Any mold developing on produce can pose a health risk to individuals, particularly those suffering from bronchial asthma or allergic conditions.
According to Denis Borozdenko, a Junior Research Fellow in the Department of Medical Chemistry and Toxicology at the Pirogov Russian National Research Medical University’s Institute of Pharmacy and Medical Chemistry, the mold often found on fruits and vegetables typically belongs to the Aspergillus, Fusarium, and Penicillium genera.
As reported by “Volgogradskaya Pravda.ru,” these microorganisms have the potential to cause gastrointestinal disturbances, in addition to illnesses like pneumonia and sinusitis. For asthmatics or allergic individuals, exposure is especially perilous, as the fungi can trigger a severe attack.
Even if only a small area of the item is visibly affected, consuming it is strictly prohibited, just as it is unsafe to use it after cutting away the spoiled section. This is due to the fact that mold spores deeply permeate the interior of the food item and can also release mycotoxins—poisonous substances that lead to various illnesses. Consequently, the only completely safe course of action is to discard the damaged vegetable or fruit entirely.
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