Jakarta, goldensamoyed Indonesia
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Food
Processed by boiling or steaming, such as sweet potatoes, cassava and potatoes, are now a popular choice, especially among Gen Z, because they are considered healthier, lower in fat and able to retain nutrients.
However, compared to fried foods, steamed and boiled foods have a much shorter shelf life and spoil quickly.
According to clinical nutrition specialist, dr.Ardian Sandhi Pramesti, SpGK, this is caused by differences in water content.The oil in fried foods acts as a natural preservative and reduces the water content, while steamed foods have a high water content, facilitating the growth of bacteria, mold or yeast.
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“Steamers have a high water content which makes it easier for bacteria, fungi or yeast to reproduce,” he said as reported
Sec
, Thursday (13/11).
Therefore, it is very important to know the signs of spoilage.Signs that steamed food, especially tubers, are starting to become unfit for consumption usually appear within one to three days at room temperature, or longer if stored in the refrigerator.
He reminded us to immediately throw away food that shows the following signs, because it has the potential to indicate contamination with dangerous bacteria such as Salmonella or E. coli which can cause food poisoning:
Signs that steamed tubers are not suitable for consumption:
– Color Change: The appearance of dark, black, brownish, or black/green spots on the skin or flesh.For example, sweet potatoes or potatoes that were originally orange or yellow become dark and soft.
– Unpleasant Odor: Smells sour, rotten, or resembles alcohol.This smell is often caused by the fermentation process carried out by bacteria.
– Changed Texture: Food becomes soft, slimy, or releases excess water.For example, steamed corn which should be chewy becomes damp and moldy, or cassava/potatoes change texture to become like mush.
– Mold or Bubbles Appear: White or green spots (mold) or visible gas bubbles on the surface, which is a sign of microbial activity that produces gas.
– Strange Taste: If you taste it (although it is highly recommended not to taste it if you are suspicious), the taste turns sour or unnaturally bitter.
Meanwhile there is a special note for cassava.Dr.Ardian reminded that cassava must be boiled and steamed until completely cooked.
This is not related to stale conditions, but because cassava contains natural cyanide compounds which can be poisonous if the initial cooking process is undercooked.
(wow)
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