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【事實釐清】網傳「完整解答米酵菌酸」?
3 weeks ago
31
【報告將隨時更新 2024/4/8版】 台北寶林茶室發生邦克列酸中毒案,網路出現大量邦克列酸衛教文章,並稱腸粉、河粉、米線等易出現邦克列酸。為免民眾對特定食材出現恐慌,查核中心諮詢專家,提供以下資訊﹔ 一、邦克列酸是由唐菖蒲伯克氏菌椰毒亞型 (Burkholderia gladioli pathovar cocovenenans)產生的毒素,致死率可達3成以上,但其產毒有特殊環境條件限制,包含中性環境、低鹽、溫暖潮濕且要有油脂,才會大量產生毒素,並非常見的食品中毒類型。 二、專家指出,邦克列酸容易汙染的食物多發生於自製發酵的玉米類、椰子果肉食物。也常見於製作過程穀、麥類磨漿後未即時晾曬製作、或製作完未冰導致變質的澱粉類,如河粉、涼皮等;或在室溫久泡的乾木耳、乾銀耳等。 三、專家建議,台灣時常溫暖潮濕,應注意食材保存,泡發食物或前置處理後應立即烹煮,烹煮後也應盡快食用。自製發酵食品風險較高,建議改買市售、有滅菌處理的商品為宜。
事實查核報告
事實釐清
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【事實釐清】網傳「完整解答米酵菌酸」?
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