Food spoilage is common in daily life, causing many problems, but scientific research and practice have proven that white liquor, honey, vinegar, solid edible sugar, and salt are foods that do not spoil.White liquorWhite liquor with an alcohol content of over 10% has a disinfecting effect in itself.Under sealed conditions, microorganisms are difficult to enter and reproduce, so it will not spoil.However, this does not mean that the longer the liquor is stored, the better it is. Ordinary-flavored liquor will become weaker and the aroma will fade after 5 years.

Aged liquor with a strong flavor is good liquor, but whether aged liquor with a strong flavor is good liquor is still a matter of debate.

HoneyFresh, mature honey is a clear or semi-transparent, viscous liquid, with sugar accounting for more than 3/4 of the total honey, with low water content, and cannot support the survival of bacteria and yeast.In addition, honey also contains 0.1%-0.4% of antibacterial substances.Therefore, mature honey will not easily spoil even if it is stored for a long time.

However, if it is not mature honey or substandard products mixed with water, it will ferment and bubble after a period of time, becoming sour and inedible.

VinegarIt has antibacterial and antifungal properties, and can be used to preserve food, such as pickling.Vinegar has a relatively long shelf life, but it is also affected by the process and raw materials.Good vinegar production

Aged vinegar

, sealed in a jar and buried underground, the longer it is stored, the more fragrant the taste becomes.Solid edible sugarincluding commonly used white sugar, granulated sugar, rock sugar, and crystallized sugar.Solid edible sugars have little water in their structure and strong osmotic pressure, which is unfavorable for the growth of microorganisms and difficult to be contaminated.Sugar is also often used to preserve food, such as candied fruits and dried fruits.

However, sugar is easily hygroscopic, and if not stored properly, its properties will change and it will be contaminated by microorganisms.

SaltSalt is mainly composed of sodium chloride, which has a very stable chemical properties.Like sugar, edible salt is often used to preserve food and is a natural preservative.The edible salt we often eat will decrease in iodine content if it is not protected from light and heat for a long time, but the quality of the salt will not change.Sugar is often used to preserve food, such as candied fruits and dried fruits.However, sugar is hygroscopic and can change its properties if not stored properly, leading to microbial contamination.SaltSalt is mainly composed of sodium chloride, which has a very stable chemical properties.

Like sugar, salt is often used to preserve food and is a natural preservative.

The iodized salt we often eat will reduce its iodine content if it is not protected from light and heat and stored for too long, but the quality of the salt will not change.Like sugar, edible salt is often used to preserve food, and is a natural preservative.The iodine in table salt will decrease if it is exposed to light and heat for too long, but the quality of the salt will not be affected.