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米酵菌酸的毒性強，會喪命或腎功能衰竭，主要由玉米，米產生毒素或黑木耳泡水太久都會有此毒素
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｜originally written by Lin
如果需要浸泡黑木耳或銀耳，不要浸泡太久，假使要放過夜，務必放置在冰箱，用低溫來抑制米酵菌酸產生。避免在自家製作發酵食物，因為發酵的過程需有嚴格衛生規範，以及專用設施和流程，才能避免米酵菌酸產生。
References
https://www.commonhealth.com.tw/article/89544https://www.commonhealth.com.tw/article/89544
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