Steamed bread is the most common staple food in our life, especially for northerners. Today's fast-paced life makes people busy every day. In order to save time more effectively, people will choose to buy more steamed buns and store them in the refrigerator. This only needs to be taken out when eating. If you can't eat after a meal, you can also store the remaining steamed bread in the refrigerator. So, is this statement really correct?

Nowadays, there is a hot topic, that is, "steamed bread will produce aflatoxin if it is kept in the refrigerator for more than three days". Is there any basis for this statement? Let's hear the doctor's answer.

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Can steamed bread produce aflatoxin if it is kept in the refrigerator for more than 3 days? The doctor told you the answer.

What is aflatoxin?

Now people's awareness of health care is gradually strengthened and they know a lot about health. But many people have heard of aflatoxin, but they don't know who it is.

Aflatoxin is a chemical substance harmful to health. As early as 1993, it was listed as a naturally occurring carcinogen by the World Health Organization. It usually exists in contaminated feed. If these feeds are eaten by animals, they will be hidden in their livers and muscles.

In addition, a small amount of grain and oil and products, if contaminated, will also have aflatoxin. Eating too much of this substance will also increase the chance of inducing cancer in the body.

As we all know, the liver is the main detoxification organ of the human body, so this toxin is very harmful to the liver. Food is the most important thing for people. When choosing food, we must learn to choose scientifically and reasonably. When you encounter moldy food, throw it away as soon as possible. Otherwise, eating by mistake will have a very negative impact on your health.

Can steamed bread produce aflatoxin when stored in refrigerator for more than three days?

First of all, let's look at what conditions need to be met for the production of aflatoxin.

Toxin-producing microorganisms: aflatoxin has been proved to be produced by Aspergillus flavus and Aspergillus parasiticus in Aspergillus flavus group;

Toxic substrate: Aflatoxin can pollute a variety of foods, such as grain, oilseeds, fruits, condiments, dairy products, vegetables, meat and so on. Corn, peanuts and peanut oil are the most polluted, followed by rice.

Toxic environmental conditions: The optimum temperature for the growth of Aspergillus flavus is 26 -28. The higher the temperature, the faster the growth of Aspergillus flavus. Once the temperature is 28-33 and the humidity is 80%-90%, Aspergillus flavus can rapidly secrete toxins.

To sum up, we can judge that steamed bread will not produce any bacteria and mold if it is put in the refrigerator for about three days, because it does not meet the requirements of Aspergillus flavus production, and everyone can eat it with confidence.

However, it has also been suggested that although the refrigerator can store food and extend the shelf life of food, it is not omnipotent. Don't rely too much. Although steamed bread stored for more than three days will not produce aflatoxin, it will also lead to a large amount of water loss, which will make steamed bread hard and dry, affect the taste, and the nutrients inside will also be lost, which will not be worth the loss.

How should steamed bread be preserved?

If steamed steamed bread needs to be preserved, let the steamed bread cool first, so that the water in the steamed bread can be lost, and then put it in a fresh-keeping bag or a cold-storage bag according to the amount of each meal.

Squeeze the air out of the bag and put it in the frozen layer of the refrigerator to avoid direct contact with the air, which can better ensure that the water is not easy to lose and avoid bacterial infection.

When taken out for eating again, it should be heated and cooked, which will not affect the taste and will not produce harmful substances, and can be effectively preserved for about one month.