Preserving food in a humid environment

When the weather is humid, the foods, vegetables, pickles and salted fish are quickly rot, broken, smeared, and smelly, stinking . causing illness, poisoning, especially cancer. How to make food without toxins?

>> Note when storing food in the refrigerator

Easy food becomes "poison"

The experts of the Nutrition Institute warn that humid weather is favorable for mold to attack food and daily-life utensils, causing harm to health. The shops from fresh food, cooked food, dry goods . look also wet, seriously unsanitary full of flies, bacteria, mold 'attacks' that reduce nutritional value, leading to diseases on gastrointestinal tract, poisoning and cancer risk is high, especially food particles susceptible to mold, toxin producing Alfatoxin causing cancer.

Prof. Dr. Dinh Duy Khang, Head of the Microbiology Department (Biotechnology Institute), if poorly preserved, food will produce fungi such as green fungi, hat mushrooms . all containing Aflatoxin - Extremely toxic to human health . In foods such as peanuts, corn, lotus seeds ., peanuts account for the highest percentage of mold and toxic substances.

Aflatoxins are dangerous because of harm only in very small doses, 1kg of food just infected with 2 milligrams (enough to stick the nail tip) is enough to damage the liver.

Aflatoxin is a toxin, stable to high temperatures. Roasted peanuts, corn are moldy at very high temperatures but toxins are not completely destroyed.

Humid weather also makes food, utensils, moldy, dirty . Wood chopsticks, chopsticks eating rice a day are not used to touch and feel viscous. Food for overnight use is easy to spot mold, not to mention fungi, bacteria grow massively unseen eyes.

Mold grows on vegetables, rice, peanuts . causing changes in color, taste, quality and nutrition. Mold, bacteria of all kinds quickly decompose fruits, vegetables, grains.

According to Dr. Nguyen Van Hieu - Department of Cancer of Hanoi University of Medicine, humid humidification makes melon, salted fish easy, broken, often produces substances of nitrite and nitrate group - there are experimental carcinogenic factors on the object.

Latent cancer killers are also found in fish meat prepared with preservatives to prevent rancidity in humid days, foods that are salted, or salted like salted fish - are referred to as inter related to nasopharyngeal cancer.

The second group of risk is grain (rice, legumes, peanuts .). A large number of peanuts are consumed and stored daily in pubs that are highly susceptible to fungi, the most common being Aspergillus flavus producing Aflatoxins - the toxin that causes acute poisoning and accumulation in the body causing liver cancer. popular in Vietnam. Just consuming 2.5mg of Alfatoxin in 3 months can cause cancer.

Very dangerous is roasted peanuts, or well-boiled, mold spores can be destroyed, especially Alfatoxin remains the 'killer' cancer because it is not completely destroyed (at a temperature of 150 degrees Celsius though boil for 30 minutes).

Who is vulnerable to attack

Children, babies, the elderly, sick people are most vulnerable to the effects of mold.

When infected with mold will cause cough, often tired, irritated eyes and throat, headache, sensitive chestnut skin, nausea, dehydration diarrhea leading to physical exhaustion.

Fungal spores also cause respiratory infections leading to cough, respiratory infections, shortness of breath, fatigue, sinusitis, bronchitis, allergies .

Dealing with mold, bacteria

Food safety and hygiene in the season must start from every house, from preservation, to processing, to the table.

People pay attention:

• Do not leave food overnight, but store it in the refrigerator . If you forget to forget overnight, you should not regret it.
• Food purchased, or finished in the refrigerator immediately. Food should be put in the refrigerator when it is freshest.
• Smelly foods such as butter, cheese, fish . need new plastic wrap for refrigerator.
• Cooked food should only be refrigerated for 1 or 2 days . Encourage the use of all food after it has been cooked, because only moisture can easily appear in small spots.
• Thawing food should be used immediately.
• Food storage must be good moisture and ventilation.
• Cutting knives when used should be washed, washed, hung or put up for a fast cutting board.
• Chopsticks should be "patted" to dry, should not stack up to wash from morning, but in the afternoon to eat chopsticks still moist, wet, best, before using if you see the cutting board, chopsticks still moist, then through fire to dry Dry chopsticks, cutting boards, kill bacteria, mold.