December 3, 2025, 2:55 pm | Read time: 4 minutes

Poisoning with Bongkrekic Acid Often Ends Fatally

In 2020, a tragic case in China showed how aggressive bongkrekic acid can be: During a family meal, nine out of twelve people ate a thawed portion of suantangzi—a noodle dish with fermented cornmeal and a Chinese delicacy. As reported by the “Daily China,” all who ate the noodles died within a week due to bongkrekic acid poisoning. The three survivors did not eat the noodles because of a noticeable smell. The local health commission detected the toxin in both the noodles and the stomach contents of the deceased.

Another case occurred in Taiwan in 2024, where a restaurant in Taipei experienced contamination with bongkrekic acid. The result: 33 people fell ill, and two died. Dishes with rice noodles were suspected, and the toxin was also found on the hands of the cook.¹

The mortality rate for poisoning is between 40 and 60 percent. So far, over 90 percent of cases have occurred in East Asia.²

Also interesting: Sick from Leftovers! How Dangerous is the Fried Rice Syndrome

How Bongkrekic Acid Forms

Bongkrekic acid is a highly toxic, heat-stable metabolic product formed by certain bacteria of the species Burkholderia cocovenenans. These sometimes occur together with molds of the genus Rhizopus. These molds are often used to produce fermented foods, such as tempeh in Asia.

Bongkrekic acid forms preferentially in foods rich in fatty acids, such as those containing coconut or corn. Particularly when the food is fermented at temperatures between 22 and 33 degrees Celsius or stored moist for a long time, the toxin forms abundantly. If the food is also left at room temperature for several hours to days, the bacteria can multiply unchecked and accumulate bongkrekic acid. The tricky part: Most of the time, the food still smells or tastes completely normal.

The toxin is particularly known from the Indonesian product “Tempeh Bongkrek,” but soaked mushrooms, cooked rice noodles, or fermented rice products can also be affected. Although the toxin-prone product has been banned in Indonesia since 1988, it is still sometimes made privately.³

More on the topic

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Food Poisoning Sick from Leftovers! The Dangers of Fried Rice Syndrome

Symptoms of Bongkrekic Acid Poisoning

The symptoms of bongkrek poisoning begin shortly after consuming contaminated food, with an incubation period of 30 minutes to 12 hours. Additionally, due to its strong fat solubility, the acid quickly spreads throughout the body, complicating treatment. The toxin primarily targets the liver, brain, and kidneys. Symptoms include:

• Stomach pain
• Nausea, vomiting
• Dizziness
• Fatigue
• General weakness
• Possible coma

In severe cases, poisoning can lead to death as soon as one hour and up to 20 hours after symptoms begin. Currently, there is no specific antidote.⁴

How You Can Protect Yourself

Since neither cooking nor washing can inactivate bongkrekic acid, prevention is the most important protection. Paying attention to the safe preparation and storage of fermented foods is already a big step in the right direction:

• Do not ferment corn or coconut products at home, as they are very susceptible. These products should only be processed industrially under controlled hygiene standards.
• If fermenting yourself: Add acid, such as lemon juice, vinegar, or lactic acid. This inhibits the growth of unwanted bacteria.
• Buy tempeh or similar fermented products from trusted sources, especially with Tempeh Bongkrek.
• Mushrooms like snow mushrooms or black mushrooms should always be soaked in the refrigerator, not at room temperature.
• Pay attention to kitchen hygiene: Clean work surfaces, knives, and containers thoroughly before processing fermented foods.
• Consume cooked rice noodles and similar products on the same day if possible or cool immediately; promptly refrigerate leftovers.
• Consistently dispose of suspicious foods, especially if they smell or taste unusual.