Why is food easy to spoil in summer Health common sense Please 3Q

In summer, the temperature of the polymers accelerates the movement of bacteria, and the activity of bacteria accelerates, which accelerates the decomposition of food. Any food will spoil after being left at room temperature for a while. Some are moldy and clumpy, some are rotten and smelly, and some are sour and ......There are 3 main causes of food spoilage:

1. Microorganisms play a role. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and marketing. As long as the temperature is right, microorganisms will grow and multiply and break down nutrients in food to meet their own needs.

At this time, the protein in the food is destroyed, and the food will emit a foul and sour taste, lose its original toughness and elasticity, and the color will also change. 2. The role of enzymes. There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are broken down into a variety of lower products.

The rice and fruit rot that we usually see are because the carbohydrates are broken down by enzymes and fermented. 3. Chemical reactions of food. Fats are easily oxidized, resulting in a series of chemical reactions, and the oxidized fats have a strange smell, such as fat meat will turn from white to yellow.

Spoiled food not only changes its appearance, loses its original color, aroma and taste quality, but also reduces its nutritional value, and also contains corresponding toxins that endanger human health.

The main cause of food spoilage is microorganisms. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage and sales. As long as the temperature is right, microorganisms will grow and multiply, breaking down nutrients in food to meet their own needs.

At this time, the protein in the food is broken down into substances with very small molecular amounts, and finally broken down into peptides and organic acids. At this time, the substance will have an ammonia odor and sour taste, and the food will lose its original toughness and elasticity, and the color will be abnormal. The second reason for food spoilage is the action of enzymes.

There are many enzymes in animal food, and under the action of enzymes, the nutrients of the food are divided into a variety of low-level products. The daily occurrence of rancid rice and rotten fruits is the fermentation of carbohydrates caused by the decomposition of enzymes. The third reason for food deterioration is the chemical reaction of food, there are unsaturated bonds in the molecular formula of fats, which are very unstable and easy to be oxidized, resulting in a series of chemical reactions.

Food spoilage is the result of microorganisms spoiling and fermenting in food, and the temperature conditions in summer are particularly suitable for the growth of microorganisms, they multiply quickly, so it is easy for food to spoil. Therefore, food must be kept well in summer, and leftovers in summer must be sterilized at high temperatures, and food with peculiar smells should not be eaten to prevent diarrhea or food poisoning in summer.

Therefore, we should pay special attention to what we eat in the summer, and we should also put leftover food in the refrigerator as much as possible.

In the summer, the weather is hot, and the nutrients in the meals are abundant and watered, which is simply a paradise for bacteria to survive and multiply. The rate of reproduction of bacteria is amazing, and a rancid bacterium can "give birth" to 200 million children in a day and night. Bacteria, like other organisms, want to eat, and hundreds of millions of bacteria declare war on food together, causing the fat, starch, and protein in the food to quickly decompose and deteriorate, producing a large number of harmful substances, and the food will emit a bad smell.

If a person eats rotten food, he will get sick.

Indeed, bacteria are dead in food that has been burned, stir-fried, and boiled at high temperatures. However, the bacteria floating in the air will fall on the food, and in the ridge digging into the air, there is less nutrients and moisture, which is not enough for the bacteria to multiply, and once it falls on the food, it will multiply in large quantities, and the food will quickly deteriorate and rot.

Some people think that it doesn't matter if you re-disperse the steamed rice and flavorful meat and cook it freshly, stir-fry it, and then eat it. This kind of thinking is unacceptable. Because after the rice and stinky meat are recooked, the bacteria in them die, but the toxins secreted by the bacteria and the toxic substances produced during the decomposition of the food do not disappear, and they are still poisoned if they are eaten.

In order to protect food from being destroyed by bacteria, people have come up with many **. Refrigeration, drying, salting, and candied are all good ways to protect food. Let the food write air isolation, it is also a good way to protect the food, all kinds of canned food, are made by the method of isolating from the air, can ensure that it will not be bad for two years.

In the hot summer, in addition to the annoying ultraviolet rays, there is also the unpleasant smell of food that spoils and rots before it can be eaten. In particular, many housewives have a deep understanding of this. In the summer, food is especially difficult to preserve and can easily spoil.

In fact, there are several reasons why food is easy to spoil in the hot and humid season, and several factors work together to accelerate and aggravate the phenomenon of food spoilage.

1. Self-enzyme action.

Many foods are not only rich in nutrients and water, but also contain many enzymes. In the air with a suitable temperature and humidity, these nutrients under the action of enzymes, constantly undergo some chemical changes, which can not only cause the loss of nutrients in the food, but also easily lead to the spoilage of the food. For example, the rotting and deterioration of vegetables and fruits are mostly caused by this reaction.

2. Oxidation reaction occurs.

Some foods contain a lot of unsaturated fatty acids, aromatic substances, pigments and other unstable substances, which can well reflect the unique flavor and taste of food, but these substances are not only easily destroyed during the cooking process. During the warmer season, these ingredients in food are highly susceptible to oxidation and denaturation, resulting in an odd taste and texture. This is actually one of the reasons why some spoiled foods give off a strange smell.

3. Bacterial contamination.

Various microbial or bacterial contamination is the main cause of food spoilage in summer, spring and autumn. In the process of food storage, transportation, and food contaminated by water, soil, air, utensils, utensils, animals and people, under suitable conditions, microorganisms will multiply in large numbers, causing a series of complex changes in the food, resulting in spoilage. In particular, fish, meat, eggs, milk, etc., because of their high nutrient content, abundant water, and suitable pH, are very easy to multiply by bacteria and other microorganisms.

