Can we eat food after removing the moldy part?

Your food is starting to mold and you are hesitating between throwing it away or taking the risk of eating it? Although the situation is common, it nevertheless poses a real dilemma. The majority of molds are harmless, but it is difficult to determine by eye whether they represent a danger. In fact, the reaction to mold depends on the food in question.

What is mold?

Molds are micro-organisms present everywhere around us: in the air, on surfaces or in the ground. They grow particularly well in warm, humid and nutrient-rich environments, ideal conditions often found in our kitchens. There are thousands of species of mold, and while some are used in making foods like cheese, others produce toxic substances called mycotoxins. These represent a health risk, even in small quantities.

What foods can we eat?

To consume

For hard cheeses, root vegetables or firm fruits, for example, mold generally remains on the surface. Therefore cut the affected part generously (at least 2.5 cm around and in depth) taking care not to contaminate the utensil used. Then you can safely consume it. In certain foods such as blue-veined cheeses – Roquefort, blue -, molds are a constituent part of their production, and even contribute to their taste quality. They are therefore safe for health. On the contrary, Penicillium roqueforti, this green or blue mold, is even the origin of the first antibiotic made from penicillin. However, if unusual mold develops, it is best to discard the product.

To throw away

In certain foods, rich in water, such as bread, soft fruits – strawberries, tomatoes, etc. – yoghurts, cottage cheeses, or even meat and fish, mold spreads deeply, even if we do not see no traces to the naked eye. These foods should therefore be thrown away immediately, just like grated cheeses.

How to prevent mold?

To limit the appearance of mold, start by choosing your products carefully when purchasing, especially fruits and vegetables. Those who are already a little spoiled or bruised will tend to deteriorate more quickly once they get home. Then, store them properly by using airtight containers to protect sensitive products. Also choose carefully where you store your food in the refrigerator – the temperature varies depending on the area – and avoid overloading it. Finally, sort things regularly. Check your foods and quickly eliminate any that show signs of spoilage to prevent them from contaminating others.

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