Group 1 - The signing of the "Health Light Food Investment Cooperation" project between Jiangxi Puyuan Food Co., Ltd. and Zhanggong High-tech Zone marks a significant collaboration aimed at promoting healthy food options in various sectors such as schools, hospitals, and enterprises [1][16] - The event also included the signing of a strategic cooperation agreement for the joint promotion of intangible cultural heritage (ICH) food, specifically the traditional hand-made rice noodles, between Puyuan Food's chairman and the ICH food inheritor [2] - Jiangxi Puyuan Food Co., Ltd. is positioned as a key member of the Puyuan Food Group, which focuses on modernizing and industrializing ICH food products, thereby enhancing their market presence [5][11] Group 2 - Puyuan Food Group, established in 2011, is a leading enterprise in the production and sales of fresh staple foods in the Yangtze River Delta region, with a production capacity of 200 tons per day from its Shanghai base [7] - The Jiangxi Puyuan Food production and research base spans 5,000 square meters and aims to become the largest and most diverse fresh staple food manufacturing base in the Ganzhou area, focusing on products like rice noodles, river noodles, and dumpling skins [13] - The collaboration is expected to inject new momentum into the economic development of Zhanggong District and provide healthier food choices for individuals, enhancing the supply chain of fresh staple foods [16]

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].