Mold on food often appears harmless, but its fine roots can go deep inside and emit toxins. We figured out in which cases the damaged section can be cut off, and when the product is better discarded immediately.
Why mold is dangerous
These are microscopic fungi that grow on food items. Even a small spot might indicate that changes have already affected deeper layers. Poisonous substances—mycotoxins—accumulate in these zones. They can cause allergic reactions, breathing problems, and affect internal organs. The most well-known among them—aflatoxins—are linked to liver damage and an increased risk of cancer.
Cold slows down the growth of microbes, but doesn’t stop it completely. Many types of mold can thrive at low temperatures. Such fungi also tolerate salt and sugar well. Therefore, they might appear in jams and jellies, as well as on cured and salted meats: ham, bacon, and salami.
When mold can be cut off
Dense and dry foods, where mold spreads internally slowly, can be saved. This includes hard and semi-hard cheeses: cheddar, Parmesan, Swiss cheese. Also, vegetables and fruits with low moisture, such as cabbage, carrots, or bell peppers.
Doctors at Mayo Clinic advise cutting off the moldy area with a margin of at least 2.5 cm around and beneath the spot. It is important not to touch the mold with a knife, so as not to transfer spores to the clean part of the product.
The most beneficial and harmful cheeses named
When food is better discarded immediately
The U.S. Food and Drug Administration (FDA) warns: mold should not be cut off from foods with high moisture and porous structure. In such instances, the fungus spreads quickly inside, even if only a small spot is visible on the surface.
This includes bread and baked goods, soft cheeses, cottage cheese, cream cheese, ricotta, yogurt and sour cream, grains and pasta, prepared meals, and food leftovers. Jams, sauces, nuts, and legumes are unsafe because mycotoxins spread throughout the entire product within them.
Soft fruits and vegetables: tomatoes, cucumbers, peaches, berries should also be thrown away. Mold easily penetrates their skin and remains unnoticed.
In the case of meat and poultry, the main hazard is not the mold, but the bacteria. The difficulty is that they do not always alter the taste, color, or smell of the meat. Toxic substances that can cause nausea, vomiting, abdominal pain, headaches, and a sharp decline in well-being are formed during decomposition. In severe cases, the intestines, kidneys, and nervous system suffer.
Even heat treatment does not make such a product safe. Many bacterial toxins persist when heated. Therefore, health services do not recommend attempting to remove damaged sections: meat and poultry should be discarded at any sign of spoilage.
How to reduce the risk of mold appearance
Cleanliness helps restrain mold growth. Its spores easily accumulate in the refrigerator, on kitchen towels, and cleaning supplies.
Once every few months, the refrigerator is washed with a baking soda solution and wiped dry. Mold on rubber seals is removed with a solution containing bleach. It is important to regularly launder or replace kitchen cloths and sponges: a musty smell indicates they are spreading spores. It is best to maintain humidity below 40% in the room.
How to guard food against mold
Prepared meals are covered to reduce contact with airborne spores. Moist foods—cut fruits, vegetables, and salads—are stored under plastic wrap or in closed containers.
Opened jars of perishable food are transferred to clean dishes and immediately placed in the refrigerator. Such products are not kept at room temperature for longer than two hours. Leftovers should be consumed within three to four days.
The main point: mold can only be removed from dense and dry products
Mold on food is not just a surface film. It belongs to microscopic fungi that penetrate deep inside the food and produce toxic substances. Therefore, the decision to “cut off or discard” depends not on the size of the spot, but on the structure of the product. Dense and dry products can be saved if the affected section is removed with a sufficient margin. Soft, moist, and porous products, as well as prepared meals and meat, become unsafe when mold appears. Relying on smell or taste in such situations is not advisable: dangerous toxins and bacteria are not always perceptible. Thus, when in the slightest doubt, it is wiser to forgo the product. This approach lowers the risk of food poisoning and long-term health consequences.
About the Author
