Science Interpretation of Food Safety and Health Hotspots in 2020. Hotspot Three of the Media Communication Conference:Rice Yeast Acid-the culprit of”sour soup” poisoning
By: Date: 2021-01-08 Categories: chinesefood Tags: ,
Science Interpretation of Food Safety and Health Hotspots in 2020. Hotspot Three of the Media Communication Conference:Rice Yeast Acid-the culprit of”sour soup” poisoningimage

Professor Liu Xiumei Honorary Vice President of Chinese Society for Food Science and Technology Researcher of Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention


  Food Partner Network News, on the afternoon of January 8, 2021, the Chinese Society for Food Science and Technology, under the guidance of the China Association for Science and Technology, will host the 2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference. At the meeting, researcher Liu Xiumei, honorary vice chairman of the Chinese Society for Food Science and Technology and researcher of the Institute of Nutrition and Health of the Chinese Center for Disease Control and Prevention, shared the hot issue of”Mycolic acid-the culprit of”sour soup” poisoning”.
  Hot spot 3:Rice yeast bacteric acid–the culprit of”sour soup” poisoning

  Interpretation Expert:
   Liu Xiumei Researcher
   Honorary Vice President of China Society of Food Science and Technology
   Researcher, Institute of Nutrition and Health, Chinese Center for Disease Control and Prevention
Hello experts!
   In fact, the”sour soup” poisoning incident caused media attention in October last year, but in fact this type of poisoning began in the three northeastern provinces in the 1950s. By 2020, there were actually 17 provinces in our country. Kind of food poisoning, making different specialty foods. The main reason is that in the remote mountainous areas and rural areas of the northeast and south, coarse grains are made finely, that is, the grains are soaked in water, fermented, and softened and ground into powder. These powders can be made into local specialty foods such as noodles and cakes. Because the storage method of this kind of food in the production process is wrong, and the knowledge in this area is lacking, it is contaminated by Pseudomonas cocos in the environment, which can cause food poisoning after the production of the poison.
   Pseudomonas cocotoxin subspecies rice noodles is actually a food poisoning bacterium isolated from samples from Tonghe County, Heilongjiang. This poisoning bacterium was named Gladiolus Burkho in the International Taxonomy Manual in the late 1990s The reason for the production of Rhodella spp. is rice yeast acid. This poison is stable to heat and cannot be destroyed by boiling at 100 degrees or high pressure, but it will deteriorate the chemical toxicity through sunlight and ultraviolet radiation.
   The high-risk foods for food poisoning by Pseudomonas Coconut Fermentation in my country include:fermented cereal products, fungus or white fungus, fermented potato products, etc.
   Third, the incubation period of poisoning is very short, generally 30 minutes after eating, the longest to 2 days, the symptoms of poisoning are mainly liver, brain, and kidney damage, severe liver coma, renal failure, central nerve palsy, Respiratory failure and death, that is, the digestive system and nervous system will be damaged. It is worth noting that this type of virus has no specific antidote. Based on our many domestic scholars, from the end of the 1970s to the present, various researches have accumulated a lot of practical experience and prevention and control measures. Therefore, our country has begun to publish the test methods for Pseudomonas cocos in 1994 and 1996. Diagnostic criteria and treatment principles, a revised version of the new test method for this bacteria was released in 2020, and the name of the international systematic taxonomy and our national naming method were used.
  Four suggestions below:
  First, families and small workshops should carefully make or try not to make or sell fermented rice and noodles. If home-made fermented rice and noodles food, make sure not to mold corn and other grain raw materials; change the water frequently, maintain sanitation, and have no peculiar smell during the soaking process; dry or dry it into powder in time after grinding, and place it in a ventilated and dry place for a short time Storage:During production, avoid food contact with moist soil to prevent Pseudomonas cocos contamination and toxin production.
  Second, fresh white fungus must be dried in time, and the sale of fresh white fungus is prohibited. Producers and operators should pay attention to the quality of white fungus strains when cultivating white fungus, and dry them in time after picking, and air them in time for rainy weather. Fresh white fungus must not be sold.
   Third, consumers should also pay attention to the consumption of Tremella:they must go through normal channels when purchasing. Do not buy fresh white fungus sold by farmers’ markets or self-employed; check the sensory properties of white fungus before soaking, and find that the color is dark yellow/yellow, or if it is damp and deteriorated, discard it; after soaking, it is not shaped, sticky, inelastic or smelly Throw away smelly ones; don’t store them in refrigeration when eating. As a meal, do not leave it at room temperature or refrigerate overnight; do not eat if there is an unusual smell.
  Fourth, if it is suspected that the poisoning is caused by Pseudomonas cocosus fermented rice noodle subspecies, stop eating immediately; induce vomiting as soon as possible to reduce toxin absorption; and reduce mortality.
   Even if there is no poisoning, it must be widely publicized to avoid such poisoning. Thank you!


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