Can the fungus still be eaten after being stored for three years

It is generally not recommended to consume black fungus that has been stored for three years. Dried fungus can be stored for a long time in a dry and ventilated environment, but improper storage for three years may lead to mold growth or nutrient loss. The shelf life of dried fungus is usually 1-2 years. If stored in a dry, dark and well sealed environment, some high-quality fungus may not show significant deterioration. This type of fungus needs to be thoroughly soaked and observed for any odor, mold, or stickiness. When cooking, it should be thoroughly boiled to kill bacteria. But even if the appearance is normal, its taste will deteriorate and polysaccharide nutrients will degrade over time. The vast majority of fungus stored for three years poses a safety hazard. Long term storage is susceptible to the influence of environmental humidity, which can breed pathogenic microorganisms such as aspergillus flavus. The toxins produced are heat-resistant and may damage the liver. If you find that the water in the soaked fungus is turbid, the texture is rotten, or it emits a sour and rotten smell, you must discard it immediately. Eating spoiled fungus by mistake may cause acute gastroenteritis, resulting in symptoms such as vomiting and diarrhea.

It is recommended to choose small packaging and label the production date when purchasing fungus. After opening, put it in a sealed can and store it in a cool place. It should be consumed within six months. The soaking time should be controlled within 4 hours to avoid overnight soaking and the production of citric acid. Fresh mushrooms such as Tremella fuciformis and shiitake mushrooms can be used as substitutes for aged fungus in daily diet, which not only ensures nutritional intake but also reduces food safety risks.