10 19 on the evening, the official account "Healthy China" of WeChat, the official account of the National Health and Family Planning Commission, issued a reminder that fermented rice flour products made in summer and autumn are easily contaminated by Pseudomonas cocoanum, which can produce fatal rice fermentation acid. Boiling at high temperature can not destroy the toxicity, and there is no special treatment drug after poisoning, and the mortality rate is over 50%. Smelly dregs, sour soup and gege beans in the north, glutinous rice balls, hanging cakes and fermented rice noodles in the south are the most likely to cause diseases. In order to ensure life safety, the best preventive measure is not to cook or eat fermented rice and pasta.

If you must make fermented rice flour food, you must pay attention to changing water frequently, keep it hygienic and ensure that the food has no odor. If you find that the food has mildew spots in pink, green, yellow-green, black and other colors, remember not to eat it.

Once you feel unwell after eating fermented rice flour, you should stop eating suspicious food immediately and seek medical advice as soon as possible. In case of poisoning, patients should be induced to vomit, gastric lavage and bowel cleaning in time, and treated according to the severity of symptoms. People who have eaten the same food but are not sick should also induce vomiting, gastric lavage and bowel cleansing as soon as possible.

Extended data

Nine people have been killed in the "sour soup" poisoning incident in Jixi, Heilongjiang Province.

National Health Commission official WeChat official account "Healthy China" released information on 19 night. On June 5, 2020, a food poisoning incident occurred in Jidong County, Heilongjiang Province, which was caused by eating sour soup at a family dinner. Nine people died after eating it. It has been found that the pathogenic food is sour soup contaminated by pathogenic bacteria.

Northern sour soup is a kind of coarse fermented rice noodle food made from corn fermented by water mill. Fermented rice flour products made in summer and autumn are easy to be polluted by Pseudomonas cocoanum, resulting in deadly rice fermentation acid. Boiling at high temperature can not destroy toxicity, and there is no specific therapeutic drug after poisoning, and the mortality rate is over 50%. Smelly dregs, sour soup and gege beans in the north, glutinous rice balls, hanging cakes and fermented rice noodles in the south are the most likely to cause diseases.

National Health Commission, a new vision network of North Night, reminds us to be cautious in eating fermented rice and flour, and we should also pay attention to these foods.

Xiaoxiang morning herald-The National Health and Family Planning Commission reminds us to be cautious about eating fermented rice and flour.