Controlling the Storage Time Is an Effective Measure to Reduce the Risk of Bongkrekic Acid Poisoning Caused by Wet Rice Noodles.

In October 2018, a series of bongkrekic acid (BKA) poisoning cases were reported in Guangdong Province, China, resulting in three cases and two deaths. The poisoning was caused by consuming wet rice noodles contaminated with the bacterium *Burkholderia gladioli*. Due to the high fatality rate, the Guangdong Health Commission issued a code to control the risk of BKA poisoning. The core elements of the code focused on managing storage temperature and storage time, with the latter being controlled through the use of small sealed packages with clearly labeled production dates and shelf lives. This approach aimed to reduce the risk of *B. gladioli* contamination and subsequent BKA poisoning. The implementation of the code was followed up, and the incidence of related foodborne diseases was compared before and after its implementation. The results showed a significant reduction in BKA poisoning cases, from an annual average of 6.25 cases before the code to 0.5 cases after its implementation. Additionally, the detection rates of *B. gladioli* and another foodborne pathogen, *B. cereus*, decreased from 1.56% to 0.45% and 42.26% to 5%, respectively. Although the adoption rate of cold storage management was relatively low at 41.96%, the use of small sealed packages with clearly marked shelf lives was widely adopted, with an implementation rate of 81.25%. The study suggests that controlling storage time through the use of small sealed packages can effectively mitigate BKA poisoning caused by wet rice noodles, even if storage temperature control is not ideal. The reduction in *B. gladioli* and *B. cereus* detection rates indicates an improvement in the microbial status of the wet rice noodles, highlighting the effectiveness of the code in reducing the risk of foodborne diseases. Overall, the study provides valuable insights into the control of BKA poisoning and the importance of proper storage and handling practices in preventing foodborne illnesses. Link: https://pubmed.ncbi.nlm.nih.gov/40356289/