Can you still eat Xiwang corn germ oil less than three months after it expires

Xiwang corn germ oil is expired for less than three months, and it is not recommended to eat it, because the expiration may lead to spoilage, and spoiled food may cause harm to the body.

The impact on human health in the spoiled food village is mainly manifested in the following three aspects.

1. Disgust due to the change of various components (decomposition) in food promoted by microorganisms in the process of growth and reproduction, which changed the sensory shape of food raw apricots. Makes people feel disgusted with it. For example, in the process of protein decomposition, it can produce organic amines, hydrogen sulfide, mercaptans, stomping, skatosin, etc., which have the unique odor of protein decomposition; Bacteria and stealing bacteria can produce pigments in the reproduction process, so that the food presents a variety of abnormal colors, so that the food loses its original color and flavor; The rotten "hala" of fat and the special smell produced by the breakdown of carbohydrates are also often difficult for people to accept.

2. Reduce the nutritional value of food due to the change in the structure of protein, fat and carbohydrate in food after spoilage, thus losing the original nutritional value. For example, after the decomposition of protein, low-molecular toxic substances are produced, thus losing the original nutritional value of protein: fat decay, hydrolysis, and oxidation produce peroxide, which is then decomposed into carbon-based compounds, low-molecular fatty acids, aldehydes, ketones, etc., and loses the physiological effect and nutritional value of fat on the human body; Carbohydrates spoil and decompose into cheese, aldehydes, ketones, preparations and carbon dioxide, and also lose the physiological function of plant carbohydrates.

In short, due to the decomposition of nutrients, the nutritional value of the food is reduced.

3 The whole process of causing poisoning or potential harm to food from production and sales is small, and the way and degree of food contamination are also complex There are many toxic substances produced by food spoilage, so the harm caused by spoiled food to human health is also different.

1) Acute toxicity. Under normal circumstances, spoiled food often causes acute poisoning, and mild cases mostly appear with symptoms of acute gastroenteritis, such as vomiting leaves, sadness, abdominal pain, diarrhea, fever, etc., which can be restored to health after **; Severe cases can have symptoms in the respiratory, circulatory, nervous and other systems, and timely rescue can turn the crisis into safety, and if the time is delayed, it can also endanger life. Some acute poisoning, although every effort has been made, still leaves sequelae to the poisoning.

2) Chronic toxicity or potential harm. Some spoiled foods contain less toxic substances, or due to the characteristics of their own toxic effects, they do not cause acute poisoning, but long-term consumption often causes chronic individual poisoning, and can even be manifested as carcinogenic, teratogenic and mutagenic. A large number of animal test studies have shown that:

Consumption of moldy peanuts, grains and peanut oil contaminated with aflatoxins. It can cause chronic poisoning, pathogenicity, teratogenicity, and catastrophic transformation.

It can be seen that the consumption of spoiled and moldy food has extremely serious potential harm, harming human health, and must be paid attention to.

The poor can eat it, and the rich people are better off not eating it.

Hello, generally after the expiration date is not inedible, but after the best expiration date and the period for which the manufacturer is responsible. However, if the expiration date is too long (e.g. more than 3 months), do not consume it again.

If it is edible oil, as long as it is not in bulk, there is no quality assurance, and there is no deterioration within half a year, it should be fine.

Edible oil has been stored for a long time, especially the residual crude oil, which contains more plant residues, and the rancidity of oil and fat can occur. Edible oil contains a linoleic acid component, which is easy to chemically react with oxygen in the air, a phenomenon called "oil oxidation". A series of reactions such as oil and hydrolysis can generate small molecule aldehydes, ketones and carboxylic acids and other oxides, peroxides and other decomposition products with special odors.

After the rancidity of the oil, the smoke is large and choking when heated, which contains decomposition products such as epoxypropionaldehyde, which is easy to be poisoned after eating. Be careful.

Corn germ oil, which has expired for five years, has passed its expiration date and cannot be eaten.

When the package is unopened, the usual shelf life of edible oil is 18 months.

If it has expired for 5 years, it will definitely not be usable.

When buying cooking oil, pay attention to the production date, the fresher the better. Expired grease or cloudiness, sedimentation or present"Hara"The edible oil is not edible, and the shelf life of the edible oil will be shortened accordingly when exposed to the air after opening, usually only for three months.

Cooking oil, like other foods, has an expiration date. Therefore, corn cooking oil has expired and it is not recommended for consumers to continue to consume it. There are many factors that affect the shelf life of edible oil, the two most important of which are the type of oil and the environment in which it is stored.

The chemical properties of corn oil are more stable than that of ordinary oil, and its shelf life is generally 540 days, which is not short.

