How to remove moldy food

It is recommended to discard the moldy food directly and not just remove the moldy part for continued consumption. Fungi may produce toxins and contaminate the entire ingredient, and the extent of contamination cannot be determined by the naked eye.

The fungal hyphae may have penetrated deep into the food, and even if the surface mold is removed, the remaining part may still contain toxins. Common moldy foods such as bread, fruits, nuts, etc. have a loose texture or high moisture content, and mold spreads faster. aspergillus flavus and other toxin producing strains reproduce rapidly in humid environments, producing high temperature resistant and carcinogenic aflatoxins that cannot be destroyed by conventional cooking.

For a few hard ingredients such as hard cheese, dried ham, etc., if mold growth is limited to the surface and meets safety standards, the surrounding area of more than 3 centimeters can be cut off and consumed with caution. However, it is difficult to determine the type and degree of mold contamination in the family environment. Infants, pregnant women, and immunocompromised individuals should absolutely avoid contact with moldy food.

To prevent food mold, it is necessary to maintain a dry and ventilated storage environment, and use sealed containers to package ingredients. Rice, flour, and miscellaneous grains can be frozen and stored, and fresh fruits and vegetables can be consumed as soon as possible. Regularly inspect areas such as cabinet corners and refrigerator seals that are prone to mold growth, and promptly wipe and disinfect any mold spots with white vinegar or baking soda solution. If you experience symptoms such as abdominal pain and vomiting after ingesting moldy food, you should seek medical attention immediately and keep the remaining food samples for testing.