As far as the known information is concerned, there are no toxins in auricularia auricula, or substances that are directly converted into toxins. The main chemical components of Auricularia auricula are polysaccharides, in addition to a small amount of protein and a very small amount of fat, ergosterol, vitamin D2 and echinocandin. These substances do not constitute harm or potential harm to the human body. Therefore, it is very likely that fungus will be polluted by miscellaneous bacteria for a long time, which is not necessarily the problem of fungus. If you leave the soaked abalone for three days, it is estimated that the result is even more horrible. It stands to reason that fungi are not a good culture medium, so it is not excluded that some harmful bacteria are exposed to them when they are in foam.
Auricularia auricula is a very nutritious food, but it has been spread fearfully in recent days. An article entitled "Black fungus is terrible, so eating it may kill you!"! As mentioned in the post, a man in Hangzhou suffered from diarrhea at first and jaundice all over his body after eating auricularia auricula which had been soaked for three days, and then he suffered from multiple organ failure, and was rescued in ICU for one week before he was out of danger. Another Changde resident, Ms. Deng, ate black fungus soaked for 2 days, which caused food poisoning and multiple organ failure, and eventually died after treatment. This is all because the fungus soaked for a long time will deteriorate and produce toxins, or breed pathogenic microorganisms such as bacteria and fungi. If the fungus is soaked for too long, it is equivalent to soaking a pot of poison for yourself and your family.