If dried peanuts do not mold or produce any odor after two years of storage, they are usually edible, but their nutritional value and taste may decrease. If there are signs of spoilage such as mold spots and a spicy taste, it is not recommended to continue consuming. Dried peanuts stored properly in a dry and ventilated environment may not undergo significant spoilage. This type of peanut has intact shells without damage, normal color of internal kernels, dry and hard texture, and a faint peanut aroma. At this time, high-temperature stir frying or boiling can kill some microorganisms, but antioxidant components such as vitamin E may have been lost in large quantities, and fatty acid oxidation can lead to a deterioration in flavor. It is recommended that peanuts stored for a long time should be preferentially used for Congee or stew. High temperature treatment can further improve the food safety. Improper storage of some peanuts may result in contamination with aflatoxin, and moldy areas may present green or black fungal spots. Damp peanuts are prone to mold growth, and the resulting halitosis is caused by the sourness of the oil. Eating them may cause gastrointestinal discomfort and even poisoning. When dark spots appear on the peanut shell or the kernels inside become soft and discolored, even if there is local mold, the entire batch should be discarded. Special populations such as pregnant women, children, or those with low immunity should avoid consuming peanut products stored for more than one year.

It is recommended to use sealed containers and store dried peanuts in a cool place during daily storage. Food desiccants can be added to extend the shelf life. After opening, try to consume it within six months and regularly check for signs of moisture. If long-term storage is required, it can be sealed and frozen, but the taste may change after thawing. Before consumption, be sure to carefully observe the appearance and odor. If any abnormalities occur, stop consumption immediately.


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