Recently, it has been raining continuously in the south of the Yangtze River, and the temperature has gradually warmed up. Wet Rice noodles such as rice noodles, rice noodles, river noodles, and soaked tremella, agaric and other foods are prone to be contaminated by Pseudomonas coconutus and produce oryzate toxin, which can lead to food poisoning. On April 17th, the Market Supervision Bureau of Jiangxi Province reminded consumers to prevent rice yeast acidtoxin poisoning. What is rice yeast acid? Pseudomonas coconutum can produce a small molecule toxic metabolite, oryzac acid, under specific temperature and growth conditions. Rice yeast acid is a kind of small molecular fatty acid with strong heat resistance. It can not be destroyed even after being boiled or digested in pressure cooker. It can still remain toxic when heated at 120 ℃ for 1 hour. The earliest symptoms of rice yeast acidosis are stomach discomfort, such as nausea, vomiting, bloating, and abdominal pain. Vomitus is food or chartreuse water like substance at first, and some is coffee like substance. Following gastrointestinal symptoms, clinical manifestations such as liver enlargement and abnormal liver function may also occur, with severe cases experiencing liver coma or even death. At present, there is no specific detoxifying drug for rice yeast acid. Pseudomonas coconutum is widely distributed in nature and easily grows on food surfaces. The optimal growth temperature is 37 ℃, and the optimal toxin production temperature is 26 ℃. It grows well within the pH range of 5-7. In summer and autumn, the following three types of food are prone to be contaminated by Pseudomonas coconuts due to hot weather, humid air, improper storage, etc., and produce zymogenic acid: first, fermented cereal products, such as wet Rice noodles, glutinous rice cake, fermented corn flour, sour soup, glutinous corn rice dumpling flour, fermented glutinous millet, slurried rice cake, vinegar jelly, etc; The second is fermented potato products, such as potato noodles, sweet potato noodles, potato starch, etc; The third is spoiled fresh white fungus and spoiled black fungus with improper soaking. How to prevent rice yeast acidotoxin poisoning? Jiangxi Provincial Market Supervision Bureau reminds consumers to pay attention to the following points: when purchasing wet Rice noodles products, especially bulk products, such as river noodles, rice noodles, rice noodles, Liangpi, they should choose products that are free of mildew, complete in shape, uniform in color, rancidity, mildew and other odor. If the purchased wet Rice noodles is not used temporarily or has surplus, it should be stored in the refrigerator. Before soaking agaric and white fungus, it is necessary to wash them thoroughly and check their sensory properties. Do not use damp and spoiled agaric; If the foam is not formed, sticky, elastic, or has a foul odor, it cannot be consumed; The soaking time should not be too long, and it should be processed and consumed in a timely manner after soaking. If suspected of rice yeast acid food poisoning occurs, immediately stop consuming relevant food, induce vomiting as soon as possible, discharge gastric contents, reduce toxin absorption, and seek medical treatment in a timely manner. (New News Agency)