中國"手挖提拉米蘇"集體中毒事件：網紅甜點變"細菌炸彈"的全過程

2025年5月20日，由風靡社交媒體的「手挖提拉米蘇」引發的食品安全事件在全中國掀起軒然大波。短短幾日之內，150人集體中毒。事故源頭是安徽女網紅攤位「如花家提拉米蘇」，其「手挖提拉米蘇」標榜古法義大利工藝，每塊售價25人民幣，價格不斐，卻在製作、儲存、販售等每個環節隱藏著致命危機。

縣第一人民醫院腸胃科湧進許多病患，許多消費者出現39度以上的高燒，部分出現脫水跟腎功能受損的狀況。

通常在外擺攤的提拉米蘇。鮮奶油被常溫放置三小時以上，市售生雞蛋替代巴氏殺菌蛋液，而分裝時更是徒手操作，攪拌盒邊甚至沾有制作者口水。食品需冷藏0–4℃存放，卻被放在高達18℃的保溫箱中；蛋糕製作完成48小時內需食用完畢。而一根根迴圈式的操作後，致命的多巴葡萄球菌、沙門氏菌與大腸桿菌就在其中悄然滋生。對消費者而言，選購過程中應留意攤販是否佩戴手套與口罩、是否展示健康證，並避買常溫放置過久的乳製品，慎防「手工」標籤下潛藏的細菌危機。

China's “Hand-Scooped Tiramisu” Food Poisoning Incident: How a Viral Dessert Became a Bacterial Time Bomb

On May 20, 2025, a food safety scandal triggered by the wildly popular "hand-scooped tiramisu" erupted across China, sending shockwaves through the country. In just a few days, 150 people were reported to have suffered from food poisoning. The source of the outbreak was traced to a viral social media dessert stall called “Ruhua’s Tiramisu,” operated by a female influencer from Anhui Province. Promoted as being made with "authentic traditional Italian methods," each slice was priced at 25 RMB—a premium price—but concealed deadly risks in every step of production, storage, and sales.

At the county’s First People’s Hospital, the gastroenterology department was flooded with patients. Many consumers presented with fevers exceeding 39°C, while some experienced dehydration and impaired kidney function.

The tiramisu was typically sold at outdoor stalls, where food safety standards were grossly neglected. Fresh cream was left at room temperature for more than three hours, and store-bought raw eggs were used in place of pasteurized egg products. During portioning, staff handled the cake directly with bare hands, and some containers were reportedly sealed using saliva to smooth the edges. Despite requiring refrigeration at 0–4°C, the finished tiramisu was stored in insulated boxes that reached internal temperatures as high as 18°C. Moreover, the product was often sold and consumed more than 48 hours after preparation—far beyond the recommended safe window.

These unsanitary practices created a perfect environment for the proliferation of harmful bacteria, including Staphylococcus aureus, Salmonella, and E. coli. These pathogens quietly thrived within the creamy dessert, making every bite a potential health hazard.

For consumers, this incident serves as a stark reminder: always observe whether food vendors wear gloves and masks, check for publicly displayed health certificates, and avoid dairy-based items that have been left out at room temperature for extended periods. Beneath the marketing of “handmade” and “artisanal” lies the often-overlooked risk of microbial contamination—where sweet indulgence can quickly turn into a public health nightmare.