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Finding a moldy piece of produce prompts a familiar kitchen gamble, but the risk depends on what’s growing and what it’s growing on, experts say.
A recent survey out of Germany found that nearly 1 in 3 people cut mold off food before eating the rest, a habit that may not remove all toxins.
Fewer than half of respondents knew that cooking or baking does not destroy mycotoxins, which are produced by certain molds and can be invisible in foods. More than a quarter thought heat could destroy them, while another quarter were unsure.
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The survey, which was conducted by Germany’s Federal Institute for Risk Assessment, measured reported habits and knowledge, not toxin levels in food or illness.
The report highlighted the limits of relying on sight to judge food safety.
Visible mold can leave people wondering whether to cut away the spot or throw the food out. (iStock)
“Visible mold is reliably recognized and triggers intuitive avoidance,” the authors wrote. “But this instinct does not work when food contains toxins without visible mold.”
But what to do about moldy food really depends on the item, according to Brian Labus, Ph.D., an infectious disease epidemiologist and associate professor at the University of Nevada, Las Vegas School of Public Health.
“Those things are gross, but they’re not the kind of thing that’s going to make you sick.”
People often confuse ordinary spoilage with the kinds of germs that cause foodborne illness, he told Fox News Digital.
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“Most of the stuff that we’re talking about, especially with fruits and vegetables, it’s not going to be something that’s going to cause a foodborne illness,” Labus said. “Those things are gross, but they’re not the kind of thing that’s going to make you sick.”
People often confuse ordinary spoilage with the kinds of germs that cause foodborne illness, an epidemiologist (not pictured) told Fox News Digital. (iStock)
Firmness is a useful guide when deciding what to do with visible mold, Labus said.
On a firm fruit such as an apple, he said, mold may remain near the surface, so a person can cut around the affected area. On soft, wet foods, mold can spread more easily through the food.
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If lettuce or other produce has become mushy, he said, it should be thrown away.
With berries, discard any pieces with visible mold or soft spots, Labus said. Other berries that remain intact and show no signs of mold can be washed and eaten.
Food safety experts say how to handle moldy food depends on the type of food. (iStock)
U.S. Department of Agriculture (USDA) guidance similarly advises throwing out moldy fruit and any pieces touching it, then washing the rest if they show no mold and are not overly mushy.
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Bread is different, Labus said, because mold can grow into the loaf. If mold appears on a slice, he recommends throwing out the bread rather than removing only the visibly affected part. Germany’s risk assessment agency recommends discarding moldy, water-rich produce.
“It’s not like you need to run to the doctor or anything like that. Spit it out and move on with your day.”
Moldy jam or jelly should also be discarded, Labus said.
Some molds can trigger allergic reactions, and certain molds produce mycotoxins, according to the USDA.
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But if you accidentally eat something moldy, Labus said not to panic.
Experts recommend refrigerating food, washing hands and preventing cross-contamination in the kitchen. (iStock)
“It’s not like you need to run to the doctor or anything like that,” he said. “Spit it out and move on with your day.”
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People with mold allergies should avoid taking chances with moldy food, while those who are immunocompromised should be especially cautious with food handling overall, Labus said.
Labus also recommends keeping food refrigerated and buying only what you’ll use soon — rather than stocking up on a wholesale-size container of berries.
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Washing hands and preventing cross-contamination in the kitchen are more important food safety steps, Labus added. For example, he said, using the same knife on raw chicken and then on vegetables without washing it can spread illness-causing germs.