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See the importance of storing vinegar correctly

Some precautions are important to avoid the proliferation of microorganisms that can put health at risk

  • Photo by the author Portal Edicase

Published on October 23, 2024 at 4:00 pm

Correctly storing vinegar is important to protect your health (Image: Madeleine Steinbach | Shutterstock)

Correctly storing vinegar is important to protect your health Credit: Image: Madeleine Steinbach | Shutterstock

Storing vinegar improperly can pose health risks. Jéssica Felipe, professor of the Nutrition course at Faculdade Anhanguera, warns that an altered product can cause infections, poisoning, vomiting, diarrhea, fever, abdominal cramps, among other symptoms. The word “vinegar” originates from the French “vinaigre”, meaning “sour wine”, but, in fact, it is the result of the transformation of alcohol into acetic acid by acetic bacteria.

Have you ever stopped to think about the ideal place to store vinegar? According to the nutritionist, inadequate storage can provide favorable conditions for microbial growth and multiplication, which can alter everything from organoleptic characteristics (odor, color, texture and flavor) to safety for consumption.

“Some microorganisms can cause everything from mild symptoms, such as vomiting and diarrhea, to more serious complications, such as neurological disorders and generalized infections, or even lead to death, depending on the microorganism, the quantity and intensity of multiplication in the food”, he warns. .

The main factors that contribute to the deterioration of vinegar are the production process carried out inappropriately, without hygiene and microbiological control, resulting in a contaminated product from its manufacture to incorrect storage, favoring microbiological development.

Main changes that can occur in vinegar

According to the Brazilian Agricultural Research Corporation (EMBRAPA), the main changes that can occur in vinegar are caused by agents such as:

  • Vinegar anguillula (Anguillula aceti): a small nematode that develops mainly in weak vinegars, causing unpleasant odors, but not harmful to health;
  • Vinegar fly (Drosophylla melanogaster): responsible for the transmission of infectious microorganisms;
  • Chemical elements: such as iron and copper, which in high concentrations cause darkening, cloudiness and metallic taste;
  • Various microorganisms: such as bacteria, fungi and mites, which can contaminate the vinegar, making it unsuitable for consumption.

Jéssica Felipe highlights that, due to the fermentation of fruits by acetobacteria, vinegar is naturally susceptible to the growth of bacteria and other microorganisms. “Inadequate storage, such as leaving it uncovered in humid, dirty places with vectors, favors microbial growth, increasing the risk of contamination by pathogens”, he warns.

Signs of improper storage of vinegar include changes in the natural characteristics of the product, such as darkening of the color, increased acidity in the flavor, a different odor than usual, a more viscous texture and the presence of cloudiness or gelatinous matter at the base of the packaging.

Once opened, the vinegar must be kept in the refrigerator (Image: New Africa | Shutterstock)

Once opened, the vinegar should be kept in the refrigerator Credit: Image: New Africa | Shutterstock

How to store vinegar correctly

The nutritionist recommends that vinegar be stored in a cool, airy place before being opened, away from humidity and heat. “Once opened, it must be kept refrigerated and covered. It is essential to follow the manufacturer’s recommendations contained on the label and respect the product’s expiration date. The National Health Surveillance Agency (Anvisa) requires the manufacturer to provide clear instructions on storage, conservation, manufacturing date and expiration date of the product”, he explains.

The professor warns that neglecting the storage and conservation of vinegar favors the proliferation of microorganisms, some of which can cause diseases in the human body. “Many pathogenic microorganisms grow in temperature ranges between 25°C and 45°C, the famous room temperature. Therefore, it is essential to avoid storage in humid and hot places”, he explains.

According to her, all care is important to guarantee product quality and health. “Contamination by pathogenic microorganisms can result in infections, poisoning and changes in various organs and tissues, even putting lives at risk. It is essential to follow the recommendations contained on the label to keep the food intact and suitable for consumption, avoiding any harm to health”, he states.

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Michelle Williams

I'm Michelle Williams, an enthusiastic author specializing in captivating entertainment content on Rwcglobally.com. With a passion for storytelling and a keen eye for the latest trends, I aim to engage readers with compelling narratives that reflect the dynamic landscape of the entertainment industry. Join me on Rwcglobally.com to explore the world of film, television, music, and more, as we uncover the stories that define contemporary culture.

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