No Cantonese can resist the temptation of "wordy rice noodles", and we in Wuhan also like to hold a bowl of hot rice noodles "too early". However, this glittering and translucent rice noodles with q-shaped soft waxy can sometimes bring fatal danger. After the summer, there is frequent rain, high temperature and humidity, and the incidence of poisoning of wet rice noodles is high. Recently, a topic of "Cantonese people should be cautious about eating wet rice noodles" also rushed to the hot search. Wet rice noodles include river noodles, sausage noodles (roll noodles), Chencun noodles, rice noodles (rice noodles), wrasse noodles, cold noodles, etc. The Guangdong market supervision bureau recently issued a consumption reminder: the shelf life of wet rice noodles is generally 24 hours. Please do not eat them beyond the shelf life. Why not? Because I'm dying! Tell you the truth today. Remember! The shelf life of wet rice flour is only 24 hours In a intestines noodle shop in Shenquan Town, 11 customers suffered from vomiting, nausea, diarrhea, sudden convulsions and other poisoning after eating rice noodles. Five patients were sent to the hospital for treatment. Two patients were in relatively stable condition, two were in serious condition, and their brain, lungs and kidney organs were also seriously damaged. The situation is not very optimistic; One of them, a 6-year-old child, was unconscious and died after treatment failed; There were also 6 patients who went to the local area for treatment and observation. As soon as this incident occurred, Guangdong provincial market supervision and Administration Bureau attached great importance to it. Many people were very frightened when they saw this report, and expressed their concern. How come the rice noodles and rice noodles we usually eat are poisoned and become the "deadly culprit"? After testing, under the influence of high temperature and humid weather, starch rich foods such as noodles and rice noodles are easily contaminated by Pseudomonas cocoanulatus yeast rice noodles subspecies, producing a deadly toxin - rice yeast acid. It is not the first time that rice yeast acid has come into the public's attention. In 2020, the "sour soup poisoning event" in Jixi City, Heilongjiang Province caused 9 deaths, and the "culprit" is also rice yeast acid. According to statistics, in the ten years from 2010 to 2020, there were 14 cases of such poisoning, 84 people were poisoned and 37 people died. Wet rice flour is rich in nutrition and high in moisture content. It is a fully nutritious microbial culture medium. Once it is contaminated by microorganisms, it is easy to become rancid. Therefore, the recommended shelf life of wet rice flour is 24 hours. Why is rice yeast acid so "hard core"? I don't know if I don't see it. I'm shocked to see it. Many people don't know that wet rice noodles can only last for 24 hours. Some netizens said that they often buy rice noodles at home and keep eating them for three days What's more worrying is that the food contaminated by Pseudomonas cocoanum yeast rice noodle subspecies will not change the color, smell and taste of the food surface. In other words, even if the food has been invaded by rice yeast acid, it is difficult for the naked eye to distinguish the abnormality, and it can not taste the strange taste. If ordinary people do not pay attention, they will not find it at all! Although the name of rice yeast acid is "acid", it is actually a fatty substance. Pseudomonas cocoanulatus comes from soil. This bacterium is afraid of heat and can be killed by normal cooking. However, it is easy to produce rice yeast acid when the contaminated food is stored for a long time under appropriate temperature and humidity conditions. Can't you kill it with high temperature? Professor Kang, director of the Nutrition Department of Peking Union Medical College Hospital, pointed out that the heat resistance of rice yeast acid is very strong. Even 100 ℃ boiling water is difficult to eliminate, and no matter what kind of cooking method is used, it still cannot destroy its toxicity. Once people eat it, it will cause food poisoning. Moreover, the acute toxicity of zymoic acid is very strong. Although the poisoning conditions of each person are different, it can cause serious damage to the liver, kidney, heart, brain and other important organs of the human body. The mild cases will cause nausea, dizziness, diarrhea and diarrhea, while the severe cases are likely to lead to hepatomegaly, toxic encephalopathy, unconsciousness, convulsions, lung failure, hematuria, unconsciousness, shock, etc. up to now, There is no specific antidote. Once poisoned, the death rate can be as high as 41.80%. This toxin can not be detected by the naked eye, nor can it be eliminated by boiling water. The toxicity is so strong that it can be called a hard nuclear toxin. Humid and hot weather is the active period of Pseudomonas cocovenes, so Pseudomonas cocovenes food poisoning mostly occurs in summer and autumn. It's time to pay attention! Pay attention to these 4 points to avoid acidosis caused by rice yeast Generally speaking, fermented