Rice fermentation acid is a toxin produced by using Burkholderia cocotoxin (Holderella for short). It's far in the main located in soil, so it has the possibility to stay on starchy ingredients. However, this bacteria should toxins are released underneath particular temperatures and environments, and the opportunity for "poisonous launch" is uncommon. Experts remind the public that if they taste bitter whilst consuming rice noodles or rice noodles, it is pleasant no longer to devour them.
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