“酸汤子”再夺命！警惕餐桌上的致命毒素

Core Viewpoint - Recent food poisoning incidents in Heilongjiang province highlight the dangers of "rice yeast toxin," which can be lethal even in small amounts [1][3]. Group 1: Overview of Rice Yeast Toxin - "Rice yeast toxin" is produced from contaminated fermented grains, coconuts, and edible fungi, characterized by its strong toxicity, colorless and tasteless nature, and heat resistance [3]. - A lethal dose of rice yeast toxin is as low as 1 milligram, with a mortality rate exceeding 50% for those affected [3]. Group 2: Foods Prone to Contamination - Foods that are prone to rice yeast toxin contamination include: - Fermented grain products such as "sour soup" [5][7]. - Spoiled edible fungi like long-soaked white fungus and black fungus [9]. - Starchy products including potato noodles and sweet potato flour [12]. Group 3: Prevention Measures - Prevention of rice yeast toxin poisoning requires strict hygiene practices and dietary habits, as traditional cooking methods cannot eliminate the toxin [14]. - Recommendations include purchasing food from reputable manufacturers, checking product labels and expiration dates, and avoiding visibly spoiled products [14]. - Soaking times for food should be controlled, ideally not exceeding 2 hours, and fresh white fungus should be avoided [14].