What is Bongkrek Acid? 🤔
Bongkrek acid is a potent mitochondrial respiratory toxin that can be produced when grains, coconuts, edible mushrooms, and other foods are contaminated by the pathogenic bacteria Burkholderia gladioli (also known as the coconut pathogen Burkholderia). This colorless, odorless, and tasteless toxin thrives in environments between 22-33°C (71.6-91.4°F), with a neutral pH of 6.5-8.0 and a salt content below 1.5-2%. It can effectively be suppressed at temperatures below 15°C (59°F), short-term storage, and acidic environments. 🌡️
A Potent Poison Without an Antidote 💉
Bongkrek acid is an extremely potent toxin that primarily affects vital organs like the liver, brain, and kidneys, causing symptoms such as vomiting, diarrhea, urinary retention, abdominal pain, and excessive sweating. Its lack of color, odor, and taste makes it difficult to detect, and it is also heat and pressure-resistant, meaning that even high-temperature cooking or high-pressure processing cannot eliminate its toxicity. As little as 1 milligram can be lethal, and there is no known antidote – only supportive treatment is available, resulting in an extremely high mortality rate of over 40%. 💀
The Mechanism Behind the Madness 🔬
The toxicity of bongkrek acid stems from its ability to inhibit the ADP/ATP translocase (also known as the mitochondrial ADP/ATP carrier), preventing the ATP synthesized in mitochondria from leaving and providing energy to the cells. In 2019, researchers discovered the binding mechanism between bongkrek acid and the ADP/ATP translocase, showing that the toxin binds to the carrier’s receptor, blocking the exit of ATP from the mitochondrial matrix. Without ATP, cells are deprived of energy, leading to widespread organ failure and death. 📚
Culprits and Conditions for Bongkrek Acid Production 🥘
Bongkrek acid is most commonly found in the following foods when improperly fermented or stored:
- Fermented corn flour
- Spoiled starches
- Black/white fungus
- Glutinous rice balls
- Potato-based products
- Sweet potato-based products
The ideal conditions for bongkrek acid production are temperatures between 22-33°C (71.6-91.4°F), a neutral pH of 6.5-8.0, salt content below 1.5-2%, and lipid sources like glycerol, oleic acid, lauric acid, myristic acid, palmitic acid, and coconut fat with a concentration of 20-50%. These conditions are often found in improperly stored or fermented starchy foods. 🧫
Symptoms and Progression of Bongkrek Acid Poisoning 🚑
After ingestion, bongkrek acid has an incubation period of 0.5 to 24 hours, with severe cases occurring within 1-2 days. Initial symptoms include fatigue, dizziness, drowsiness, vomiting, and diarrhea. As the toxin attacks vital organs, acute liver and kidney failure, metabolic acidosis, and even brain and heart muscle paralysis can occur, leading to multiple organ failure and death. 💔
Unfortunately, there is no specific antidote for bongkrek acid poisoning, and treatment relies on supportive measures to manage the symptoms. Prompt medical attention is crucial, as the toxin can cause irreversible damage to organs within hours. In severe cases, patients may require intensive care, including mechanical ventilation and dialysis. 🏥
Historical Outbreaks and Deadly Consequences 📜
Bongkrek acid was first discovered in 1895 in Indonesia, where it contaminated a traditional fermented coconut-based snack called “coconut tempeh.” Despite banning the sale of this snack, sporadic outbreaks of bongkrek acid poisoning have continued to occur in Indonesia, as well as in China and Mozambique.
One of the most notable outbreaks occurred in Indonesia in 1988, where 37 people died after consuming contaminated coconut-based products. In another incident in 1975, 27 people lost their lives due to bongkrek acid poisoning from consuming fermented corn. The high mortality rate associated with bongkrek acid poisoning, ranging from 30% to 100%, underscores the importance of prevention and awareness. 🚨
Prevention: The Key to Staying Safe 🔑
Since bongkrek acid is undetectable by appearance or smell and is resistant to cooking, prevention is the best defense against this deadly toxin. Authorities recommend avoiding the consumption of starchy fermented foods that have been stored in improper environments for extended periods. Key preventive measures include:
- 💧 Frequently changing the water when making fermented foods
- ❄️ Avoiding prolonged soaking of foods or storing them in the refrigerator
- 🧼 Maintaining a clean environment and practicing good food hygiene
- ⛔ Not consuming spoiled or improperly stored starchy fermented foods
- 🍽️ Avoiding raw consumption of high-risk foods
- 🌡️ Monitoring and maintaining appropriate temperature and pH levels during food fermentation
- 🔍 Being vigilant for any signs of contamination or spoilage in fermented foods
By being aware of the risks and taking necessary precautions, we can protect ourselves and our loved ones from the dangers of bongkrek acid poisoning. Educating the public about this deadly toxin and promoting safe food handling practices are crucial steps in preventing future outbreaks. 🙌
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