Recently, the news that a certain merchant sells near-expired foods has attracted wide attention, and the previous report that “the shelf life was even set by the manufacturers themselves” also caused a lot of saliva. It is often asked: Can food be eaten after the expiration date?

Before answering this question, we first say what is called "food spoilage."

Each food has a variety of attributes, such as appearance, color, taste, taste, safety, and more. When we say that a food is "qualified," it means that it meets our requirements in every respect. Or, all aspects are in line with the commitment of food producers to consumers.

In modern society, it is very difficult for foods to insist on “doing it now”. Especially processed foods, from production to consumption, have to go through such links as transportation and distribution. Therefore, the preservation of food is unavoidable. In the preservation of any food, all aspects mentioned above will change at a certain rate. In different foods, the fastest changing properties are not the same. For example, fresh food such as milk, eggs, and meat is often the first occurrence of bacterial growth, and then there will be changes in odors and other aspects. Biscuits are generally soft and damp, and taste changes first. For instant noodles, it may be that the oil is first oxidized to produce odors. The growth of bacteria and the oxidation of oils produce harmful substances, and food that is damp and soft is just not good. In the food industry, these are considered "food spoilage."

In general, the term "shelf life" means that no significant change has occurred in any aspect of food within that period. In other words, this is a manufacturer's commitment - within this period, food will be guaranteed in terms of flavor, taste and safety. If something goes wrong, the manufacturer needs to be responsible. However, after the expiration date, it does not mean that it will be broken, but the manufacturer will no longer guarantee it. Sometimes, foods that are out of date may only be less attractive or have less good taste... Such foods can still be eaten. However, the problem is that it is entirely possible that there are a large number of pathogenic bacteria and the possibility of eating illnesses has increased. Moreover, you cannot judge what has changed.

Therefore, the answer to the question “Can expired foods can not be eaten” is that eating does not necessarily cause problems, but the possibility of problems increases. For example, during the warranty period, there are rare 1 out of 10,000 security problems that really make you run into claims that can be made to manufacturers. And after the expiration date, there may be 99 out of the 100. There is no problem, but if you run into the other one, you have to be willing to lose.

Obviously, the deterioration of food is a continuous and gradual process. Food ingredients or bacteria in it do not look as if the shelf life changes according to our instructions - it will not be like many people think: before the shelf life, honestly stay; after a shelf life, it suddenly becomes a poison Now. And this change process is also affected by the production process and preservation conditions. For example, using pasteurized milk, the bacteria will not exceed the standard for two weeks of chilling, and ultra-high temperature sterilization will not grow bacteria at room temperature for several months or even years. Even with the same food, such as pasteurized milk, the process control conditions of different manufacturers will make the process of change different.

Therefore, the same food, good technology manufacturers can achieve a longer shelf life, very common and normal. Our country has a unified national shelf life for many foods, but it is actually not reasonable - during the warranty period of the country's license, poorly controlled food production may also deteriorate. In this way, a food that meets the country's "shelf life standard" may be completely deteriorating. For those manufacturers who are making efforts to improve the production process to extend the shelf life, the national standards have actually played a role in combating the enthusiasm. As for whether the manufacturers will disregard the shelf life, it is necessary to monitor the quality of the food within its shelf life. Unqualified workers must be compensated for heavy penalties that result in damage to consumers. Under strict supervision, there will be no manufacturers who dare to go wrong.

It should be noted that "the shelf life is not deteriorated" can only be achieved by following the manufacturer's preservation requirements. Otherwise, the food may be degraded during the shelf life, and the manufacturer has no responsibility. For example, the two-week shelf life of fresh milk means that it has not been opened and refrigerated. If you have opened the lid or placed it at room temperature, it may deteriorate quickly and the manufacturer is not responsible for it. Another example is biscuits, which can be crispy if they are not opened within the shelf life. However, if the bag is opened and the environment is relatively humid, it will quickly become soft and difficult to eat. In this case, the responsibility of the manufacturer cannot be pursued.

The warranty period is also good, and the expiration date is just a control standard. For foods with a long shelf life (such as several weeks or even months), the day before and after the expiration date will not be much different. This is like our male 22 years old can get married, but on the day before and the day after the 22nd birthday, a person will not be at least physiologically different.

Virus Sampling Tube

There are mainly the following parts: 1. Sampling swab with disposable sterile plastic rod/rayon head 2. Sterile sampling tube containing 3ml of virus maintenance solution (gentamicin and amphotericin B are selected to better inhibit the fungus in the sample. Avoid the human sensitization reaction that may be caused by penicillin in the traditional sampling solution.) In addition, there are additional parts such as a tongue depressor, a biosafety bag, etc. Intended to use 1. It is used for monitoring and sampling of infectious pathogenic microorganisms by disease control departments and clinical departments. It is suitable for sampling of influenza virus (common influenza, highly pathogenic avian influenza, H1N1 influenza virus, etc.), hand, foot and mouth virus and other types of viruses. It is also used for sampling of Mycoplasma, Chlamydia, Ureaplasma, etc. 2. It is used to transport nasopharyngeal swab samples or tissue samples from specific parts from the sampling site to the testing laboratory for PCR extraction and testing. 3. It is used to preserve nasopharyngeal swab samples or tissue samples from specific parts for necessary cell culture. The virus sampling tubes are loaded with infectious substances, and some are even highly pathogenic substances. Therefore, the requirements for packaging containers are very strict, and three requirements must be met at the same time: 1. The safety of transportation. Ensure that the sample does not leak during transportation. Sampling tubes that comply with WHO regulations and biosafety regulations. 2. The security of preservation. Ensure that the sample does not leak during storage. Sampling tubes that comply with WHO regulations and biosafety regulations. 3. The validity of the sample. Make sure that the sampling tube itself will not have a toxic effect on the sample.

Virus Sampling Tube,Virus Sampling Kit,Disposable Vtm Sampling Kit,Vtm Sampling Tube With Swab

Jilin Sinoscience Technology Co. LTD , https://www.jlgkscience.com