Why does new rice mold

The mold growth of new rice is usually related to damp storage environment, high temperature, or damaged packaging. The main influencing factors include improper storage conditions, excessive water content in rice, poor sealing, insect contamination, and moisture during transportation. Moldy rice may produce harmful substances such as aflatoxins, and it is recommended to discard it immediately. It is not edible. If rice is not fully dried after harvesting and the internal moisture content exceeds the safety standard, it is easy to breed mold. If stored in a damp environment such as the kitchen or using poorly ventilated containers at home, it will accelerate mold growth. Attention should be paid to hot and humid weather in summer. It is recommended to store rice in a cool and dry place and use a sealed container.

Some new rice may have been contaminated during processing or may have been soaked in rainwater during transportation, leading to mold growth. When purchasing, attention should be paid to checking the integrity of the packaging to avoid selecting products with damp clumping. Vacuum packaged rice should be consumed as soon as possible after opening, and any leftover rice should be resealed and refrigerated. If green or black mold spots or odors are found on the rice grains, even if there is local mold growth, the entire bag should be discarded.

To prevent rice mold, the environmental humidity should be controlled below 60%, and food desiccants can be placed to assist in moisture prevention. Regularly check the status of inventory rice and follow the first in, first out principle. The toxins produced by moldy rice are resistant to high temperatures and cannot be removed by washing and steaming. Ingestion may cause gastrointestinal discomfort and even liver damage. It is recommended to purchase fresh rice in small quantities and multiple times to avoid long-term hoarding. At the same time, keep the rice tanks and granaries clean and ventilated to eliminate the risk of mold from the source.