In fact, there are not many cases of yeast acidosis in life, but once it happens, the consequences are very serious. Rice yeast acid is a toxin produced by the deterioration of food containing Pseudomonas cocoanum toxin, which has high heat resistance and has no killing effect at ordinary cooking temperature.

The toxicity of rice fermented acid may occur within half an hour to twelve hours after entering the human body, and its toxicity will damage organs in various parts of the human body, with a mortality rate as high as 50%. After poisoning, symptoms such as nausea, vomiting, abdominal pain and diarrhea will appear in the digestive tract. If you eat too much, it will cause irreversible damage to important organs of the human body such as liver, kidney and heart. Once the poisoning is serious, there will be subcutaneous bleeding and ascites will cause convulsions. Moreover, at the current medical level, no specific drug for rice yeast acidosis has been developed. Faced with such a situation, we can only take routine measures such as gastric lavage and vomiting. Therefore, in order to avoid poisoning, we should pay more attention to food safety.

At present, the foods known to cause poisoning include fermented foods of glutinous rice and millet, Ciba, corn starch, vinegar jelly, deteriorated auricularia, tremella, potato vermicelli, sweet potato starch and so on.

Fermented food should pay special attention to the hygiene and freshness of ingredients in the production process. Do not make and eat it if it has an odor or changes in characteristics. Auricularia auricula and Tremella fuciformis are not eaten immediately after soaking, but will have sticky sour taste after being placed for a period of time, and their appearance will become loose and perishable, indicating that they have deteriorated.

In addition, rice noodles and rice noodles are best eaten on the same day. If left for too long, they are easy to be polluted and deteriorated, causing poisoning.

However, although it is terrible, it is not without weaknesses. It is resistant to high temperature, but not to sunlight. Some experiments have found that the toxins in spoiled food containing rice fermented acid are basically destroyed after being exposed to the sun for two days. Of course, under ultraviolet radiation, it will be more lethal to rice fermented acid.