As far as known information, there are no toxins in the fungus, or substances that are directly converted to toxins. The main chemical constituents of fungus are polysaccharides, in addition to a small amount of protein and a very small amount of fat, as well as ergosterol, vitamin D2, and black cohosh. These substances do not constitute harm or potential harm to the human body.

So it is very possible that contamination by stray bacteria can occur causing problems with long soaking times for fungus, not necessarily with the fungus. You put the soaked abalone for three days, I guess the result is even more horrible. It is reasonable to say that fungus is not a good medium for culture, so you can't rule out the possibility that you came into contact with some harmful bacteria right when you soaked it.

How to safely eat black fungus?

The black fungus is tasty and nutritious, and has been a sacred product since ancient times, capable of unblocking the stomach and intestines, and beneficial to patients with high blood pressure, but correct and safe consumption is a prerequisite for enjoying the delicious taste.

(1) Fresh fungus is not edible. This is because the fresh fungus contains a "porphyrin" substances, eating fresh fungus after sun exposure will occur plant solar dermatitis, causing skin itching, redness, itching, so the fungus need sun exposure, decomposition of porphyrin, made of dried products and then sold for consumption.

(2) dried fungus before eating need to be soaked and washed, try to use warm water to soak, shorten the soaking time, soaked, running water to wash two to three times, to maximize the removal of impurities and toxic substances.

(3) moderate soaking, if the black fungus soak more, refrigerator for 24 hours, more than 24 hours, no matter whether it is spoiled or not should be thrown away.

Summer high temperature, improper preservation of food, highly perishable, is a high incidence of bacterial toxin poisoning, meals must be freshly cooked, overnight vegetables and rice is best to throw away, less to go to the roadside stalls, pay attention to dietary hygiene, so as to maximize the avoidance of acute biotoxin poisoning events.