Leftovers often cause family disputes: to throw or not to throw? According to a report by ABC on the 9th, before convenient instruments can measure specific data of food spoilage, some simple identification methods may help, such as discarding milk when it becomes thick. However, in terms of safety, the stickiness, odor, spots, or color changes of food are not very significant.
Michael Doyle, director of the Center for Food Safety at the University of Georgia, said: "These signs may make the food less palatable, but they may not necessarily make people sick. The key is to understand the difference between what scientists call spoilage bacteria and pathogenic bacteria?" Carson, a food microbiology and mold expert at Purdue University, explained: "Most molds that grow on bread or fruit are non-toxic. Unless someone has an allergic reaction to mold, as long as you cut off the moldy part, the rest is still edible and will not affect health."
Doyle said: "It is important to note that certain pathogens that make you sick are odorless, colorless, and invisible. For example, Salmonella is an invisible pathogen, and it is difficult to find even under a microscope."
Although serious pathogenic bacteria such as E. coli and Salmonella cannot be distinguished by the senses, Donnelly, a professor of nutrition and food science at the University of Vermont, has proposed rules for handling leftover food safety: "Store at 40°F (about 4°C) for no more than 4 days, and freeze fresh food below 0°F (about -18°C) to ensure long-term safety." A refrigerator only inhibits bacterial growth to extend the shelf life of food and does not have a sterilization function, so the storage time must be strictly adhered to. Donnelly said: "With the refrigerator temperature set at 40°F, raw chicken, ground beef, and sliced beef and lamb can be kept safe for 3 days, while leftover food can be stored for 4 days."