Recently, Hangzhou's 57-year-old aunt Wang suffered from food poisoning due to eating black fungus soaked for 2 days, nausea, vomiting, abdominal pain, wet and cold limbs, yellow staining of the skin and sclera, shock, etc., was sent to the ICU for rescue, fortunately after anti-shock, anti-infection, rehydration and other treatment, it was finally out of danger of life.
Image source: Western Decision-Making Weibo video
The fungus itself is non-toxic, and what "sent" Aunt Wang to the intensive care unit is a toxin produced during the deterioration of the fungus bubble - rice yeast acid.
In October 2020, there was a "sour soup" food poisoning incident in Jixi City, Heilongjiang Province, which caused the death of all 9 people who ate "sour soup", and the culprit was also rice yeast acid.
In the process of fermenting noodle rice food and foaming wood ear fungus, it is very easy to be contaminated by a bacterium - Pseudomonas cocos fermented rice noodle subspecies, which is widely present in the soil, itself is not pathogenic, the resistance is also weak, 56 ° C 5 minutes can be killed, the resistance to a variety of commonly used disinfectants is not strong.
Image credit: 123RF
However, the Pseudomonas cocos fermented rice noodle subspecies produces rice yeast acid toxin during growth, and rice yeast acid is highly toxic and very heat-resistant, and general cooking methods such as cooking cannot destroy its toxicity, but it is unstable to acids, oxidants and sunlight.
The main poisoned foods of rice yeast acid are fermented corn flour products, spoiled fresh white fungus and other modified starch products (glutinous rice, millet, sorghum rice and potato flour, etc.), because the best production temperature of the subspecies of Pseudomonas cocos fermented rice noodles is 26 °C ~ 28 °C, so rice yeast acid poisoning mostly occurs in summer and autumn.
Rice yeast acidosis has a more acute onset, the incubation period is 2 h to 24 h, the main symptoms are epigastric discomfort, nausea, vomiting, mild diarrhea, dizziness, general weakness, severe jaundice, hepatomegaly, subcutaneous bleeding, hematemesis, hematuria, oliguria, unconsciousness, restlessness, convulsions, shock and even death.
Moreover, there is no specific antidote to rice yeast acidosis, and only general symptomatic treatment measures such as vomiting, gastric lavage, intestinal cleansing, liver protection, and kidney protection can be taken, and the case fatality rate is as high as 30% to 50%, which is the primary cause of death of microbial factors in Foodborne Diseases in China.
To prevent rice yeast acidosis, the most important thing is not to make itself, do not eat yeast rice noodles; how much to eat dried fungus / white fungus bubble, cold water can be soaked for 1 to 2 hours, soaked in time to eat, do not spend the night, before eating to pay attention to whether there is sticky, peculiar smell, not formed, if there is, you have to throw it away and no longer eat.
If after eating fermented rice noodles, hanging rice paste, glutinous rice dumplings and white fungus that has been soaking for too long, there are symptoms such as nausea, vomiting, abdominal pain, diarrhea, etc., it must be paid attention to and seek medical treatment immediately, if there is a co-eater, even if it has not yet become ill, it is necessary to seek medical treatment as soon as possible for vomiting, gastric lavage and other treatments.
Edit: Dr. Spring Rain
bibliography:
[CHEN Zihui, HUANG Rui, LIANG Junhua, WEN Jian, ZHANG Yonghui.Epidemiological analysis of rice yeast acidosis in rice yeast acid poisoning of rice flour food in Guangdong Province from 2018 to 2020[J].Chinese Journal of Food Hygiene,2022,34(01):158-162.DOI:10.13590/j.cjfh.2022.01.030.
LI Jian. wary! No specific drug after rice yeast acid poisoning, it is easy to occur at the turn of summer and autumn[N]. China Consumer Daily, 2021-09-02(004). DOI:10.28867/n.cnki.nxfzb.2021.001897.
Ministry of Health of the People's Republic of China. Diagnostic criteria and treatment principles for food poisoning of pseudomonas cocos fermented rice noodle subspecies: WS/T 12-1996[S]. 1906.
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