One of the busiest things that everyone has to say recently is why good food goes bad?
This is actually because these molds are highly pathogenic and are the root cause of many diseases. At present, there are more than 200 kinds of mycotoxins known to the scientific community, and they grow and multiply at an alarming rate in the environment of oil and sugar. Of course, the odor and appearance of these molds after the food deteriorates are also different. Some produce a faint odor, while others produce a sour taste, distiller’s grains, etc. This is because the mold destroys the nutrients in the food. The odor is produced after the nutrients are broken down.
There must be a lot of people who think that there is only a small piece of long hair on the fruit, and it would be a pity to throw it away. The moldy part is cut off and eaten.
The answer is: No!
Because of spoiled food, the number of harmful bacteria will increase sharply. Common harmful bacteria such as Salmonella and Vibrio cholerae may cause serious digestive tract diseases. The symptoms range from the most common diarrhea, high fever, To more serious dehydration, coma and even death.
In addition, after the fungi and bacteria in the spoiled food are metabolized in the food, they will produce some harmful effects on the human body. Harmful toxins, the most common of which are aflatoxins, are currently recognized as one of the strongest carcinogens.
In the original intention of saving and not wasting, some people often treat the raw spoiled food before eating it, but in fact, after the food is spoiled, only simple cooking treatment cannot change its harmfulness to the human body. nature. For example, aflatoxin is generally difficult to be destroyed by cooking and heating temperature. It can only be cracked and completely destroyed when it is heated to above 280 degrees.
So, in our daily life, in addition to the fruits, potatoes, and sweet potatoes mentioned just now, which foods are prone to mildew and spoilage?
1. Ginger
Rotten ginger will produce flavonoids, mildew and rotten parts Ginger is not edible.
2. Nuts
There are many kinds of nuts, such as walnuts, hazelnuts, pine nuts, almonds , peaches, cashews, pistachios, etc., will deteriorate if stored improperly or for too long, resulting in aflatoxin.
3. Dried salted fish
If some red sticky substances appear on the surface of the dried salted fish , which indicates that the food has deteriorated, which is the result of the reproduction of microorganisms on the fish. This microorganism is a halophilic fungus. During the pickling process, the bacteria are brought into the fish along with the salt. Once the conditions are suitable, they will grow rapidly. As the microorganisms continue to multiply, the entire surface of the fish will be covered with a layer of red mucous membranes, and give the fish an unpleasant peculiar smell.
4. Grain
For example, the food in the grain turns yellow-green in color, and it looks hairy Fluffy, the surface will also be damaged and shriveled. The reason why this food is inedible is also because it contains the carcinogen aflatoxin.
5. Cane
A neurotoxin will be produced when sugarcane is moldy, which will damage the central nervous system of people Nervous system and digestive system. After eating, it may cause poisoning, usually within 2-8 hours. The initial symptoms of poisoning are nausea, vomiting, abdominal pain, diarrhea, etc., and some will have black stools; in severe cases, symptoms of nervous system poisoning will appear, such as headache, dizziness, difficulty swallowing, trismus, incontinence, convulsions Wait. If not treated in time, the patient may develop into a coma, become a vegetative state, or even die.
Of course, in addition to the above, there are also meat, soy products, peanuts, bread, cakes, rice, steamed buns, etc. that we often eat. Once they are damp and left for too long in the high temperature environment in summer, they will be extremely dangerous. Mildew is prone to occur. Don’t take chances. Cut off the moldy part and continue to eat it, because the cytotoxin produced by the mold will spread in the food. The extent of the spread cannot be estimated with the naked eye alone.
In addition, even high heat will not kill mold and toxins. In our understanding, high-temperature heating can indeed sterilize and disinfect, but it is not necessarily effective for the mold and toxins produced by the deterioration, so once the food is moldy and deteriorated, it is best to discard it. (WeChat official account of China Meat Association)