Be vigilant! Be careful when eating Liangpi and rice noodles in summer!

Summer is hereLiangpi serves frequentlyBut pay attention to this type of food that everyone loves to eatEasily poisoned in hot weatherhoweverBe careful of summer wordy fans!Beware of Bongkrek acid poisoning in hot weatherBeware of Bongkrek acid poisoning in hot weatherRecently, the temperature is high and the humidity is high. Wet Rice noodles, such as Liangpi noodles, river noodles, rice noodles (roll noodles), Chencun noodles, rice noodles (Rice noodles), and wrasse noodles, are prone to be contaminated by Pseudomonas coconutus in hot and humid weather and produce Bongkrek acid toxin, which can easily lead to poisoning if eaten

Summer is here

Liangpi serves frequently

But pay attention to this type of food that everyone loves to eat

Easily poisoned in hot weather

however

Be careful of summer wordy fans!

Beware of Bongkrek acid poisoning in hot weather

Beware of Bongkrek acid poisoning in hot weather

Recently, the temperature is high and the humidity is high. Wet Rice noodles, such as Liangpi noodles, river noodles, rice noodles (roll noodles), Chencun noodles, rice noodles (Rice noodles), and wrasse noodles, are prone to be contaminated by Pseudomonas coconutus in hot and humid weather and produce Bongkrek acid toxin, which can easily lead to poisoning if eaten. Pseudomonas coca is ubiquitous in nature, and the risk of Bongkrek acid poisoning caused by its contaminated food is increased if it is not properly stored or consumed beyond the shelf life.

What is Bongkrek acid? How toxic is it?

The poisoning caused by Bongkrek acid toxin is acute. After eating the food contaminated with Bongkrek acid, the poisoning symptoms generally begin to appear about 30 minutes, first of all nausea and vomiting, diarrhea and abdominal pain, dizziness and weakness, and further develop to serious liver function damage, confusion, and even death. Unfortunately, there is currently no specific antidote available, and once poisoned, the mortality rate can reach as high as 40%.

If suspected poisoning occurs, stop eating the suspected food immediately, induce vomiting as soon as possible, discharge the stomach contents, reduce the absorption of toxins and damage to the body, and send to the hospital for treatment and Symptomatic treatment in time.

As a matter of fact, food poisoning events caused by fermentative acid toxin have long occurred:

On October 5, 2020, nine people in a family in Jidong County, Heilongjiang Province were poisoned by eating self-made "sour soup", and all nine people died. The culprit was Bongkrek acid toxin.

On July 28, 2020, a food poisoning event caused by eating rice noodles (rice noodles) also occurred in Huilai District of Jieyang City, where 11 people were poisoned and one died, which is also a Bongkrek acid toxin.

The patients with Bongkrek acid toxin food poisoning have serious clinical symptoms and high mortality. The investigation shows that most cases of Bongkrek acid poisoning occur in the summer and autumn from May to October every year. Since 2010, 14 such poisoning incidents have occurred nationwide, resulting in 84 poisoning and 37 deaths.

When consumers choose wet Rice noodles and other foods

To choose a legitimate channel

Carefully read the product label, pay attention to the sensory properties and shelf life of the product.

When purchasing wet Rice noodles such as Liangpi, Hefen, Changfen (rolled noodles), Chencun noodles, rice noodles, rice noodles (Rice noodles), Laifen, etc., especially those sold in bulk, it is necessary to check whether the products sold meet the packaging labeling requirements according to the production date, shelf life, storage conditions and other information on the original packaging of the products, and clarify the manufacturer, production date, shelf life and other key elements of the purchased products.

Wet Rice noodles should be stored at low temperature, with protective measures taken, and consumed as soon as possible within its shelf life.

Key inspections should be conducted before consumption

Shelf life of wet Rice noodles

Although the shelf life of wet Rice noodles is generally 24 hours, due to the changes in the production process of wet Rice noodles, the sensory properties of wet Rice noodles beyond the shelf life are still normal, and there are no sour, smelly and other metamorphic properties, which will give people the illusion that they can continue to sell or eat. However, this kind of wet Rice noodles may have been contaminated by Pseudomonas coconvulans, thus producing Bongkrek acid toxin, which will greatly increase the risk of poisoning after eating. Therefore, both food operators and consumers should sell or eat wet Rice noodles according to the shelf life, and the expired food should be resolutely discarded.

In addition, Pseudomonas cocoanut may also reproduce on such food materials as Auricularia auricula and Tremella fuciformis, and then produce Bongkrek acid toxin. Therefore, before consuming fungi such as agaric and tremella, their sensory properties should be checked, and those found to be damp and spoiled should not be consumed; The soaking time for fungi such as black fungus and white fungus should not be too long, and they should be processed and consumed in a timely manner after soaking; White fungus, wooden fungus and their products that are soaked and processed the next day cannot be consumed; Do not eat fresh tremella or fresh agaric, especially spoiled tremella or fresh agaric.

Comprehensive: Guangdong Market Regulation, Shangkan News, and Overview News

Source: Travelers'information station

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