Yes, recently, the food poisoning incident caused by zymomycin in Heilongjiang chicken sago has attracted widespread attention from society. It is understood that the mortality rate after rice yeast acidosis is not less than 40. The mortality rate of rice yeast acidosis is still relatively high. There are also some foods that are the most common for rice yeast acidosis in our lives, and high-pressure cooking cannot destroy rice yeast. Bacterial acid toxicity.

According to reports, food poisoning caused by Pseudomonas cocotoxin fermented rice noodles subspecies mostly occurs in summer and autumn. Humid, rainy weather and poor storage conditions allow Pseudomonas cocotoxin to grow and multiply in large quantities in food, making it easy to cause poisoning after consumption. Rice fermentation acid is heat-resistant, and general cooking methods cannot destroy its toxicity. However, after two days in the sun, it can remove the toxins in tremella that have deteriorated above 94%.

Extended information

The most common foods for rice fermentation acidosis:

1. Smelly rice cakes, sour soups, glutinous rice cakes, and fermented rice cakes Fermented noodle foods such as glutinous rice balls are very risky.

2. Do not eat stale rice noodles, wet rice noodles, wet rice noodles, rice rolls, etc. after 48 hours.

3. Tremella fungus, black fungus, etc. that have been soaked for a long time do not produce rice yeast acid toxins, but the soaking environment is easily contaminated. They should be soaked and eaten now, and soaked for more than 24 hours. Try not to eat it.

4. Homemade wine must follow qualified production processes to avoid bacterial contamination and sour taste. Do not drink after a large amount of foam.

5. In a humid environment, damp and moldy rice noodles can easily produce rice fermentation acid toxins. They cannot be eaten whether they are processed into pancakes, noodles, glutinous rice balls, etc.

Shenzhen Hotline-High-pressure cooking cannot destroy the toxicity of rice yeast acid. What is rice yeast acid and how is it produced