The mortality rate of poisoning exceeds 50%! Beijing CDC: Beware of Invisible Killer Intestine Powder | Toxins | On the Dining Table
Recently, officials reported that one person died after two women ate Liangpi.
Rice flour, rice vermicelli and other foods are easy to produce rice yeast acid toxin in hot and humid weather, and the mortality rate of poisoning is more than 50%.
Rice yeast acid may sound unfamiliar, but the tragedies of poisoning and even death caused by it occur year after year.
01
What is rice yeast acid
Rice yeast acid is an exotoxin produced by the metabolism of a bacterium called the Burkholderia gladioli coconut toxin pathogenic variant. This type of bacteria has strong environmental adaptability and is tolerant to dryness, so it can survive in external environments for a long time.
02
The main types of contaminated food
Cereal products
Potato products
Spoiled edible mushrooms
03
Symptoms of rice yeast acid poisoning
In the early stages, there may be nausea, vomiting, dizziness, headache, abdominal pain, bloating, and drowsiness. In severe cases, brain, liver, and kidney lesions may occur, as well as mixed organ lesions.
The average mortality rate is also between 68% and 89%, and the mortality rate of individual poisoning incidents can even reach 100%. It is a microbial food poisoning with a high mortality rate in China.
04
How to avoid rice yeast acidosis
The heat resistance of rice yeast acid is extremely strong, and even after boiling at 100 ℃ and high-pressure cooking, it cannot be destroyed. Only through good hygiene and dietary habits can such food poisoning incidents be prevented.
1. Consumers should choose this type of food from legitimate channels, carefully read the product label, pay attention to the sensory characteristics, production date, and shelf life of the product.
2. Families should not make fermented rice noodles without authorization.
3. Do not consume spoiled rice, noodles, vegetables, etc.
4. The soaking time of food should be well controlled. If the soaking time is too long, various viruses and bacteria will continue to breed. Soak hair with clean water for no more than two hours, but soak hair at night.
References
1. Chen Hui, Fu Yingjie, Wang Qi, etc Epidemiological analysis of Burkholderia poisoning incidents in gladiolus from 2005 to 2020 in China [J] Chinese Journal of Food Hygiene, 2022, 34:1336-1341
2. Geng Xuefeng, Zhang Jing, Zhuang Zhong, etc Epidemiological analysis of reported incidents of food poisoning caused by Pseudomonas coconutum in China from 2002 to 2016 Health Research, 2020, 49:648-650
3. Chen Zihui, Huang Rui, Liang Junhua, etc Epidemiological analysis of rice yeast acidosis incidents in river noodle food in Guangdong Province from 2018 to 2020 [J] Chinese Journal of Food Hygiene, 2022, 34:158-162
4. Mehruba Anwar, Amelia Kasper, Alaina R Step, et al. Bongkrekic acid-a review of a less known mitochondrial toxin [J] Journal of Medical Toxicology, 2017, 13:173-179