By throwing away moldy bread and eating the rest, you are not saving money; rather, you are loading your body with toxic substances and paving the way for health problems.
Molds are microscopic fungi that grow on plant or animal foods. It is unknown how many types of fungi exist in the world. However, it is estimated that we share the world with around 1.5 million species of fungi.
Some molds can cause allergic reactions and respiratory problems.
Mycotoxins are toxins produced by certain molds and occur naturally in foods. They can cause various problems, ranging from acute poisoning to immune deficiency. They even have long-term effects such as cancer.
The most widely known and intensively researched mycotoxin in the world is aflatoxin. It is known that aflatoxin forms in food and feed (especially corn and peanuts) and is carcinogenic.
Aflatoxins can affect all organs. They are mutagenic (affecting DNA), genotoxic (damaging genetic structure), and can cause birth defects in children.
The branches and roots of molds, which resemble very fine threads, can spread deep into your food even if you cannot see them. In fact, invisible bacteria that grow along with mold can also be found in moldy foods. For this very reason, cutting off the mold you see does not mean you have completely saved the food.
Food engineer Ebru Akdağ says that one of the food myths is “discarding the moldy part and eating the rest”. This may be true for a small number of foods, but not for bread and other baked goods. Akdağ says, “If it’s moldy, say goodbye to it.” “In porous foods, the mold may have spread to areas you can’t see. By eating it, you could be inviting illness.”
The mycotoxins produced by mold pose a major risk to human health. Therefore, once mold growth has started, if we don’t want to jeopardize our health, we need to abandon the idea of salvaging most foods.
Akdağ states that most mycotoxins are resistant to normal cooking temperatures: “Once contaminated, there is almost nothing that can be done to remove mycotoxins from food (and feed).”
Cool, airtight, closed and dry environments are ideal for storing bread. It can be stored for up to six days in such environments. It spoils more quickly in the refrigerator due to moisture.
The freezer is a suitable environment for storage. It can be taken out as needed and consumed.”
Mouldy food should not be fed to animals either.
Mould spreads easily
Akdağ also issued the following warnings:
*Mold found on soft foods is a warning sign that they should not be consumed. So, if you see mold on foods such as bread and all baked goods, soft cheeses, tomato paste, yogurt and cream, soft fruits and vegetables, sliced meats, sandwiches, cooked meals, peanut butter, and jams, you should say goodbye to them.
*It is possible to save hard cheeses, carrots, cabbage, and other hard fruits and vegetables from mold. To do this, cut out the moldy area along with about 2.5 cm of the surrounding area and consume the rest. This is because mold’s stringy roots cannot spread in hard foods. When doing this, take care not to let the knife touch the mold to prevent cross-contamination.
*There is a high risk of mold spreading from moldy food to other foods around it, its environment, or kitchen utensils.
*Mold can grow in almost any environment and in any season, but it thrives in warm and humid conditions. However, it can also grow at refrigerator temperatures. In fact, mold is resistant to salt and sugar, which have a preservative function in food storage. Therefore, mold can appear in products such as ketchup, jam, sausage, or bacon in the refrigerator.
Eat as fresh as possible
*Stay away from products sold uncovered.
*Purchase fresh grains and nuts whenever possible.
*Only buy well-known brands of nut and peanut butter.
*Choose well-known, packaged brands for products such as herbal tea, spices, nuts, etc.
*Store food properly and periodically clean storage areas such as the refrigerator and pantry.
*When serving food, keep it covered to prevent exposure to mold spores in the air. *Store fresh or cut fruits, vegetables, and greens covered with plastic wrap.
*Do not leave perishable foods outside the refrigerator for more than two hours; transfer them to clean storage containers and refrigerate immediately.
*Consume leftovers within three to four days.
