Jixi "sour soup" poisoning has caused 8 deaths. How to avoid food poisoning in daily life?

Jixi, Heilongjiang, 12 family reunion, 9 people eat? Sour soup? At present, 8 people have died of poisoning. Sour soup? Is it noodles made of fermented corn residue, which is also commonly known as? Slag? This is a traditional snack in Northeast China. Is it from this family? Sour soup? It was made by our own family and kept in the refrigerator for nearly a year. According to the latest information released by Heilongjiang Provincial Health and Health Commission, high concentration of mycolic acid was detected in corn flour and also in patients' gastric juice. It was initially identified as a food poisoning incident caused by mycotic acid produced by Pseudomonas cocoanum pollution.

Food poisoning caused by Pseudomonas cocoanum subspecies. polished glutinous rice

1. Pathogen: Pseudomonas cocoanum is Gram-negative, spore-free, obligate anaerobic, and its optimum growth temperature is 30℃ and 7℃, and it is neither salt-tolerant nor acid-resistant. The strain can produce rice yeast acid and toxoflavin.

2. Epidemic characteristics: poisoning mostly occurs in summer and autumn, which is regional and has a high mortality rate; Most of the poisoned foods are cereal fermented products, such as fermented corn flour, glutinous rice balls, corn starch and fermented millet flour. Followed by the deterioration of fresh tremella.

3. Causes of poisoning: Pseudomonas cocoanum produces toxins, Miskojic acid and toxoflavin, and Miskojic acid is heat-resistant, so general cooking methods cannot destroy its toxicity and damage human organs such as liver, brain and kidney. In summer and autumn, due to the humid weather and poor preservation of starchy food, Pseudomonas cocoanum grows and breeds in large quantities in food, and poisoning will occur when eating this food. In addition, it can be seen that the home-made fermented cereal food is easy to pollute Pseudomonas cocoanum due to improper hygiene, leading to food poisoning.

4. Clinical manifestations: the onset is acute, and the incubation period is generally 2-24 hours. The symptoms of poisoning are epigastric discomfort, nausea, vomiting, mild diarrhea, dizziness and general weakness, followed by symptoms of brain, liver, kidney or multiple organ damage. Brain injury is nervous system syndrome; Hepatomegaly, abnormal liver function, jaundice, etc. ; Hematuria, proteinuria and other serious kidney injuries caused by renal failure and died. ?

Prevention of food poisoning caused by Pseudomonas cocoanum subspecies in fermented rice flour

It is forbidden to make food by soaking moldy corn. When preparing fermented cereal at home, always change water, maintain hygiene and ensure that the food has no odor. Fermented rice noodles are best not to be cooked or eaten. It is forbidden to sell moldy and deteriorated fresh tremella.