These foods have no expiration date, don’t throw them away foolishly!

This article was reviewed by Pa Li Ze, chief physician of nutrition, member of the Science Popularization Committee of the Chinese Nutrition Society

When people buy food, they often look at the "shelf life" first, after all, the "shelf life" is related to the quality and safety of the food. There are also many people who like to buy a lot of food, but often cannot finish it. After storing it for a period of time, they throw it away directly when they find that it is expired.

But do you know? Some foods have no "shelf life" and can be eaten even after being stored for a long time. I advise you not to throw them away foolishly! What foods have no "shelf life"? The editor will take you to find out!

Honey

From a nutritional point of view, real honey has no "shelf life" and is not prone to mold and deterioration even if stored for a long time. Although honey sold on the market is clearly marked with a "shelf life", this is because the state stipulates that food must be marked with a "shelf life", and the "shelf life" of honey is mostly two years. Honey contains 0.1% to 0.4% antibacterial agents and almost no moisture, and it is almost difficult for bacteria in the living environment to grow. Sealed honey is placed in a cool and dry place and generally will not deteriorate.

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The oldest honey that humans can find was brewed 5,500 years ago and is still edible today. This shows that properly preserved honey itself has no "shelf life", but there is a prerequisite that the honey cannot be fake honey blended and must be mature enough.

salt

Sodium chloride and chemicals are produced during the production process of table salt, which can effectively maintain its "shelf life".

Therefore, no matter what kind of salt it is, it generally will not expire, but it will become moist and clumping due to improper storage. In fact, you can still eat it.

Solid sugar

Solid sugars have less water inside their structure and higher osmotic pressure, which is not conducive to the growth of microorganisms and is not easily contaminated. Therefore, they are not easy to deteriorate and have no "shelf life".

However, sugar easily absorbs moisture. If not stored properly, its properties will change and it will be contaminated by microorganisms. If it is placed in a cool environment and avoids high temperature and high humidity, it can generally be stored for a long time. It is recommended to store sugar in a sealed container as much as possible.

Strong liquor

Highly distilled liquor, especially those brewed from grains, has no "shelf life" but can be stored for many years if properly preserved.

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As the saying goes, aged wine becomes more delicious. For liquor brewed from pure grains, microorganisms will continue to ferment during storage, and the taste will become more mellow and soft.

Old vinegar

According to national regulations, aged vinegar with an acidity of more than 4.5 g/dL is exempt from the "shelf life" label. When the vinegar concentration reaches this level, the low pH value can significantly inhibit the growth of microorganisms and prevent contamination by foreign bacteria, and can also achieve the purpose of long-term preservation.

However, once the aged vinegar is opened, it will inevitably be affected by the external temperature and air. For example, many families usually place the aged vinegar next to the fire. At this time, the temperature is relatively high and the vinegar is easily exposed to the air. After being contaminated by microorganisms, it is easy to expire and deteriorate.

It is recommended to seal the aged vinegar and place it in a cool, dark place, but this does not mean that it can be preserved forever. If the aged vinegar liquid becomes turbid, has sediment, or tastes abnormal, it means that the vinegar has deteriorated.

Dried soybeans

After soybeans are dried, they contain very little water. If they are stored in a dry, cool and ventilated place, they can be preserved for a longer time.

However, if there is obvious mold on the surface of the soybeans and they have a musty or other strange smell, it means that the soybeans have been contaminated with aflatoxin and it is recommended not to eat them.

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The "shelf life" of common foods in life

1. Eggs

There is no fixed "shelf life", 3 to 5 weeks is generally fine. However, the quality of egg products will drop by one level every week. Eggs are best stored in the refrigerator. The speed of egg quality decline at room temperature for one day is equivalent to that of eggs stored in the refrigerator for one week. It is best to eat them as soon as possible.

2. Meat

Fresh meats such as fish, beef, pork, and poultry should not be refrigerated for more than 2 days. After buying meat, if it is not refrigerated, it should be cooked as soon as possible. Cooked meats can be refrigerated for a little longer, but it is best to eat them within a week.

3. Rice and flour

The shelf life of rice and flour is 6 to 12 months at room temperature. If it is in the north, it can be extended to 24 months under normal storage conditions as long as it is not placed in a hot or humid place.

4. Bread and Pastries

The shelf life of bulk foods such as bread and cakes is generally 7 days in winter, 3 to 5 days in spring and autumn, and only 1 to 2 days in summer. Because these foods are rich in water, if they are not properly stored, bread and cakes are likely to become moldy the next day and cannot be eaten any more.

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5. Edible Oil

In the unopened state, the "shelf life" of general cooking oil is 18 months. Once opened, the "shelf life" of cooking oil will be shortened accordingly. It is best to consume it within 3 months and it is best to store it away from light.

Although there is a "shelf life", some foods may spoil prematurely due to improper storage and other reasons. If you find that these foods are moldy, sticky, soft or hard, bitter, sour, or smelly due to improper storage, do not eat them even if they are not expired.

Source: CCTV Life Circle

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