Foods to be Careful with on Koh Phangan

One of the major expenses of each household is the food, so we try to do everything to avoid throwing produce away without it being used. That is why we sometimes cut corners and use products that have already seen better days.

Whilst this is usually only an aesthetic eyesore, there are some foods you should be careful of. 

So what foods should you look out for? Here is a list...

Green potatoes

Off colour potatoes may contain a dangerous toxin named solninim, the role of this toxin is in fact to protect the potato from pests but the green colour may be a sign that pests and microorganisms may be already present although not always.

These toxins may cause problems in the digestive and nervous system so it’s better to be safe.

Bread with mould

The mould found on bread may contain dangerous bacteria, this mould is different to the one found on french cheeses.

It can be completely innocent, but may also cause damage especially in those with a weak immune system. 

Eggs

Non fresh eggs can cause indigestion like any other food with has been kept for a while.

To check if your egg is fresh just break it into a pan or dish and it is nicely organised and stable around the yolk then this is fine but if it is messy then avoid eating the egg.

Remember to wash your hands after contact with raw eggs to avoid the risk of salmonella bacteria.

Distorted cans

If a tin can is distorted or even bloated this testifies to the development of a type of bacteria, ‘Clostridium Botulinum’ which secretes a toxin which can affect the nervous system.

It can also cause food poisoning, so be sure to get rid of it immediately.

Cucumber with rotten tips

If you have a cucumber in the fridge that looks tired or slightly decayed then you should throw it in the nearest trash can.

The bacteria that sits on the cucumber and causes the decay is called ‘pseudomonas’ which may cause damage to our digestive system.

A good way to keep cucumbers fresh though is to store them AWAY from tomatoes because they accelerate the decay.

Spices with an aftertaste

Spices appear to have a long shelf length, especially if you keep them in the fridge. But keeping them out at room temperature (or higher in the case of Thailand) may encourage the development of food moths and insects. 

So keep your spices in the fridge and away from damp areas.