In summer, this reaction is exacerbated by high temperatures and high humidity. The nutrients in food are destroyed by bacterial reproduction, and its degradation products ammonia, ketoacids, thiurium, etc., are the reasons for its pungent odor.

After reading the above reasons for food spoilage, I believe you will understand that the hot summer has led to an increase in the causes of food spoilage, and the best way to prevent food spoilage is to choose a suitable storage method, so as to reduce losses.

Food is easy to spoil in summer, so taking precautions can effectively delay it.

Food is easy to spoil in summer, so taking precautions can effectively delay it.

The temperature in summer is suitable for the reproduction of bacteria.

In addition, there are sufficient nutrients in the food to provide the bacteria with the need to multiply.

As a result, food can spoil easily in the summer.

1. Meat: Once the meat begins to deteriorate, the bacteria will first multiply on the surface, because these bacteria need oxygen to reproduce, so the meat tissue will change color and deteriorate, and gradually extend to the inside.

2. Eggs: Fresh eggs generally do not deteriorate, because the inside of the eggs is sterile, but improper storage or too long will lead to deterioration, especially when the temperature is too high, some enzymes and microorganisms in the eggs multiply rapidly, decompose proteins and lead to deterioration, the egg whites become turbid and thin, the yolk changes color or scatters, and the foul smell is emitted, and the deterioration is obvious.

3. Dairy milk: Dairy food is the favorite breeding "base" of microorganisms because of its rich nutrition, and various bacteria such as bacteria, yeasts, molds, bacteriophages, actinomycetes and so on will cause milk to thicken, coagulate, and even produce gas bubbles.

4. Vegetables and fruits: The skin of fruits and vegetables generally has a layer of wax to prevent microbial invasion, but after the epidermis is damaged, microorganisms invade and multiply, which will promote the ulceration and deterioration of fruits and vegetables. Dark spots often appear, and the tissue becomes soft and depressed, gradually becoming liquid and has a sour odor.

5. Staple food: common grains are rich in starch, easy to be polluted by mold, bacteria, yeast, once the storage is improper, the surrounding air humidity, high temperature, sufficient oxygen, they will multiply rapidly, moldy, emitting a choking musty smell, do not eat.

Test answer: All kinds of bacteria, fungi and other microorganisms, come into contact with food, and use the nutrients in the food, a large number of growth and reproduction, during which a lot of growth metabolites will be produced, producing a variety of acid, odorous taste, so food spoilage Therefore, food spoilage is caused by the growth and mass reproduction of microorganisms According to the reason for food spoilage, food preservation should try to kill or inhibit the growth and mass reproduction of microorganisms The water content in dried vegetables is very small, It is not conducive to the growth and reproduction of bacteria and other microorganisms, and is conducive to preservation It can be seen that a is in line with the theme Therefore, a

The summer is very hot, so the food is very easy to spoil, and many people want to have a refrigerator at home, it's okay, but you know what? Keeping things in the refrigerator for a long time is also a loss of nutrition, and it is not good for the health of the human body to eat, so do you know which foods are the most inedible in summer? Experts summarize the list of the most dangerous foods in summer.

Check it out! Eating this stuff will make you "unobstructed" from now on.

It is easy to eat a bad stomach in summer, this is because summer food is the most prone to spoilage, so it is best to eat it in time, so everyone must be careful when eating food in summer.

Cooked meat

Dr. Michael Schmidt, a professor in the Department of Microbiology and Immunology at the Medical University of South Carolina in the United States, said that cooked meat is prone to E. coli infection, and cooked meat products bought from supermarkets must be thoroughly heated before they can be eaten with confidence.

Bean sprouts

Bean sprouts need a warm, moist environment to grow, which is ideal for bacteria such as Salmonella, Listeria monocytogenes and E. coli to thrive. Amy Goodson, a nutrition expert in Texas, advises that it is best to stir-fry bean sprouts before adding them to salads or burgers, otherwise the risk of food poisoning doubles.

Eggs

Lori Giannini, a dietitian in Los Angeles, California, USA, said that raw or undercooked eggs are likely to carry bacteria and are more likely to get sick after eating. The U.S. Food and Drug Administration recommends that eggs should be boiled thoroughly before eating and touched with eggs'All utensils and hands should be washed carefully.

Barbecue

Leaitrecy, a dietitian in Baltimore, USA, said that although most of the food dangers in summer come from the bacteria that cause human poisoning, the carcinogens produced by roasted meat are also very dangerous. Several studies have shown that marinating meat with vinegar, wine, lemon juice and other spices for 30 minutes before grilling it can reduce carcinogens. When grilling meat, grilling it over a low flame, removing the round fat, and turning it frequently can help reduce carcinogens in the grill.

Hami

Cantaloupe, watermelon and other melons and fruits can easily cause listeria infection. Unlike other germs, Listeria monocytogenes can grow in the refrigerator. The U.S. Department of Agriculture (USDA) has warned that Listeria monocytogenes is present in the outer layer of the fruit, and cutting the fruit can bring the bacteria from the peel into the pulp.

Therefore, before cutting cantaloupe and other melons and fruits, the skin of the melons and fruits should be thoroughly brushed with a brush under the condition of rinsing under running water. And the cut melons and fruits cannot be stored in the refrigerator for a long time.

Chicken