cereal products, wet rice flour, long-time soaked fungus and tremella and other deteriorated starch products (glutinous rice, millet, sorghum and potato flour) are easy to cause rice yeast acidosis. There are also fermented cereal products such as sour soup and gegedou in the north, Tangyuan, fermented glutinous millet, dangjiang Ba, Ciba and vinegar jelly in the south. Since rice yeast acid is easy to breed in the food we usually eat, how can we ensure the safety of diet? ◎ focus on Selection Some wet rice noodles, such as rice noodles, rice noodles and sausage noodles, are sold in bulk. When you buy them, you must carefully identify and select them. It is best to check the production date, shelf life, etc. on the package to see if there is any manufacturer information, health and safety qualification, etc. It's best to choose the wet rice noodles with good reputation and quality, and you need to look at the status of the wet rice noodles. The rice noodles with good quality are generally off white and have a flexible texture. See if the wet rice noodles will deteriorate, smell if there is any musty smell, etc. The market supervision and Administration Bureau requires the sellers of wet rice flour in bulk to indicate the food name, production date or batch number, shelf life, and the name, address, contact information of the food producers and operators with signboards outside the storage containers or on the shelves, containers and other prominent positions. These are also things that we need to carefully check when purchasing. ◎ avoid self-control It is difficult to control the amount of harmful microorganisms in home-made fermented rice flour products. For the sake of food safety, it is recommended not to make it. If you want to make your own, you must ensure that the raw materials are safe and free from mildew. You should change the water frequently when soaking the grains to keep them clean and free of odor. After grinding, the slurry shall be timely dried or dried into powder. The storage environment shall be ventilated and moisture-proof. Do not directly contact the soil to prevent pollution. ◎ pay attention to storage Wet rice noodles should be stored in a dry place in the shade to avoid deterioration caused by excessive adhesion. If rice noodles and noodles are found to have black spots, mildew spots, moisture and strange taste, they should be discarded. It's better to buy as much as you eat. Don't eat every other day or night. Try to finish eating the same day. Since the optimum toxin producing temperature of Pseudomonas cocoanum fermented rice noodle subspecies is 26-28 ℃, it is also necessary to store it in cold storage if you can't eat it up. It is best to use special food preservation bags during cold storage, and don't put it together with raw and cold meat food, so as to avoid bacterial cross infection; It is safer to eat fresh. ◎ soaking time Pseudomonas cocoanulatus cannot survive in a dry environment. Auricularia auricula and Tremella fuciformis, which have been soaked for a long time, are also prone to produce rice yeast acid. Therefore, the Auricularia auricula must not be soaked for too long. It is recommended to eat it now and do not soak it overnight. Once the surface is sticky, inelastic and has peculiar smell, it should not be eaten again, whether it is fresh or soaked, because even if it is cooked at high temperature for a long time, it may not be able to kill it. For the foaming of Auricularia and tremella, it is recommended to soak the hair with warm water one or two hours before eating. One hour is more than enough. In case of poisoning, follow this procedure for emergency treatment What should we do if we find infection and poisoning? The poisoning reaction caused by rice yeast acid toxin is generally acute. The incubation period is generally 30 minutes to 12 hours, and a few are 1-2 days. The poisoning will mainly cause damage to the digestive system, urinary system and nervous system. Everyone's physical condition is different, so the symptoms of poisoning reaction may be different, depending on the severity. Generally, if dizziness, nausea, fatigue, loose bowels, convulsions, vomiting (the vomitus in the severe case is brown) and mild diarrhea occur within 12 hours, you should be alert. No matter how uncomfortable the reaction is, you should take appropriate measures. However, most of the severe patients showed hepatic coma, central nervous narcosis, and died of respiratory failure. The condition and recovery were related to the amount of toxins ingested. First of all, we must take emergency measures to induce vomiting as soon as possible with various methods, so as to reduce the reaction of slowing down the onset of the disease. At the same time, we should call 120 emergency telephone or send people to the nearest hospital in time; People who eat the same food, even if they have no poisoning symptoms, should seek medical treatment immediately. Do not delay the aggravation of the disease and miss the best treatment time. There is no trivial matter about food safety, and we need to be vigilant at all times! (outlook new era)