Two Foods That Can Remain Poisonous After Cooking

Dr. Nguyen Trong Thuy, a former football team doctor, says many people think cooked food is always safe. However, this is not true.

If food has gone bad, normal cooking temperatures may not kill all the toxins. Eating such food can cause serious poisoning and harm organs like the liver and kidneys.

Some potatoes can be poisonous.

Potatoes can grow sprouts or turn green when stored incorrectly. This means they have more toxic compounds like solanine and chaconine.

Potatoes with sprouts or green skin are not safe to eat.

These toxins are hard to remove with heat, so boiling or frying may not make them safe.

Eating potatoes with too much solanine can cause nausea, vomiting, and other symptoms. Bad cases can lead to headaches and confusion.

Removing sprouts or peeling green skin may not make potatoes safe because toxins can spread inside. Heavily sprouted potatoes should be thrown away.

To keep potatoes safe, store them in a cool, dry place away from light and onions. This prevents them from sprouting or turning green.

Moldy wood ear or snow fungus can be poisonous.

Wood ear and snow fungus can grow mold when they get wet.

Not all mold is toxic, but some can produce a dangerous toxin called bongkrekic acid.

Moldy wood ear or snow fungus should not be eaten because it may have toxins that cooking cannot remove.

If food develops mold, a bad smell, or slimy texture, it should be thrown away. Cutting away bad parts is not safe.

Dried fungi should be stored in airtight bags, kept dry, and away from sunlight. They can be refrigerated in hot weather if sealed tightly.

People should handle dried fungi with clean hands or utensils and only soak what they need. They should cook the fungi soon after they expand.

Leaving wood ear or snow fungus to soak at room temperature for a long time can cause microbial growth and increase the risk of food poisoning.

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