In fact, in the rainy season in the south of the Yangtze River and the humid south China all the year round, a lot of grain may go moldy in two or three days if it is not stored properly. The foods most susceptible to mold contamination are peanuts, corn, rice, sorghum and peanut oil. Especially in patients with hepatitis B, exposure to aflatoxin is more likely to develop liver cancer.
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Moldy parts can release toxins, and because some moldy spots are too small to be found by naked eyes, people don't know where the toxins exist in food. If there is no expert in food safety to consult, we can judge from two factors: one is the humidity inside the food, and the other is the density of the food.
Hard cheese has a high density and low internal water content, so the moldy part usually only appears on the surface and is not easy to spread to the inside. Therefore, if the surface of hard cheese is found to be moldy, you can cut off the moldy part by a few centimeters to ensure safety. However, once low-density foods such as bread, cakes and yogurt are moldy, it is best to throw them all away.
Soft fruits, such as strawberries, should be thrown away once they have long hair, because mold may have penetrated into the food, and the place that does not look moldy may have gone bad.
Common molds that cause food mildew include Aspergillus, Penicillium and Botrytis cinerea. Symptoms of mold poisoning include sweating, trembling, muscle weakness, convulsions, headache, fever and vomiting.
Freezing and high-temperature cooking can't kill most molds, and livestock or pets may get sick or die if they eat moldy food. Eating moldy food occasionally poses little threat to health, but only long-term consumption will pose a threat to health, including liver cancer.
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