Steamed bread is a must-choose staple food for many northern families, and it is common to buy too much or make too much, and put it in the refrigerator, but there is a saying on the Internet that steamed bread will breed aflatoxins if it is frozen in the refrigerator for more than three days, which makes people worry. So what's the truth?
First, we need to understand aflatoxins and the environment in which they are produced. Aflatoxin is a harmful substance produced by Aspergillus flavus and Aspergillus parasiticus from the genus Aspergillus. Bitter nuts, yellowed rice, and darker vegetable oils may be breeding for aflatoxins.
To produce aflatoxins, certain environmental conditions are required:
1.The growth temperature range of Aspergillus flavus is 12 42, and the optimal temperature is 33.
2.The adaptation temperature of Aspergillus flavus toxin production is 24 28.
Aflatoxins are adapted to a minimum relative humidity above 78% RH and multiply rapidly when the humidity reaches 93%-98%.
Then, the temperature of the freezer compartment of the refrigerator is generally -18, and the relative humidity is not more than 75%. Under such temperature and humidity conditions, the requirements for the growth of Aspergillus flavus are far from being met. In addition, under freezing conditions, microbial life activities will slow down or even stop, and the production of toxins will basically not continue.
Therefore, as long as the steamed bread is not contaminated and the refrigerator is clean, it is unlikely that aflatoxins will grow.
In fact, refrigeration can extend the shelf life, prevent aging and deterioration, and reduce the activity of microorganisms and enzymes. But if you want to keep the steamed bread for a long time, it is recommended to freeze it!
Pay attention to Xiaozheng, more food safety information is waiting for you to understand.
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