Rice yeast acid may sound unfamiliar, but tragedies of poisoning and even death caused by it continue to occur every year. Today, experts from the Nutrition and Food Hygiene Institute of the Beijing Center for Disease Control and Prevention are here to unveil the true face of this hidden killer on the dining table. This toxin has a high mortality rate. According to reports, mycorrhizal acid is an exogenous toxin produced by the metabolism of a bacterial strain called Burkholderia cepacia, which is a pathogenic variant of coconut toxin in Acorus calamus. This type of bacteria has strong environmental adaptability and can tolerate dryness, so it can persist in the external environment for a long time. Its average mortality rate is also between 68% and 89%, and the mortality rate of individual poisoning incidents can even reach 100%. It is a microbial food poisoning with a relatively high mortality rate in China. In the early stages of poisoning, patients may experience symptoms such as nausea, vomiting (vomit is stomach contents, and in severe cases, coffee colored substances), dizziness, headache, abdominal pain, bloating, and drowsiness. Severe patients may also develop brain, liver, and kidney lesions, and even multiple organ mixed lesions. These kinds of food are most likely to pollute cereal products, including fermented corn flour, glutinous corn rice dumpling flour, river flour, corn starch, fermented glutinous millet, etc; Potato products, including potato vermicelli, sweet potato starch, sweet potato starch, etc; Rotten edible mushrooms, including Tremella fuciformis, black fungus, etc. To "protect against lightning", you have to do this. Rice yeast acid has extremely strong heat resistance, and even after boiling at 100 ℃ and high-pressure cooking, it cannot be destroyed. Only through good hygiene and dietary habits can such food poisoning incidents be prevented from occurring. According to disease control experts, the following points in daily life can effectively "protect against lightning": consumers should choose such foods from legitimate channels, carefully read product labels, pay attention to sensory characteristics, production date, and shelf life of products; Do not make fermented rice and flour at home without authorization; Do not consume spoiled rice, flour, vegetables, etc; The soaking time of food should be well controlled. If the soaking time is too long, various viruses and bacteria will continue to grow. The water used for soaking hair should be clean and not exceed two hours, except for soaking hair at night. (New Society)