Sour soup is a kind of coarse flour made from corn fermented by water mill. According to the local police investigation, this poisonous "sour soup" ingredient was made by family members and frozen in the refrigerator for nearly a year. Because there is no place to store it before dinner, I put it in a cool place at home, that is, at room temperature for a while.

Rice yeast acid is produced by Pseudomonas cocoanum. Once this toxin is produced, neither freezing nor cooking can destroy it. People usually take it for 30 minutes or less than 12 hours. Symptoms are mild abdominal discomfort, nausea, vomiting, dizziness, general weakness and so on. Severe cases include hepatomegaly, hematemesis, hematuria, convulsion, convulsion, shock and even death.

It is worth mentioning that the toxic sour soup also contains excessive aflatoxin, but aflatoxin is not the "mastermind" of this death. In nature, Aspergillus flavus generally does not exist alone-it may be contaminated by Aspergillus flavus, but it may also be contaminated by other microorganisms. The existence of Pseudomonas cocoanum is not surprising.

Aflatoxin is a toxin produced by mold. When grains are soaked and ground in water, or frozen, molds are not easy to reproduce and produce toxins. This is because mold is an aerobic microorganism, which usually does not multiply in large quantities under flooded conditions. What it likes best is the state that is a little wet, but not soaked, that is, the state after the grain absorbs water.

Extended data

Precautions:

1, grain storage should pay great attention to moisture prevention to avoid breeding mycotoxins.

2. Once the grain has a musty taste, even if it is only the "spicy taste" produced by fat oxidation, don't continue to take risks.

3. It is a very unsafe operation to soak corn flour and other grains in water and order them to ferment naturally at room temperature to produce acid. We must be highly alert to the danger of bacterial toxins.

4. When eating out, be careful of rice noodles, rice noodles, vermicelli, potato chips, diced tofu and other ingredients that have been soaked for a long time at room temperature. They all have the risk of producing bacterial toxins.

5. If the food is to be preserved for a long time, it must be put into a clean fresh-keeping box/bag immediately after cooking, put into the freezer immediately when it is cold enough not to burn your hands, and then transferred to the freezer in time.

6. Raw fish, raw meat, dough, etc. Take it out of the freezer, it is best to defrost it in cold storage, and don't leave it at room temperature for a long time, and then cook it in time.

7. Frozen cooked food should be heated as soon as possible. Do not leave room for the reproduction of pathogenic bacteria during freezing and thawing.

China News Network-The safe soaking and fermentation time of food in the kitchen is very important.