Can the fungus still be eaten after being stored for a few years

It is generally not recommended to consume black fungus that has been stored for several years, as there may be a risk of mold growth or nutrient loss. Dried fungus can be stored for a long time in a dry and ventilated environment, but its quality will significantly decrease after more than a year. Dry fungus belongs to the category of mushroom food, and its shelf life is closely related to storage conditions. Unopened dried fungus can be stored for about 12 months in a dark, dry, and sealed environment. However, even if there are no abnormalities in appearance after several years of storage, mold or insect eggs may have already grown inside. Auricularia auricula has strong water absorption, and if stored in a humid environment, it is prone to produce harmful substances such as aflatoxins. High temperature and high humidity environments can accelerate spoilage. Long term storage of Auricularia auricula significantly reduces its protein and vitamin content, deteriorates its taste, and loses its elasticity.

In special circumstances, if the fungus is stored extremely well, confirmed by professional testing to be free of mold and has no odor or viscosity after soaking, it can be consumed with caution. But the home environment is difficult to meet the ideal storage standards, especially in humid areas in the south where mold is more likely to grow. When soaking hair, if the color turns red, green, or emits an acidic odor, it must be discarded. Ingestion may cause gastrointestinal discomfort or even poisoning. It is recommended to choose small packaging when purchasing and consume as soon as possible after opening.

Dry fungus should be stored in a cool and dry place for daily use, avoiding contact with moisture and high temperatures. When soaking hair, use cold water and keep it within 4 hours to avoid bacterial growth. If you find that the fungus has become soft, sticky, moldy, or has a strange smell, you should stop eating it immediately. Middle aged and elderly people as well as those with low immunity need to be more cautious, carefully check the quality before consumption, and prioritize choosing fresh ingredients to ensure health.