tragedy!
1
How toxic is rice yeast acid?
Neither freezing nor heating can be destroyed!
Rice yeast acid is produced by Pseudomonas cocos and is a major cause of severe food poisoning and death.
Fermented noodle products are the high-risk ingredients that are easily contaminated by this bacterium, and in the process of making "sour soup", cornmeal and corn chips should be soaked with water and allowed to naturally ferment to produce a sour taste.
Source: CCTV Finance
This is a very dangerous action, because it is easy to be contaminated with pathogenic bacteria during long-term soaking and waiting for fermentation.
For example, the frightening Pseudomonas cocos can produce rice yeast acid with a fatality rate of up to 40%-100%.
Rice yeast acid is a toxin that is highly toxic, resistant to both heat and cold, and even after cooking, the toxins in it cannot be decomposed.
After eating, it will immediately cause serious damage to important organs such as the liver, heart, brain, and kidneys of the human body.
What is even more frightening is that there is currently no specific treatment for rice yeast acid toxin, which is why its fatality rate has remained high.
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note! These ingredients are particularly susceptible to "poison production"
Common rice yeast acid toxins, mostly produced in 3 types of foods:
● Potato products (potato noodles, sweet potato noodles, potato starch, etc.)
● Fermented cereal products (fermented cornmeal, glutinous corn dumpling flour, corn starch, fermented glutinous millet, hanging pulp, fin rice, vinegar cold powder, rice flour, rice noodles, kueh, wet rice flour, etc.)
● Wood ear fungus and white fungus soaked for a long time
In addition to the sour soup that northerners love to eat, the rice noodles and intestinal powder that southerners love to eat have the possibility of producing rice yeast acid.
A few years ago, there was a collective poisoning incident of eating rice noodles in Guangdong, and the culprit behind it was also rice yeast acid.
Image source: Network
3
How to strictly prevent rice yeast acidosis
Rice yeast acidosis mostly occurs in wet and rainy weather, and food spoils due to improper storage, which causes poisoning.
Here are a few key points to prevent the development of rice yeast acidosis:
1, do not eat a long period of soaking, spoiled white fungus fungus (now soaked and eaten, the foaming time is recommended not to exceed 2 hours; how much to eat, try not to leave), do not eat fresh white fungus, nor is it recommended to make homemade rice yeast noodles, after grinding the pulp as soon as possible to dry into powder, to avoid pollution.
2. When purchasing rice noodles, rice noodles, noodles and other rice noodle products, pay attention to the purchase of food produced by regular manufacturers, try not to buy bulk rice noodles, and the production date and shelf life cannot be guaranteed.
3. When purchasing, it is also necessary to observe whether the surface of the ingredients is mildew and the appearance is complete, carefully read the product label, pay attention to the shelf life, and pay attention to the storage conditions and time;
4. If you smell or try to find sour taste, mildew or other peculiar smells, you should discard it immediately; stop eating immediately after the occurrence of fermented rice noodle poisoning, and seek medical treatment in time for symptomatic treatment.
The following foods also have a risk of poisoning, and everyone must eat them with caution:
In addition, milk that appears flocculent after heating, tofu with a sticky surface, meat with a dark red color and odor, charred fish and meat, rotten ginger, sprouted potatoes, unboiled soy milk, excessive white fruits, persimmon skins, and fresh yellow cauliflower should not be eaten.
4
These food safety dead ends
If you don't pay attention, you will be caught!
01 The refrigerator is safe and secure
Refrigerators have always been considered "safes" for food, and they are safe and hygienically stored inside.
However, in this poisoning incident, a large son was poisoned because he ate the "sour soup" that had been frozen in the refrigerator for a year, and then tested, and the surface of the ingredients was also detected with aflatoxin, indicating that the refrigerator preservation is not 100% sterile and safe.
Refrigerators can slow down the rate of bacterial reproduction, but some bacteria will still multiply slowly at low temperatures, and some bacteria will not even be affected by low temperatures.
If the refrigerator is not cleaned for a long time, it may produce pathogenic bacteria such as Staphylococcus aureus, E. coli, Salmonella, listeria and so on, which can be serious and fatal.
In particular, the dangerous listeria can still grow and multiply at the refrigeration temperature of the refrigerator, and even survive for 1 year in the freezer of -20 ° C, which is resistant to high temperature and drying.
It is very dangerous for pregnant mothers, and if it is recruited, it is easy to miscarry, preterm fetus, stillbirth or neonatal infection.
02 Tableware kitchenware also has a risk of disease
Chopsticks used daily, especially wooden chopsticks and bamboo chopsticks, will produce cracks and dirt and mold during long-term use, and over time may produce aflatoxin.
Stainless steel chopsticks are recommended. And pay attention to the regular replacement of chopsticks, the most ideal is three months, the longest is not more than one year.
The board and knife are used separately according to raw and cooked ingredients to avoid cross-contamination.
It is recommended that in the case of conditions, kitchen utensils should be disinfected every day, at least once a week, and can be taken:
● Disinfection cabinet disinfection
Including high temperature disinfection, purple/infrared disinfection, ozone disinfection, disinfection according to the temperature and time required by the equipment.
● Boil and disinfect
Put the washed dishes in boiling water, without the utensils, and boil for more than 5 minutes.
If you disinfect bottles, pacifiers and other supplies, the time should not be less than 15 minutes.
● Steam disinfection
Put the tableware in the steamer basket and steam over high heat, when the water boils, continue to steam for another 20 to 30 minutes, and cool the tableware naturally.
Well, this issue of the Mom Investigation Bureau is here, and we'll see you next time
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Edited in this issue: Y.T.