These condiments should be kept in the refrigerator, otherwise there will be a risk of cancer?
1. These condiments need to be refrigerated after opening:
Fermented condiments such as fermented bean curd, tempeh, bean paste, fish sauce and shrimp paste, etc. In the current production process, such condiments will introduce production bacteria, and the subsequent fresh-keeping treatment cannot completely kill the microorganisms contained in them. The shelf life of the finished product remains biologically active.
With the extension of the shelf life and the change of room temperature, the microorganisms in the seasoning will increase geometrically, and the product will gradually show irreversible deterioration.
Condiments containing eggs, milk, fruits and vegetables such as mayonnaise, salad dressing, ketchup, peanut butter, chili sauce, etc., the higher the storage temperature or the longer the storage time of such condiments, the more serious the degree of non-enzymatic browning will occur.
They usually also contain high fat, and fat oxidation is prone to occur during storage. When a hala smell occurs, the aldehydes, ketones, and acids produced will destroy fat-soluble vitamins.
As the content of protein, sugar, amino acid, organic acid, etc. in the product is gradually reduced, the nutritional quality and flavor of the food are also greatly reduced, and it is very prone to mildew. Mold may produce a first-class carcinogen - aflatoxin.