What foods will become moldy and what kind of foods are susceptible to mold

Once food is not well preserved, it can become moldy, especially meat and dry goods. Once moldy, aflatoxin will be produced, which is easy to cause cancer. Here are a few ways to prevent food from spoiling.

Sausages and tripe: As long as a cotton swab is dipped in a little vegetable oil, evenly spread on the surface of the sausage and tripe, and then hang it in a well-ventilated place to dry, you can prevent mildew. This method is also suitable for meat-cured foods.

Dry goods: Dried goods such as shiitake mushrooms, fungus, dried bamboo shoots, and dried shrimp are best stored in sealed containers, but do not expose them to the sun directly. For example, there are already some mold flowers on dry goods such as shiitake mushrooms, which can be brushed off with a brush, and then dried with low heat, and sealed and stored after cooling.

Remember, do not rinse with water.

Soy sauce: When soy sauce gets wet, it will float a white film on the surface. If you add 15% rice wine (a little white wine is also fine) to soy sauce, it can not only increase the flavor of soy sauce, but also prevent mildew. Or cut a few slices of garlic and put them in a soy sauce bottle, which can also prevent the white film from growing.

Rice wine: After rice wine is spoiled, a film-like substance will float on the surface, and the taste will be sour. You can put a few red dates or black dates in the rice wine, so that the rice wine will not deteriorate, but also make the taste more mellow.

Rice: Putting a little kelp in the rice can prevent the rice from becoming mildewy. However, kombu is taken out for 10 minutes every 10 days or so before being put into rice. One serving of kelp can be reused more than 20 times. It not only inhibits mold, but also prevents rice insects.

Snacks: After opening the bag, eat it in time. If you can't finish eating all at once, you need to tie your pockets tightly in time, put it in a sealed box, or put it in the refrigerator for storage. Before buying snacks, pay attention to whether there is a desiccant and whether it has passed the expiration date.

For some moldy food, don't be stingy, be sure to throw it away in time.

The aflatoxin lysis temperature is 280 degrees Celsius, which cannot be sterilized by general cooking methods, and it is also resistant to ultraviolet rays, so disinfection of the cupboard does not have much effect on it. Chlorophyll can prevent the absorption of aflatoxin, and we usually eat more green vegetables, which can make part of the aflatoxin we usually eat carelessly.

Summary. In daily life, foods that are more likely to become moldy mainly include: rice, peanuts, corn, grain-processed pastries, rice, steamed buns and other cooked foods.

Most staple foods, such as bread, steamed buns, steamed buns, rice, noodles, etc., are best placed in the freezer if they cannot be eaten within 3 days. This can not only prolong the shelf life, but also prevent starchy foods from aging and becoming dry and hard. If this kind of food is stored in the refrigerator for a long time, it will dry and harden, and even grow mold.

In daily life, foods that are more likely to become moldy mainly include: rice, peanuts, corn, grain-processed pastries, rice, steamed buns and other cooked foods. Some staple foods such as bread, steamed buns, steamed buns, rice, noodles, etc., should be put in the freezer if they cannot be eaten within 3 days.

This can not only prolong the shelf life of the swim, but also prevent the starchy food from aging and becoming dry and hard. If this kind of food is stored in the refrigerator for a long time, it will dry and harden, and even grow mold.

Dried foods such as shrimp skin, sea rice, and dried small fish can be put into the freezer, and Kuxizhou can avoid problems such as resurgence, protein degradation, poor taste, and the production of carcinogens nitrosamines. But before freezing, first bake it in the oven or a little in a pan to ensure that the moisture content of these foods is low enough, and then divide them into a crisper bag and seal them. Before putting the starchy staple food in the freezer, it should be pre-packed into a fresh-keeping bag according to the amount of food eaten by the family and sealed well.

When it's time to eat, just microwave it and the texture is good.

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What environment is food most likely to mold, foreigners measured, the result is too unexpected!

It is very common for food to be contaminated by mold, and then due to the relationship between temperature and humidity, it will cause mildew and deterioration, which not only reduces the quality and nutrition of food, but also produces strong toxins, causing people to have food poisoning, pathogenic, carcinogenic, mutagenic, etc. At present, it has been found that there are more than 100 kinds of mycotoxins, which are mainly divided into liver toxicity, kidney toxicity, nerve toxicity, cytotoxicity and inflammatory toxicity, etc., so food mildew prevention is of great importance, so it is also very important for families to prevent food mildew.

The important factors affecting the reproduction and toxin production of mold are related to the moisture content of food and the temperature and humidity of the environment and air circulation, the environmental humidity suitable for mold reproduction is 80%-90%, and the most suitable growth temperature for most molds is 20-28 degrees Celsius, when the temperature is less than 10 degrees Celsius, more than 30 degrees Celsius, most molds grow very slowly, and almost will not grow below zero degrees Celsius. The mildew of rice will produce an aflatoxin, and some expert investigations and studies have confirmed that the primary liver cancer in China is related to local aflatoxin pollution. Aflatoxin is a very stable compound, generally boiling high temperature and high pressure treatment can only destroy a very small amount, the toxin needs to be 280 degrees Celsius before starting to crack and destroy or add a sufficient amount of sodium hydroxide to be destroyed, which is difficult to do in the general family, so to prevent food mildew is much more important than with mycotoxin, especially to prevent peanuts, corn, rice mildew.

There are 3 main causes of food mold and 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 letter wheel 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. Usually, when I see the rice of the yard and the fruit rotting late, it means that the carbohydrates are decomposed 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.

There are many microorganisms in nature, some spoilage microorganisms will decompose and change the appearance and smell of food, the most common in food is mold, mold has a strong ability to survive, even in an environment that is not conducive to its own growth can exist for a long time, once it encounters the right opportunity, it will multiply.

When we see mold on the surface of food, there is already a lot of mold growing and multiplying in the food. When various microorganisms multiply in food and cause mildew, they will also produce toxic substances, which are easy to cause food poisoning, vomiting, diarrhea and other symptoms, and will also cause carcinogenic risks, and aflatoxin in mold has been identified as a clear carcinogen by the World Health Organization.

Can you still eat the moldy part when you cut it off?

In fact, this method is not advisable, the moldy food is not only the moldy part seen by the naked eye, but also because the mycelium of the moldy part has been fully formed, and the seemingly unaffected part has a large number of molds, and the cytotoxins are likely to spread in the food. The toxin of mold in many foods is patulin, and the toxin of Penicillium protrusion can cause intestinal disorders, nephrogenic edema and other diseases, and may even cause cancer. Therefore, even if the moldy part of the moldy food is removed, it is best not to eat it, and the most important thing is to be healthy.