If the water used to wash rice turns blue or black, it may indicate mold contamination. Washing the rice multiple times or cooking it may not completely eliminate the mold toxins, making it safer to avoid consuming that rice.
On July 27, the Seoul Food and Nutrition Support Center uploaded content on the Food and Drug Safety Administration's blog, titled 'What to Do If the Water Used to Wash Rice Turns Dark? Do Not Eat It!'
Grains, legumes, and nuts, including rice, are prone to mold growth when exposed to hot and humid conditions for extended periods. According to the Food and Drug Safety Administration, mold growth and toxin production increase in environments with moisture content of 20-25%, relative humidity of 70-90%, and temperatures between 22-30 degrees Celsius. This is why caution is advised when storing rice at room temperature in kitchens or balconies during the summer.
Some molds that can grow on grains and nuts produce harmful toxins such as aflatoxin, ochratoxin, and zearalenone. Aflatoxin B1, in particular, is a potent carcinogen that can cause liver cancer and is difficult to eliminate through normal cooking processes, as it decomposes at around 268 degrees Celsius.
Believing that washing or cooking rice suspected of mold will make it safe can be dangerous. Even if washing and cooking reduce the visible mold, the toxins produced inside the food may not be completely removed.
The Food and Drug Safety Administration advises against consuming any food that shows signs of mold or has changed in color or smell. It is also recommended to avoid eating parts of the food that appear unaffected by mold, as contamination may have spread to areas that are not visible.
In addition to rice, other foods such as beans, corn, peanuts, and almonds are also vulnerable to mold contamination during the summer. If grains change color, emit unusual odors, or feel damp, it is essential to check their condition thoroughly before consumption.
To prevent mold contamination, it is crucial to change storage conditions. The Food and Drug Safety Administration recommends storing grains and nuts in a location with humidity below 60% and temperatures between 10-15 degrees Celsius, with minimal temperature fluctuations. Opened nuts should be sealed to prevent exposure to outside air.
For safe and fresh storage of rice at home, placing it in an airtight container in the refrigerator is the best method.
In a study by the Rural Development Administration, rice stored in an airtight container at 4 degrees Celsius, 15 degrees Celsius, and 25 degrees Celsius for 12 weeks showed that rice stored at 4 degrees maintained its taste, freshness, and color changes the least. Quality changes began at about 82 days at 4 degrees, but only 58 days at 15 degrees and 12 days at 25 degrees.
The Rural Development Administration recommends that households store rice in airtight containers in the refrigerator and, if necessary to keep it at room temperature during the summer, purchase small packages to consume quickly. High humidity and temperature can lead to the growth of pests, mold, and bacteria.
If there is not enough space in the refrigerator, it is better to buy rice in small quantities as needed rather than in bulk. Before filling a rice container with new rice, it should be emptied and thoroughly dried to remove any old rice and dust.
Avoid placing wet hands or measuring cups with moisture inside the rice container. Storing rice in areas with high temperatures and humidity, such as under the sink or near the stove, can also increase the risk of mold growth.
If the water used to wash rice appears blue or black, do not cook it out of concern for waste. It is safer to avoid consuming rice that has changed in color or smell rather than trying to salvage it by washing or cooking.
* This article has been translated by AI.
Copyright ⓒ Aju Press All rights reserved.