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].

Core Viewpoint - A common cold dish, specifically a type of mushroom, has led to severe health complications, including acute liver failure and metabolic acidosis, in a 68-year-old woman in Zhejiang, highlighting the dangers of improperly prepared food [3][4]. Group 1: Incident Overview - A 68-year-old woman experienced severe symptoms after consuming a cold dish made from white fungus that had been soaked overnight [3][4]. - She was hospitalized with liver function indicators exceeding normal values by several times, leading to a critical condition [4]. Group 2: Toxicity of Mycotoxin - The woman was suspected to have suffered from mycotoxin poisoning due to the consumption of improperly stored white fungus, which can produce a toxin called "mycotoxin" [4][6]. - Mycotoxin is highly toxic, with just 1 milligram being potentially lethal, and it is resistant to high temperatures and difficult to remove through cooking [6][7]. Group 3: Symptoms and Treatment - Symptoms of mycotoxin poisoning include abdominal discomfort, nausea, vomiting, diarrhea, dizziness, and general weakness, with a high mortality rate exceeding 40% in severe cases [7][8]. - Treatment options are limited, focusing on supportive care and blood plasma exchange, as there is no specific antidote for mycotoxin poisoning [4][7]. Group 4: Prevention Measures - To avoid mycotoxin poisoning, it is advised not to self-ferment food products, consume soaked mushrooms immediately, and purchase food from reputable sources [13][15]. - Proper storage conditions, such as keeping food in a cool, ventilated area and avoiding direct sunlight, are essential to prevent food spoilage [18][19].