Dry fungus itself is non-toxic. Under normal circumstances, qualified dry fungus can be eaten cold after soaking, frying and blanching. The reason why there is "poisoning" is that the fungus is contaminated by microorganisms because of the long foaming time.

In the case of high environmental temperature, the fungus (including tremella, shiitake mushrooms, mushrooms and other fungi), cereal fermented products (such as wet rice noodles, wet rice noodles, Ciba, vinegar jelly, etc.) and potato products are likely to be contaminated by a kind of bacteria called Pseudomonas cocoanum.

Response measures:

The onset of food poisoning caused by mycotoxin is acute, and the incubation period is generally 30 minutes-12 hours, and a few days as long as 1-2 days. Main manifestations: epigastric discomfort, nausea, vomiting, slight diarrhea, dizziness and general weakness. In severe cases, jaundice, hepatomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, unconsciousness, restlessness, convulsions, convulsions, shock and even death occur, and generally there is no fever.

If suspected poisoning occurs, it is necessary to stop eating suspicious food immediately, induce vomiting as soon as possible, and discharge stomach contents to reduce the absorption of toxins and damage to the body; And promptly sent to the hospital for treatment and symptomatic treatment.

Reference to the above content: People's Daily Online-Will auricularia be toxic after soaking for a long time?