Even though the noodles had been cooked and defrosted after a year in the freezer. Due to the flavor, it is thought that the younger family members chose not to consume it.
All of the family members who had consumed the noodles started to feel quite ill in the hours that followed, displaying signs of nausea, vomiting, and stomach discomfort.
Despite receiving care at the hospital, they would all pass away in the days that followed from the unexplained disease.
The fermenting soup seemed to be the most likely cause of the fatalities, which prompted local officials to look into what had caused three-quarters of the family members there to get sick and die.
The noodles deteriorated throughout the freezing and defrosting process, which led to the development of a high concentration of lethal bongkrekic acid.
