Data show that fermented rice flour food poisoning is also called Pseudomonas cocoanum food poisoning. Fermented rice noodles. In Guangdong, Guangxi, Sichuan, Yunnan and rural areas in northern China, people often soak all kinds of coarse grains in water and ferment them into fermented rice flour, and then make various foods. Food poisoning often occurs because Pseudomonas cocoanum (Flavobacterium fermented rice flour) pollutes fermented rice flour, which is also called stinky rice flour food poisoning in Northeast China.
In order to ensure life safety, the best preventive measure is not to cook or eat fermented rice and pasta.
Extended data:
Cases of fermented rice flour poisoning this year
On June 5 this year 10, a food poisoning incident occurred in Jidong County, Heilongjiang Province, which was caused by eating sour soup at a family dinner. Nine people died after eating it. It has been found that the pathogenic food is sour soup contaminated by pathogenic bacteria.
Northern sour soup is a kind of coarse fermented rice noodle food, which is fermented with corn flour. Fermented rice flour products made in summer and autumn are easy to be polluted by Pseudomonas cocoanum, resulting in deadly rice fermentation acid. Boiling at high temperature can not destroy toxicity, and there is no specific therapeutic drug after poisoning, and the mortality rate is over 50%. Smelly dregs, sour soup and gege beans in the north, glutinous rice balls, hanging cakes and fermented rice noodles in the south are the most likely to cause diseases.
Beijing News-National Health Commission: In the past 10 years, 37 people have died from poisoning incidents of fermented rice and flour food such as sour soup.