Don't eat! These 5 types of food are dangerous to spoil, especially in the summer

In life, many merchants use the slogan of "fresh ingredients" to attract consumers, but there are still many unscrupulous traders who use expired or even spoiled ingredients in order to save costs. Unscrupulous merchants blindly pursue interests, harm consumers with shoddy quality, and disregard the health of consumers, this phenomenon must be severely punished and strengthened market supervision and management.

As a consumer, we must also understand that eating expired food will cause many harms to health! In particular, the following 5 kinds of food, if it is obviously spoiled, you must not hesitate to throw it into the trash!

01 Rotten fruit Even if it is rotten, do not eat many people in life in line with the principle of "no waste of food", see the good end of the fruit local rot is reluctant to discard, cut off the deteriorated parts and continue to eat.

What we call rotten fruit is common in the following two situations: one is due to frostbite or bumps caused by local tissue damage, this can be eaten, but to eat as soon as possible, over time these parts are also easy to breed bacteria; The other is because the fruit is placed for too long, resulting in mold growth, resulting in mycotoxins, this fruit is not recommended to continue to eat even after cutting off the moldy part. Fruits produce and accumulate many fungal toxins after spoilage, and these toxins are also present in the surrounding tissues of the decay site to varying degrees. For example, after the fruit such as apples, pears, and peaches deteriorate, the amount of penicillin will gradually increase, which is a neurotoxin that will cause acute/chronic food poisoning in the eater, and may have symptoms of food poisoning such as nausea, abdominal pain, and diarrhea, and is teratogenic and carcinogenic. [1] Gansu Agricultural University has done a more detailed study of penicillin in rotten apples, and the results show that the larger the area of apple rot, the higher the content of penicillin. And penicillin will also spread to the surrounding tissues of the apple, the farther away from the decay site the lower the content of penicillin, the closer the distance is higher, and its content will increase with the increase in the diameter of the rot site. [2]

Penicillin in rotten apples spreads almost to the entire apple, so the best way to dispose of the fruit after rotting is to discard it completely. If you don't want to "waste food", buy less and buy it, and eat it as soon as possible while it is fresh. 02 Sprouted potatoes Severe germination resolutely discard potato sprouting is very common, some people will choose to dig out the buds and continue to eat. However, poisoning from eating sprouted potatoes has been common over the years. From the perspective of health and safety, once the potato germinates, it needs to be extra vigilant, and potatoes with serious germination and cannot judge the degree of germination should not be eaten!

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Longanin is a toxic glycoside alkaloid, in the normal non-germin of potatoes, the content of dragon sunflower is very small, the longer stored, the higher the content of this toxin. After the potatoes sprout, the content of longanin in them will be greatly increased. The intake of a very small amount of longanin will not be toxic to the human body, but a single intake of 200mg of longanthrin can make people poisoned, and it will be serious. [3] What is the concept of 200 mg of Apatosain? That's about 30 g of potatoes that have turned green or sprouted (about two thumbs). If it is a potato that has just begun to sprout, it is only present near the bud, especially in the skin of the potato. At this time, you can peel the potatoes and peel off a thick layer around the germination site, dig out as much as possible, and the rest of the parts can still be eaten.

Cooking can be more often used steaming or boiling, because the glycosidine alkaloid content of potatoes in steam will be reduced by 65%, while boiling can be reduced by more than 80%. Soaking in an aqueous solution of vinegar during the treatment process can also reduce the content of longanin. [3, 4] In addition, in daily life, potatoes must be protected from light, because the role of ultraviolet rays is more likely to promote the production of longopherol. 03 Dead crabs It is best not to eat Vigilance poisoning people who love to eat crabs are clear, buy crabs must pick fresh, because crabs after death not only taste bad, but also may be fatal after eating.

This is not alarmist, but there is a real case: in 2015, the Department of Neurology of Renhe Hospital of China Three Gorges University admitted a patient who suffered food poisoning after eating dead river crabs, and died after ineffective rescue on the day of admission. [5] Crabs like to eat dead fish, dead shrimp and other rotten animal carcasses in the water, the body and body are stained with a large number of germs, after death the bacteria in the body will quickly multiply and decompose crab meat, not only will lead to poor taste, and the total amino acid content will decline, toxic biological amine content increases sharply, crab quality deteriorates, [6] once people eat will lead to poisoning. You may not know what biological amines are, but they are actually a class of nitrogen-containing organic compounds, which are normally active ingredients in the organism. The appropriate amount of biological amines is not only non-toxic, but also has a certain physiological effect, which can regulate biological activity and control blood pressure. However, if excessive intake of biological amines may lead to poisoning, such as the well-known histamine is a kind of toxic biological amines, present in spoiled fish meat, oral administration of 8 to 40 mg will cause mild poisoning, more than 100 mg will lead to serious poisoning [6].

In the body of the dead river crab, histamine grows rapidly and cannot be removed even after heating at high temperatures, which is the main cause of poisoning after eating dead river crab. Someone once did an experiment: after the hairy crab died, it was placed at room temperature for 3 hours, and the histamine content in the body increased from 3mg/100g to 6mg/100g, and then gradually increased to 7 mg, 8 mg... This amount can already make people slightly poisoned. Therefore, if you find that the crab you bought is dead, it is best not to eat it for safety, unless it is just dead when you find it and then cook it directly. However, in real life, we often can't accurately judge the time of death of crabs, so it is better not to eat, after all, delicious and precious, the price of life is higher!

