Can you still eat moldy things after boiling water?

Moldy things can't be eaten even if they have been boiled in boiling water.

Because boiling water can only reach about 100 degrees. The aflatoxins in the moldy substances are highly carcinogenic and need to be killed by a high temperature of more than 260 degrees. Boiling water can't be killed.

Only moldy things can not be eaten, whether you eat boiled water or high temperature sterilization can not eat, this kind of thing has yellow mold is not good for the human body, after eating it will get cancer, so don't eat, eat some fresh, don't eat some rotten moldy things, don't eat.

Don't eat moldy food processed at high temperatures, as moldy food will deteriorate, and carcinogenic toxin - Aspergillus flavus will be produced after being contaminated by mold.

Plain. Aflatoxin cannot be eaten even if it is heated to more than 380 degrees at high temperatures, and it is mild with food poisoning.

In severe cases, it will be a risk of causing cancer.

If you boil something moldy in boiling water, don't eat it, because the moldy ones already have bacteria, and eating them is not good for your health.

It is a mistake to think that moldy food can be eaten after boiling at high temperatures, because ordinary cooking cannot destroy mycotoxins such as aflatoxins, so you should never eat food that is obviously moldy.

Can you still eat moldy things after boiling water?As long as it is moldy, it means that it is broken, and it can't be eaten after boiling water, so throw it away quickly to avoid food poisoning.

In fact, there are many things to eat after cooking after mold, and the damage to the gastrointestinal effect is also relatively large, so you don't have to think that boiling is high-temperature sterilization, in fact, some endotoxins can not be killed according to high temperature.

Don't eat moldy things after boiling water, the musty smell can't be boiled.

If the food is moldy, you can't eat it anymore, there are a lot of bacteria or something, don't eat it indiscriminately.

Moldy things prove that the food has deteriorated, and it is not used no matter how to disinfect it, because Aspergillus flavus cannot be killed at high temperatures, and it is better not to eat it for the sake of health.

It is not recommended to eat it, it still tastes after cooking.

Don't eat moldy things

1) Once the food is moldy, it should be discarded immediately, especially soybeans, peanuts, sweet potatoes, sugarcane, etc., and must not be eaten again.

2) Eat bitter nuts to spit out and rinse your mouth in time, the bitter taste is the aflatoxin produced in the process of food mildew.

3) The fungus that has been soaked for many days should not be eaten again.

4) Edible oil should not be stored for a long time, and it should not be eaten if it is found to have a "hala flavor". It is recommended to buy enough edible oil produced by regular manufacturers.

Some people think that aflatoxin in cooking oil can be killed at high temperatures, but this view is wrong. Because the cleavage temperature of aflatoxin is 280, it is difficult to decompose by ordinary cooking methods. Some experts pointed out that salt can eliminate 95% of aflatoxin in edible oil, if the cooking oil is poured into the pot and heated, and a small amount of salt is added, stirring for 10-20 seconds, this can basically eliminate most of the aflatoxin in the edible oil.

However, if it is found that the cooking oil has deteriorated, it is recommended that it is safer not to "save" it.

If you are moldy, you are not afraid of diarrhea?

Boiling water can not be sterilized.

There are two conditions that must be met for high-temperature disinfection to truly achieve the effect, one is temperature and the other is time. Generally speaking, most pathogenic Escherichia coli, Salmonella, Vibrio cholerae, etc., need to be heated for 100 3 minutes or 80 for 10 minutes before they die. Blanching dishes with boiling water kills only a very small number of microorganisms.

Boiling water can only wash away dust or oil stains in the bowl.

The correct way to disinfect dishes and chopsticks:

1. Boil and sterilize, put the washed and clean tableware in boiling water for 2 5 minutes;

2. Steam disinfection, put the washed tableware into the steam cabinet or box, and disinfect it for 5 10 minutes when the temperature rises to 100 degrees;

3. Oven disinfection, such as infrared disinfection cabinet, etc., the temperature is generally about 120 degrees, and the disinfection is 15 to 20 minutes. At present, there are many high-tech products such as cupboards with infrared disinfection function in the mall, which can also play a certain role in disinfection and sterilization. However, consumers need to pay attention to whether the product is qualified or not when purchasing.

