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Overall, around half of such encounters with bongkrekic acid end fatally. Even the smallest amounts of the substance—one to one and a half milligrams—can cost an adult their life. In the tragedy described, the Chinese authorities found a concentration of 330 milligrams per kilogram in the homemade noodles that the victims had eaten. Assuming a consumption of around 100 grams per person, this is around 20 to 30 times the lethal dose of the poison.
The preparation of the food made no difference. Unlike the bacteria that produce bongkrekic acid, the substance itself does not decompose during cooking. And neither the taste nor the smell of the dish indicates its presence.
While a maize preparation was the downfall here, bongkrekic acid was originally associated primarily with another food. The toxin was even named after it: Tempeh Bongkrek. Tempeh is made from fermented soy. After soaking and cooking the beans, mold spores are added and the mixture is left to ferment for around two days in an airtight container.