郑州一男童食用隔夜木耳进ICU！医生紧急提醒！

Core Viewpoint - The article highlights the dangers of consuming improperly prepared dried mushrooms, specifically the risk of mycotoxin poisoning from overnight soaked wood ear mushrooms, which can lead to severe health crises, including death [1][3]. Group 1: Incident Overview - A 5-year-old boy experienced severe symptoms after consuming overnight soaked wood ear mushrooms, leading to a diagnosis of mycotoxin poisoning and requiring ICU treatment [1]. - The poisoning was attributed to mycotoxin produced by the bacterium Pseudomonas cocovenenans, which is known for causing fatal foodborne illnesses [3]. Group 2: Mycotoxin Characteristics - Mycotoxin is highly heat-resistant, remaining unaffected by boiling or pressure cooking, making conventional cooking methods ineffective for detoxification [5]. - The lethal dose of mycotoxin is as low as 1-1.5 milligrams, with a mortality rate ranging from 40% to 100%, and it causes irreversible damage to vital organs [5]. - The toxin is colorless and odorless, making it difficult to detect until significant contamination has occurred [5]. Group 3: Food Safety Guidelines - It is advised that wood ear and silver ear mushrooms should not be soaked at room temperature for more than 4 hours, and in warmer conditions, this time should be reduced to 2-3 hours [8]. - For dried beans, soaking should be limited to 4-6 hours in warm water, and they should not be left overnight [8]. - Regularly changing the soaking water and thoroughly cooking the soaked ingredients are recommended to minimize bacterial growth and toxin accumulation [8].