'Homemade' moon cakes are easy to spoil

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Dr. Nguyen Van Tien, Nutrition Communication Education Center, Institute of Nutrition, said that homemade moon cakes (homemade) are mainly made on a small scale, at family level, not mass-produced by industrial production. machine. The cake is usually made by one person and sold or given to relatives, friends or colleagues.

In the past, the only traditional cakes were sticky cakes and scones. Currently, the market has many types of cakes, types of filling, often introduced as using natural ingredients and without preservatives, toxic colorants and ensuring food safety and hygiene.

The cake is handcrafted so there is a variety of sizes, designs, and eye-catching colors. The baker can weigh and measure the amount of sugar and fat so it has a nutritional advantage, meeting more customers, including vegetarians, people with diabetes, obesity ...

"However, home-made moon cakes are at risk of infection, from raw material selection to unhygienic processing, which can cause food poisoning," said Dr. Tien.

Other factors such as dust, baker's tools and hands, and sanitary condition in the baking area will also affect the hygiene quality.

Home moon cakes make more shapes, colors and flavors but are more difficult to spoil due to their short shelf life. Photo: Static

Home moon cakes make more shapes, colors and flavors but are more difficult to spoil due to their short shelf life. Ảnh: Static

Doctor Lam Vinh Nien, Head of Department of Nutrition - Abstinence, Ho Chi Minh City University of Medicine and Pharmacy Hospital, homemade cakes usually have a short shelf life, usually about a week from the date of production due to the absence of preservatives such as cakes produced in large-scale facilities.

Mooncakes are susceptible to oxidation because they contain a variety of fats and fresh ingredients. In unsatisfactory conditions, past its expiry date, the cake is susceptible to mold and bacterial infection causing gastrointestinal poisoning.

In addition, industrially produced cakes must have an oxygen-absorbent package that helps keep products in an anaerobic environment to maintain freshness, prevent mold and bacteria from growing ...

"However, the oxygen absorber is only used in products with low humidity and oil content, otherwise it can lead to botulinum poisoning. Therefore, homemade cakes are often unusable," said the doctor.

In addition, "homemade cakes are sold a lot on the Internet, not registered with the authorities, so it is difficult to control the quality, potentially many risks of food safety and hygiene. all processes can be controlled, especially the origin of raw materials and fuels ", said Associate Professor, Doctor Nguyen Duy Thinh, Institute of Food Technology, Hanoi University of Technology.

"Up to now, there have not been any cases of home-made moon cake poisoning, but the poisoning of Minh Chay pate has raised alarm bells that consumers must choose wisely," said the associate professor.

Experts recommend that small-sized moon bakers need to find ingredients with clear origin, avoid buying floating in the market. Natural ingredients should be used to avoid food poisoning.

Consumers need to choose cakes with the name, address of the place of manufacture, instructions for use, and preservation ... When buying, you need to carefully read the ingredients on the packaging to know the amount of calories and starch, fat, and protein. of the cake.

Only buy products in their original packaging, which are not torn, crushed, deformed, or have mold or damage. In particular, home made moon cakes should be eaten after a few days of purchase due to not being for a long term.

Thuy An

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