I never imagined that a home-cooked dish “cold with fungus” would put people into the ICU.

This matter has to start a few days ago. On a whim, Aunt Wang from Hangzhou, Zhejiang finally recalled the black fungus that she had been soaking in the refrigerator for two days. Plan to eat cold.

But out of consideration for food safety, Aunt Wang specially cooked it with hot water before the salad. Can get rid of the bacteria on the fungus. Unexpectedly, abdominal pain, vomiting and diarrhea began to occur an hour after the meal. At first, Aunt Wang’s family thought that she was just suffering from gastrointestinal discomfort, until they found her in a trance the next morning, as if she had changed. Yes, she was rushed to the hospital for treatment.

Aunt Wang’s attending physician said: According to her situation, it is considered to be poisoning caused by eating cold fungus, and the liver and kidney functions have deteriorated seriously, and there is anuria, and kidney dialysis is required. Treatment is now out of danger.

This matter has also caused heated discussions on the Internet: Why does the home-cooked “cold fungus” hurt people? Why can’t the fungus be soaked for a long time? Let’s listen to the doctor’s answer for you one by one.

A fungus wounding incident: Who moved the hand?

In recent years, there have been frequent incidents of “a fungus wounding people”.

In 2020, a 34-year-old woman in Dongguan died of acute liver failure after eating black fungus soaked for five or six hours.
In 2018, a family of three in Jinhua, Zhejiang, suffered from poisoning after eating cold fungus that had been soaked for a day. Among them, the eldest daughter suffered from multiple organ failures due to excessive consumption. , died after more than ten days of rescue.
In 2016, a couple in Liaoning suffered liver and kidney failure and septic shock after eating black fungus that had been soaked for two days.

These “fungus hurt people” incidents all have one thing in common, that is, black fungus There are cases of long soaking, which also makes the public puzzled, why the long soaked fungus becomes a poison?

Before answering this question, you need to know that black fungus itself is a food rich in protein, carbohydrates and other nutrients, which is why it is widely loved by people. But I never thought that nutrient-rich is a double-edged sword. It can provide nutrition for people when it is eaten in the stomach, but at the same time, it will also provide a breeding ground for bacteria in the process of soaking in water.

Among them, there is a pathogen called “Pseudomonas cocoa“. The bacteria multiply rapidly during the foaming process of the fungus, and produce a toxin called “rice fermented acid”. CCTV news has also popularized this toxin to the public. It has the characteristics of strong toxicity, high fatality rate and high temperature resistance. It will not only cause poisoning such as organ failure, boil it with 100 ℃ boiling water in time Or cooking in a pressure cooker, it can’t destroy its toxicity.

It is also the “real culprit” of many fungus wounding incidents.

Once the 4 kinds of food spoil, they may contain rice yeast acid

In addition to the long-soaked black In addition to the fungus, rice yeast acid is also hidden in some common foods, some of which are loved by many people.

1. Fermented corn flour products

Fermented corn flour products most often appear on the dining table in Northeast my country, which can be described as a traditional whole grains.

Many families choose to make their own fermented cornmeal products, soak corn, sorghum rice and other ingredients in water for half a month or a month to soften and ferment the ingredients, and then go through multiple processes to form flour. It will also be used to make noodles, cakes, dumplings and other foods. However, it is also in this process that improper storage is prone to occur, giving Pseudomonas cocoa a chance to multiply, thereby producing rice yeast acid that is difficult to remove.

2, sour soup, stinky ballast< /p>

Sour soup and stinky ballast are also one of the common foods in Northeast China. They are both refined corn foods, but they are made by grinding corn into flour, and then putting them in a tank and soaking them in water. Although the foaming process is slightly different from fermented cornmeal products, there is still an opportunity for Pseudomonas cocoa to take advantage of the process.

3. Glutinous rice noodle dumplings

Every Lantern Festival is a good day to eat dumplings. But you know what? The rice balls that have been opened for a long time are easy to breed harmful microorganisms such as Pseudomonas toxin and red yeast, so it is best to make the rice balls and eat them immediately. If they are stored in the refrigerator, try not to exceed 3 days.

< span>4. Wet rice noodles such as Pho Noodles

In wet rice noodles such as Pho Noodles, Cheong Fun, Kuey Teow, Rice Noodles, Chencun Noodles, etc. The possibility of Pseudomonas contamination is because during the cooking process of rice noodles, the rice noodles need to be soaked softly, or in the process of making sausage powder, the slurry needs to be made first. Improper operation of these two processes is also easy. These powdered foods contain rice yeast acid.

Message from the doctor

Although the food mentioned above may contain rice yeast acid, it does not mean that it cannot be eaten. To stay away from fermented acid, keep the following 4 points in mind:

Don’t make your own and eat sour Fermented rice products such as soup and stinky ballast.
When cooking black fungus, pay attention to the soaking time, and do not eat black fungus soaked overnight.< /li>
When buying food, try to choose a small package, and pay attention to the production date.
Store food in a low temperature, dry and ventilated environment and avoid sunlight Direct exposure; if food shows signs of mold and needs to be dealt with promptly, don’t sacrifice your health to save money.

Family Doctor Online Special , may not be reproduced without authorization