Can you still eat small white worms in flour, can you still eat small white worms in flour

It is not recommended to eat white flour with worms.

After the flour is damp and heated, it is easy to have insects, at this time, if it is relatively light, you can sieve off the insects and eat, and it is not recommended to eat it if the pollution is serious.

Flour insects are still relatively common, in daily life, if you want to prevent flour insects, you can use pepper to prevent insects at this time, wrap peppercorns in paper towels, put them in a flour bag, and put the bag tightly in a cool place, you can prevent insects well.

How to store flour.

Flour storage is very particular, generally speaking, long worms are related to the storage method of flour, stored in a damp, dark and impermeable place so that the flour is damp and easy to cause insects.

There are many winged beetles and moths in the rice, and the noodles love raw meat insects, so we should pay attention to the preservation environment of the flour at this time, generally speaking, store it in a dry and ventilated environment, which can greatly avoid raw insects.

When a small amount of white bugs appear inside the flour, the following steps can be taken to deal with it:

1.Sift the flour to remove the white bugs from the flour.

2.The flour is sterilized and sterilized by sun exposure.

After the above treatment, the flour can continue to be consumed. When there are more white soft worms in the flour, or there are eggs, lumps, discoloration, deterioration, etc., or even the flour has a peculiar smell, it is recommended not to eat it, so as to avoid vomiting, diarrhea and other food poisoning phenomena after eating.

In addition, if there are adult insects with russet to brown bodies in the flour, they are even more inedible, because the worm has odorous gland secretions, which can make the flour have a musty smell, and its secretions also contain carcinogen benzoquinone, which is harmful to the body.

In order to avoid white bugs on the flour, it is recommended to place the flour in a clean and tidy environment with good ventilation, suitable humidity, suitable temperature. Specifically:

1.Good ventilation: the flour powder is small and the void is small, which should cause the internal temperature of the flour to rise, and the flour must be placed off the ground and away from the wall and in a place with air circulation.

2.Proper humidity: The humidity in the flour is easily affected by the environment, and the higher the humidity, the greater the water content. Therefore, the ambient humidity of flour storage should be about 60%.

3.Suitable temperature: The storage temperature should be controlled at 18-24 to increase the shelf life of the flour.

4.Clean and tidy: A clean environment can reduce the breeding of pests and the reproduction of germs, which is conducive to the preservation of flour.

In short, when there are small white worms in the flour, it is necessary to treat them according to the pest situation and pay attention to maintaining the hygiene of the storage environment.

The small white insects that grow inside the noodles are generally the larvae of rice moths. If there are not many insects in it, you can use a sieve basket to sift it, but if the insects are serious and the flour has an obvious musty smell, it is recommended to dispose of it and do not eat it.

Whether you can eat small white worms in the flour depends on the number of small white worms in the flour.

If the number of small white worms in the flour is small, it can still be eaten after the small white worms are sifted out. If there are a lot of adults in the flour, you can't eat it. Flour insects can put the rice in a sieve, sieve it with a sieve and put it in a cool place to ventilate and dry.

You can also expose the rice to the sun to use the high temperature to drive away insects.

Ways to prevent flour insects

1. Use a bag of flour soaked in pepper water, and use a bag of flour with the spicy fragrance of peppercorns to prevent flour insects.

2. Putting a few cloves of garlic near the place where the flour is stored, or spreading an appropriate amount of quicklime evenly around the flour storage place can also prevent flour insects.

3. When storing flour, the flour should be stored in a well-ventilated, breathable and dry place, and the flour storage place should be kept dry to prevent flour insects.

If there are not many insects in the flour, just sift out the insects inside and continue to eat. When there are more white worms in the flour, it is not recommended to continue to eat, this flour pollution will be more serious, and continuing to eat this flour is likely to cause physical discomfort.

If there are not many white worms in the flour, you only need to sift out the insects inside, and you can continue to eat them, which will not affect human health.

If there are more small white kernel insects in the flour, it means that the flour has been seriously contaminated, and even a large number of bacteria have been produced, and it is best not to continue to eat this kind of flour, otherwise it may cause physical discomfort.

The reason why white insects grow in flour is mainly because the environment in which the flour is kept is too damp and wet, because it is best to keep the flour in a dry and cool place, otherwise it is easy to breed insects.

No, the flour at home is easy to have insects when it is heated and damp, and there are many winged beetles and moths in the flour noodles, and the noodles love raw meat insects. For the flour of raw insects, the insects can be sieved off and eaten, and it is not recommended to eat it if the pollution is serious.

Conventional storage: Flour is a grain that is eaten directly, and the place where the flour is stored must be clean, dry, and free of insects. It is best to choose a refrigerator, cabinet, etc., that can keep it cold.

The dough bag should be pounded and kneaded every month to prevent heat and lumps. Ventilation is carried out at night when the relative humidity is low. Flour with low moisture should be sealed and kept at a low temperature after spring, which can prolong the storage period.

Flour processed in winter can be stored until May, and new wheat flour processed in summer can generally only be stored for 1 month.

Closed storage: According to the characteristics of poor moisture absorption and thermal conductivity of flour, the method of low temperature storage and closed storage can be used to prolong the safe storage period of flour. It can be sealed with jars or plastic films, which can not only solve the problem of moisture and mildew, but also prevent air from entering the flour to cause oxidation and deterioration, and also reduce the chance of pest infection.