It will deteriorate after a long time, and it is easy to be poisoned after eating. The produced mycotic acid is the main cause of serious food poisoning and death, and its heat resistance is extremely strong, even if it is boiled with boiling water at 100℃ or cooked in a pressure cooker, its toxicity can not be destroyed, and it can cause poisoning after eating, which can cause serious damage to important organs such as liver, kidney, heart and brain of human body.

Food spoils due to hot and humid weather and improper storage. The main foods causing poisoning are fermented corn flour products, deteriorated tremella and other deteriorated starch products (glutinous rice, millet, sorghum and potato powder, etc.).

Extended data:

The shelf life of sour soup noodle is introduced as follows:

Most of the poisoning in China in recent years is related to some local special foods. In the north, stinky dregs, sour soup and gege beans made of fermented rice flour are the main foods, while in the south, glutinous rice balls made of fermented rice flour and glutinous rice are the main foods.

The production of these foods has the same characteristics, and they all need to be fermented or soaked for a long time. Once they are contaminated by Pseudomonas cocoanum subsp. Fermented rice flour, they are easy to cause poisoning, mainly manifested as epigastric discomfort, nausea, vomiting and mild diarrhea. In severe cases, jaundice, hepatomegaly, hematemesis, unconsciousness, irritability and even shock death may occur. ?

Xinhuanet-Deteriorating sour soup contains toxins, and food safety cannot be sloppy.

People's Daily Online-Why does "Sour Soup" cause acidosis of rice yeast?