After cutting off mold, is the remaining food safe to eat?
Use care when deciding which of the "fuzzy" foods hiding in your
kitchen you'll try to salvage, said Dr. Janice Stuff, an
assistant professor at Baylor College of Medicine and a research
dietitian at the USDA/ARS Children's Nutrition Research Center in
Houston. Some molds produce toxins that can leach into foods
and make unsuspecting humans ill.
Discard mold-infected, soft-textured dairy products, meats, leftovers,
and fruits and vegetables with a high water content. This
includes moldy mozzarella and Brie cheeses, sour cream, cottage
cheese, yogurts, lunchmeats, bacon, casseroles, stews, butter, jellies,
peanut butter, cucumbers, tomatoes, salad greens, corn on the cob,
melons, bananas and peaches.
The molds that typically grow on peanuts, rice and corn also produce
potent toxins. If mold develops on rice, corn or products
that contain these grains, such as cornmeal, flours, mixes, and
cereals, toss away the entire box. Discard shriveled peanuts.
On the other hand, if a few precautions are taken, it is safe to
pare away the mold from hard or firm foods like Swiss and cheddar
cheeses, bell peppers, cabbage, carrots, broccoli, cauliflower,
brussels sprouts, garlic, onion, zucchini, potatoes, apples and
pears. Before eating, carve away at least one inch around
the moldy area. Avoid letting the knife touch the affected
area to prevent the mold from spreading. Use salvaged portions
as soon as possible.
News-- Facts and Answers