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Original: Yun Wuxin
Cases of food poisoning are not uncommon, but this one in Heilongjiang recently was shocking: a family of 9 people had dinner and ate "sour soup", which resulted in 7 deaths and 2 people in the ICU
.
According to media reports, the batch of sour soup had been frozen in the refrigerator for a year, and it was detected that the aflatoxin exceeded the standard, so the media focused on "long-term frozen food is not safe" and "Aspergillus flavus" when summing up the lessons.
"Toxin poisoning" on the two points
.
However, this attribution is likely to be wrong
.
.
According to media reports, the batch of sour soup had been frozen in the refrigerator for a year, and it was detected that the aflatoxin exceeded the standard, so the media focused on "long-term frozen food is not safe" and "Aspergillus flavus" when summing up the lessons.
"Toxin poisoning" on the two points
.
However, this attribution is likely to be wrong
.
Why are aflatoxins and refrigerators the best?
Aflatoxin is indeed highly toxic
.
It is usually prevented because of its carcinogenicity-long-term intake, it can increase the risk of liver cancer
.
It is indeed highly toxic, but to poison people to death, the amount required is still quite large
.
For aflatoxin in food to be poisonous to humans, the content needs to be very high, so high that the bitterness of aflatoxin is obvious
.
.
It is usually prevented because of its carcinogenicity-long-term intake, it can increase the risk of liver cancer
.
It is indeed highly toxic, but to poison people to death, the amount required is still quite large
.
For aflatoxin in food to be poisonous to humans, the content needs to be very high, so high that the bitterness of aflatoxin is obvious
.
In cryopreservation-whether it is frozen for a day, a year, or even a few years, Aspergillus flavus and other microorganisms will not grow, so no new toxins will be produced
.
If there are toxins in it, it must have existed before freezing—or, after thawing
.
.
If there are toxins in it, it must have existed before freezing—or, after thawing
.
The biggest culprit may be rice yeast acid
A few months ago, a rice rolls store in Guangdong caused 5 people to be sent to the hospital and 1 person died
.
Guangdong Province finally issued a consumption warning "Beware of rice yeast acidosis"
.
.
Guangdong Province finally issued a consumption warning "Beware of rice yeast acidosis"
.
Mycolic acid is a toxin produced by Pseudomonas cocos, and many poisoning incidents have occurred in China alone
.
.
Fermented pasta products are a high-risk food for this bacteria
.
In the process of making "sour soup", cornmeal is fermented for a long time at room temperature
.
If Pseudomonas cocos is present in corn or the environment, there will be sufficient time for it to grow to produce toxins
.
Once toxins are produced, neither freezing nor cooking and heating can destroy them
.
Once eaten, it usually takes 30 minutes or less than 12 hours to attack.
The mild symptoms are abdominal discomfort, nausea, vomiting, dizziness, general weakness, etc.
, and the more serious are hepatomegaly, hematemesis, hematuria, convulsions, etc.
Convulsions, shock and even death
.
.
In the process of making "sour soup", cornmeal is fermented for a long time at room temperature
.
If Pseudomonas cocos is present in corn or the environment, there will be sufficient time for it to grow to produce toxins
.
Once toxins are produced, neither freezing nor cooking and heating can destroy them
.
Once eaten, it usually takes 30 minutes or less than 12 hours to attack.
The mild symptoms are abdominal discomfort, nausea, vomiting, dizziness, general weakness, etc.
, and the more serious are hepatomegaly, hematemesis, hematuria, convulsions, etc.
Convulsions, shock and even death
.
Judging from this tragedy, the aflatoxin in the sour soup is seriously exceeding the standard, indicating that the raw corn has been seriously contaminated by Aspergillus flavus
.
In nature, Aspergillus flavus is not alone-it is contaminated by Aspergillus flavus, and it may also be contaminated by other microorganisms.
The existence of Pseudomonas cocois is not surprising
.
