Last Updated on 2022-09-20 , 4:55 pm
When we’re told to be careful of what we eat, it’s usually meant as a warning for the future.
If we eat unhealthy food for a long period of time, this will take a toll on our health which could shave a few years off our life.
This is why my doctor was dismayed to discover that my only source of protein comes from nutella sandwiches. It’s also my only source of happiness.
But if you’re not careful, food can present immediate dangers as well, some of which may end up being fatal.
9 People in China Died from Having Homemade Noodles That Have Been in Freezer for a Year
9 people have died due to food poisoning after eating homemade noodles that had been kept in the freezer for a year.
All 9 individuals belonged to the same family and household.
On 5 Oct 2020, the family, who lived in the city of Jixi in China’s northeastern province of Heilongjiang, had the corn noodles for breakfast.
Fortunately, the three children in the family didn’t eat the noodles because they didn’t like the taste.
According to Yahoo News Australia, the noodle dish, which is locally known as Suantangzi, is a common dish in the region.
The problem is that the noodles, which are made from fermented corn flour, contained bongrekik acid.
Bongkrekic acid is a respiratory toxin that is resistant to high temperatures.
Gao Fei, director of food safety at the Heilongjiang Center for Disease Control and Prevention, said that once it is consumed, there is a high chance of fatality.
“It can cause serious damage to many human organs including the liver, kidneys, heart, and brain,” he said.
“Currently, there is no specific antidote. Once poisoned, the fatality rate can be as high as 40 to 100%.”
8 Dead in 6 Days
Hours after consuming the noodles, the family felt ill, according to the New York Post.
Just six days later, 8 of them had already been confirmed dead.
The ninth was hospitalised and held on, but ended up dying too.
The National Health Commission then issued a warning to avoid making and eating foods with fermented rice and flour.
“Using fresh and unspoiled food materials and frequently changing water when making food can reduce the risk of contamination, but it is best to avoid making and ingesting foods made of fermented grain entirely for safety concerns,” the commission said.
You should also avoid mouldy or soaked corn to make noodles and avoid eating it if they develop coloured spots or a strange smell.
If you watch at least 10 minutes of brain rot content daily, you must know this:
Read Also:
- 62YO Woman Allegedly Put Dozens of Expired Products in 2 FairPrice Outlets
- There Are Now 1 Million Vehicles in S’pore, a Record High
- It Turns Out That There Are Free Payphones Around S’pore
- US Probing Whether DeepSeek Got “Banned” Nvidia Chips Through S’pore
- Everything About Punggol Coast Mall, a New Mall That’s Opening in March
- Dragon Puppet Hit By Moving Ceiling Fan in Sin Ming Restaurant, Injuring Diners
Advertisements