Corn oil with a relatively short expiration time can not smell any peculiar smell with your nose, but it may have been rancid, and the expired corn oil will produce a toxin called aflatoxin B1, which is one of the strong natural carcinogens, and the nose cannot smell it. Consumers don't have to worry too much if they accidentally eat expired corn oil, although this substance is toxic, but in most cases the human body can repair it.

How to store corn oil.

1. Storage container.

Reasonable selection of corn oil storage containers, generally speaking, it is better to use glass or ceramic containers for storage, and the caliber of the container should be reduced as much as possible. When the oil is less, you can choose a dark glass bottle that is opaque, and after the oil is full, the bottle mouth should be sealed to isolate the oil and air to prevent the oxidation and deterioration of corn oil. People are often accustomed to using metal or plastic bottles (barrels) to contain corn oil (the same is true in stores), which is actually very unscientific, because metal molecules and plasticizers in plastics can accelerate the rancidity of cooking oil.

2. Avoid direct sunlight.

Corn oil needs to be stored away from light, and it should be stored in a cool, dark, dry and low temperature place. Ultraviolet and infrared rays in sunlight can promote the oxidation of oils and fats, accelerate the formation of harmful substances, and produce aldehydes and acids that are harmful to the human body, which may cause cancer.

3. Avoid high temperatures.

To store corn oil, it is necessary to prevent high temperature storage, and the temperature is best from 10 to 15, and generally should not exceed 25. Therefore, it is not suitable for storage in summer, and it should be used while purchasing, and fresh oil should be consumed frequently. In addition, it should be noted that water should not be mixed into the cooking oil, otherwise, it is easy to emulsify the oil and deteriorate.

Usually, hot oil can be added to the oil at a ratio of 40 1, which can play a role in absorbing water. Therefore, you should go to big stores and regular manufacturers to buy corn oil, and do not buy inferior oil in the market for a while.

4. Keep it sealed.

For long-term storage, corn oil should be kept tightly sealed, and the use of airtight containers can avoid the penetration of air, moisture and other substances, which can cause oxidation of the oil and cause odor.

5. Add antioxidants.

If you buy a lot of corn oil, when you can't eat it for a while, you can choose to add a little antioxidants such as pepper, fennel, cinnamon, cloves, and vitamin C to the oil to delay or prevent the oxidation and deterioration of corn oil. In addition to the selection of colored small-mouth glass bottles for storage, the storage period of the rest of the containers should be half a year, and the longest should not exceed one year.

Don't eat it, the edible oil that has passed the shelf life does not seem to change on the surface, its acid value, peroxide value may change, which is invisible to the naked eye, acid value, peroxide value is an indicator to measure the freshness of edible oil.

It is recommended not to eat, the risk is greater, and the reasons are as follows:

Food that has passed its expiration date is not necessarily spoiled food, and food that has passed its shelf life is spoiled food. Generally, the shelf life will be a bit shorter than the shelf life. However, after the expiration date, the producer will no longer be responsible for its quality, so the risk will be relatively large.

Manufacturers consider a number of factors when setting their shelf life. The first must be to ensure the reliability of the food – it must be safe for the expiration date. At the same time, the economy will also be considered, and the shelf life will be as long as possible under the premise of safety, so that the shelf life is long and can produce better economic benefits.

So, for this reason, it's been 10 months since it expired, so it's better not to eat it.

Food deterioration is a gradual accumulation process, that is to say, it is difficult to distinguish whether it has deteriorated or not based on sensory realization such as color and flavor, and you can't take the risk of eating it and not knowing that there is nothing that has deteriorated.

Xiwang corn germ oil is a healthy cooking oil. "Xiwangpai" corn germ oil is a "national inspection-free product" and "Shandong famous brand product". Xiwang corn germ oil focuses on cardiovascular and cerebrovascular health.

Xiwang corn germ oil is made by selecting high-quality corn germ, which is refined through eight processes after pressing. 800,000 corn germs can extract 1 bottle of 5 liters of corn germ oil, which is precious and is called "** liquid".

Xiwang corn germ oil contains 86% unsaturated fatty acids, rich in vitamin E, phospholipids and other amino acids and many other nutrients, and is very rich in nutritional value.

Corn germ oil (corn oil for short) is a grain oil with extremely high nutritional value, good frying and antioxidant stability. The linoleic acid content of corn oil is as high as 60% and is easily absorbed by the human body. As early as the 50s, scientists in the United States and Japan have discovered and proved in clinical trials that regular consumption of corn oil with high linoleic acid content can reduce cholesterol in human serum, prevent atherosclerosis, coronary arteriosclerosis and thrombosis, and have a positive prevention and treatment effect on a variety of senile diseases and diabetes.

Corn oil is also rich in a variety of vitamins. Therefore, foreign countries call it "nutritious and healthy oil".