In the case of high ambient temperature, auricularia auricula (including tremella, shiitake mushrooms, mushrooms and other fungi), cereal fermented products (such as wet rice flour, wet rice flour, Ciba, vinegar jelly and so on. ) and potato products are likely to be contaminated by a bacterium called Pseudomonas cocoanum.

This bacterium itself is not fatal, but it can produce two deadly toxins, namely mycolic acid and toxoflavin. The toxin "oryzanol" is heat-resistant and cannot be destroyed by ordinary cooking methods. It can still cause food poisoning after being heated and eaten. 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.

Extended data:

In case of suspected poisoning, 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.

In addition, experts remind that water should be changed frequently in the foaming process to avoid turbidity, stickiness and odor. If their surfaces are found to be sticky or smelly, it means that microorganisms have multiplied, so they must be thrown away without regret. Don't soak mushrooms too much at a time. Eat them all the same day.

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