During the fermentation process of making sour soup, they grow in large quantities to produce toxins, and no matter when they are eaten thereafter, they will cause poisoning
.
.
In nature, Aspergillus flavus is not alone-it is contaminated by Aspergillus flavus, and it may also be contaminated by other microorganisms.
The existence of Pseudomonas cocois is not surprising
.
During the fermentation process of making sour soup, they grow in large quantities to produce toxins, and no matter when they are eaten thereafter, they will cause poisoning
.
Those homemade foods that can be fatal, sour soup, are not the only foods that can produce rice yeast acid
.
In fact, any fermented rice noodle products, such as rice noodles, rice noodles (rolling noodles), Chencun noodles, kway teow, rice noodles (rice noodles), and rice noodles, all have such risks
.
Rice yeast acid is not the only toxin that can kill people
.
.
In fact, any fermented rice noodle products, such as rice noodles, rice noodles (rolling noodles), Chencun noodles, kway teow, rice noodles (rice noodles), and rice noodles, all have such risks
.
Rice yeast acid is not the only toxin that can kill people
.
The following are also foods that might produce deadly toxins:
Homemade wine: In theory, the fermentation process of wine is to convert sugar into ethanol
.
But in this process, it will be accompanied by the production of other fusel alcohols, among which methanol is a highly toxic substance
.
Professional wine production has various methods to control the amount of methanol produced, and self-brewed wine can only be lucky and depend on character
.
.
But in this process, it will be accompanied by the production of other fusel alcohols, among which methanol is a highly toxic substance
.
Professional wine production has various methods to control the amount of methanol produced, and self-brewed wine can only be lucky and depend on character
.
Sauerkraut: Sauerkraut is fermented from cabbage and green cabbage
.
Under natural fermentation conditions, there will be bacteria that convert nitrate in vegetables into nitrite, and high levels of nitrite can also poison people
.
Fortunately, as long as the fermentation time is long enough, lactic acid bacteria and acetic acid bacteria will eventually gain the upper hand, eliminating the miscellaneous bacteria, and the generated nitrite will also be decomposed
.
Therefore, if you want to make homemade sauerkraut, you must ensure it is clean and fermented for a long enough time
.
.
Under natural fermentation conditions, there will be bacteria that convert nitrate in vegetables into nitrite, and high levels of nitrite can also poison people
.
Fortunately, as long as the fermentation time is long enough, lactic acid bacteria and acetic acid bacteria will eventually gain the upper hand, eliminating the miscellaneous bacteria, and the generated nitrite will also be decomposed
.
Therefore, if you want to make homemade sauerkraut, you must ensure it is clean and fermented for a long enough time
.
Fermented bean curd: Fermented bean curd is formed by fermentation of soy milk by molds.
The "white hair" produced during fermentation is a non-toxic and harmless "mucor"
.
However, if the operation is improper, it may be contaminated by botulinum toxin and produce botulinum toxin under sealed conditions
.
Botulinum toxin is also a highly toxic substance, which can cause death in severe pollution
.
Simply put, the uncertainty of various naturally fermented foods is very high
.
If you don't have enough experience, try not to try it casually
.
If you like to eat, you can buy commercial products, and the risk is much lower
.
For those foods that have been sterilized and then fermented with "strains", such as fermented rice, yogurt, etc.
, it is much safer
.
The "white hair" produced during fermentation is a non-toxic and harmless "mucor"
.
However, if the operation is improper, it may be contaminated by botulinum toxin and produce botulinum toxin under sealed conditions
.
Botulinum toxin is also a highly toxic substance, which can cause death in severe pollution
.
Simply put, the uncertainty of various naturally fermented foods is very high
.
If you don't have enough experience, try not to try it casually
.
If you like to eat, you can buy commercial products, and the risk is much lower
.
For those foods that have been sterilized and then fermented with "strains", such as fermented rice, yogurt, etc.
, it is much safer
.
