Fried Rice Noodles, Guilin Rice Noodles, Changde Rice Noodles, Guangdong Rice Noodles, Nanning Laoyou Noodles, Liuzhou Snail Noodles, Guizhou Mutton Noodles, Huaxi Rice Noodles, Nanchang Mixed Noodles, Xinjiang Fried Rice Noodles, Shaanxi Liangpi ...... For fans of the sun, just reading this series of names may have made saliva run all over the place. If you put a handful of salty, fresh and fragrant hot powder into your mouth, it is really a rare and rare delicious enjoyment in the world.
However, the hot summer weather is coming, and students who love noodles should pay attention: eating rice noodles in this weather may cause poisoning!
Eat cold skin and powder
Can you still be poisoned?
Previously, a hot search of "eating cold skin poisoned to death, and the sale of cold skin in Henan Province" made everyone shy away from cold skin.
According to the news, two women in Yongcheng, Henan Province, were poisoned after eating cold skin, resulting in one death and one injury. At present, the whole city of Yongcheng Liangpi stores have been seized, and the sale of Liangpi is temporarily not allowed. There are 2 versions of the cause of poisoning: one version says that an excess of borax was added to the cool skin; Another theory is that the cold skin was contaminated by bacteria and deteriorated, breeding rice fermented acid toxins, causing poisoning.
In fact, similar incidents occur almost every year.
According to the data provided by Guangxi CDC, in the 10 years from 1996 to 2005, there were 11 food poisoning incidents caused by powder, and a total of 77 people were poisoned, including 50 deaths, in 8 counties of Hechi and Baise alone!
In July 2020, a case of food poisoning occurred in a cheong noodle shop in Huilai, Guangdong. After consuming pho (kway teow), 11 customers experienced varying degrees of vomiting and diarrhoea. Among them, 1 person died after all-out rescue and ineffective medical treatment, 2 people were in critical condition, 2 people were in stable condition, and 6 people were under observation at home due to mild symptoms.
Why do these wet rice noodles or cold skins produce "rice fermented acid toxin"? Where does the rice fermented acid toxin come from? Will you be able to enjoy the powder after that?
Today, let's get to know this rice noodle killer - rice fermented acid.
What is Rice Fermented Acid?
In 1977, rice fermented acid was first discovered in spoiled fermented rice noodles in northeastern mainland China, which is a foodborne pathogenic bacteria. Since the middle of the 20th century, more than 9,000 people have been reported in China.
Rice fermented acid is a long-chain fatty acid structure of bacterial toxin, which is produced by Burkholderia gladiolus (Pseudomonas coconut fermented rice flour subsp.) that can cause food poisoning and even death, 26 °C ~ 28 °C is its best toxin production temperature.
When food is contaminated with Burkholderia gladiolus, it will produce rice fermented acid, which can cause poisoning when consumed by humans. Oryza fermented acid is very toxic, only 1 mg can be fatal, and there is no antidote that can detoxify, and clinically can only take supportive therapy and symptomatic treatment, and cannot be completely relieved. Therefore, the mortality rate after poisoning is extremely high, which can reach more than 40%.
After poisoning, it often involves solid organs such as the liver, kidneys, brain, heart, and lungs. It can cause abdominal pain, vomiting, diarrhea, fatigue and irritability in the poisoned person, and in severe cases, it can quickly cause liver and kidney damage and lead to multi-organ failure and even death.
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The point is that the food contaminated with it is colorless, odorless, and difficult to identify. Rice fermented acid is very hard, not only not afraid of cooking, heat resistance is also very strong, even high temperature and high pressure can not decompose it, there is no specific antidote for rice fermented acid poisoning, once poisoned, the fatality rate is 40% ~ 100%.
After the rice fermented acid toxin enters the human body, the incubation period is generally 30 minutes to 12 hours, and a few people will develop the disease after 1~2 days. It attacks vital organs such as the liver, kidneys, heart, and brain. The main manifestations are epigastric discomfort, nausea, vomiting, mild diarrhea, dizziness, and general weakness. People with severe symptoms may experience jaundice, hepatomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, confusion, irritability, convulsions, convulsions, shock, and even death. Fever is usually not present.
If you suspect that you have rice fermented acid poisoning, you should immediately stop eating the suspicious food, and then induce vomiting as soon as possible, try to discharge the stomach contents, so as to reduce the absorption of toxins and damage to the body, and send them to the hospital for treatment in time.
How to prevent it
Rice fermented acid toxin poisoning?
