Banh chung is an indispensable traditional dish every Tet holiday. However, because it is made from sticky rice, green beans and meat - ingredients rich in starch and protein - the cake is very easily moldy if not stored properly.
According to warnings from the World Health Organization, some types of mold can produce mycotoxin toxins - toxins that are not completely destroyed when heated at normal temperatures. This means that cutting off the mold and then frying or steaming the cake is not safe.
How dangerous mold is
The health page of Mayo Clinic said that moldy food can cause digestive disorders such as abdominal pain, vomiting, diarrhea. For people with weak immune systems, the risk is even higher.
Worryingly, some mushroom strains can produce aflatoxin - a toxin studied to be related to the risk of liver damage if accumulated for a long time. The Food and Agriculture Organization has also emphasized that controlling mold in food is an important factor to ensure public health safety.
Why shouldn't you be stingy?
Many people have a habit of cutting off the mold on the outside of banh chung and think that the inside is still edible. However, mold may have spread deep with small fibers that are not visible to the naked eye. At that time, the entire cake is at risk of being contaminated with toxins.
How to safely preserve banh chung:
- Store in a dry, airy place.
- If the weather is hot, it should be placed in the refrigerator compartment and used for 2-3 days.
- When you see the cake has a strange odor, greasy, or green, white, or black moldy spots, you should discard it immediately.
Banh chung is a traditional delicious dish, but don't sacrifice the health of the whole family for a few pieces of banh chung. Food safety is always the top priority.
