If the fungus is soaked for too long, it may be poisoned and killed following eating?
A 57-year-old woman in Hangzhou experienced food poisoning symptoms such as vomiting and abdominal pain following eating cold fungus, and then fell into a state of shock and nearly died. Some experts pointed out that if the fungus is soaked for more than one time, it may breed bacteria or produce toxins, leading to food poisoning, which can be fatal in severe cases.
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According to comprehensive internal media reports, the woman soaked the black fungus in water earlier and kept them in the refrigerator for refrigeration. She took out the fungus and ate them with cold salad two days later. However, one hour following eating, she developed symptoms such as nausea, vomiting, and severe abdominal pain. After being admitted to the hospital, her condition was slightly relieved.
In the evening of the same day, her condition suddenly deteriorated, and she began to vomit, have diarrhea and develop a high fever. The next morning, she was sent to the hospital by her family because of a trance. After arriving at the hospital, her limbs were cold and she went into shock for a while. The doctor said that her body’s inflammation index continued to soar, and she suffered from myocardial damage, abnormal blood coagulation function, liver and kidney function deterioration, etc., and even required kidney dialysis. Fortunately, she was rescued and saved her life.
In this regard, Dr. Fang Kun, Director of the Intensive Care Department of Hangzhou Red Cross Hospital, said that the woman was poisoned by eating fungus. When the fungus is soaked for a long time, bacteria called “Burkholderia poisonous” may grow. This bacterium can produce “oryzinic acid”, and there is a fatal risk if ingestion is as long as 1 to 1.5 mg. Oryzae acid toxin is resistant to high temperature and cannot be removed even by high temperature cooking.
6 Tips for Buying and Eating Fungus
The Hong Kong Food Safety Center has also reminded the public that if mushrooms such as black fungus are soaked at room temperature for a long time, they may breed bacteria and release toxic rice yeast acid, which may cause food poisoning. Rice yeast acid is not only heat-resistant, but also washable. Symptoms such as stomachache and vomiting may appear in rice yeast acid poisoning. If the condition is severe, it may lead to abnormal liver function and death.
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The Center for Food Safety pointed out that when handling edible mushrooms such as fungus, special attention should be paid to the soaking process. The recommendations for purchasing and soaking fungus are as follows:
The Center for Food Safety teaches 6 safety tips for purchasing and eating fungus:
1. Buy edible mushrooms from reliable stores, do not eat wild mushrooms by yourself
2. When purchasing mushrooms, do not choose foods that are stained with planting materials or that show signs of deterioration, such as stained, smelly, mucus, etc.
3. Before soaking and cooking fungus and other edible mushrooms, thoroughly clean the surface first, and then soak them in water in a clean container. Do not soak too much or for too long each time; if soaking at room temperature, the time should not exceed 2 hours, otherwise it should be soaked in the refrigerator
4. After soaking, if you find that the mushrooms are abnormal, produce mucus or have a peculiar smell, discard them
5. The range, equipment, tools and food-contact surfaces must be kept clean frequently
6. After soaking, the mushrooms should be cooked as soon as possible, and the mushrooms should be cooked thoroughly before eating
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6 Ways to Preserve Overnight Vegetables Properly
Overnight dishes should not be kept in the refrigerator for more than 3 days? Freshly cooked food can’t be finished, so it needs to be cooled before putting it in the refrigerator? Taiwanese nutritionist Zhang Xuanyun once published an article teaching 6 ways to correctly preserve overnight dishes:
Method 1 to properly store overnight dishes: put them in a lunch box before eating
The food should be packed into the lunch box before the meal. If the leftovers are packed following the meal, the dishes stained with saliva may be put into the lunch box, which increases the risk of bacterial growth.
Correct preservation of overnight vegetables method 2: refrigerate within 1 hour
Summer is the peak period of food poisoning. If the food is not eaten within 1 hour, it should be refrigerated, and the food that has just been cooked can be refrigerated as long as it is cooled until it is not hot.
The growth rate of bacteria is related to temperature and time, and 7°C to 60°C is the most suitable for rapid reproduction of bacteria, so cooling the food below 7°C as soon as possible can inhibit the growth of bacteria.
Method 3 to correctly store overnight dishes: the storage time should not exceed 3 days
Cooked food can only be refrigerated for 1 to 2 days at most, and should not be stored for more than 3 days. Because the refrigerator can only inhibit the growth of bacteria, but cannot eliminate bacteria.
Proper preservation of overnight dishes Method 4: Use stainless steel or glass lunch boxes
The lunch box for storing food should also be kept hygienic. It is recommended to use a stainless steel or glass lunch box. If you use plastic lunch boxes, once scratches appear, bacteria may hide and contaminate food.
Preserve Overnight Vegetables Properly #5: You Shouldn’t Store Seafood
Seafood, especially histamine-rich fish such as tuna, mackerel, skipjack, etc., may cause food allergies if eaten on the next day, so it is not advisable to eat on the next day.
Correct preservation of overnight vegetables Method 6: Reheating temperature should be higher than 70°C
When reheating overnight meals, the temperature must reach above 70°C to eliminate most of the germs. If you use a microwave oven, you can heat it in sections, and stir the food halfway to make the heating even. Regardless of the method used, food should not be reheated repeatedly.
The overnight food should not be kept in a pot to keep warm, because the temperature is generally lower than 60°C under the keep warm state, which is like cultivating bacteria, which is easy to contaminate the food.
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Prevention of food poisoning｜Food poisoning incubation period/treatment method/prevention method
According to the Center for Food Safety, raw and cold food may also be infected with parasites because they have not been heat-treated or insufficiently heat-treated to eliminate the pathogenic microorganisms in them. Some parasites can cause mild to moderate gastrointestinal symptoms. Risk of food poisoning.
According to the information of the Department of Health, the transmission route and incubation period of food poisoning, and the methods of treatment and prevention of food poisoning are as follows:
food poisoning transmission route
Food poisoning is caused by eating food that contains or is contaminated with a disease-causing agent.
food poisoning incubation period
The incubation period varies from hours to days, depending on the causative agent.
Food Poisoning Treatment Methods
If symptoms of food poisoning appear, seek medical advice immediately and drink plenty of fluids. Sick food handlers should be suspended from work until recovered.
Food Poisoning Prevention Methods
Practicing food safety can prevent food poisoning. “Five Keys to Food Safety” are five simple but effective points for everyone to follow to prevent food-borne diseases:
1. Smart choice (choose safe raw materials)
2. Keep clean (keep your hands and utensils clean)
3. Separate raw and cooked food (separate raw and cooked food)
4. Cook food (cook food thoroughly)
5. Safe temperature (store food at safe temperature)
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[Same Field Gayon]Symptoms of Food Poisoning
Vomit
diarrhea
stomach ache
fever
If proper treatment is not received in time, serious complications that may be fatal, such as:
