Prof. Jess warns that black spot fungus in shallots should be avoided. Dangerous to seizures – brain swelling Plus the risk of cancer
From the case of Facebook group members Cooking tricks : Cooking tricks Post asking about the issue of black fungus in shallots, Dr. Jessada Denduangboriphan. Lecturer, Department of Biology Faculty of Science Chulalongkorn University Provide knowledge through Facebook Jessada Denduangboripant In this issue, it is stated that
Shallots are plants that must be stored in a dry place. Hang to air to prevent mold. But if kept for too long or store in a damp place May be contaminated with fungi. See it as a black spot which fungi contaminate food in large quantities May create toxins that are harmful to the body. Some toxins are highly toxic. To the point of causing cancer in the body.
For example, fungi in the Aspergillus flavus and Aspergillus parasiticus groups produce the toxin aflatoxin. The danger of this type of toxin will have long-term effects, that is, if it gets into the body in large amounts. or a small amount but received regularly will accumulate until causingSeizures, difficulty breathing, liver damage, and swelling of the heart and brain. In addition, aflatoxin B1 is a serious toxin that causesliver cancercan
Aflatoxin can also withstand heat as high as 260 degrees Celsius. Even the heat from cooking can kill germs or other toxins. But it cannot be used against aflatoxin. Except for the ultraviolet rays in sunlight, so putting food in the sun to dry It will help reduce both humidity and the amount of aflatoxin.
There have been reports of random sampling of fresh shallots. Sold in fresh markets and grocery stores in Nakhon Ratchasima Province by the Food Institute. Ministry of Industry (in 2014) totaling 5 samples to analyze fungal contamination. The results showed that every sample was found to have high levels of fungal contamination. This increases the risk that we will be exposed to mycotoxins. enters our body and increases as well
Black fungus on this shallot It usually occurs from humidity due to improper storage of shallots. This is sometimes difficult to avoid because the store that sells them may not store the shallots well enough. Until there is humidity from the source. Or someone brought red onions home. Then put it in a bag or cup that doesn’t have ventilation holes. The more it causes mold on shallots very quickly.
Therefore, you should store shallots. By putting it in a container with lots of ventilation holes. Place in a completely dry area with constant drafts to prevent moisture build-up. Prevents shallots from developing mold. and when buying shallots You should buy shallots that are fresh and have no visible black spots or stains. You should observe the environment and hygiene of the store to see whether it is dirty or damp or not. And you should avoid buying food that is found to be contaminated with fungi, such as spots. Black with fluffy fibers, white, green or yellow, don’t be disappointed.
For cooking shallots, peel the skin and clean it under running water. If you find just a few dark spots of fungus. Rub it all off until the whole head is clean. Or peel off the layers of shallots and discard. until no more fungus was found
But if the shallots have a lot of fungi. or some tubers are hollow due to fungal growth, discard them, don’t forget to look at other tubers. that are kept together as well Because most of the time Fungi can spread their territory very quickly. If you find that 1-2 stored shallots begin to have a lot of mold and have rotting heads, immediately separate them from those that are still in normal condition. To prevent the fungus from spreading
2024-02-04 11:19:35
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