When the shelf life of goods in supermarkets exceeds two-thirds, they will be taken off the shelves for suppliers to take back, and suppliers should dispose of them quickly, so as not to occupy the inventory space of warehouses and affect the storage of new goods. Suppliers will sell goods at a low price when they find that the goods are too much in stock or the packaging is damaged, because ordinary stores have certain requirements on the packaging of goods, and there can be no damage.
The closer the futures products are to the shelf life, the cheaper they are. Some goods even have a price difference of around 5 yuan a month. If the goods are out of date, the supplier would rather sell them cheaply.
Identification method of spoiled food;
1, judging whether the food has gone bad from the sense of smell;
Food spoilage will produce peculiar smell, such as rancid smell: This is because protein will be decomposed into organic amines, sulfides, fecal odor and aldehydes under the action of microorganisms and enzymes, which has a bad smell.
Sour taste or alcohol taste: Foods rich in carbohydrates will produce their own sour taste when they go bad. Carbohydrate will decompose to produce monosaccharide, disaccharide, organic acid, alcohol and aldehyde, so it will produce sour taste or wine taste.
Mildew: Food contaminated by mold often goes moldy and goes bad in a warm and humid environment. Grain is the most severely damaged food by mold, such as aflatoxin, which we are familiar with, so food must be resolutely discarded after it is moldy.
2. Visually judge whether the food has gone bad:
When food is spoiled by microbial reproduction, the color of food will change. Often yellow, purple, brown, orange, red and black flake spots or all discoloration. This is because the mold produced by microorganisms is different, so the color of flake spots will be very different.
3. Judging whether the food has deteriorated from the sense of touch;
The deterioration of solid food will destroy tissues and cells, make the contents of cells overflow, and the properties of food will be deformed and softened; The rotten muscles of fish and meat will become loose, have poor elasticity and feel sticky. Liquid food will appear turbidity, precipitation and thickening after deterioration; Deteriorated milk will appear clots, whey precipitation, thickening and other phenomena, and sometimes it will produce gas, which will cause the bag to expand.