What is Rice Fermented Acid? How is rice fermented acid produced?

Boongkrekic acid (BA) is a type produced by Pseudomonas coconutToxins that can cause food poisoning。Consumption of food contaminated with the toxin can cause poisoning in humans or animals, and in severe cases, death. Rice fermented acid is the main cause of poisoning caused by fermented cornmeal products, spoiled fresh white fungus and other spoiled starch products.

Poisoning manifested as: epigastric discomfort, nausea, vomiting (vomiting is gastric contents, and in severe cases, it is coffee-colored), mild diarrhea, dizziness, and general weakness 2 24 hours after eating.

In severe cases, there may be ** yellow staining, hepatosplenomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, unconsciousness, irritability, convulsions, convulsions, shock, etc., and the body temperature generally does not riseThe case fatality rate is as high as 40% to 100%.

Love reminder: Thank you for the reminder from well-wishers.

Rice fermented acidIt is a toxin produced by the genus Pseudomonas coconut, which is widely present in nature like other bacteria, and the temperature and humidity of fermented rice noodles are very suitable for the proliferation of Pseudomonas coconut, so a large amount of rice fermented acid toxin will be produced, which can lead to food poisoning.

Generally speaking, Pseudomonas coconut is most likely to produce rice fermented acid at a temperature of 26, and grows well in the range of pH5 7, especially in humid and rainy days.

Fermented rice noodles are a kind of traditional folk food in northern China, which is a kind of food made of coarse grains, which sounds like a very healthy food, but due to the production of raw materials and the production process, it is easy to cause rice fermented acid infection, which leads to food poisoning, and the fatality rate of eating food infected by rice fermented acid is very high.

According to the data, the case fatality rate of eating these foods infected with rice fermented acid is as high as 40% to 100%. That is, if 10 people eat it, there are 4 people, and even 10 people die.

Fermented rice flour products are susceptible to contamination to produce rice fermented acid, especially under hot and humid conditions.

Oryza fermented acid is produced by Pseudomonas coconut, which is widely found in nature, is especially easy to grow on the surface of food, grows best in 26 and neutral acidic environments, and produces a large amount of the toxin oryza fermented acid. Pseudomonas coconut itself is very afraid of heat, and heating is enough to destroy it, but the rice fermented acid produced by it is extremely heat-resistant, and ordinary cooking heating is almost useless to it.

There are three main types of foods that are prone to produce rice fermented acid, mainly as follows:

Fermented cereal products (fermented cornmeal, glutinous corn glutinous rice balls, corn starch, fermented glutinous millet, hanging pulp, glutinous rice balls, vinegar powder, etc.); potato products (potato vermicelli, sweet potato noodles, potato starch, etc.); Spoiled fungus, white fungus.

Usually, when we eat the above foods, we must not store them for too long, pay attention to sealed preservation, and if we find signs of badness, we must throw them away in time.

Generally, 2-24 hours after eating the fungus of rice fermented acid, symptoms such as epigastric discomfort, nausea, vomiting, slight diarrhea, dizziness, and general weakness will occur. In severe cases, symptoms such as yellow staining, hepatosplenomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, unconsciousness, irritability, convulsions, convulsions, and shock may occur. Moreover, the mortality rate after rice fermented acid poisoning is more than 40%, not only that, but there is no specific drug for rice fermented acid in medicine at present.

If symptoms do not resolve despite vomiting and gastric lavage, plasmapheresis is done to remove the toxin. If the toxin has reached the organs, and the medical treatment is not timely, it is likely to cause irreversible damage, endangering the patient's life, do not wait for their own recovery, once there are obvious uncomfortable symptoms, you need to seek medical treatment immediately, so as not to miss the best opportunity.

An incident of food poisoning in Heilongjiang caused by the consumption of sour soup caused by 9 people has aroused widespread concern from the society, and the culprit "rice fermented acid" has even caused an official reminder to the public, so everyone must be cautious when eating fermented cornmeal and other foods. So, how can we tell if rice fermented acid has been produced in food?

First of all, let's understand what rice fermented acid is. Rice fermented acid is a toxin produced by Pseudomonas coconut, which is the abbreviation of Pseudomonas coconut's subsp. yeast. The main reason for its occurrence is to ferment rice flour products, spoiled fungus and other spoiled starches to make local specialty foods, in addition, once fermented for too long or improper storage will also cause a large number of toadstools to spread.

The sour soup in this poisoning incident contained a large amount of rice fermented acid, and all 9 people died after eating, and none of them were spared, which is enough to see its high fatality rate. The common production of rice fermented acid is also the black fungus that has been soaked for a long time, if the black fungus has a peculiar smell or feels sticky after soaking, it must not be eaten at this time. Once eaten, it will cause people dizziness, diarrhea, weakness, serious will lead to physical failure and even life-threatening, and there is no specific medicine to control this kind of food poisoning.

For ordinary people, the mold and plaque produced when food is spoiled is easy to distinguish, but the phenomenon of bacteria such as rice fermented acid is not particularly obvious, so it is difficult to judge whether the food produces rice fermented acid without taking a microscope to detect it in daily life. Therefore, we can only regulate the purchase and preparation of food, or simply not buy and make related food.

In daily life, we must remember not to make rice and flour fermented food at will, if you must make and eat, you need to buy ingredients from regular manufacturers, in addition to the process of making Zheng Xing's eyes should also be strictly standardized, so as not to cause harm to the body.

Hello Rice fermented acid is a common food poisoning bacterium, mainly found in fermented foods, such as fermented rice, fermented tofu, etc. If you suspect that there may be bacillic acid in food, you can make a preliminary judgment based on the following aspects:1

Observe the appearance of food: Bacillic acid can cause food to deteriorate, and the appearance may be abnormal, such as mold, discoloration, odor, etc. 2.

Smell the food: Oryza fermented acid will produce a special sour smell that is extensive, and if the food has an abnormal sour smell, it may be the presence of oryza fermented acid. 3.

Pay attention to the taste of the food: Bacillic acid can cause food to spoil, and the taste may become sticky, sour, bitter, etc. However, the above preliminary judgment does not make it possible to determine the presence or absence of oryza acid, as only laboratory bacterial testing can accurately determine the presence of oryza acid.

If you suspect the presence of bacillic acid in food, it is best to avoid it and consult a doctor or food safety authority for further testing and handling.

Hello, for your inquiry: If you want to determine whether a certain food or beverage contains rice fermented old free bacillic acid, you can consider the following methods:1

Check the ingredient list: First, look at the ingredient list or label of the bad product. For example, fermented acid is one of the ingredients, and it is usually clearly listed.

2.Taste the sourness: Rice fermented acid has a sour taste and a special rice wine flavor.

When trying food or beverages, keep an eye out for the presence of sour flavors or the taste of rice wine. However, this method may not be very accurate, as there may be other ingredients or additives that can also cause a sour taste. 3.

If you want to confirm if a particular product contains rice fermented acid, I recommend that you check the product's ingredient list or label and contact the manufacturer or brand if in doubt for more exact information.

Yes. Rice fermented acid

The incubation period of poisoning is relatively short, it may occur 30 minutes after poisoning, it may be as late as 12 hours, and even in rare cases, it will occur after 1 to 2 days, and the longest may be 3 days, but it is a very rare situation. The initial symptoms of the patient include nausea, vomiting, diarrhoea, and dizziness.

Mild symptoms such as general weakness may be followed by jaundice.

Hepatomegaly, subcutaneous hemorrhage.

Symptoms such as hematemesis, confusion, etc.