Can 'frozen buns' be eaten? Will it produce aflatoxin in the refrigerator for more than 3 days? or pay attention

The emergence of the electrical age has provided great convenience for people's daily life, especially refrigerators. Every home stocks a refrigerator. The refrigerator can prolong the shelf life of food and preserve fruits and vegetables.

With The New York Times, we have a rich and varied diet to choose from, there are all kinds of food on the table, but often there are endless situations where it would be a shame to throw away these leftovers, so most people will It packs in the fridge and eats it the next day.

Leftovers stored in the refrigerator can prolong the shelf life of food, but long-term storage will proliferate harmful substances and bacteria, which does not promote human health.

For friends in the north, the staple food in market life plays an important role in the diet. With the improvement of living standards, there are more and more types and styles of steamed buns. However, for young people, they usually do not choose steamed buns, but buy them in supermarkets.

Shopping is convenient and the price is cheap, but because of work, there is no way to steam steamed buns, but for the elderly who do not want to go shopping, they will choose to steam a large pot of steamed buns at home and store them in the refrigerator, which is safe, hygienic and more convenient to eat.

But now there is a lot of controversy on the Internet about the storage of steamed bread. Some people say that frozen steamed bread cannot be eaten for more than three days, as it will produce aflatoxin. Is this true or false? any scientific evidence? Let's take a look.

01What is aflatoxin?

Aflatoxin is a highly toxic fungus. The World Health Organization has classified aflatoxin as a first-class carcinogen, mainly including more than 20 metabolites produced by Aspergillus flavus.

Accidental consumption of aflatoxin will lead to human poisoning. The early symptoms are digestive tract discomfort, common nausea, flatulence, vomiting, diarrhea, and even hepatosplenomegaly, ascites, jaundice, and liver hemorrhage.

Long-term consumption of foods contaminated with aflatoxin, especially peanuts, corn and other foods, will increase the risk of liver cancer and stomach cancer to a certain extent. Therefore, we should pay special attention to food contaminated with aflatoxin and throw away moldy things in time.

02 Can I eat frozen steamed buns? Will aflatoxins be produced in the refrigerator for more than 3 days? Or pay attention.

Medical researchers conducted a professional investigation into this claim and divided 100 steamed buns bought in the supermarket into 10 groups, one group of 10 steamed buns, the first group was placed in the refrigerator, the second group was placed in the refrigerator, and the third group was placed in the refrigerator. Three days in the refrigerator. Wait, after comparing the freezing days of 10 groups of steamed bread, it was found that steamed bread stored in the refrigerator for more than three days would not produce aflatoxin.

However, I would like to remind you that the flavor and nutrients of steamed buns that are stored for a long time will gradually disappear. Long-term storage of steamed bread will increase the intake of carbohydrates in the body. Over time, sugar is difficult to excrete, which can adversely affect your health.

According to the experiment, the steamed bread stored in the refrigerator for a long time will not become moldy or deteriorate, nor will it produce aflatoxin, mainly because the cold air in the refrigerator is not suitable for the growth of aflatoxin.

The optimum temperature for aflatoxin is about 25°C to 40°C, but the low temperature in the refrigerator is lower than 0°C, so aflatoxin will not breed, so don’t worry too much.

Although steamed buns have been stored in the refrigerator for more than three days and are free of aflatoxins, long-term storage of steamed buns is not recommended. Over time, the taste and nutritional value can deteriorate, and even other bacteria and viruses can grow, resulting in a fragile stomach that is more prone to upset stomach and diarrhea.

Therefore, in daily life, keeping the inside of the refrigerator clean and cleaning the inside of the refrigerator regularly will help reduce the reproduction of bacteria such as Aspergillus flavus, prevent damage to the body, and reduce the risk of cancer.

03 Which foods in life are more likely to produce aflatoxins?

1. Nuts

If you buy too many nuts at one time, they will get wet during long-term storage, especially pistachios, walnuts, peanuts, dried fruits, almonds, pecans, etc.

These moldy nuts contain more aflatoxins and are not edible. If you accidentally eat it, you should spit it out quickly and rinse your mouth with water to reduce bacterial retention.

Moldy nuts, ranging from heavy saliva, will grow white or gray molds, so you must be vigilant.

2. Peanuts and peanut butter.

In order to reduce production costs, some companies will use wilted peanuts or even moldy peanuts to make peanut butter. During the production process, aflatoxins can spread freely.

These processed foods have no detectable aflatoxins at all and are harder to identify than moldy peanuts. If you regularly eat moldy peanut butter, you are more likely to increase your risk of cancer.

3. Pickled kimchi.

The diet and life are rich and varied. Big fish and meat have become the necessities of the table, but some people have a strong taste, especially the elderly, who just like to eat some small kimchi for dinner.

However, hearing this, most people are confused. Why do salted kimchi go mouldy? This is mainly because nitrites are produced during the pickling process, which can cause harmful toxins to the body. Mold and aflatoxins may be produced during pickling of kimchi.

Once these toxins enter the human body, it will inevitably increase the burden of liver metabolism, and even lead to liver cirrhosis and liver cancer. Therefore, it is recommended to eat less pickled kimchi and eat more fresh fruits and vegetables, which is more conducive to maintaining health.

4. The fungus soaking time is too long.

Generally, the fungus is dry and needs to be soaked ahead of time, but wine bubble fungi can also become infected with aflatoxins, producing large amounts of bacteria and aflatoxins.

Especially the fungus is messy after soaking. Pungent smell. It is not recommended to continue cooking, so as not to cause food poisoning due to excessive intake of aflatoxins, or even harm other organs.

04 Reading Extension Aflatoxins?

1. Throw away moldy things.

Whether it's food or anything else, it can be contaminated with aflatoxins. These molds and viruses have adverse health effects. It is recommended to be lost in time and cannot be removed either by exposure to the sun or by washing.

2. Change tableware frequently.

Tableware directly contacts the mouth, especially wooden tableware. No exposure to sunlight after cleaning can increase the toxicity after mildew. It must be cleaned and replaced promptly to reduce the risk of food poisoning.

3. It is best not to use the native method to extract oil.

In recent years, the popular method of soil oil extraction in most remote rural areas claims that no additives and preservatives are added, but this does not mean that no addition is a good thing. The safety and hygiene of these self-extracted oils are not guaranteed, and there is no screening. , may cause moldy food to carry cooking oil.