Can corn kernels that have been stored for three years still be eaten

Corn kernels that have been stored for three years and show no signs of mold, insect infestation, or other deterioration can usually be consumed after being fully cooked. If there is an odor, discoloration, or clumping due to moisture, it is not recommended to consume. Long term storage of grains may lead to a decrease in taste due to oxidation or nutrient loss, but safety depends on storage conditions. Corn kernels stored in a dry and sealed environment are less likely to breed mold or bacteria when their moisture content is below the safe threshold. This type of corn kernels can kill potential microorganisms after high-temperature cooking, and although the starch structure may age, there is no health risk. It is recommended to carefully screen and remove abnormal particles before cooking, and soak in water for several hours to soften the texture. Corn kernels stored in humid environments are susceptible to contamination by aflatoxins, and even high-temperature treatment cannot decompose these carcinogenic substances. If mold stains or halitosis are found, they should be discarded immediately. Bulk corn kernels stored at home have a significant increase in spoilage probability after two years due to fluctuations in temperature and humidity, and it is not recommended to continue consuming them.

Grains stored for a long time should be regularly checked for their condition, with an ideal storage temperature below 15 degrees Celsius and a relative humidity not exceeding 65%. For aged corn kernels with uncertain storage conditions, it is recommended to replace them with fresh ingredients from a food safety perspective. You can choose to vacuum pack or add food grade desiccants to extend the shelf life in daily life, and try to consume it within six months after opening.