KUALA LUMPUR – Bongkrekic acid could be the cause of food poisoning after two people died and 11 were sent to hospital after eating food at a Malaysian vegetarian restaurant in Taipei’s Far Eastern Xinyi department store.
Taiwan’s Ministry of Health and Welfare last night had a meeting with specialists in the field, who brought up the probable cause of bongkrekic acid, which is a rare toxin produced by the bacterium Burkholderia gladioli parthovar cocovenans.
This was after investigators did not find any of the usual bacteria linked to food poisoning in the food samples taken from Polam Kopitiam.
Taiwan, however, does not have the standard substance for testing the toxin, Deputy Health and Welfare Minister Victor Wang was quoted as saying by the Taipei Times.
Meanwhile, Taipei mayor Chiang Wan-an said investigators have not ruled out the restaurant’s food could have been deliberately tampered with.
He added that all Polam Kopitiam outlets have been closed as part of ongoing investigations.
Eight people were hospitalised, and Taipei’s Department of Health confirmed at a news conference that another three have been admitted.
According to food safety agencies, there is a risk of the bacteria getting into the mix while making fermented corn and coconut-based items.
This bacteria likes foods with lots of fatty acids, especially ones in coconut and corn, and it tends to grow well in temperatures between 22 and 33 degrees Celsius. In those circumstances, it can quickly multiply, leading to high levels of Bongkrekic acid.
Besides fermented coconut and corn based products, B. cocovenenans may also be found in snow fungus and black fungus.
Bongkrekic acid can harm the liver, brain, and kidneys, leading to symptoms like tiredness, dizziness, sleepiness, stomach pain, vomiting, and more.
In severe cases, consuming food contaminated with Bongkrekic acid can be life threatening.
Two men who died at one of the outlets, had consumed char kuey teow, among others.
The deceased are a 39-year-old who died two days after eating at the Polam Kopitiam in Xinyi, in Taiwan’s capital, on March 22, and a 66-year-old who died today after eating there on March 19.
Samples of food ingredients such as soy sauce, pandan leaves, rice noodles, mushrooms, cabbage, and bean sprouts have also been taken from the outlet in question for further testing.
Dr Wu Shou-mei, director-general of Taiwan’s Food and Drug Administration, was also reported as saying that the restaurant had passed safety inspections in 2022, but investigations following the recent deaths found several sanitary issues including cockroach droppings and failures in keeping workers’ health records. – March 28, 2024