What is Bongkrekic Acid? How to prevent food poisoning?
Source: Taiwan Food and Drug Administration, "Rare and Deadly Food Contaminants: Rice Fermenting Acid" (Author: Yang)
Recently, there is a food poisoning incident happened in Taiwan, according to the expert meeting of the Taiwan Ministry of Health and Welfare, does not rule out the involvement of " Bongkrekic Acid." What exactly is " Bongkrekic Acid"? And how should we prevent food poisoning in our daily lives? Follow along in this special issue to find out!
What is " Bongkrekic Acid "?
Bongkrekic Acid is a rare toxin produced by Burkholderia gladioli pathovar cocovenenans, also known as B. cocovenenans. This bacterium thrives in foods rich in fatty acids, especially coconut and corn. It rapidly proliferates in environments with temperatures between 22 to 33 degrees Celsius and neutral pH levels, producing large amounts of Bongkrekic Acid.
Effects on the human body?
Bongkrekic Acid affects the liver and kidneys, causing symptoms such as fatigue, dizziness, drowsiness, abdominal pain, vomiting, and more. In severe cases, consuming food contaminated with Bongkrekic Acid can be life-threatening.
Which foods are prone to Bongkrekic Acid contamination?
Foods susceptible to Bongkrekic Acid contamination are often those made from starch that hasn't been promptly dried after grinding grains or wheat, or those that have not been properly stored after production, leading to spoilage. Examples include rice noodles, liangpi (a type of Chinese noodle), fermented corn flour, glutinous rice balls, as well as dried wood ear mushrooms and dried silver ear mushrooms that have been soaked for a long time at room temperature, causing a significant increase in toxins. There have also been cases involving improperly stored fermented potato products, such as yam vermicelli and potato starch sticks.
What should I do?
Bongkrekic Acid has good heat resistance and cannot be destroyed by washing or cooking. It is colorless and odorless, making it difficult to detect if ingested accidentally. Therefore, prevention is crucial. Please avoid consuming starch fermented foods that have been stored for a long time in inappropriate environments.
Five principles for preventing food poisoning:
- Cleanliness: Wash hands thoroughly while cooking, keep hands clean, and cover any wounds.
- Freshness: Use fresh ingredients and ensure water is sanitary.
- Separation of raw and cooked foods: Keep utensils for raw and cooked foods separate to avoid cross-contamination.
- Low temperature storage: Store food below 7°C (44.6°F); avoid leaving food at room temperature for too long.
- Thorough cooking: Ensure food reaches an internal temperature exceeding 70°C (158°F) to kill bacteria.
