Opening the depths of the refrigerator, I found a bag of forgotten sausage bacon, covered in dust, and the production date was actually a year ago. Many people's first reaction may be: it should be okay in the refrigerator, right?

However, the seemingly reliable refrigerator is not a "permanent safe" for food, and it is very important whether the sausage bacon meat can be eaten after being stored in the refrigerator for a year.

Sausage bacon, as a traditional cured product, is deeply loved by the public with its unique flavor. During the production process, a large amount of salt is added, which not only gives the food a salty taste, but also acts like a loyal guard, by increasing the osmotic pressure and inhibiting the growth and reproduction of microorganisms, thereby prolonging the shelf life of the food.

However, microorganisms are cunning enemies, and some salt-tolerant microorganisms may survive even in the harsh environment created by salt.

Although the refrigerator can create a cold environment and greatly slow down the growth rate of microorganisms, it is not a panacea. The refrigeration temperature of ordinary household refrigerators is generally 18 - 0 °C, and the freezing temperature is about -0 °C. In such an environment, the growth of most bacteria is inhibited, but psychrophilic bacteria can still grow actively in the cold layer.

When sausage bacon is stored in the refrigerator for a year, it needs to be judged from multiple dimensions whether it can be eaten.

1. Observe the appearance. If there are mold spots on the surface, even if there are only a few spots, it is a sign that the mold has grown in large quantities and is not edible. The surface of normal sausage bacon is dry and shiny, but if it becomes slimy, it means that microorganisms have multiplied on the surface, and the protein has begun to decompose and has deteriorated.

2. Smell the smell. If the package is opened, if it emits a pungent odor or rancid smell, it is a strong signal that the food has deteriorated. Normal sausage bacon has a strong salty flavor. Finally, check the texture. If the meat becomes soft and loses its elasticity, it should not be eaten again.

Even if the sausage bacon has no obvious abnormalities in appearance, smell and texture, its nutritional value is greatly reduced after one year of storage.

Fat will oxidize rancidity, producing peroxides and free radicals that are harmful to the human body, which not only affects the flavor of food, long-term consumption, but also may increase the risk of chronic diseases such as cardiovascular disease and cancer. At the same time, vitamins and other nutrients will also be lost in large quantities over time.

In order to avoid falling into the dilemma of "eating or not eating" food in the refrigerator, it is necessary to store sausages and bacon reasonably every day. For short-term consumption, it can be refrigerated;

If it is stored for a long time, it should be placed in the freezer and packaged separately from other food as far as possible to prevent cross-contamination. In addition, it is necessary to clean the refrigerator regularly to find and dispose of expired or long-stored food in time.

Sausages and bacon stored in the refrigerator for a year are not recommended in most cases. To protect the health of the diet, it is necessary to be vigilant at all times, understand the knowledge of food storage, and avoid damage to health due to accidental ingestion and spoiled food while enjoying delicious food.