Leftovers that are not spoiled are generally not harmful to the body. The main hazards of unreasonably preserved and spoiled leftovers include loss of nutrients, increased risk of food poisoning, and increased risk of cancer.
1. Nutrient loss: If leftovers are not properly preserved, such as long storage time and high storage temperature, it will lead to the loss of nutrients, thus reducing its nutritional value, and long-term use will also lead to malnutrition.
2. Increased risk of food poisoning: improperly preserved spoiled food is prone to harbor harmful flora such as Staphylococcus aureus, Escherichia coli, and Vibrio parahaemolyticus, which can lead to bacterial food poisoning. At the same time, other pathogenic microorganisms will be elevated accordingly.
3. Increased risk of cancer: spoiled leftovers will lead to increased nitrite content, protein decomposition will also produce indole, amines and so on. From a long-term perspective, increase the risk of cancer, while improperly preserved leftovers may also be contaminated by mold, producing aflatoxin, which is also a strong carcinogen.
In summary, it is recommended that meals should be eaten as soon as possible, if not consumed, stored in the refrigerator as soon as possible, and the storage time should not be too long, the refrigerator should also be cleaned regularly to prevent contamination by bacteria and other harmful microorganisms.