Why can food become moldy?

It is everywhere in the environment that we live all sorts of microbial, among them one kind calls mould. The vitality of mould is very strong, can long-term in adverse environment conceal. Once the environment ameliorated, immediately bloom, breed wantonly. The first requirement that mould grows is damp, it is nourishment next, and most food can offer this just. Temperature also is influential to it, but the world of mould is too diversiform, last mediumly from freezer temperature arrives normal room temperature, different mould can grow.

What harmful material can mildewy food produce?

The yellow aspergillus that the likelihood in the food such as earthnut, corn, nut appears, the yellow aspergillus toxin of generation may make person virulent poisoning dies even, long-term small dose also can increase cancer risk.

The mildew exhibiting blueness that often appears on the fruit, of generation exhibit penicillin to may cause alvine line function oedema of disorder, kidney.

And the mildew of afterbirth of section water chestnut that appears on sugar cane, acid of third of nitro- of 3- of its metabolization child is toxin of very strong nerve, after the person is fed by accident the ten minutes shortest appear possibly toxic symptom -- light person disgusting, vomiting, tic of the person that weigh, insensible, breathe exhaustion even and die, even if survival leaves serious sequela possibly also.

Can the partial take out that becomes moldy the surface after is food mildewy still eat?

If food became moldy, a lot of people act on economizing principle, feel all and refuse to blame regrettablly, mildewy partial take out, remain continuity to eat.

But so do, can not avoid the harm of mould. The mildewy share that we see, it is mould mycelial expands shaping share completely actually, around that, had had the mould with a lot of invisible naked eye. The cellular toxin that mould produces can diffuse in food, the serious degree that diffusing limits changes with alimental quality of a material, water content, mildew is concerned. It is very difficult that sheet relies on a pair of naked eyes estimation diffuses limits has how old.

Treat mildewy food so, most the choice of on the safe side throws away it entirely namely! A few people feel to want a mildew ream only, heat food high temperature again, OK purify toxin. But this is one's own wishful thinking only.

Above all, the mildew of ream is the mycelial that the surface shapes only, the toxin that food produces before in-house mould and this goes be not being dropped. Next, heat can kill mould, but the test that still a lot of tenacious toxin can carry high temperature. For instance in front mention exhibit penicillin, it is OK in all sorts of fruits such as consist in apple, peach, pear, banana, grape, strawberry, pineapple, tomato and fruit juice. If the apple sent mildew, this kind of toxin can enter cider, through antiseptic processing, toxin content can be reduced, but cannot eliminate completely.

Mildewy food surface is washed clean, again it is OK that high temperature heats purify toxin?

Those who wash " mildew " it is the mycelial that the surface shapes only, the toxin that food produces before in-house mould and this goes be not being dropped.

Heat can kill mould, but still a lot of tenacious toxin can carry heating test.

For instance in front mention exhibit penicillin -- it can be put on the fruit such as apple, peach, pear, banana, grape, apricot, strawberry, cherry, plum, pineapple, tomato, also may exist in the fruit juice that they make. If the apple sent mildew, this kind of toxin can enter cider, through antiseptic processing content can be reduced, but cannot eliminate completely.

Because fizzle out,becoming moldy on commissariat and nut often is aspergillus, the yellow aspergillus toxin of generation is more tenacious. It wants to just can be decomposed in 280 ℃ above, normally cooking kind is right it have no alternative: Average deepfry temperature does not exceed 200 ℃ ; Explode fry " flourishing oily boiler " " heat up most probably " also do not exceed 230 ℃ just.

Altogether, soya bean sauce, watermelon sauce, fermented bean curd, strong-smelling preserved bean curd, smelly cheese... these ferment normally food, before expiring, can be at ease eat. Other common provision, if became moldy, still was thrown directly, do not have really necessary risk healthy risk for them.