It is a situation that probably every one of us has experienced. You open the fridge or pantry, reach for the food and find that white, blue or gray spots of mold have grown on it. Can the damaged area be simply cut off? Or should you throw the food away immediately? There are no official recommendations in this regard, and the boundaries of what is still okay differ for everyone, writes about it.
However, experts warn that eating moldy foods can have serious health consequences. Much worse than just an upset stomach. According to the toxicologist Professor Brad Reisfeld namely, eating spoiled food exposes the body to microbial toxins and chemicals that can cause everything. From mild food poisoning to liver damage or cancer.
“If you think it’s enough to cut off the moldy part, you’re wrong,” warns the professor. Some foods may be safe after the mold is removed, but most of them are already completely contaminated with invisible spores. So let’s see which foods can be saved and which are better to throw away.
It is most obvious with meat. Never consume it after the expiry date. While the main problem with fruit, vegetables or dairy products is mold, meat is subject to decay due to bacteria. Spoiled meat is usually slimy, turns greenish or brownish in color, but often does not have to smell, which makes it difficult to detect that it is no longer safe.
The smell only appears in the advanced stage of decomposition, when chemicals are released that cause nausea, vomiting or abdominal cramps. Among the most dangerous bacteria is E. coliwhich is often found in beef and can cause serious intestinal disease, in extreme cases, even kidney damage.
Chicken meat in turn, it is a source of bacteria Campylobacter jejuni, which causes diarrhoea, fever and in rare cases even temporary paralysis. Salmonella is a known threat in spoiled meat, eggs and undercooked chicken. And the most serious case, Clostridium botulinum, can produce deadly botulinum toxin if the meat is improperly stored or preserved. If the meat, raw or cooked, shows even a hint of spoilage, you better not eat it.
Fruit is no exception. Professor Reisfeld points out that in overripe or bruised fruit, molds quickly form due to moisture, which produce mycotoxins. Chemical substances capable of damaging organs or even the DNA of cells.
A typical example is blue mold Penicillium expansumwhich appears on apples, pears or peaches. This mold produces a toxin patulinwhich can damage the liver, kidneys and digestive system at higher doses. Although it is tempting to cut off the infected part and eat the rest, molds create microscopic threads, hyphae, which penetrate deep into the pulp, even though it not visible to the naked eye.
Pri soft fruit (e.g. strawberries, peaches) it is therefore better to throw away moldy pieces completely. Pri harder fruit (e.g. apples) the moldy part can be cut off in some cases, but only at your own risk.
A slice of bread with a small moldy spot? Better not eat it. Molds of the genus can appear on cereals, nuts or baked goods Aspergilluswhich they produce aflatoxinsstrong carcinogens. Their long-term intake damages the liver and increases the risk of cancer, especially in people with liver diseases.
Another type of mold is Fusariumwhich are found in wheat, barley and corn. They can disrupt cell membranes and irritate the digestive tract. Bread is particularly risky because its porous structure allows mold to spread even where it cannot be seen. If the bread or cereals show any signs of mold, discoloration or a strange smell, throw them away without hesitation. “Aflatoxins are extremely dangerous, there is no safe dose,” adds the professor.
Not all molds are harmful, some are even desirable. Cheeses like Roquefort, Stilton whether camembert they owe their taste and aroma to specific cultivated molds. However, if it appears on regular cheese unknown, hairy or colored mold (eg green, black, red)it may be contamination with Aspergillus or Penicillium commune species that they produce toxin cyclopiazonic acid. It can affect the nerves and muscles and, at higher doses, cause tremors or neurological symptoms.
Soft cheeses such as cottage cheese, ricotta, cottage or cream cheeses must be thrown away as soon as even a trace of mold appears – thanks to the high humidity, contamination spreads very quickly. Hard cheeses (e.g. edam, parmesan) can be saved. Just cut about 2.5 cm around the moldy part and do not put the knife directly on the moldy surface.
Not all molds are deadly, but many produce toxins that cannot be seen or smelled. Therefore, when in doubt, follow a simple rule: If you hesitate, throw it away. Health costs more than a few euros saved.
