Moldy Food: When to Toss and When to Trim, According to Experts
Understanding which moldy foods are safe to consume and which pose a health risk is crucial for food safety, with varying recommendations based on food type and texture.
Finding mold on food can trigger a familiar dilemma: is it safe to eat, or should it be discarded? Experts suggest that while many instances of mold on food are not dangerous, the decision to cut away the mold or toss the entire item depends heavily on the type of food and the extent of contamination.
A survey conducted in Germany revealed that nearly one-third of people regularly cut mold off food before consuming the remainder. However, this practice may not be sufficient to eliminate potential toxins. The survey also indicated a significant lack of awareness regarding mycotoxins, substances produced by certain molds that can be invisible and are not destroyed by cooking or baking. Over a quarter of respondents believed heat could neutralize these toxins, and another quarter were uncertain.
Brian Labus, an infectious disease epidemiologist at the University of Nevada, Las Vegas School of Public Health, explains that visible mold on food does not always equate to a risk of foodborne illness. He notes that people often confuse ordinary spoilage with the types of pathogens that cause sickness.
For firm produce like apples, Labus suggests that mold often remains on the surface, making it possible to cut away the affected area. However, he advises discarding soft, wet foods such as mushy lettuce or berries with visible mold or soft spots, as mold can penetrate these items more readily. The U.S. Department of Agriculture (USDA) offers similar guidance, recommending the disposal of moldy fruit and any pieces in contact with it, while washing the remaining parts if they appear unaffected and not overly soft.
For bread, Labus recommends discarding the entire loaf if mold is present on any slice, as mold can grow throughout the bread. Similarly, moldy jam or jelly should be thrown away. The German Federal Institute for Risk Assessment advises discarding moldy, water-rich produce.
Some molds can cause allergic reactions, and certain types produce mycotoxins, which can be harmful. However, if one accidentally consumes a small amount of moldy food, Labus advises against panic, stating, "Spit it out and move on with your day." Individuals with mold allergies or compromised immune systems should exercise greater caution.
To minimize the risk of mold growth, Labus recommends proper food storage, such as keeping food refrigerated, and purchasing only what can be consumed in the near future. He also emphasizes the importance of fundamental food safety practices, including thorough handwashing and preventing cross-contamination in the kitchen, which are more critical in preventing illness than concerns about minor mold on food.