In addition, it should be noted that the quick-frozen crab can be eaten, because it is directly frozen when the crab is alive to let it die, and then placed in an environment of minus 18 degrees Celsius to save, safety is no problem, you can eat with confidence. 04 Moldy nuts have a musty bitter taste to resolutely spit out whether you have ever had such an experience: expectantly opened a melon seed, but there is a harrah's smell, even a musty bitter taste. Most people do it right away with a few more pressed flavors. Don't do this again! Nuts generally contain a higher content of unsaturated fatty acids, stored for too long or improper storage, it is easy to oxidize rancidity and appear hara taste, the taste becomes worse. And in the process of rancidity, it will also produce harmful peroxides and free radicals to the human body, promoting aging and endangering health.

There are also some nuts due to improper preservation, may be contaminated with aspergillus flavus and mildew, eating will have a musty bitter taste, for such nuts must be "resolutely not eaten". Because such nuts are likely to be at risk of contamination with aflatoxin, they are carcinogenic and pose a great health hazard. Aflatoxin is a highly toxic substance, how toxic is it? Potassium cyanide should be no stranger to everyone, in film and television dramas are often hidden between the teeth by spies, and use suicide when the identity is exposed, which shows that the toxicity of potassium cyanide is already very strong. And aflatoxin is 10 times more toxic than potassium cyanide! And aflatoxin also has liver carcinogenicity, even if a small amount of consumption, over a long period of time will increase the risk of liver cancer. Moreover, the general cooking temperature such as steaming and boiling cannot destroy the aflatoxin.

So, don't eat any more nuts that have spoiled! If you accidentally eat it and feel a hara or mildew taste in your mouth, the most correct thing to do is to spit it out immediately and rinse your mouth immediately! 05 soaked fungus beware of poison! Another case: On July 31, 2018, a villager in a district of Jinhua City had an incident of food poisoning suspected of being caused by eating black fungus that had been soaked for too long, a total of 3 people were poisoned, and one person died after rescue was ineffective. [7] The key cause of this poisoning incident was that the parties used black fungus soaked for 3 days to make Chinese cabbage fungus fried rice and cold mixed black fungus. During the long-term foaming process, the fungus will breed pseudomonas, producing rice yeast acid toxin.

Rice yeast acid has a strong toxic effect on both humans and animals, and is the main toxin causing food poisoning and death. It can lead to toxic hepatitis, which can lead to multi-organ failure and even death in severe cases. Because of its strong toxicity, there is no specific antidote. Therefore, fungus that has been soaked for a long time should never be eaten. So how much time is the black fungus foaming controlled to be safe? It is recommended to control it within 4 hours, and the water temperature is not too high, generally 30 ° C is the most suitable temperature. Experiments have shown that the edge of the black fungus foam will crack after more than 6 hours, which seriously affects the quality of the fungus and is more susceptible to microbial contamination. [8]

Food safety is no small matter, any food spoilage needs to be vigilant, the light can lead to diarrhea, vomiting, heavy can be life-threatening. The safest thing to do is to put all spoiled food in the trash. When buying food, try to buy as little as possible, don't buy too much at once, and avoid increasing the risk of spoilage.

Author | Xue Qingxin Member of Chinese Nutrition Society Registered Dietitian Registered Nutrition Technician Health Manager Public Dietitian

Bibliography:

Wang M, Jiang N, Dai Ying, et al. Standard analysis of limit and detection method of fruit fungal toxins at home and abroad[J]. Journal of Food Safety and Quality Inspection, 2016, 7(02):459-467.

[2] Liu Huafeng,Han Shunyu,Sheng Wenjun,Zhu Xia,Jiang Yumei. Distribution of patulin in decayed apples[J].Food Science,2010,31(07):51-53.

Xu Minhui, Liu Kewei, Zhang Xiaohui, et al. Research progress of dragon angiosin in potato[J]. Preservation and Processing, 2017, 017(001):112-116,121.

[4] Wu Yashuai,Han Xuan,Zou Youyang,Wang Zongyi,Zhu Jingxin,Gao Xiuzhi. An Exploration on the Effective Removal of Dragon Angiosperm in Potatoes[J].Journal of Food Safety and Quality Testing,2020,11(05):1514-1519. Wang Yingrui, Zhang Yushi. A case report of death after eating dead river crab[J]. Journal of Rare Diseases, 2015, v.22; No.113(06):65-66.

Liu Xiaoli,Peng Huanhuan,Zhao Jiangtao,Xia Xiudong,Liu Yuan,Zhou Jianzhong. Study on bioamine and quality change of river crab under different storage conditions[J].Food Engineering,2017(04):27-30+53.

[7] Shen Tupingping,Zhu Jiahui,Xu Xiaomin,Lü Gongjin,Wang Cuirong,Tao Zhenyang. Investigation of food poisoning caused by Pseudomonas cocos fermented rice noodle subspecies[J].Shanghai Preventive Medicine,2019,31(06):466-468+478.

Ma Yinpeng, Du Baida, Zhang Jiechi, et al. Study on factors influencing the incidence of black fungus foaming[J]. Edible Mushrooms, 2017, 39(004):62-65.

Source: Scientific Debunking