Recently, the official website of the Guangdong Provincial Health Commission released a notice that drew attention: in July, Guangdong Province reported a total of 3 general and above level public health emergencies, including 2 food poisoning incidents caused by mycotoxin, resulting in 2 deaths. Millet fermentation acid, a highly toxic toxin produced by Burkholderia monocytogenes during the reproductive process of Acorus calamus. Burkholderia monocytogenes is widely distributed in natural environments and has a wide range of suitable growth temperatures. The optimal growth temperature is 36 ° C to 37 ° C, and the optimal toxin production temperature is 26 ° C to 28 ° C. Yang Zhiqian, director and chief physician of the Poisoning Treatment Center of the 12th People's Hospital of Guangzhou, said, "The conditions of high temperature and humidity are most suitable for the bacteria to reproduce and produce poison, so the incidence of rice yeast acidosis is the highest in hot summer. In recent years, most cases of rice yeast acidosis in Guangdong occurred from July to November." The food that needs to be fermented or soaked for a long time is most favored by rice yeast acid, such as fermented corn flour (sour soup), fermented glutinous corn rice dumpling flour and other cereal fermented products, rice flour, rice noodles and other high moisture cereal and potato products, as well as tremella and agaric with improper foaming. The raw materials of the above foods are easily contaminated by Burkholderia monocytogenes, which can lead to the proliferation and production of toxins during the production and processing process due to poor hygiene conditions, cross contamination between raw and cooked foods, or improper storage. In the early stages of rice fermentation acidosis, there are often varying degrees of gastrointestinal symptoms such as nausea, vomiting, diarrhea, and abdominal pain. The severity of early gastrointestinal symptoms is sometimes not parallel to the severity of subsequent damage to solid organs such as the liver, brain, kidneys, heart, and blood Yang Zhiqian introduced that due to the lack of obvious digestive symptoms in the early stages of poisoning, many patients do not pay attention to the early symptoms, thinking that it is general gastroenteritis or gastrointestinal discomfort, and do not seek medical attention in a timely manner, resulting in missing the best treatment opportunity. Not only is the disease insidious, but the condition of patients with glycolytic acidosis develops rapidly. Currently, there is no specific detoxifying drug available, and the toxin quickly distributes to important organs such as the liver, brain, and kidneys after entering the human body, causing sustained damage. It is quite difficult to treat patients with severe poisoning. After the poisoning occurs, the condition continues to progress and eventually leads to multiple organ failure, resulting in death. "Yang Zhiqian reminded that the incubation period of glycolytic acidosis is generally 30 minutes to 24 hours, and in some cases, it can be extended to 1 to 2 days or even longer. When poisoning occurs, immediately stop eating suspicious food; Promptly induce vomiting to reduce toxin absorption; Try to preserve suspicious pathogenic foods and seek medical attention promptly. Rice yeast acid is colorless, odorless, and can withstand high temperatures of 120 degrees Celsius. It is stable under acidic conditions, oxidants, and sunlight. Foods contaminated with it can have a normal appearance and taste, and general cooking methods cannot completely destroy its toxicity. So, how to avoid rice yeast acidosis in daily life? Yang Zhiqian proposed three key points: firstly, purchase through formal channels and store properly. Any items that exceed their shelf life should be discarded. Especially wet Rice noodles such as river noodles, rice noodles, Chencun noodles, rice noodles, rice noodles, etc. Secondly, before consuming mushrooms such as Auricularia auricula and Tremella fuciformis, their sensory characteristics should be checked, and those that have deteriorated should not be consumed; The soaking time of mushrooms should not be too long or overnight. After soaking, they should be processed and consumed in a timely manner; Do not consume fresh Tremella fuciformis or Auricularia auricula, especially those that have deteriorated. Thirdly, homemade fermented grains should avoid using moldy corn and other raw materials. When soaking grains, water should be changed frequently. During the production and storage process, attention should be paid to hygiene, ventilation, and moisture prevention to avoid contamination. (New Society)