Beijing CDC reminds you
The Invisible Killer on the Dining Table
—rice yeast acid food poisoning—
Recently, the official report that two women ate Liangpi and one person died attracted attention.
Hor fungus, rice rolls and other foods are prone to produce rice yeast acid toxins in hot and humid weather, and the fatality rate of poisoning exceeds 50%.
rice yeast acid sounds a little strange, but the tragedies of poisoning and even death caused by it are staged one after another every year.
01
What is rice fermented acid
Rice fermented acid is an exotoxin that is metabolized by a bacterium named Burkholderia gladiolus pv. cocotoxin to produce . This bacterium is highly adaptable to the environment and tolerates desiccation, so it can persist in the external environment for a long time.
02
Main food types
Cereal products (fermented cornmeal, waxy corn glutinous rice balls, rice noodles, cornstarch, fermented glutinous millet, etc.)
Potato products (potato vermicelli, sweet potato starch, potato starch, etc.)
Deteriorated edible fungi (tremella, black fungus)
03
rice yeast acid poisoning symptoms
initial stage nausea, vomiting (the vomitus is the stomach content, the severe one is brown), dizziness, headache, abdominal pain, abdominal distension, lethargy , severe cases may have brain, liver and kidney lesions, , and multi-organ mixed lesions may also occur.
The average case fatality rate is also between 68% and 89% , and the case fatality rate of individual poisoning events is even as high as 100%. It is a kind of microbial food poisoning with high mortality rate in my country.
04
How to avoid rice yeast acid poisoning
Rice yeast acid is extremely heat-resistant, even after 100°C high-temperature boiling and high-pressure cooking, cannot destroy it , only good hygiene and eating habits can prevent such occurrence of food poisoning incidents.
1.Consumers should choose such foods from formal channels, read product labels carefully, and pay attention to product sensory properties, production date and shelf life.
2. Families should not make fermented rice noodles without authorization .
3. Don't eat spoiled rice, noodles, vegetables, etc..
4. Food soaking time should be well controlled , if the soaking time is too long, various viruses and bacteria will continue to breed. The water for soaking hair should be clean, and the time should not exceed two hours, and do not soak hair overnight.
References
1. Chen Hui, Fu Kaijie, Wang Qi, et al. Epidemiological Analysis of Burkholderia Gladiolus Poisoning Incidents in China from 2005 to 2020[J]. Chinese Journal of Food Hygiene, 2022,34(6) :1336-1341.
2. Geng Xuefeng, Zhang Jing, Zhuang Zhong, et al. Epidemiological analysis of food poisoning incidents reported by Pseudomonas cocotoxin in China from 2002 to 2016ï¼»Jï¼½. Health Research, 2020,49(4) :648-650.
3. Chen Zihui, Huang Rui, Liang Junhua, et al. Epidemiological analysis of rice yeast acidosis incidents in rice noodles in Guangdong Province from 2018 to 2020[J]. Chinese Journal of Food Hygiene, 2022,34(1 ):158-162.
4. Mehruba Anwar, Amelia Kasper, Alaina R Steck, et al. Bongkrekic acid-a review of a lesser-known mitochondrial toxinï¼»Jï¼½. Journal of Medical Toxicology, 2017,13(2):173 -179.
