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Watermelon 400 days is not rotten how to return a responsibility? The truth that the watermelon does

In our general impression, watermelons can't be put for a long time, or they will rot. but have you seen watermelons that haven't gone bad after 400 days? Are preservatives added or other truths hidden?

In the past two days, the wechat circle of friends was "swiped" by a small video, and the collector Ma Weidu cut the watermelon that had not rotted for more than 400 days on the spot, and raised the question of "can we rest assured of food safety".

To this end, the website of the State Food and Drug Administration forwarded the article "mavidu, don't know, don't lie! It's normal that watermelon doesn't rot in 400 days." it said that watermelon skin can breathe and lead to water loss. There is no essential difference between air drying of melon and other fruits and vegetables, which has nothing to do with food safety.

In the hot video, Ma Weidu uses a long knife to cut the watermelon which has been stored for more than 400 days, and finds that the watermelon is empty. He was told that this may be because watermelon surface spray preservatives, so it will not be bad. In response, Ma Weidu also questioned: 'can we rest assured of food safety?'

In August 3rd, the State Food and Drug Administration forwarded the article "Ma Wei Du" of WeChat's public No. "diet reference". Don't understand, don't talk nonsense! Watermelon is not rotten and normal for 400 days.

According to the reporter's inquiry, the author of WeChat's public diet reference is Zhong Kai, who is an Associate Research Fellow of the National Center for food safety risk assessment, which is directly under the State Health Planning Commission. According to the article, the watermelon is normal, not preservative at all, nor food safety issues. It's just a phenomenon of air drying, which can be found in Luffa, gourd, orange and other fruits.

The article further explained that it is very important that there is no trauma on the surface of melon, because the injured parts are easy to be invaded by bacteria and molds. The surface of watermelon skin is tough, but it can breathe. Although there is a small amount of natural wax on the surface, the water in watermelon will still be lost in the process of respiration. Zhong Kai guessed that the watermelon should be stored in a cool or moderate temperature place with good ventilation, so it can be dehydrated quickly.

It's natural that food doesn't go bad after it's dried

"It's just a normal phenomenon of fruit drying. Dried products are the food preservation methods that people all over the world have followed for thousands of years. It's not easy to get bad and rotten after being dried. It's just natural and there's nothing strange about it. "Fan Zhihong, an associate professor in the Department of nutrition and food safety of the school of food, China Agricultural University, confirmed Zhong Kai's views in an interview yesterday.

'Longan also has a hard shell on the outside and a mass of flesh inside, which can be preserved for a long time. "Fan Zhihong said that there are two ways to air dry fruit. One is to shrink the fruit from the outside to the inside, such as raisins, apricots and Lycium barbarum. When the water content of the fruit is gone and becomes dry, the microorganisms cannot survive. Another way, such as longan, Luohanguo and lychee, is because the outer peel is very hard and can stand and will not collapse, even if the inner pulp is dry, the outer peel is still there. 'as long as the water is reduced to a certain extent, dried products can be preserved for a long time, such as beef jerky, various kinds of dried meat. Because food spoilage is caused by microorganisms, as long as microorganisms cannot be rooted, they will not be spoilt. '