In our daily lives, we often consume foods with relatively short shelf lives, but we can't finish them all at once. Many people don't pay much attention to this and continue to eat food after its expiration date. So, what are the specific dangers of consuming expired food in our daily lives?
Myocarditis Caused by Eggs
Eggs are a food that many of us eat regularly. Not only are they delicious, but they are also rich in nutritional value and are very beneficial to our health.
A patient was admitted to the emergency room with frequent vomiting and diarrhea after eating eggs that had been stored in the refrigerator for too long and then reheated. After three days of treatment, the vomiting and diarrhea symptoms had mostly disappeared, but the patient experienced chest tightness and palpitations, which were especially noticeable after physical activity. After further examination, the patient was diagnosed with concurrent toxic myocarditis.
Experts point out that food poisoning is divided into two main categories: "biological" and "chemical." "Biological" food poisoning refers to infections from expired food contaminated by bacteria such as Salmonella, Vibrio, and E. coli, leading to sudden illnesses like nausea, vomiting, diarrhea, and even respiratory and circulatory failure.
Moreover, when expired food is infected with bacteria, it often undergoes chemical changes, producing substances such as aflatoxin, nitrosamines, and acrylamide, which may induce cancer and cardiovascular and cerebrovascular diseases.
The food poisoning in this case is a common type of "biological" poisoning.
Eggshells can easily carry Salmonella. When eggs are stored for too long, Salmonella multiplies in large numbers. If they are not heated sufficiently and are not fully cooked (the white and yolk have not formed a solid state), they can cause Salmonella infection after being consumed.
The endotoxins produced by a large amount of Salmonella damaged the patient's myocardial cells, causing their electrical activity to become unstable, thus triggering myocarditis.
Common Food Shelf Lives
Dairy Products
The refrigerated shelf life of fresh dairy products is generally 7 days. If left at room temperature, they will spoil and deteriorate within a few hours. Therefore, in daily life, we should avoid consuming expired dairy products.
Milk Powder
Tin cans with sealed nitrogen packaging: 24 months; without nitrogen packaging: 12 months; glass bottles: 9 months; plastic bags: 6 months.
Cooking Oil
The typical shelf life is 18 months, assuming the packaging is unopened. After opening, the shelf life of cooking oil is correspondingly shortened, and it is best to be consumed within 3 months.
Rice and Flour
The shelf life of rice and flour at room temperature varies from 6 to 12 months. In northern regions, if stored in a place that is not hot and humid and under normal conditions, it can be extended to 24 months. However, once rice or flour becomes moldy, it must not be eaten.
Alcoholic Beverages
11-12 degree premium pasteurized beer: 4 months; regular pasteurized beer: 2 months; 10.5 degree pasteurized beer: 50 days; fruit wine: 6 months; carbonated wine: 3 months.
Bread and Pastries
Generally, 7 days in winter, 3-5 days in spring, and 1-2 days in summer. Because they contain moisture, if stored improperly, bread and pastries may become moldy the next day. Once moldy, they must be discarded.