Flour with insects reduces nutritional value and may contain toxic and harmful substances, so it is not recommended to continue eating. Flour that is not reasonably stored is susceptible to moisture, mold, and even insects. The common insects in flour are the red mosquito borer or the Indian grain borer, and the adult insects produce secretions that are harmful to humans, or make the flour caked and spoiled, so they should not be eaten to avoid adverse effects on health. If the flour contains only a very small amount of larvae, and there is no change in the color, smell and other properties of the flour, you can also sift out the worms and then eat them, but it is not recommended to do so. The process of processing wheat into flour is relatively simple, plus the transportation process may also be contaminated, and only the adult worms can be effectively killed, making it difficult to remove the eggs. Therefore, when the temperature and humidity of the surrounding environment reach a certain level, especially in the summer under high temperature and high humidity conditions, the eggs can hatch out of the larvae and reproduce rapidly. In addition, some families have the habit of exposing rice and flour to the sun, which can lead to contamination by microorganisms, or increased water absorption capacity, and is more susceptible to moisture, insects and mold after being returned to the original place, so avoid continuing to eat. It is recommended that the daily preservation of flour should be placed in a cool, dry, ventilated place, sealed to avoid moisture, but also an appropriate amount of garlic, orange peel, pepper and other smelly food into a cloth bag, and then placed in the flour, the smell emitted by such food also has a certain role in repelling insects.