Original title: Women who eat overfoamed agaric and then enter the ICU will die overnight!

Not long ago, there was a news report that Ms. Wang from Hangzhou, Zhejiang Province, had taken black fungus for two days, and soon suffered from abdominal pain, diarrhea, high fever, low blood pressure, wet and cold limbs, and yellowing of the skin and sclera. After the hospital inspection, it was found that Ms. Wang's organs were damaged and her liver and kidney functions deteriorated, so she needed kidney dialysis treatment, and then she had shock symptoms. Fortunately, he was transferred to ICU in an emergency and was out of danger after symptomatic rescue.

The weather is getting hotter and hotter, and more and more people are eating black fungus, a refreshing cold dish. Here we remind you to pay attention, especially not to eat black fungus overnight. Similar poisoning events have also occurred frequently before. Auricularia auricula itself is non-toxic, but it may be infected with Pseudomonas coconutus and produce the toxin oryzic acid. It was the original culprit of the sour soup poisoning incident that caused 9 deaths in Heilongjiang Province.

Pseudomonas coconutus is a kind of bacteria existing in soil. Auricularia auricula may be contaminated by bacteria if it is not properly preserved and processed during planting and transportation. The most suitable temperature for Pseudomonas cocoanut to produce toxin is about 26 ℃. In hot days, if auricularia auricula is soaked in a humid environment for a long time, the bacteria will multiply and produce toxin in large quantities; However, rice yeast acid is resistant to high temperature and insoluble in water, and its toxicity cannot be destroyed by high temperature cooking. Therefore, not only eating cold mixed black fungus, but even fried black fungus, if there is toxin, it will still be poisoned.

As there is no specific antidote at present, nausea, vomiting, diarrhea, dizziness and other symptoms may occur after poisoning. In severe cases, jaundice, hepatomegaly, unconsciousness, shock and even death may occur. Therefore, for safety reasons, it is recommended that you carefully clean the fungus and container before soaking the fungus, and the soaking time should be controlled within 3 hours. In hot weather, it is best to soak in the refrigerator. Low temperature can slow down the growth of microorganisms. During this period, the water can be changed for 2-3 times to keep the soaking water clear. The same goes for soaking Tremella fuciformis to ensure how much you eat and how much you soak each time.

Wen/Yu Kang (Professor of Clinical Nutrition Department of Peking Union Medical College Hospital)