In daily life, there are 3 types of foods that are susceptible to contamination with Pseudomonas coconut, namely:
Wet rice noodles, rice noodles, potato flour, cold skin;
soaked fungus, white fungus;
Foods made with fermented cornmeal, glutinous rice flour, sorghum flour, glutinous millet flour, corn starch, etc., such as glutinous rice balls, glutinous rice cakes, jelly powder, etc.
On October 5, 2020, a food poisoning incident caused by the consumption of sour soup occurred in Jidong County, Heilongjiang Province, and a total of 9 poisoned people died after rescue efforts failed. Sour soup is a thick strip-shaped food made by fermenting corn kernels in water, and it is a traditional food in Tohoku.
A common feature of these foods is that they need to be soaked or fermented for a long time when they are prepared, and this long-term humid environment provides a breeding ground for Pseudomonas coconut to multiply, allowing a large number of rice fermented acid toxins to accumulate.
To prevent rice fermented acid toxin poisoning, we have 9 precautions for you:
1. Choose a regular restaurant: When eating wet rice noodles, rice noodles, potato noodles, cold noodles, cold skin and other foods when eating out, pay attention to the hygiene and business license of the restaurant.
2. Try to avoid homemade fermented pasta: Homemade fermented rice and flour food is difficult to control the environment and has a low safety factor. If you like to eat foods such as sour soup and wet rice noodles, it is best to buy them directly from regular manufacturers, and pay attention to factors such as the production date, shelf life, and storage conditions.
3. Pay attention to the production date and shelf life of the product: When buying the above food in bags in supermarkets and markets, you should carefully read the product label and shelf life, and observe their properties with your eyes, whether there are mildew, black spots, pink spots, green spots, yellow spots, etc. When purchasing fungus, white fungus or other cereal fermented products and potato products, it is necessary to choose a properly qualified operator.
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4. Buy bulk goods in small quantities: When purchasing the above-mentioned foods in bulk load-bearing, it is necessary to confirm their production date and shelf life. Buy small quantities each time and buy fresh ones after eating.
5. Do not eat damp rice noodles, fungus, white fungus and other foods: before soaking wet rice noodles, rice noodles, potato flour at home, or soaking fungus and white fungus at home, you should check their shape in advance, if they have been damp and suspected of spoiling, do not eat them.
6. Clean before soaking: Before soaking, clean the surface of fungus and white fungus to reduce the number of Pseudomonas coconut.
7. Soak the fungus correctly: The time and environment for soaking the fungus are very important, do not soak it for a long time. It is recommended to control it within 4 hours, and the water temperature should not be too high, generally 30°C is the most suitable temperature. Experiments have shown that if the fungus is soaked for a long time, such as more than 6 hours, the edges of the black fungus will crack, which seriously affects the quality of the fungus and is more susceptible to microbial contamination.
8. Proper storage of Tremella fuciformis: The higher the storage temperature of fresh Tremella fuciformis, the greater the activity of Pseudomonas coconut, and the easier it is to produce rice fermented acid. After buying fresh white fungus, be sure to keep it at a low temperature, refrigerate or freeze it in the refrigerator at 4°C, and consume it as soon as possible.
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9. If you feel unwell, seek medical attention in time: the incubation period of rice fermented acid poisoning is 30 minutes ~ 12 hours, a few 1~2 days, and the longest is 3 days. If you feel unwell after eating food suspected of containing bacillic acid, you must seek medical attention as soon as possible, the sooner you seek medical treatment, the more hope of cure, and don't take chances.
In the hot summer weather, it is necessary not only to prevent food poisoning caused by rice fermented acid, but also to pay attention to the harm caused by food spoilage. Food safety is no trivial matter, don't regret it for life because of the idea of "eating it once".
bibliography
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[2] Ma Yinpeng, Du Boda, Zhang Jiechi, et al. Study on Factors Affecting the Foaming Rate of Black A. fungus[J]. Edible Fungi, 2017, 39(004):62-65.
[3] Ma Tao, Zhang Ligong, He Zhican, et al. Study on fermented acid in fresh Tremella fuciformis under different storage conditions[J].China Edible Fungi,2020,39(12):87-91.DOI:10.13629/j.cnki.53-1054.2020.12.017.
[4] 陈佳.椰毒假单胞菌中毒机理及其预防措施研究[J].现代食品,2019(13):102-104.DOI:10.16736/j.cnki.cn41-1434/ts.2019.13.032.
Planning and production
Author丨Zeng Xinyue, creator of popular science
Author丨Xue Qingxin, the first batch of nutrition instructors of the National Health Commission, is a registered dietitian in China
Audit丨Han Hongwei, researcher of the National Center for Food Safety Risk Assessment
Planning丨Cui Yinghao
Editor丨Cui Yinghao