Can I still eat homemade loquat syrup if there are a few mold spots on it?
Oct 13, 2022
Source: Cainiu Health
Dr. Wang Lei
Introduction
In general, homemade loquat syrup with mold spots on it should not be consumed, as doing so may cause adverse symptoms such as abdominal pain and diarrhea. If necessary, seek medical attention promptly. Homemade loquat syrup is prone to mold because it contains no food preservatives and is often stored at room temperature. Once moldy, it can produce bacteria and aflatoxins, potentially leading to vomiting and abdominal pain.
In general, homemade loquat syrup with even a small amount of mold should not be consumed. Mold indicates that the food has spoiled, and ingestion may lead to adverse symptoms such as abdominal pain and diarrhea, which can be harmful to health. If necessary, medical attention should be sought promptly.
Since homemade loquat syrup does not contain preservatives, its shelf life is relatively short, and it may spoil and develop mold over time. Storing it at room temperature can further shorten its shelf life, as can frequently opening the container during use, which exposes the syrup to air and promotes mold growth. Once mold develops, the syrup may contain large amounts of bacteria and aflatoxins. Consuming it can cause adverse reactions such as vomiting, abdominal pain, and diarrhea, leading to physical discomfort, food poisoning, or gastrointestinal inflammation. Therefore, loquat syrup with any sign of mold should not be eaten.
Loquat syrup helps clear lung heat, relieve cough, and expel phlegm. It also has beneficial supportive effects on vomiting and acid regurgitation caused by upward stomach qi. When preparing homemade loquat syrup, ensure that the ingredients used are mature loquat leaves rather than new leaves or seeds, as the latter contain mild toxins and should be avoided. Additionally, it is advisable to prepare only a small quantity at a time and make more after finishing the previous batch to prevent spoilage.
