Expert Explains How to Handle Moldy Food Safely

Deciding whether to eat food with visible mold depends largely on its texture and composition, according to food safety experts. Brian Labus, an infectious disease epidemiologist and associate professor at the University of Nevada, Las Vegas School of Public Health, says some affected produce can be salvaged, while other foods should be discarded to reduce potential health risks.

A survey conducted by Germany's Federal Institute for Risk Assessment found that nearly one in three respondents removed mold from food before eating the remaining portions. However, this practice may not eliminate all potentially harmful substances.

The survey also revealed gaps in public knowledge about mycotoxins, toxic substances produced by certain molds. Fewer than half of respondents understood that cooking and baking cannot destroy these toxins, while more than a quarter believed heat could eliminate them and another quarter were unsure.

The German research examined people's reported habits and knowledge rather than measuring toxin levels in food or documenting illnesses.

The institute's researchers highlighted the limitations of relying exclusively on visible signs when assessing food safety.

"Visible mold is reliably recognized and triggers intuitive avoidance," the researchers wrote.

They also explained that contaminated food can pose risks even when mold is not visible.

"But this instinct does not work when food contains toxins without visible mold," the researchers wrote.

Labus distinguishes ordinary food spoilage from contamination by microorganisms that cause foodborne illnesses. He said many instances of mold on fruits and vegetables are unpleasant but do not necessarily indicate a serious health threat.

"Those things are gross, but they're not the kind of thing that's going to make you sick," Labus said.

He explained that the likelihood of mold spreading depends partly on the food's physical structure and moisture content.

"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.

He added that the condition of the food provides an important indication of whether it can still be consumed.

"Those things are gross, but they're not the kind of thing that's going to make you sick," Labus said.

Firm fruits such as apples may be salvageable because mold can remain concentrated near the surface. Labus said consumers can cut away the affected section rather than automatically discarding the entire fruit.

Soft and moisture-rich foods require greater caution because mold can spread more easily throughout their structure. Mushy lettuce and other similarly deteriorated produce should be thrown away.

For berries, Labus recommends discarding individual pieces showing visible mold or soft spots. Other berries that remain firm and show no signs of mold can be washed and eaten.

The U.S. Department of Agriculture offers similar guidance, recommending that consumers discard moldy fruit and any pieces touching it. Remaining fruit can be washed if it shows no visible mold and is not excessively soft.

Bread requires a different approach because mold can penetrate beyond the visibly affected area. Labus recommends throwing away the entire loaf rather than cutting mold off an individual slice.

Germany's Federal Institute for Risk Assessment also recommends discarding moldy produce with high water content. Moldy jam and jelly should likewise be thrown away, according to Labus.

Some molds can trigger allergic reactions, while others produce mycotoxins, according to the USDA. Nevertheless, Labus said accidentally consuming a small amount of moldy food does not automatically require medical attention.

"It's not like you need to run to the doctor or anything like that," Labus said.

He advised people who discover that they have eaten moldy food to stop consuming it rather than panic.

"Spit it out and move on with your day," Labus said.

People with mold allergies should avoid consuming questionable food, while individuals with weakened immune systems should exercise additional caution when handling and storing food.

Labus also recommends refrigerating food properly and purchasing quantities that can be consumed within a reasonable period. Buying only the amount needed can help prevent produce, including berries, from deteriorating before consumption.

Proper handwashing and preventing cross-contamination remain important food safety measures. Labus warned that using the same unwashed knife to handle raw chicken and vegetables can transfer microorganisms capable of causing illness.