On October 5, Wang, a resident of a community in Xingnong Town, Jidong County, Jixi City, Heilongjiang Province, and nine of his relatives had a dinner at home. During the dinner, *** all ate homemade sour soup (a kind of corn made after milling and fermentation).

Thick noodle-like staple food).

So far, 7 patients in *** have died after ineffective treatment, and 2 are still being rescued.

The investigation revealed that the sour soup ingredient had been frozen in the refrigerator for a year, and it was suspected that the ingredient caused food poisoning.

After on-site extract testing by the criminal technical department of the local public security organ, no cyanide (highly toxic), organophosphorus (pesticides), carbofuran (carbamate systemic broad-spectrum pesticide), diazepam, or diazepam was found.

Toxic substances such as hypnosis (hypnosis) and rat poison (rat poison) rule out the possibility of human poisoning.

After laboratory testing at the hospital, the level of aflatoxin in the food seriously exceeded the standard, and it was initially determined to be aflatoxin poisoning.

Liaoning people are very familiar with the delicacy Sour Tangzi!

Sour soup is a pure Manchu food, especially in Fengcheng and Kuandian areas of Dandong.

Although the sour soup is delicious, eating it badly can kill you!

A family of four in Liaoyang once died because of this. The sour soup was contaminated and poisoned 20 times with arsenic. During the 2015 Spring Festival, a family of four in Liaoyang were suspected of eating sour soup, and the New Year has not passed.

The mother, eldest son, second son and second daughter who were in their 80s died within 30 hours of each other.

Dr. Su, who treated the patient at that time, said that in the early stage of the patient's illness, there were no obvious symptoms of poisoning. "He just had diarrhea and no strength at all. The old man couldn't even lift his pants." At that time, the three siblings were sent to Liaoyang City together.

Hospital for rescue.

The younger brother was directly pushed to the ICU ward. The elder brother and younger sister were not in serious condition at that time and were treated with medication in the respiratory department.

But in the evening, his brother's condition worsened and he was sent to a hospital in Shenyang, but his life could not be saved.

That night, my brother also died of his injuries.

The next morning, my sister could not be rescued.

In this way, the family of four left one after another within 30 hours.

Dr. Su said, "He has only heard of people who died from poisoning after eating sour soup, but this is the first time he has experienced death from it. The toxicity of contaminated sour soup is 20 times more toxic than arsenic!"

Why can a child cause death?

The Liaoning Provincial Food and Drug Administration once issued a safety reminder about sour soup poisoning, giving an authoritative explanation as to why it can cause death.

Interpretation 1: Dangers of fermented rice noodles. There are many raw materials for making fermented rice noodles. Our province mainly uses corn, which is soaked in water. The length of soaking time varies depending on the temperature. It is usually about a month and only takes about 10 days when the temperature is high.

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After being washed with water, it is wet-grinded into a paste, then drained naturally with a cloth or used firewood ash to absorb excess water. It contains about 30% water and has varying degrees of sour fermentation smell.

This type of food is easily contaminated by the microorganism "Pseudomonas cocotoxin subspecies (Flavobacterium fermented rice)" and leads to the risk of food poisoning.

This type of food poisoning has an acute onset, serious condition, and rapid development. The fatality rate is as high as 40 to 100%, and there is currently no effective treatment.

Since Pseudomonas cocotoxin is widely distributed in the external environment, it is easily contaminated by this bacteria during the fermentation process of fermented rice noodles. It produces highly toxic fermented acid (BA) and toxin (TF), which are harmful to the body.

Extremely serious.

Interpretation 2: Why is it still poisonous after being cooked thoroughly?

Rice fermentation acid is the main toxin in fermented rice noodles. It has strong heat resistance and is not destroyed by boiling at 100°C or even high pressure and high heat (121°C). Therefore, no matter what kind of food is made, no matter what daily cooking method is used.

None of them can destroy its toxicity, and it can cause severe food poisoning after eating.

Eating a lot of fermented rice and flour food has a high incidence rate and a high fatality rate. Children, the elderly, and those who have been weak and sick for many years are very likely to die.

Interpretation 3: In what season and area does fermented rice noodle poisoning most occur?

Food poisoning from fermented rice noodles can occur throughout the year, and is more common during seasonal changes. It mostly occurs in rural areas, especially in mountainous and semi-mountainous areas where corn is the main crop, and occasionally in urban areas.