"Xiao Wang, the results of this examination... It's stomach cancer. Doctor Liu said heavily, holding a report in his hand.
Xiao Wang, an ordinary office worker, has a strong interest in cooking. Whenever he has free time, he can be found in the kitchen, and his family and friends love his craft, especially his special mapo tofu, which wins praise every time. But he never expected that the bean paste he had been using for a long time would be risky.
Xiao Wang was stunned, he didn't expect this result at all. He asked a little puzzled: "Doctor Liu, I usually pay attention to my diet, how can I get this disease?"
Doctor Liu sighed, "Xiao Wang, I understand that you like to use bean paste when cooking, and there is a lot of it. The bean paste itself is fine, but if it is not stored properly or expired, it may produce harmful substances. Are you not paying attention to this?"
Xiao Wang thought about it for a while, indeed, he often uses bean paste, and sometimes he continues to use it after opening it for a long time. He didn't expect this small detail to have such a big impact on his health.
Faced with this sudden bad news, Xiao Wang felt deep remorse. He is determined to pay more attention to food safety from now on and never let similar tragedies happen again.
01
Oyster sauce: Oyster sauce contains a large number of amino acids, sugars and other nutrients, and its water content is also quite high, such an environment provides strong conditions for the growth of bacteria and fungi. After opening, if it is not put in the refrigerator in time, the quality of the condiment can easily change, such as the reduction of taste and flavor, the growth of mold, and even insect infestation.
Fermented condiments: such as fermented bean curd, tempeh, soybean paste, fish sauce and shrimp paste, etc., these condiments will introduce bacteria during the production process, and the subsequent preservation treatment cannot completely kill the microorganisms in them.
Sauce-based condiments: e.g. mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc. During the storage process, if the temperature is high or the storage time is too long, the degree of non-enzymatic browning will be aggravated, and fat oxidation will easily occur, resulting in a decrease in product quality, damage to nutritional value and flavor, and may also produce mold and harmful substances such as aflatoxins.
Other liquid condiments, such as soy sauce and vinegar, although the possibility of deterioration of these condiments is relatively low, if not stored properly, the liquid may become cloudy, produce sediment or change in color.
02
The hazards of spoiled condiments are mainly reflected in the following aspects:
Increased health risks: Spoiled condiments may produce molds that have the potential to produce metabolites that are harmful to humans, such as primary carcinogens such as aflatoxins. Long-term intake of these harmful substances can increase the risk of cancer.
Food poisoning: Spoiled condiments may contain a large number of bacteria, viruses, or other microorganisms, which may cause food poisoning after consumption, causing digestive symptoms such as nausea, vomiting, and diarrhea.
Destruction of nutrients: After the condiment deteriorates, its original nutrients may be destroyed and lose its nutritional value. Consuming such condiments not only fails to provide the body with the nutrients it needs, but may also bring health risks.
Affect the taste of food: Spoiled condiments may produce unpleasant odors and undesirable tastes, which can seriously affect the quality and flavor of food.
Potential Health Effects: Even though spoiled condiments don't immediately cause obvious health problems, long-term consumption may cause potential effects on the body, such as triggering chronic inflammation, lowering immunity, etc.
03
The preservation secrets of condiments mainly include the following:
Choose the right container: Liquid condiments such as light soy sauce, dark soy sauce, vinegar, etc. are best packed in glass containers, and plastic or metal containers should be avoided to avoid chemical penetration or reaction.
Keep it sealed: To ensure the freshness and purity of the condiment, whether it is powdered, liquid or sauce, it should be stored in an airtight container after opening, which can effectively block air, moisture and insects.
Place in a cool and dry place: Condiments should be stored in a cool, dry, and ventilated place, away from direct sunlight and high temperatures, which can prevent condiments from deteriorating or deliquescent when heated.
Pay attention to moisture and mildew prevention: Especially for powdered and granular condiments such as salt, sugar, pepper, etc., special attention should be paid to moisture prevention to avoid agglomeration or mold. Dry seasonings should also be kept sealed in a dry place.
Avoid contamination: When using condiments, use them with a clean spoon or tool and avoid direct contact with your hands to reduce contamination by bacteria and microorganisms.
Check the expiration date: Check the expiration date of condiments regularly, and expired condiments should be disposed of in time and do not continue to use.
Special handling of special condiments: For example, sauce condiments such as bean paste, chili sauce, etc. are best stored in the refrigerator, because such condiments contain a certain amount of water and are prone to mold and deterioration. For example, fresh condiments such as onions, ginger, garlic, etc. are best bought at the go, and stored in a cool and ventilated place or refrigerator to maintain their freshness.
Note: The health and wellness suggestions in the article are for reference only (part of the picture is from the Internet, and the infringement contact is deleted)