Can't eat frozen steamed buns? Will it produce aflatoxin if it is stored in the refrigerator for more than 3 days? After reading the long knowledge
Mantou is one of the traditional Chinese pasta. It is a food steamed from fermented noodles and is also the main pasta in northern China. It is indispensable for three meals a day. The taste is soft and waxy, easy to digest, and is deeply loved by people.
Since ancient times, steamed buns have played an important role in all staple foods. With the improvement of living standards, the types and patterns of steamed buns have gradually increased, but they are all fermented and steamed from wheat flour.
Nowadays, every family has a refrigerator, and endless food is stored in the refrigerator, which can extend the shelf life. For most office workers, usually time is tight, they will buy a lot of steamed buns and put them in the refrigerator to save time for cooking every day.
There are many families in the north who like to steam their own steamed buns. Most people will steam a lot of steamed buns at one time and store them in the refrigerator for convenience.
Aflatoxin will be produced if steamed buns are placed in the refrigerator for more than three days. This statement is widely circulated on the Internet. Is there any scientific evidence? Today, let's take a look.
What is aflatoxin?
Aspergillus toxin (AFT) is a chemically similar compound, a derivative of dihydrofuranocoumarin, and a secondary metabolite produced by Aspergillus flavus and Aspergillus parasiticus.
The hazards of aflatoxin to human health are mainly caused by eating food contaminated with aflatoxin. Aflatoxins are commonly found in grains, legumes, and tree nuts in natural foods (corn, peanuts, rice, soybeans, rice, etc.).
How harmful is aflatoxin to the human body?
- Dangerous liver.
Aflatoxins mainly harm liver organs, reduce immunity, and are carcinogenic and mutagenic.
According to survey data, carriers of hepatitis B virus and patients with hepatitis B are more likely to develop liver cancer under aflatoxin infection.
Aflatoxins are common in many foods and are highly toxic. Long-term intake of food can increase the risk of liver cancer.
- Body poisoning.
In medicine, aflatoxin is a highly toxic substance, its toxicity is 68 times that of arsenic, second only to botulinum toxin.
Ingestion of aflatoxin in the body can induce poisoning, which can be divided into two types: acute poisoning and chronic poisoning. Excessive intake of aflatoxin can lead to symptoms such as bile duct hyperplasia, acute hepatitis, and hemorrhagic necrosis.
Long-term intake of small amounts of aflatoxins can lead to chronic poisoning, which can easily cause liver cell degeneration, accompanied by adverse symptoms such as weight loss, slow growth, and infertility.
Can frozen steamed buns be eaten? Will it produce aflatoxin if it is stored in the refrigerator for more than three days?
First of all, the growth temperature range of aflatoxin is 12-42 degrees Celsius, and the most suitable temperature is around 33 degrees Celsius. The higher the temperature, the faster the growth of Aspergillus flavus.
In this regard, the temperature in the refrigerator is not suitable for the growth and reproduction of aflatoxin at all, so aflatoxin will not be produced in the refrigerator.
There is no scientific basis for the statement that aflatoxins are produced after steamed buns are stored in the refrigerator for three days. Long-term storage will only lead to the loss of moisture in the steamed bread, which will affect its taste and texture.
Even if frozen steamed buns do not produce aflatoxin, it is recommended not to eat them during storage, as this may breed other bacteria and affect the health of the gastrointestinal tract.
How to avoid the hazards of aflatoxin?
▲Clean carefully
Most of the aflatoxins exist on the surface of purple, so when cooking peanuts, corn, rice and other foods, it is necessary to wash in advance and scrub to remove the toxins attached to the surface.
Since under alkaline conditions, aflatoxins can be transformed into water-soluble substances.
▲ Eat more fresh vegetables.
You can eat more fresh green leafy vegetables in your life, because the chlorophyll in fresh vegetables can inhibit the body's absorption of aflatoxin and greatly reduce the risk of aflatoxin poisoning.
▲ Throw away moldy food.
Moldy food is prone to produce aflatoxin. When the food is moldy, it must be thrown away. Do not use it, otherwise it will cause harm to the body.
Reminder: The toxicity of aflatoxin should not be underestimated. Among many carcinogens, aflatoxin is listed as a primary carcinogen. Therefore, it is recommended that we be very careful and pay more attention to the choice of food!