Can black fungus be eaten after being stored for 2 years

It is generally not recommended to consume black fungus for 2 years. Dried fungus can be stored for 1-2 years in a dry and dark environment, but prolonged storage may lead to nutrient loss or the risk of mold growth. The shelf life of dried fungus is closely related to storage conditions. High quality dried fungus that has not been opened and stored in a cool and dry place may still remain dry after two years, but water-soluble nutrients such as vitamin B will significantly decrease and the taste will deteriorate. Before consumption, it is necessary to check for insect infestation, mold spots, or odors. After fully soaking, observe whether the water quality is clear. This type of fungus may be consumed in small amounts after being cooked at high temperatures. If the storage environment is humid or the packaging is damaged, the fungus is susceptible to contamination by aspergillus flavus, producing toxins that cannot be decomposed even when cooked at high temperatures. Eating moldy fungus by mistake may cause gastrointestinal discomfort, liver damage, and symptoms such as nausea and vomiting. Seek medical attention immediately. Especially for fungus stored in high temperature and high humidity environments during summer, there are safety hazards after more than six months.

It is recommended to choose small packages of dried fungus when purchasing. After opening, put them in a sealed jar and place a desiccant. Consume within 6 months. After soaking, the wet fungus should be refrigerated and cooked within 24 hours to avoid the production of pathogenic substances such as citric acid. In daily diet, fresh mushrooms such as Tremella fuciformis and shiitake mushrooms can replace aged fungus, ensuring nutrition and reducing food safety risks.