One of the busiest things to say lately is why good food spoils?
In fact, these molds have a strong pathogenicity 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 smell and appearance produced by these molds after the food deteriorates are not the same, some produce a faint odor, and some produce a sour taste, a lees taste, etc., which is due to the peculiar smell produced by mold destroying the nutrients in the food, different nutrients are decomposed.
There must be many people who think that there is such a small piece of long hair on the fruit, and it is a pity to throw away the whole thing, and cut off the moldy part and eat it.
The answer is: no!
Because the number of harmful bacteria in spoiled food will increase sharply, common harmful bacteria such as Salmonella and Vibrio cholerae may cause serious digestive tract diseases, with symptoms ranging from the most common diarrhea and high fever to more severe dehydration, coma and even death.
In addition, the fungi and bacteria in spoiled food will produce some harmful toxins to the human body after being heavily metabolized in food, the most common of which is aflatoxin, which is currently recognized as one of the strongest carcinogens.
Some people, in the spirit of saving and not wasting the original intention, often will be raw spoiled food to be processed and then eaten, but in fact, after the food is spoiled, only through simple cooking processing can not change its harmful nature. For example, aflatoxin, the general cooking heating temperature is difficult to destroy, only when heated to more than 280 degrees can it be cracked and completely destroyed.
So, in our daily life, in addition to the fruits, potatoes, sweet potatoes just mentioned, what other foods are prone to mold and deterioration?
1. Ginger
Rotten ginger produces xanthanin, and mildew and ginger with rotten parts are not edible.
2. Nut kernels
There are many types of nuts, such as walnuts, hazelnuts, pine nuts, almonds, peaches, cashews, pistachios, etc., which will deteriorate improperly or over time, producing aflatoxin.
3. Dried salted fish
If some red slimy substance appears on the surface of the dried salted fish, it means that the food has deteriorated, which is the result of microorganisms multiplying on the fish body. This microorganism belongs to the salt-loving fungus, in the process of salting the bacteria are brought to the fish body together with the salt, once the conditions are suitable, they will grow rapidly, as the microorganisms continue to multiply, the entire surface of the fish body will be covered with a layer of red mucous membrane, and make the fish have an unpleasant special odor.
4. Grain
For example, the color of the grain changes to yellow-green, it looks fluffy, and the surface will also be damaged and dry. This food cannot be eaten because it contains the carcinogen aflatoxin.
5. Sugarcane
When sugarcane molds, it produces a neurotoxin that damages the central nervous system and digestive system. After people eat it, it may cause poisoning, which usually occurs 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, there will be symptoms of nervous system poisoning, such as: headache, dizziness, difficulty swallowing, closed teeth, incontinence, convulsions, etc. If left untreated, the patient may progress to unconsciousness, vegetative status, or even death.
Of course, in addition to the above, there are meat, soy products, peanuts, bread, cakes, rice, steamed buns, etc. that we often eat, once damp and placed for too long in the summer high temperature environment, it is very easy to mildew, do not have a fluke mentality, the mold part is removed and continue to eat, because the cytotoxins produced by mold will spread in food, the scope of diffusion is related to the texture, moisture content, and severity of mildew of food, we can not estimate how large the scope of diffusion is by a pair of naked eyes alone.
In addition, even high temperature heating can not kill mold and toxins. In our cognition, high temperature heating can indeed kill and disinfect, but it is not necessarily effective for mold and toxins produced by deterioration, so once the food is moldy and deteriorated, it is best to discard it completely. (China Meat Association WeChat public account)
【Error correction】【Responsible editor: Feng Kong】