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The people take food as heaven
Intestinal flour, pho, rice noodles...
From breakfast to late night snack
Cantonese people can't resist
The temptation of "powder" ð
Today
Guang Weijun came to care again
That's a little bit of learning about "eating."
Guangdong Province has been raining continuously in recent days, and the weather is humid and hot, which is the active period of Pseudomonas cocos. In order to prevent rice yeast acid toxin poisoning, on May 23, the Guangdong Provincial Market Supervision Bureau issued a consumption reminder that rice flour, intestinal powder (roll powder), cool skin and other wet rice flour, as well as bubbled white fungus, fungus and other foods, in high temperature and humid weather, are easily contaminated by Pseudomonas cocos and produce rice yeast acid toxin, and the risk of rice yeast acid toxin poisoning increases.
The shelf life of wet rice flour is generally 24 hours
Do not consume beyond shelf life
The Guangdong Provincial Market Supervision Bureau reminds consumers to choose formal channels when purchasing food such as wet rice noodles. Read the product label carefully and pay attention to the sensory properties and shelf life of the product.
When purchasing pho, intestinal powder (roll powder), cool skin and other wet rice noodles, especially in bulk sales, according to the production date, shelf life, storage conditions and other information on the original packaging of the product, check whether the product sold meets the packaging labeling requirements, and clarify the key elements such as the manufacturer, production date and shelf life of the purchased product.
Wet rice flour should be stored at low temperatures and consumed within its shelf life.
Eat wet rice noodles, fungus, etc
Beware of rice yeast acid toxin poisoning
The shelf life of wet rice flour is generally 24 hours, but due to the changes in the current production process of wet rice flour, the sensory traits of wet rice flour that exceed the shelf life are still normal, and there will be no deterioration traits such as acid and odor, which will give people the illusion that they can continue to sell or eat, but this kind of wet rice flour may have been contaminated by Pseudomonas coco and then produce rice yeast acid toxin, and the risk of poisoning after consumption will be greatly increased.
Therefore, both food operators and consumers should sell or eat wet rice flour according to the shelf life, and the expired food should be resolutely disposed of.
At the same time, Pseudomonas cocos may also multiply on bubble fungus and white fungus, which in turn produces rice yeast acid toxin.
Therefore, before eating mushrooms such as foam fungus and white fungus, it should be checked for their sensory characteristics, and it is found that those that are spoiled by moisture should not be eaten; the time of foam fungus, white fungus and other fungi should not be too long, and should be processed and eaten in time after foaming; white fungus, fungus and their products should not be eaten the next day; do not eat fresh silver fungus or fresh fungus, especially the fresh silver ear or fresh fungus that has deteriorated.
Suspected poisoning should induce vomiting as soon as possible
Poisoning caused by myriazycete acid toxin is acute, with an incubation period of 30 minutes to 12 hours, and a few cases of 1 to 2 days. The main manifestations are epigastric discomfort, nausea, vomiting, mild diarrhea, dizziness, and general weakness.
In severe cases, jaundice, hepatomegaly, subcutaneous bleeding, hematemesis, hematuria, oliguria, unconsciousness, restlessness, convulsions, shock, and even death are generally absent.
If suspected poisoning occurs, you should immediately stop eating suspicious food, induce vomiting as soon as possible, discharge gastric contents, reduce the absorption of toxins and damage to the body, and send them to the hospital for treatment in time for symptomatic treatment.
Jieyang once had 11 people eating koeh strips
Symptoms of suspected food poisoning appeared, and 1 person died of ineffective rescue
On July 28, 2020, a suspected food poisoning incident occurred in Shenquan Town, Huilai County, Jieyang City. At noon on the same day, 11 customers in Shenquan Town ate pho (commonly known as "Kway Teow") in the "Stone Sausage Powder Shop", and successively developed symptoms of suspected food poisoning such as vomiting and diarrhea. 5 people were sent to the hospital for treatment, of which 1 person died after full rescue and ineffective treatment, 2 people were in a serious condition, 2 people were in stable condition, and 6 people were treated and observed in the place of residence because of their mild symptoms, and their condition was stable.
The manufacturer of the batch of pho (kway teow) is Qunli Food Factory in Chaoyang District, Shantou City, and after Huilai County notified the relevant situation to the Chaoyang District Market Supervision Bureau and asked for investigation, the food factory was sealed on August 1, 2020.
