When it comes to moldy food, many people wonder if they can simply cut off the mold and safely consume the rest. However, understanding mold and its potential risks is crucial for making informed decisions about food safety. The U.S. Department of Agriculture (USDA) answers some common questions about mold especially when it comes to our food.

WHAT ARE MOLDS?

Molds are microscopic fungi that thrive on plant or animal matter. Estimates suggest there could be anywhere from tens of thousands to 300,000 species of mold. Unlike single-celled bacteria, molds are multicellular and can sometimes be seen with the naked eye. They appear as threadlike structures with root threads invading the food, stalks rising above the surface and spores at the tips of the stalks, which are responsible for the mold's color and its ability to spread.

ARE MOLDS DANGEROUS?

Yes, some molds can cause allergic reactions and respiratory problems. More concerning are molds that produce mycotoxins, poisonous substances that can make people ill. These mycotoxins are often found in grain and nut crops but can also affect fruits and vegetables.

WHERE ARE MOLDS FOUND?

Molds are ubiquitous, found in nearly every environment year-round. Our area may be more susceptible to molds as they flourish in warm, humid conditions, whether indoors or outdoors. Outdoors, they grow in shady, damp areas or on decomposing vegetation. Indoors, high humidity can also encourage mold growth.

WHAT ARE MYCOTOXINS AND AFLATOXINS?

Mycotoxins are toxic substances produced by certain molds. The Food and Agriculture Organization estimates that about 25% of the world's food crops are affected by mycotoxins. Aflatoxins, one of the most notorious types of mycotoxins, are found in corn and peanuts and are known for their cancer-causing properties. The U.S. Food and Drug Administration and USDA monitor and regulate aflatoxins to minimize exposure.

The USDA also points out that while the toxin produced by fungi are in the same family as molds, mushroom poisoning is caused by the consumption of raw or cooked mushrooms containing a toxin the fungi creates on its own, and the only way to avoid mushroom poisoning is to avoid eating poisonous mushrooms.

MOLDS ON FOOD: SAFE OR NOT?

When molds appear on food, they often grow beyond the visible surface. Root threads may penetrate deeply, potentially spreading toxins throughout the food. This means that simply cutting off the moldy part may not remove all potential hazards.

COMMON FOODBORNE MOLDS

Molds commonly found on meat and poultry include Alternaria, Aspergillus, Botrytis and others. These molds can also appear on a wide variety of foods. Some molds are intentionally used in the production of certain cheeses, such as Roquefort or Gorgonzola, where they are safe to consume.

HANDLING MOLDY FOOD

According to the USDA, here is the best way to handle different types of moldy food:

Luncheon meats, bacon or hot dogs: Discard these as molds can contaminate below the surface.

Hard salami and dry-cured country hams: These can be used if you scrub off the surface mold.

Cooked meats and casseroles: Discard them if moldy, as they can harbor bacteria along with mold.

Hard cheeses: Cut off at least 1 inch around and below the mold spot.

Soft cheeses and yogurt: Discard these if moldy, as they can be contaminated throughout.

Fruits and vegetables: For firm varieties, cut off at least 1 inch around the mold. Discard soft varieties.

Bread and baked goods: Discard, as mold can penetrate throughout.

Jams and jellies: Discard, as mold can produce harmful mycotoxins.

PREVENTING MOLD GROWTH

To prevent mold, maintain cleanliness in the kitchen and refrigerator. The USDA recommends cleaning your refrigerator every few months with a solution of baking soda and water. Keep dishcloths and sponges clean and discard any with a musty smell. Though it is a challenge in our coastal climate, ensure your home's humidity is kept below 40%.

For more information regarding mold on food, visit the USDA's website at www.usda.gov.