A food safety expert from the University of Greenwich in the United Kingdom explains a clear distinction when it comes to mold on dairy, nuts, grains, and produce. Hard cheeses that show mold can sometimes be handled safely, but soft cheeses, nuts, fruits, and grains with mold should be treated with caution. The key takeaway is that visible mold is not a universal sign of safety, and the risk profile varies across food categories. This nuanced guidance helps consumers understand what to discard and what might be edible after appropriate precautions. In practice, it is essential to consider both the texture of the product and how mold develops during storage and handling.
What makes mold dangerous in several foods is not just the visible spores but the byproducts they produce, especially mycotoxins. These toxic compounds can form when mold grows in food during storage, particularly in environments with warmth, humidity, or poor air circulation. Mycotoxins can compromise the immune system, irritate the respiratory tract, and, with prolonged exposure, affect fertility. Among the most concerning mycotoxins is aflatoxin, which is linked to certain molds such as Aspergillus flavus and Aspergillus parasiticus. These molds can contaminate various foods, including spoiled nuts, stored grains like rice, certain spices, some vegetable oils, and cocoa beans. The presence of aflatoxin is a major reason many health authorities urge strict avoidance of moldy or spoiled items in these categories.
The expert notes a practical rule of thumb: you cannot simply “cut away the mold” on soft foods or items with a porous texture. Hard cheeses pose a different risk profile because their dense structure slows mold penetration. In those cases, cutting away the mold with a generous margin—about 2.5 centimeters—can leave the remaining cheese safe to eat, provided there is no off smell, unusual color, or slimy texture. Soft cheeses, on the other hand, should be discarded when any mold appears, since the mold can spread quickly and deeply through the soft structure even if the surface looks unaffected. This principle extends to nuts, grains, and many types of dried fruits, where mold can permeate and produce toxins that are not visible to the eye.
The historical context of this discussion highlights why food safety guidance continually evolves as new research clarifies how molds behave in real-world storage. Consumers are encouraged to store foods properly, check for signs of spoilage beyond surface mold, and follow local public health recommendations for handling moldy items. Keeping storage cool, dry, and well-ventilated can help reduce mold growth, while rotating pantry supplies ensures older items are used before they deteriorate. In all cases, when mold is suspected or detected in high-risk foods, it is safer to discard the product rather than attempt partial use or risky salvage.
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