What food is sour soup? Why is sour soup easy to be poisoned?

Recently, a family in Heilongjiang was poisoned by homemade sour soup, resulting in many deaths. Many people don't know sour soup, which is a traditional gourmet snack in Northeast China. So, why is sour soup easy to be poisoned? Let me talk about it.

What food is sour soup?

Sour soup is a kind of noodle food made of fermented noodles, and it is a kind of fermented rice noodles, which will have a sour taste.

When eating, use a small funnel to squeeze into the noodles. After cooking, the soup is slightly sour, hence the name.

It is said that in Northeast China, it is a snack juxtaposed with sauerkraut and sticky bean bag, and it is also an old taste that traditional Northeast people miss.

As early as 1960s, some scholars found that this traditional food would cause serious food poisoning, and even after eating spoiled fermented rice flour, the poisoning mortality rate was as high as 40% ~ 100%.

20 15 The US Food and Drug Administration in Liaoning announced in the second phase of food safety tips: We should change our customs, do not make and eat fermented rice and pasta, and try our best to get rid of this old bad eating habit.

Why is sour soup easy to be poisoned?

The US Food and Drug Administration in Liaoning once issued a safety tip on sour soup poisoning, giving an authoritative explanation on why it causes death:

This kind of food is easy to be contaminated by microorganisms during fermentation. Pseudomonas cocoanum subspecies of fermented rice noodles (Flavobacterium fermented rice noodles)? Pollution will produce highly toxic mycotic acid (BA) and toxoflavin (TF), which will lead to the risk of food poisoning. This kind of food poisoning has an acute onset, serious illness and rapid development. The mortality rate is as high as 40 ~ 100%, so far there is no specific treatment.

Which homemade foods are also easy to cause poisoning?

Sour soup is not the only food that can produce fermented rice acid. In fact, any fermented rice flour products, such as rice flour, rice rolls (rolled rice flour), Chencun flour, kway teow, rice flour and Seto flour, all have such risks.

It's not the only toxin that can kill people.

The following kinds of food may also produce deadly toxins:

Homemade wine: Theoretically, the fermentation process of wine is to convert sugar into ethanol. But in this process, it will be accompanied by the production of other fusel, among which methanol is a highly toxic substance. Professional winemaking has various means to control the amount of methanol produced, while self-brewed wine can only rely on luck and personality.

Sauerkraut: Sauerkraut is fermented from Chinese cabbage and green vegetables. In the case of natural fermentation, there will be miscellaneous bacteria to convert nitrate in vegetables into nitrite, and high nitrite content will also make people poisoned. Fortunately, as long as the fermentation time is long enough, lactic acid bacteria and acetic acid bacteria will eventually prevail, eliminate miscellaneous bacteria, and the generated nitrite will also be decomposed. Therefore, if you want to make your own sauerkraut, you must ensure that it is clean and has a long fermentation time.

Tofu milk: Tofu milk is fermented by mold, or is it produced during fermentation? White hair? Non-toxic and harmless? Mucor? . However, if it is not handled properly, it may also be contaminated by botulinum, resulting in botulinum toxin under sealed conditions. Botulinum toxin is also a highly toxic substance, and serious pollution will cause death.

Simply put, all kinds of naturally fermented foods are highly uncertain. If you don't have enough experience, try not to try casually.