Is the black spot in the sausage bad

Black spots on ham sausages may be a normal phenomenon or a sign of spoilage. Black spots are usually caused by processing residues, natural spice particles, or oxidation reactions, and in rare cases are related to microbial contamination or spoilage. If the black spots in ham sausage are evenly distributed processing materials such as pepper and blood tofu particles, it is usually a normal phenomenon. These black spot particles are small and hard in texture, and will not be accompanied by odor or mucus. Some sausages may also form dark granules due to the addition of natural spices such as black pepper and five spice powder. After oxidation, myoglobin in meat products may produce brown spots, which are more likely to occur when vacuum packaging is damaged.

If the black spots are irregularly distributed and accompanied by the following characteristics, be alert: green or gray white mold spots appear around the spots, mucus seeps out after pressing, and a sour or putrid odor is emitted. This type of spoilage is usually caused by high storage temperatures and packaging leaks, leading to microbial growth, especially in ham sausages that have not been refrigerated after opening. Some black spots may be signs of the proliferation of pathogenic bacteria such as Clostridium botulinum, and ingestion may cause gastrointestinal discomfort and even food poisoning.

It is recommended to choose products with complete packaging and within their shelf life when purchasing. After opening, they should be refrigerated and consumed within two days. If abnormal black spots are found accompanied by texture changes or odors, they should be discarded immediately. If symptoms such as abdominal pain and diarrhea occur after consumption, medical attention should be sought in a timely manner. Daily storage should avoid direct sunlight, pay attention to checking whether the packaging is leaking or expanding, and it is recommended to choose small packaging for consumption as soon as possible during high temperature seasons.