"We've all been there, right? You reach for that bag of flour that's been sitting there for who knows how long, or grab the cooking oil that's been pushed to the back of the shelf since your last attempt at homemade donuts. Most of us assume if something looks fine and doesn't smell off, it's probably safe to use. But here's the thing: some pantry staples can actually become health hazards long before they show obvious signs of spoilage."
"Here's what shocked me: flour can actually harbor dangerous bacteria like E. coli, even when it looks perfectly fine. Dr. Amesh Adalja, an infectious disease specialist and senior scholar at the Johns Hopkins Center for Health Security, warns that "It is best to discard the product in order to minimize risk." But even without recalls, flour typically only stays fresh for about eight months in your pantry."
Flour can harbor dangerous bacteria such as E. coli even when it appears fine, and typically stays fresh about eight months in a pantry; whole wheat flour goes rancid faster, often within three months. Spices and dried herbs lose potency over time and can also become contaminated, while cooking oils break down and develop rancid smells and off flavors. Visual inspection and smell are not reliable indicators of safety. Proper storage in cool, dark places, using airtight containers, checking expiration dates, freezing flour for longer storage, and replacing spices periodically reduce risks.
Read at Silicon Canals
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