Toxins in spoiled food are difficult to break down even by cooking and steaming.
The temperature characteristics of the plum rain season are high temperature and high humidity, which are very suitable for the growth of various bacteria and molds, and food can easily spoil and cause food poisoning. However, many citizens do not think so, believing that as long as the food to be eaten is cooked thoroughly, there is no problem.
In this regard, relevant experts have warned that because some bacteria, such as Staphylococcus aureus, and molds, such as Aspergillus flavus, are prone to produce toxins, food contaminated by them is difficult to break down the toxins already produced even after being cooked thoroughly, and eating it will also cause food poisoning.
It is reported that Staphylococcus aureus and molds are widely found in nature. Under suitable temperature, humidity, and nutritional conditions, they will multiply and produce toxins in large quantities. For example, molds are more likely to grow in an environment with a temperature of 20-28°C and a relative humidity of 80%-90%, and the climatic conditions after entering the plum rain season are just suitable for their growth and reproduction. When Staphylococcus aureus contaminates foods rich in starch and moisture, such as milk and dairy products, meat, eggs, etc., under suitable temperature conditions, a considerable amount of enterotoxin can be produced in 8-10 hours. The enterotoxin can withstand 100°C boiling for 30 minutes without being destroyed. The food poisoning symptoms it causes are vomiting and diarrhea. Molds mainly grow on food raw materials such as peanuts, grains, nuts, rice, and corn. Especially, aflatoxin produced by Aspergillus flavus is a strong carcinogen.