Bongkrekic acid to blame for death of two people in food poisoning cluster｜Taiwan News

The Ministry of Health has confirmed that bongkrekic acid is to blame for the death of the two diners in the food poisoning cluster in Taipei. The acid can have a mortality rate of between 30% and 100%. It is produced by bacteria that grow in foods rich in fatty acids such as coconuts and corn.
Ho Mei-shang
Contagious disease expert
The top priority now is to find where the bongkrekic acid came from. From a macro historical perspective, this is the first case of its kind in Taiwan. We shouldn’t let the bacteria enter our plant ecosystems.
Speaking on a radio program, infectious disease expert Ho Mei-shang says that, although the bongkrekic acid toxin can’t be spread from person to person, the bacteria that produces it can grow in the soil under the right conditions.
Ho Mei-shang
Contagious disease expert
The bacteria only infects plants. It doesn’t infect people. But it can grow in humid environments. It seems that the bacteria has already established itself in China. We hope that the bacteria was found in imported products, and not in Taiwan-made products.
Experts from the Ministry of Health and Welfare say bongkrekic acid is a relatively rare toxin produced by the Burkholderia gladioli bacteria, which thrives in foods rich in fatty acids such as coconuts and corn. The toxin can cause severe illness in humans.
Adonis Chiang (March 28)
NTU Graduate Institute of Toxicology
In severe cases, all the cells in the body suddenly lose energy and shut down. So severe symptoms include liver failure and metabolic acidosis. The toxin can’t be metabolized so it gets into the patient’s head, heart and muscles. They become paralyzed. In just a few hours, within a day, it can cause disease and death. The literature says its mortality rate ranges from 30% to 100%.
Chiang Shou-shan
Nephrologist
The bacteria is very picky, so it doesn’t easily cause food poisoning. If it does, it’s because you have had major problems in your food management.
The Food and Drug Administration says that washing or cooking do not get rid of bongkrekic acid already present in food. To prevent the bacteria from growing in ingredients is to make sure starchy fermented foods are stored properly. With the first case of bongkrekic poisoning, Taiwan is trying to learn lessons to prevent it from happening again.
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[@mynahbird20000]

examine the taugeh or bean sprouts or garlic used in cooking the dish for the acid.

[@allenh.7373]

Smoking krek through bongs is never a good idea. Keep it local Hakka. Spicy, Salty and delicious. Taiwan #1

[@Redmi-xu1yo]

where is the place

[@michaelloo8985]

Ho Mei Shang is trying to incriminate China by saying the poison has established in China and not in Taiwan made products. LOL and investigation is still undergoing to determmine the source. Such slyness!