Seaweed can be consumed if it becomes soft due to moisture and has no mold or odor, but it is not edible when it has abnormal color, mold spots, or a sour and rotten taste. The texture changes of seaweed after moisture absorption are mainly related to water absorption and microbial activity. When seaweed becomes soft without any other abnormalities after being dampened, it usually indicates a change in its physical properties. After sufficient drying or low-temperature baking to remove moisture, the taste of this type of seaweed slightly decreases, but its nutritional value is not significantly affected. It can be used to make soup or seaweed rice, and high-temperature cooking can further reduce the risk of microorganisms. It is recommended to store in a sealed container and place desiccants to avoid repeated exposure to moisture. If seaweed is damp and accompanied by green mold spots, black spots, or a pungent odor, it indicates that mold or decay has occurred. This type of seaweed may breed harmful microorganisms such as Aspergillus flavus, producing carcinogenic substance aflatoxin. Even if the moldy part is removed, the mycelium may have contaminated the entire seaweed. Ingestion may lead to acute gastroenteritis symptoms such as abdominal pain and diarrhea, and long-term intake increases the risk of liver damage. If signs of spoilage are found, they should be discarded immediately and should not be blanched or treated at high temperatures before consumption.
Daily storage of seaweed should be kept in a dry and cool environment, and consumed as soon as possible after opening. It is recommended to divide the unused seaweed into small sealed portions and store them in the refrigeration layer of the refrigerator. When making a purchase, pay attention to the integrity of the packaging and prioritize products with deoxidizer packaging. Seaweed is rich in iodine and dietary fiber. Moderate consumption is beneficial for thyroid health, but spoiled seaweed must be dealt with promptly to avoid health hazards.
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