Extended Materials. Bamboo and wood tableware is the most susceptible to mold

1. When you use chopsticks, you should observe whether there are spots attached to the surface of chopsticks, especially mildew. Bamboo products and wood products are the favorite living environment for mold, and as long as the environment is not dry and the humidity content of the substance itself reaches a certain level, it only takes one day to generate.

If there are spots on the chopsticks that are not the natural color of bamboo or wood, it means that the chopsticks are likely to have become moldy and deteriorated and should not be used again; If the chopsticks appear damp or bent or deformed, it means that they have been damp or left for too long, and they are likely to have passed their expiration date. Smell it, if there is a noticeable sour smell, it is a sign of contamination or expiration and should not be used further.

2. The life of chopsticks is 3 June, and the discolored chopsticks should be replaced quickly. Surveys have found that when ordinary chopsticks are used for 3-6 months, the color of ordinary chopsticks will darken or lighten with time and frequency of use. In addition, the edible lacquer on the surface of the chopsticks suffers from wear due to the frequency of use.

As long as the chopsticks change compared to when they were purchased, especially the color, they need to be replaced immediately. The color of the chopsticks changes, indicating that the nature of the material itself must change. The cause of color change is usually caused by the adhesion of food, detergent, air and residues in the food cabinet during use.

The long-term build-up of bacteria is also a major factor in the occurrence of color changes.

Chopsticks are a very important eating tool for us, it should be said that every household will definitely use chopsticks, but some chopsticks, if the way of storage is not appropriate, or if it is not cleaned, it is easy to get moldy, so is it useful to cook moldy chopsticks in hot water?

Is it useful to boil moldy chopsticks in hot water? There is still a certain effect.

Is it useful to boil moldy chopsticks in hot water?

1.Generally speaking, the problem caused by mold is more common, if we can boil it with boiling water in time, and we can continue to use it after reasonable treatment, of course, when we cook it with hot water, we need to add some salt and baking soda to it, and the amount added can be as much as possible.

2.Boiling at high temperature for about ten minutes can effectively kill some toxins on the chopsticks, of course, it can appropriately prolong the cooking time of chopsticks, but if these toxins are only rinsed with water, there is no way to remove them, and this toxin can be decomposed in an alkaline environment, so you need to add edible salt and baking soda to the hot water.

Is it useful to boil moldy chopsticks in hot water? If you use pure hot water to cook moldy chopsticks, in fact, the effect is relatively small, you need to add some alkaline substances to the water, so that you can better remove some toxins in the chopsticks, in addition, we need to pay special attention to the chopsticks when preserving, must be stored in a dry environment, and at the same time be sure to clean the chopsticks.

High temperature sterilization methods firmly believe that the vast majority of all have a certain mastery, in the high temperature natural environment many germs are not able to survive to be killed, so some people will want to eat after mold, also choose this method, look forward to according to high temperature sterilization to kill the bacteria in the ingredients due to mold, but the objective facts are really like that, this kind of method is really feasible. Can high temperature kill food if it is moldy?

First, can high temperature kill food mold? Moldy food does not work even if it is treated by high temperatures. The main component of Aspergillus flavus caused by long mold is fat-soluble and not water-soluble, its solubility in water is very low, and the cracking temperature is more than 280, and it can not be destroyed by general water cleaning and cooking production processing temperature.

Therefore, it is an incorrect practice to wash and warm the water to remove endotoxins in daily life. It is recommended that once you find moldy food at home, you should never think that it will be fine when it is cooked.