Heilongjiang Jixi once had 9 people eat "sour soup"
All dead
At noon on October 19, 2020, the last injured person in the Heilongjiang Jixi acid soup poisoning incident unfortunately passed away after many days of ineffective treatment. So far, the 9 poisoners of the "sour soup" poisoning incident in Jixi, Heilongjiang have all died.
It is understood that on the morning of October 5, 2020, a total of 12 relatives of the family members participated in the dinner, and all 9 elders in the family ate sour soup, and 3 young people did not eat it because they did not like this taste. At noon, 9 elders who had eaten sour soup appeared unwell one after another and were sent to the hospital for treatment and rescue. On October 10, 7 people died one after another after the rescue was ineffective. On the 12th, the number of deaths from poisoning rose to 8. On the 19th, the last injured person died.
Sour soup is a kind of thick noodles made after fermentation with corn water mill, which is called sour soup locally. According to the news released by the Food Department of the Heilongjiang Provincial Health Commission, after epidemiological investigation and sampling and testing by the CDC, a high concentration of rice yeast acid was detected in corn flour, and it was also detected in the gastric juice of patients, which was initially characterized as a food poisoning incident caused by Pseudomonas cocos contamination and rice yeast acid.
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What kind of germ is this?
It seems very dangerous...
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01 What is Pseudomonas cocox food poisoning?
Pseudomonas cocos is a highly lethal foodborne pathogen discovered by mainland scholars in 1977. Pseudomonas cocos fermented rice noodle subspecies produces rice yeast acid, a toxin that can cause food poisoning, which can cause poisoning in humans or animals and, in severe cases, death. Rice yeast acid is a small molecule fatty acid, heat resistance is very strong, even if the use of 100 ° C boiling water or steaming with a pressure cooker can not destroy its toxicity, after eating can cause poisoning, the human liver, kidneys, heart, brain and other important organs can produce damage. At present, there is no specific detoxification drug for rice yeast acid, and once poisoned, the case fatality rate is as high as 40%-100%.
02 What foods are susceptible to Pseudomonas cocox food poisoning?
Poisoning caused by the pseudomonas cocos fermented rice noodle subspecies occurs in summer and autumn, and food deteriorates due to hot, humid weather and improper storage. The main foods that cause poisoning are fermented cornmeal products, spoiled white fungus and other spoiled starch products (glutinous rice, millet, sorghum and potato flour, etc.). Judging from the poisoning incidents that have occurred in the mainland in recent years, the northern part is mainly made of fermented rice noodles, sour soups, gege beans, etc., and in the south, most of the rice balls made of fermented rice noodles and the hanging pulp rice, pho and other foods made after the brewing of glutinous rice are mainly made, the production of these foods has a common characteristic, all need to be fermented or soaked for a long time, once contaminated by the subspecies of pseudomonas coconut poison yeast rice noodles, a little attention, it is easy to cause poisoning.
03 How to prevent Pseudomonas cocoa food poisoning
⭕ Choose formal channels to buy the above foods. When purchasing pho, rice noodles (thread), especially wet pho and rice noodles (threads) weighed in bulk, it is necessary to confirm the production date and shelf life of the product; When purchasing fungus, white fungus or other cereal fermented products and potato products, it is recommended to choose a food business operator with formal qualifications to purchase.
⭕ Pay attention to storage time and eat in time. Once the food such as wet rice flour, white fungus, and fungus is improperly stored and contaminated, it produces rice yeast acid toxin, which cannot be eliminated by heating and cooking, and can still cause poisoning after eating. Therefore, wet rice noodles should be stored refrigerated and should be consumed on the same day. Before foaming fungus and white fungus, it should be checked for its organoleptic traits, and it is found that those that have been dehydrated should not be eaten; the time of soaking fungus and white fungus should not be too long, and it should be processed and eaten in time after foaming; white fungus, fungus and their products should not be eaten the next day; do not eat fresh silver fungus or fresh fungus at will, especially fresh silver fungus or fresh fungus that has deteriorated.
⭕ When preparing fermented noodle rice food, it is necessary to change the water frequently and maintain hygiene. To ensure that the food has no peculiar odor, once the pink, green, yellow-green, black and other colors of mold are found, it can not continue to eat. After refining, it should be dried or dried into powder in time; storage should pay attention to ventilation, moisture-proof and dust-proof.
Pay attention to food safety!
Forward, remind the family!
Source: Guangdong Provincial Market Supervision Bureau, China Quality News Network, Guangzhou Daily, People's Network Science Popularization, CCTV News, Yangcheng Evening News, Foshan Disease Control
Editor: Wen Jialin
Editor-in-charge: Chen Guangtai
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