美食变毒药:“酸汤子”事件之罪魁祸首竟是它

Food turns into Poison:the Culprit of "Sour Soup" Incident

2020年10月,黑龙江省发生了一起由"酸汤子"引发的严重的食物中毒事件,导致9人死亡。官方最终确定中毒事件真凶为米酵菌酸。本文以此为切入点,向大众科普了米酵菌酸的定义、危害、中毒表现等相关知识,阐明了在日常生活中应该如何正确预防米酵菌酸中毒,并就米酵菌酸业内标准及限量进行了介绍。最后简要介绍了食品中米酵菌酸检测的两种主流方法,为专业人士提供技术思路和参考。

In October,2020,a serious food poisoning event caused by"sour soup"occurred in Heilongjiang Province,which resulted in the death of nine people.Officials finally determined that the poisoning was caused by bongkrekic acid.This paper,taking this as the starting point,has made a scientific research on the definition,harm and poisoning performance of the bongkrekic acid to the public,and expounds how to prevent the poisoning of bongkrekic acid in daily life,and introduces the industry standard and limit of the bongkrekic acid.At last,two main methods of bongkrekic acid in food are introduced briefly,which can provide technical ideas and reference for professionals.