Mould on your food: Hidden dangers and how to stay safe
Although we mainly associate it with aged cheeses such as Gorgonzola or Camembert, mould in most cases poses a serious threat to our health. These seemingly harmless, fluffy patches on food products can harbour deadly toxins. What are the effects of consuming mould-contaminated foods, and how can you protect yourself from poisoning?
Mould is a presence not to be ignored, especially when it appears on food products. Although some varieties are valued in the culinary industry, such as in the production of mouldy cheeses or soy sauce, most mould has a harmful impact on our health. Unfortunately, in suitable conditions, these microorganisms develop incredibly rapidly, threatening both the quality of food and our well-being. What is worth knowing about mould, and what dangers does its presence bring?
Where does the danger lurk?
Mould is a true chameleon in the world of microorganisms. It can develop on almost any food product, from fruits and vegetables to bread and dairy, all the way to meat products. Products with high moisture and sugar content are particularly vulnerable, such as:
- fruits and vegetables: strawberries, oranges, lemons, grapes, raspberries, tomatoes, peppers, carrots, cauliflower.
- bread: especially those baked using traditional methods, without preservatives.
- dairy products: cheeses, yogurts, cream.
- nuts: peanuts, dates, almonds, Brazil nuts.
- meat and cold cuts: especially raw or undercooked products.
- processed foods: frozen foods, ready-to-eat meals, sauces.
How to recognize the threat?
Mould often reveals its presence by its characteristic appearance—green, blue, or white fuzz, or spots. However, it is not always easy to see. Sometimes the mould penetrates deep into the product, remaining invisible to the eye. Therefore, if you notice any signs of mould on food, do not take risks and throw it away.
Silent killer – aflatoxins
One of the most dangerous mould metabolites are aflatoxins. These highly toxic compounds can lead to severe liver damage and even cancer. They most commonly occur in:
- nuts: peanuts, almonds.
- grains: corn.
- spices: pepper, chili.
Aflatoxins are particularly dangerous because they accumulate in the body and can cause genetic damage.
How to prevent mould growth?
To avoid mould-related problems, it's important to store food appropriately. Here are a few practical tips:
- Buy products from trusted suppliers – avoid purchases in markets where food is sometimes stored in conditions that favour mould growth.
- Store food in cool places – products like dairy, meat, and fruit are best kept in the refrigerator, where mould development is significantly limited.
- Avoid moisture – a moist environment favours the rapid growth of fungi. Ensure packages are sealed and the kitchen is well-ventilated.
- Regularly check food – monitor the condition of stored products and discard those that are beginning to spoil.
