The hazards of eating spoiled food are mainly manifested as gastroenteritis, aggravating the metabolic burden of liver and kidney, and causing cancer. 1. Gastroenteritis: spoiled food often breeds a large number of bacteria, and the toxins produced by the bacteria after eating will enter the bloodstream, resulting in a series of gastrointestinal reactions such as nausea, vomiting, diarrhea, etc., and in severe cases, dehydration shock, which is life-threatening. 2. Increase the metabolic burden on the liver and kidneys: spoiled food often contains aflatoxin, penicillin, amines, indoles and other harmful substances, which will jeopardize the normal metabolic function of the liver and kidneys. In severe cases, symptoms of liver and kidney failure may occur, endangering life. 3. Carcinogenic: Nitrites and aflatoxins in spoiled food are carcinogens, which increase the risk of cancer when consumed over a long period of time. Avoid eating spoiled food to avoid irreversible damage. If you have already eaten spoiled food and have uncomfortable symptoms, consult a doctor as soon as possible, complete the relevant examinations such as routine blood tests and fecal routines, etc., to make a clear diagnosis and actively treat the disease.