The Risk of Moldy Food Varies According to the Product and the Nature of Spoilage

A recent study by the German Federal Institute for Risk Assessment found that approximately one-third of participants reported cutting out the moldy portion of food and eating the remainder. The study assessed participants' habits and knowledge regarding moldy food; it did not examine toxin levels in foods or whether participants had become ill. Less than half of the participants knew that mycotoxins produced by some molds, which are not visible in food, are not destroyed by cooking or baking.

Specialist Brian Labus stated that if lettuce or any other product has softened, it should be discarded. Any pieces showing visible mold or soft areas in fruits should be discarded, while those without visible signs of mold or softness should be washed and consumed. The U.S. Department of Agriculture also recommends discarding moldy fruit and any parts it has come into contact with, and washing the remaining portions if they are free of mold and not excessively soft.

When mold is detected in bread, the entire loaf should be discarded rather than simply cutting off the moldy slice, because mold can spread into the interior of the bread. Moldy jam or jelly should not be consumed. Some molds can trigger allergic reactions, while others can produce mycotoxins. Labus, who stated that individuals who accidentally consumed moldy food did not need to panic, recommended spitting out moldy food. Individuals allergic to mold should avoid exposure, while immunosuppressed individuals should exercise greater caution in food handling.