It's getting hot, beware of this type of food poisoning! The mortality rate is over 50%, many people love to eat

Summer is coming

Friends who love to eat noodles

Be careful!

Food Safety and Nutrition Institute, Wuhan Center for Disease Control and Prevention

Deputy Chief Physician Wu Yating reminds

Wet rice noodles such as rice noodles, rice rolls, rice noodles, and cold noodles

As well as soaked white fungus, black fungus and other foods

In hot and humid weather

Susceptible to contamination by Pseudomonas cerebrovenenans

fumonisin

What kind of destructive power does this toxin have?

How to prevent fumonisin poisoning in daily life

Let’s see the detailed explanation from disease control experts

01

Fusarium toxin

How did it come about?

"The toxin in the fumonisin is produced by the bacillus flavus subspecies, which is commonly found in nature. It particularly likes an acidic environment with a temperature of 25℃~37℃ (pH 5~7)." Wu Yating introduced that the hot and humid summer and autumn are very suitable for the reproduction of this type of bacteria, and the damp and airtight kitchens and production workshops are breeding grounds for this type of bacteria.

Foods that cause aflatoxin poisoning have one thing in common during the production process: they need to be fermented or soaked for a long time. In daily life, the foods that people come into contact with more often include fermented grain products, potato products, fungus and white fungus .

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Among them, fermented grain foods include rice noodles, rice noodle rolls, sour soup, diaojiangba, rice cakes, corn starch , etc. Potato products include vermicelli, sweet potato noodles, wide noodles, sweet potato starch , etc. Rice and flour foods may be contaminated during the production process if the environment is unsanitary, the raw materials are spoiled, or they are improperly stored, such as soaking for too long or the storage environment is humid.

It should be noted that if the soaked white fungus and black fungus are not eaten in time and are left in a high temperature and humid environment for a long time, bacteria will grow seriously and it may also cause aflatoxin poisoning.

02

Fusarium toxin poisoning

What are the symptoms?

The onset of fumonisin poisoning is rapid, with an incubation period of 30 minutes to 12 hours, or 1 to 2 days in some cases . The main symptoms are upper abdominal discomfort, nausea, vomiting, mild diarrhea, dizziness, and general weakness. In severe cases, jaundice, hepatomegaly, subcutaneous hemorrhage, hematemesis, hematuria, oliguria, confusion, restlessness, convulsions, seizures, shock, and even death may occur, usually without fever.

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Experts warn that the mortality rate of fumonisin poisoning is over 50% . If you suspect you have fumonisin poisoning, you should immediately use chopsticks or your fingers to stimulate the throat to induce vomiting and vomit out the food you just eaten.

Put vomit or highly suspected remaining food in a clean container or film bag, preferably in a foam box with ice packs for insulation and cover for future reference. Transfer to a medical institution for treatment in a timely manner and tell the doctor that you have a history of eating high-risk foods for fumonisin poisoning.

Medical institutions with the necessary conditions should promptly perform gastric lavage on patients and take care to preserve the gastric lavage fluid. The gastric lavage fluid, vomitus, remaining food and the patient's whole blood should be sent to a professional institution for quantitative testing of the quantitative content of fumonisin. After a clear diagnosis, the patient can be given hemodialysis treatment in combination with clinical symptoms, and symptomatic treatment can be given according to the severity of the disease.

03

How to prevent fumonisin poisoning?

Wu Yating introduced that fumonisin is highly heat-resistant and cannot be destroyed by boiling water at 100°C or high-pressure steaming (120°C). It can cause poisoning after ingestion. Therefore, to prevent fumonisin poisoning, it is important to keep a tight control on the "entrance gate".

Do not make or eat high-risk foods such as fermented flour and rice, such as sour soup. Tremella and black fungus should be used immediately after soaking. Do not eat black fungus or tremella that has been soaked for too long. Keep food ingredients fresh.

Purchase food from regular channels and eat rice noodles and rice noodles promptly after purchase. It is recommended to eat them on the same day.

Cereal foods should be stored in a cool and ventilated environment, and should be protected from moisture and mildew. If you experience any discomfort, stop eating suspicious foods, induce vomiting as soon as possible, seek medical attention, and take clinical treatment measures such as gastric lavage and liver protection.

Source: People's Daily Online Science and Technology Comprehensive Shenyang Network, Yangtze River Daily