[National Health Commission reminds you to be careful about eating fermented rice and noodles] Recently, a food poisoning incident occurred in Jixi City, Heilongjiang, caused by eating "sour soup" (enzymed rice noodles) at a family dinner. All 9 people died after eating it. On the 19th, the public account "Healthy China" issued a notice from the National Health Commission: ① Fermented rice noodles produced in the summer and autumn seasons are easily contaminated by Pseudomonas cocos, which can produce deadly rice fermented acid. High-temperature boiling cannot destroy the toxicity, and there is no specific cure after poisoning, and the fatality rate is over 50%. ②Smelly dumplings, sour soup, and ginger beans in the north, and glutinous rice balls, glutinous rice cakes and rice noodles made after fermentation in the south are most likely to cause disease. ③To ensure life safety, the best preventive measure is not to make or eat fermented rice and noodles.

[国家卫生委员会提醒您注意不要吃发酵的米粉和面条]最近，在黑龙江省鸡西市发生了一盈和国际网址起食物中毒事件，该事件是由于在一家家庭晚餐时食用“酸汤”（酶粉）引起的。吃完它后全部9人死亡。 19日，“健康盈和国际官网中国”公众号发布了国家卫生委员会的通知：①夏季和秋季生产的发酵米粉很容易被盈和国际网址假单胞菌（Pseudomonas cocos）污染，会产生致命的米酸。高温煮沸不能破坏毒性，中毒后没有特效的治愈方法，病死率超过50％。 ②北方有臭味的饺子，酸汤和姜豆，南方发酵后制成的糯米饭团，糯米糕和米粉最容易引起疾病。 ③为了确保生命安全，最好的预防措施是不要制作或食用发酵的米粉和面条。