Sour soup roe is a noodle-like food made from fermented noodle scraps. It is a fermented rice noodle. It will have a sour aroma when eaten . It is said to be a snack alongside sauerkraut and tofu in Northeast China and an old flavor that traditional Northeasterners miss.

At one time, family dinners in Jixi City consumed ? Sour soup son? to the death of many people caused a wide range of high social concern. What exactly is the substance so toxic? In just a few days has killed 8 people .

Before, according to media reports, the production of sour soup ingredients in the refrigerator frozen for a year, after the test also found that sour soup in aflatoxin serious exceeded the standard. Hospitals initially ruled for aflatoxin poisoning.

There are also netizens who ask: Is it because the production of sour soup ingredients frozen for too long lead to? There are also people in the science of aflatoxin how harmful .

Not aflatoxin, but rice fermentation bacterial acid

It is reported that the fermented rice flour food poisoning is the abbreviation of Pseudomonas coccinea subspecies. Alcohol food poisoning. The main cause of severe food poisoning and death is the rice fermentation acid produced by this fungus. It is highly heat resistant. Its toxicity is not destroyed even if it is boiled in boiling water at 100°C or steamed in a pressure cooker.

It can cause poisoning after eating. Generally, the disease is acute. Symptoms are epigastric discomfort, nausea and vomiting, mild diarrhea, dizziness and general weakness. In severe cases, organ damage occurs, including jaundice, hepatosplenomegaly, subcutaneous hemorrhage, vomiting blood, oliguria, and even convulsive shock. Due to the rapid onset of the disease, the mortality rate is high.

In recent years, there have been numerous incidents of food poisoning caused by Pseudomonas coconut. Brewing rarely occurs. However, poisoning caused by fermented foods still occurs in areas where traditional dietary habits are still maintained. At present, there is no specific antidote for Miltiorrhiza. Once poisoned, the mortality rate is as high as 40-100 percent.

The following measures should be taken in fall and winter to prevent food poisoning

1. Prevent food poisoning from fermented rice flour.

2. Prevention of mushroom food poisoning.

3. Prevention of lentil (bean) food poisoning.

4. Prevention of Norovirus transmission.

5. Prevention of alcohol poisoning.