The reason why auricularia auricula can't be eaten for a long time is because it contains nitrite. After soaking Auricularia auricula for 24 hours, although the nitrite content increased slightly, Auricularia auricula produced bacteria or toxins in the foaming process, which needed further testing and judgment. The toxicity of microbial toxins should not be underestimated, such as aflatoxin and penicillin.
Extended data:
In hot weather, there are not only black fungus, but also dried mushrooms, dried beans and dried day lilies. It may be that the soaking time is too long, and it may also produce biotoxins such as aflatoxin. Poisoning symptoms such as vomiting and diarrhea may occur after eating.
Summer is hot and humid, microorganisms are easy to grow and reproduce, food is easy to rot and deteriorate, and food poisoning is high. Be careful. Don't eat food soaked for a long time, and don't eat cold dishes for more than 4 hours.
In addition, it should be noted that bean products in summer are particularly prone to spoilage, especially cooked bean products. Once their surfaces feel sticky and slippery, they are already contaminated by microorganisms. Although there is nothing bad in it, throw it away to prevent discomfort after eating.
People's Daily Online-I almost died after eating auricularia auricula soaked for two days. Don't eat these things after soaking for a long time!