An incident at a tea room in Bao Lin in Taipei City resulted in 2 deaths and 4 injuries, with multiple individuals suspected of being poisoned by Burkholderia acid (formerly known as rice bacterial acid), causing concerns in society. Responding to online rumors, Jiang Yuzheng, director of the Asia University Food Safety Testing Center, clarified that Taiwanese dishes such as rice noodles and rice cakes do not require fermentation in their preparation. It is speculated that when packing rice cakes, the plastic bags may be greased, potentially leading to the propagation of Burkholderia gladioli-Coerulescens complex (BGC) and the production of Burkholderia acid (BKA) toxins. He mentioned that the production of Burkholderia acid is not common and will not occur as long as environmental conditions are not disrupted.