In a tragic incident in 2020, a family of 12 in China lost nine members after consuming leftovers stored in the freezer for a year. The dish, Suantangzi—a type of thick noodle made with fermented corn flour—harbored a deadly toxin called bongkrekic acid. This tragedy underscores the need to be vigilant about food storage and safety, particularly with fermented foods. Here’s everything you need to know to ensure you avoid this poison and protect yourself and your family.
Understanding Bongkrekic Acid Poisoning
Bongkrekic acid is a toxin produced by the bacteria Pseudomonas cocovenenans, which can develop in foods made from fermented corn or coconut under certain conditions. This deadly toxin targets essential organs like the liver, kidneys, and brain, often with fatal results even in small doses.
After consuming the leftover noodles, the family began experiencing symptoms such as nausea, vomiting, and severe abdominal pain within hours. Despite seeking medical attention, nine members succumbed to the poisoning due to the quick and intense effect of bongkrekic acid.
Why Bongkrekic Acid Forms in Certain Foods
This dangerous toxin thrives in foods with fermented corn or coconut products, particularly when stored improperly at temperatures between 22 and 33 degrees Celsius. Bongkrekic acid poisoning has been primarily documented in countries like China and Indonesia, where fermented ingredients are common in traditional cuisines. The key takeaway? Food safety, particularly with fermented products, is essential to avoiding this risk.
How to Prevent Bongkrekic Acid Poisoning
By following safe food storage practices, you can significantly reduce the risk of encountering bongkrekic acid. Here are practical steps to protect yourself and your loved ones:
1. Avoid Long-Term Storage of Fermented Corn or Coconut Products
One of the primary steps to prevent bongkrekic acid formation is to avoid freezing or refrigerating foods with fermented corn or coconut for extended periods. While freezing slows bacterial growth, it does not kill all harmful bacteria, which can resume growth once the food is defrosted.
2. Always Check Storage Conditions and Temperature
Improper storage temperatures can increase the risk of toxin formation. Always store fermented foods in an environment below 22 degrees Celsius, ideally keeping them fresh instead of preserving them for extended periods. If you must store them, do so in a tightly sealed container and monitor the temperature regularly.
3. Add Natural Acids for Extra Protection
The Singapore Food Agency suggests incorporating natural acids like lemon juice or vinegar to inhibit bacterial growth in fermented foods. Acidity can deter harmful bacteria, so adding a small amount of lemon juice or vinegar to fermented dishes can provide an extra layer of safety.
Safe Defrosting Practices for Fermented Foods
Improper defrosting can exacerbate the risk of bongkrekic acid poisoning. When you defrost fermented foods, take extra care to follow these safe defrosting methods:
1. Defrost in the Refrigerator, Not at Room Temperature
Defrosting fermented foods, especially those containing corn or coconut, should always be done in the refrigerator rather than at room temperature. Allowing them to thaw slowly in the fridge helps prevent the growth of harmful bacteria that thrive at warmer temperatures.
2. Avoid Defrosting in the Microwave
While microwaving is often convenient, it can result in uneven heating, leaving parts of the food at temperatures ideal for bacterial growth. For foods containing fermented ingredients, avoid microwave defrosting and stick to slower, safer methods like the refrigerator.
Be Mindful of High-Risk Foods and Ingredients
Some foods are more susceptible to bongkrekic acid formation than others. Avoiding or being cautious with these items can help lower your risk:
1. Fermented Corn and Coconut Products
Since bongkrekic acid often forms in fermented corn and coconut, exercise caution with dishes using these ingredients. Opt for freshly prepared versions of these foods, especially if they come from cuisines that traditionally use fermentation.
2. Fungus-Based Foods
Snow fungus, black fungus, and other mushroom-like foods can also harbor harmful bacteria if stored improperly. When defrosting such items, follow the guidelines for keeping them in the refrigerator rather than at room temperature to reduce the risk of contamination.
Tips for Safe Consumption of Fermented Foods
With proper handling and storage, you can safely enjoy fermented foods. Here’s how to consume these items with minimal risk:
1. Consume Freshly Made Fermented Foods
Whenever possible, consume fermented foods shortly after they’re prepared, rather than freezing them for long periods. Freshly made foods are less likely to have harmful bacteria buildup and are generally safer for consumption.
2. Practice Good Hygiene in Food Preparation
Wash your hands, utensils, and surfaces thoroughly before and after handling fermented foods. Practicing good hygiene reduces the likelihood of introducing harmful bacteria into your food.
3. Regularly Check for Signs of Spoilage
If you’re storing fermented foods, check regularly for signs of spoilage, such as unusual odors, discoloration, or an off-putting taste. Discard any food that appears spoiled, as this is often a sign of bacterial contamination.
The Tragic Lesson of Bongkrekic Acid Poisoning
The story of Ms. Liu and her family serves as a powerful reminder of the importance of food safety. Despite the availability of modern preservation methods, improperly stored fermented foods can be deadly. Learning from this tragedy can help protect you and your family from similar dangers.
In the UK, and other places where fermented corn and coconut are less common, the risk is lower, but the principles of safe food handling apply universally. Being aware of food safety practices and staying vigilant can make all the difference.
Conclusion: Safeguard Your Health with Simple Precautions
While fermented foods are nutritious and flavorful, they require careful handling to prevent the risk of bongkrekic acid poisoning. By following safe storage and defrosting practices, using natural acids, and consuming fermented foods while fresh, you can enjoy these dishes without worry. Food safety is a fundamental part of healthy living, so taking these precautions helps protect your health and allows you to enjoy your meals with peace of mind.