Second, the mold that is washed away is only the fungus that has formed on the surface, and the mold inside the food and the endotoxins caused by it cannot be removed. Warming can kill mold moderately, but there are also many strong and unyielding endotoxins that can withstand the tempering of warming. Needless to say, other endotoxins, in which Aspergillus flavus is very strong and unyielding, and cannot be completely removed.

It doesn't dissolve until it is above 280 degrees Celsius, and the usual cooking methods are very frustrating on it. The general frying temperature does not exceed 200, and the heat in the fried pot does not exceed 230. Can high temperature kill food if it is moldy?

Part of the mold we see is actually part of the mold fungus that is completely developing. In the surrounding area, there are already many molds that are invisible to the human eye. In addition, the somatic endotoxin caused by mold will spread inside and outside the food, and the scope of external diffusion is related to the material, moisture content, and the severity of the mold.

It's hard to estimate exactly how big the spread is, so the most reliable option is to throw it away. In particular, it is necessary to prevent the use of toast, bread, vegetables, fruits and other foods to remove the moldy area and eat it immediately.

In fact, there are many things to eat after cooking after mold, and the damage to the gastrointestinal effect is also relatively large, so you don't have to think that boiling is high-temperature sterilization, in fact, some endotoxins can not be killed according to high temperature.

So can you eat moldy food?

How do ingredients grow moldy?

There are a variety of microbial strains in the geographical environment. There is a group of bacteria that can produce relatively developed, well-branched fungi called molds.

The spores of the mold are its "seeds", which are small and light, so they are easy to scatter and spread, and have strong willpower, and can ambush in the long term in a bad natural environment, and once the natural environment is suitable, they will immediately radiant and youthful and reproduce with great fanfare.

The prerequisite for the growth and development of mold is dampness and coldness, followed by nutrients, and this is just what most ingredients can show. Temperature has an impact on their growth and development, but there are so many kinds of molds in the world, from the refrigeration temperature in the refrigerator to the general indoor temperature, there are different molds that can grow and develop.

Mold "seeds", water, nutrients, and temperature are extremely confluent in the ingredients, so it is normal for mold to grow, and it is strange not to grow mold.

Got the food moldy, get rid of the bad and eat it? Don't seek death.

Why is it okay to eat some moldy foods and not others?

Mold is a complex group of people in the world, and there are countless species that humans know so far, but there are far more unrecognized estimates than they know.

Some molds are very friendly to humans, and will cause all kinds of enzymes to dissolve the ingredients, showing humans different flavors of alcoholic food; Some molds will fill the vigilance of human beings, which will make some people allergic, have symptoms of itching in the eyes, nose, and itching, and some cause respiratory infections; There are also molds that hate humans and cause endotoxins in somatic cells.

Unfortunately, the molds in the geographical environment migrate and settle at will. When a certain type of food is moldy, it may be these "friendly molds", or it may be "vicious molds" - the greater possibility is that there are both advantages and disadvantages, so that the safety can naturally not be eaten.

There are some special ingredients, such as bean paste, fermented bean curd, and stinky yogurt, which have been explored for a long time and have produced special processing techniques. In this process, these "vicious molds" are removed, and only the "friendly molds" are left to serve human beings. The safety factor of the "moldy ingredients" obtained in this way can basically be ensured, and you can eat them all.

Don't eat it. Poisonous, food mold is caused by mold. There are many types of molds and their metabolites, and there are about 200 known mycotoxins. The most common food infecting moulds are Aspergillus flavus, Aspergillus, Aspergillus nidunoccus, Penicillium insistrum and Fusarium beads.

The infestation and toxin production of these molds are closely related to the moisture in the food and the temperature and humidity of the outside. Generally speaking, a temperature of 25 to 30 and a relative humidity of 80 to 90 are suitable conditions for mold to multiply and produce toxins. Aspergillus flavus mainly infects peanuts and corn, while Aspergillus varicolor and Aspergillus nidunovac mainly infect rice. Fusarium beads mainly infect grains.

When food is infected by mold, due to the proliferation of mold, metabolites are secreted, which makes the food moldy.