Fermented and pickled food is easy to pollute. If you lack scientific guidance or are not familiar with the production process formed by long-term experience, don't take it for granted.

Recently, "the death of homemade fermented bean curd" has been pushed to the forefront by public opinion. It is reported that a pregnant woman wanted to eat fermented bean curd, and her mother worried that it was unsafe to buy it, so she made it herself. Unexpectedly, three people in her family were poisoned after eating it, and one of them died because he was too ill to give up treatment.

The culprit of poisoning is called "Botulinum Toxin", a protein polypeptide secreted by Botulinum, which makes muscles lose motor function by inhibiting nerves. What's more, it is the most toxic natural and synthetic toxin known at present, which can be used in chemical and biological weapons. The well-known poison arsenic and potassium cyanide are all pediatrics in front of it.

Heating and boiling can not completely kill Botox spores.