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With the "no waste" ration, many people just remove the mold from the top of the food and eat the rest. Do they do good? And what is the rule for pregnant mothers and children?
Don't take the mold off!
In early 2014, the National Food Chain Safety Authority (N (BIH), in cooperation with PontVelem.hu, asked about 3,000 primary school children (6-14 years) about food safety. The survey also covers the consumption of moldy marmalade. 31.4% of the children indicated the wrong choice: they could be eaten, but they had to remove the mold from the surface.
Participants chose 5% to say that mold itself is not a problem as there are products (such as cheeses) that are specifically formulated with mold. However, the majority (63.6%) would not have eaten jam.
If you find moldy food / food in the kitchen, refrigerator…
- Do not smell moldy products as it may cause a problem with the respiratory system
- If the food is completely covered with mold, discard it in a bag and discard it
- Clean and disinfect the place where you stored the moldy food in your household
- Check products close to moldy food for infections
Household: This is how to prevent mold
- Every month, clean the refrigerator with a liter of water in baking soda. Rinse with clean water and let it dry. Rub the moldy (black) stains with 3 teaspoons of white water in a liter of water.
- Keep kitchen linen, sponges, wipes, cloths clean. Moldy smell refers to the spread of mold.
- Discard tools that cannot be properly cleaned.
- Keep the humidity of the air below 40%.
- Here's how to prevent food / food mildew: Cover it with food and prevent it from settling in the air. For the sake of preserving the moisture content of food / food - fresh sliced fruits and vegetables, fresh salads - use a plastic foil wrapper suitable for this purpose.
- Unopened canned food, which contains romantic dishes, should be placed in a clean, lidded container and placed immediately in the refrigerator.
- Do not leave romantic food on room temperature for more than 2 hours.
- We use the leftover food within 3-4 days.
What's wrong can be usefulNumerous molds form valuable substances instead of / besides causing spoilage and toxin production. These include antibiotics (eg penicillin - Penicillium chrysogenum), alkaloids, other pharmaceutical ingredients, organic acids, enzymes (eg amylase - Aspergillus niger).
Few species of molds are used by the food industry to provide fermented, fermented, ripened formulations. Such are the mushrooms used for ripening different cheeses (eg camembert, roquefort), and the "noble molds" found on salami.
A little microbiology
The fungus name refers only to its appearance, with very different microscopic size, proliferation and lifestyle hyphae (mushroom) buttons, which are sometimes very distant in taxonomy. Oversized parts proliferate sporadically, the spores are protected by air, water or insects. The color of the mold is given by the spur and mycelium (the vegetative body of the fungus, which is the sum of the hyphae) (eg black - Aspergillus niger, woody - Penicillium expansum, blue - Penicillium Roqueforti).
Certain molds produce poisonous substances, called mycotoxins. Mycotoxins are secondary metabolites that are toxic to plant and animal cells, to humans. They are very potent, they work at very low concentrations and the effects of small doses can be summed up in the body. Immediate symptoms may include vomiting, diarrhea, tremor, skin rash. Prolonged mycotoxin administration may lead to several mutations that may cause cancer, cause developmental abnormalities, impair reproductive capacity, and damage the immune system.
Why is the food molded?Molds can be found in the air wherever they are, but numerous external and internal factors are required to establish themselves.
External Factors: They generally prefer acid medium (pH less than 6), 20-25 degrees Celsius, humidity, and lack of oxygen in the growth of the sporules, but do not survive for a while.
Mushrooms usually reproduce at room temperature, but we also find species that reproduce on food stored in the refrigerator. On chilled flesh, if it dries out quickly, it can have a glaring moldy deterioration (Cladosporium proliferation eg black, Penicillium species green and Sporotrichum and Crysosporium species may produce white spots). Honeycomb molds (e.g., Byssochlamys fulva, Byssochlamys nivea, Neosartorya fischeri) typically cause heat-treated fruits and fruit disorders to deteriorate.
Foods and foods can get mold when they become infected with spores that multiply. The formation of the mildewing process is determined by the sensitivity of the raw material, the appropriate temperature and humidity, and the presence of oxygen. Strictly controlled, good quality food, good hygiene practice, good manufacturing practice, subject to the requirements of technological processes, and can be used within the quality of food preservation.
In Hungary on the 4/1998. (XI. 11.) of the Ministry of Agriculture and Rural Development regulates the permissible limits for fungi in foodstuffs in addition to other microorganisms.
These articles will also be useful:
- Rude or rubbish?
- Careful with seeds, dried fruits, fresh grass!
- 7 Tips to Avoid Food Wasting