Recently, the official website of the Guangdong Provincial Health Commission issued a notice stating that in July, Guangdong Province reported a total of 3 public health emergencies of general and above level, 2 of which were food poisoning incidents caused by rice fermentation a

Recently, the official website of the Guangdong Provincial Health Commission issued a notice. In July, Guangdong Province reported a total of 3 general and above-level public health emergencies, 2 of which were food poisoning incidents caused by rice yeast acid toxin, killing 2 people in total. die.

Why are rice yeast acid poisoning incidents so frequent recently? Yang Zhiqian, director and chief physician of the Poison Treatment Center of Guangzhou No. 12 People's Hospital, said that conditions of high temperature and high humidity are most suitable for the bacteria to reproduce and produce toxins, so poisoning incidents are most common in hot summers. In recent years, most cases of rice fermentation acid poisoning in Guangdong occur from July to November.

The reporter checked the official information on public health emergencies in the province in recent years and found that the rice acid poisoning incident is not an isolated case in Guangdong -

In May 2020, Dongguan reported rice acid poisoning, with one case of illness and death;

In July 2021, a case of food poisoning with rice fermentation acid was reported in Shantou City, with 4 cases of illness and 1 death. .

case fatality rate is 42%! poisoning has no specific medicine

zymomycin, a highly toxic toxin produced by Burkholderia gladioli during the reproduction process. Burkholderia gladioli is widely distributed in the natural environment and has a wide range of suitable growth temperatures. The optimal growth temperature is 36-37°C, and the optimal toxin-producing temperature is 26-28°C.

Foods that need to be fermented or soaked for a long time are most favored by rice yeast, such as fermented cornmeal (sour soup), fermented glutinous corn glutinous rice balls and other fermented cereal products, and high-moisture cereal and potato products such as rice noodles, rice noodles, and rice noodles. , and improperly soaked white fungus and fungus. The raw materials of the above foods are susceptible to contamination by Burkholderia gladioli. Poor hygienic conditions, cross-contamination of raw and cooked foods, or improper storage during production and processing can more easily cause the bacteria to multiply and produce toxins.

National foodborne disease outbreak monitoring data from 2003 to 2017 shows that oryzomycin is the causative agent with the highest mortality rate in foodborne disease outbreaks in my country so far, with an average case fatality rate of as high as 42%.

"In the early stage of rice yeast acidosis, there are often varying degrees of gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal pain. The severity of early gastrointestinal symptoms is sometimes related to the subsequent occurrence of solid organs such as liver, brain, kidney, heart, and blood. "The severity of the injury is not parallel," Yang Zhiqian said. Since the early symptoms of gastrointestinal poisoning are not obvious, many patients do not pay attention to the early symptoms, mistaking them for general gastroenteritis or gastrointestinal discomfort, and do not seek medical treatment in time. The best time for treatment.

Not only is the onset of the disease insidious, but the condition of patients with oryzae acidosis develops rapidly. There is currently no specific antidote. After the toxin enters the human body, it will quickly distribute to important organs such as the liver, brain, and kidneys, causing sustained damage. "It is quite difficult to treat patients with severe poisoning. After the poisoning occurs, the condition continues to progress, and eventually multiple organ failure leads to death."

Mizomycin has a poisoning incubation period

Generally between 30 minutes and 24 hours

In an interview, Yang Zhi I mentioned the patients with rice fermentation acidosis that I had received earlier, hoping to draw attention to it -

On July 22, 2021, Mr. Chen bought rice noodles (Kway Teow) at a market and made meatballs and tomato rice noodles (Kway Rice Noodles). Article) Soup. At about 21:00 that night, four people, Mr. Chen, his wife, daughter and 6-year-old niece, ate the soup at the same time. At about 2 a.m. the next day, three members of Mr. Chen's family developed diarrhea, nausea and other symptoms, but felt that the condition was mild and did not seek medical treatment. The 6-year-old niece developed symptoms such as nausea and poor appetite in the morning, and suddenly vomited and vomited while eating in the afternoon. He suffered convulsions and coma all over his body and was immediately sent to a local tertiary hospital for rescue. Unfortunately, my niece died of multiple organ failure on July 26.

According to the epidemiological investigation by the Centers for Disease Control and Prevention, the blood samples of the four patients all detected the component of oryzae, and they were clearly diagnosed as oryzae poisoning. On July 27, Mr. Zhang and his family were transferred to Guangzhou No. 12 People’s Hospital.

"At the time of admission, Mr. Zhang and his wife had severe liver damage. The liver function indicator serum alanine aminotransferase (alt) was 3091-3370 u/l, which was 60 times the normal value." Yang Zhiqian recalled the treatment situation.After hemoperfusion + hemodialysis, plasma exchange treatment, liver protection and detoxification, albumin supplementation, frozen plasma and other symptomatic support treatments, under the precise treatment and care of the poisoning treatment center team, the two patients recovered and were discharged from the hospital on August 15.

It is worth mentioning that the daughter, who had the same food intake as Mr. Zhang and his wife, and had a similar intake of rice yeast acid toxins, had frequent diarrhea in the early stages of poisoning, and a large amount of toxins were excreted with the stool, achieving the effect of self-detoxification. The degree of poisoning is mild and the condition improves quickly.

Yang Zhiqian reminded that the incubation period of rice yeast acidosis is generally 30 minutes to 24 hours, and in some cases it can be extended to 1 to 2 days or longer. When poisoning occurs, you should immediately stop eating suspicious foods; induce vomiting as soon as possible to reduce the absorption of toxins; try to save suspected pathogenic foods and seek medical treatment in time.

Rice fermented acid is colorless and odorless High temperature resistant

Do these three things Avoid poisoning

Rice fermented acid is colorless and odorless, can withstand high temperatures of 120°C, is stable in acidic conditions, oxidants and sunlight, and is used by other Contaminated food may have a normal appearance and taste, and ordinary cooking methods cannot completely destroy its toxicity.

How to avoid rice yeast acidosis in daily life? Experts give three key points:

First, purchase from regular channels and store them properly. Anything that has exceeded the shelf life should be discarded. Especially wet rice noodles such as rice noodles, rice rolls, Chencun noodles, kuey teow, and rice noodles.

Secondly, the sensory properties of fungi such as fungus and white fungus should be checked before eating. If they have deteriorated, they should not be eaten. The fungi should not be soaked for too long or overnight. They should be processed and eaten in time after soaking. Do not eat fresh white fungus or fresh fungus. , especially fresh white fungus or fresh fungus that has gone bad.

Third, home-made fermented cereal foods should avoid using moldy corn and other raw materials. Water needs to be changed frequently when soaking cereals. During the production and storage process, attention should be paid to maintaining hygiene, ventilation and moisture-proofing to avoid contamination.

Written and written by: Nandu reporter Yang Liyun, correspondent Liao Wenbo and Zhou Yanmei