Can preserved meat still be stored after it has become moldy?

　　If cured meat becomes moldy, it can generally still be preserved if there are only a few mold spots and they have not penetrated into the interior. However, if there are many mold spots and they have already penetrated into the meat, it usually cannot be preserved.

　　If white or green mold spots appear on the surface of the cured meat, and the mold spots are few and have not penetrated into the meat, the mold is usually lactic acid bacteria or penicillium formed during the natural fermentation process, which is harmless to the human body. In such cases, the mold spots can be scraped off, the meat washed clean, and then dried or smoked again to achieve sterilization and preservation.

　　If the cured meat has developed extensive mold, with many mold spots on the surface and accompanied by an unpleasant odor, this indicates that the meat has spoiled and harmful substances have formed. At this point, it cannot be preserved any further. Consuming such meat may cause food poisoning, with symptoms including nausea, vomiting, abdominal pain, diarrhea, and harm to health. When preparing cured meat, ensure the raw materials are fresh, and control the salt content and temperature during the curing process. When storing the cured meat, keep it in a dry, well-ventilated, cool place, avoiding direct sunlight and humid environments.

　　In daily life, it is recommended to regularly check the condition of stored cured meat. If signs of mold or spoilage appear, take timely action. When consuming cured meat, pay attention to moderation and avoid excessive intake.