Most people here saying it’s fine for hard cheese but not for soft ones or bread. I mean, they’re not wrong. But you asked about a tiny bit of mould.
I’ve removed the mouldy parts of hard cheese, soft cheese, cream cheese, breads, and fruits, and have eaten the rest more times I can remember. I never got sick from it. If you are considering eating what’s left of food after discarding a mouldy part, make sure to judge by smell and sight as well. Does it stink? Is the color off? Taste a little bit, is it bitter or sour? If the answers to all these are “no”, then it’s very likely safe.
This is just not true. From a food safety perspective, if there’s mould and it’s a soft food, it’s contaminated. You can absolutely get sick from foods without visible signs of spoilage (not to mention there is a visible sign, mould, but we’re ignoring that.)
That said, I will sometimes take the risk by cutting off the mould. I would never serve it to someone else without letting them know the risks. If you do this you need to understand it’s a gamble.
Also, mycotoxins bioaccumulate. You might not get sick now, but you’re definitely increasing your chance of future illness and potentially reduced lifespan.
They can handle it, and they do filter it out of you, but it is a slow process that takes a lot of time compared to how the body processes other waste products. The danger is that mycotoxins are harmful in extremely small amounts, so any extended accumulation is harmful.
Thanks for the link. That was interesting. If I read that correctly, it seems to prove that enniatin B has been found in human livers. That compound appears to linger in the tissue long enough that it can be detected, but I didn’t notice any reference to that level being safe or unsafe. I guess it’s up to other studies to explore the LD50 now that we know it can be found in the liver.
Wait. Your parents just …let you waste cheese like that? I would have gotten my ass kicked if I threw out that contaminated cheese. The risk of being scolded significantly outweighs the risk of getting sick.
I agree with you that informed risks can be reasonable, I don’t leave the house with a helmet. I just don’t think it was clear enough from your original post that doing that is risky.
I’m a food service manager, and I have to train people all the time that “looks fine” does not mean “is fine”. There’s food I 100% would never serve at work but would eat myself. I feel like the distinction between what’s foodsafe and what you personally feel comfortable with needs to be stressed.
The issue is less that it will make you sick and more that you’re likely eating a potent carcinogen. Many of the molds that commonly grow on food produce aflatoxins.
Most people here saying it’s fine for hard cheese but not for soft ones or bread. I mean, they’re not wrong. But you asked about a tiny bit of mould.
I’ve removed the mouldy parts of hard cheese, soft cheese, cream cheese, breads, and fruits, and have eaten the rest more times I can remember. I never got sick from it. If you are considering eating what’s left of food after discarding a mouldy part, make sure to judge by smell and sight as well. Does it stink? Is the color off? Taste a little bit, is it bitter or sour? If the answers to all these are “no”, then it’s very likely safe.
This is just not true. From a food safety perspective, if there’s mould and it’s a soft food, it’s contaminated. You can absolutely get sick from foods without visible signs of spoilage (not to mention there is a visible sign, mould, but we’re ignoring that.)
That said, I will sometimes take the risk by cutting off the mould. I would never serve it to someone else without letting them know the risks. If you do this you need to understand it’s a gamble.
Also, mycotoxins bioaccumulate. You might not get sick now, but you’re definitely increasing your chance of future illness and potentially reduced lifespan.
Wait what. I thought kidneys and liver would handle small amounts of those toxins.
They can handle it, and they do filter it out of you, but it is a slow process that takes a lot of time compared to how the body processes other waste products. The danger is that mycotoxins are harmful in extremely small amounts, so any extended accumulation is harmful.
https://www.sciencedirect.com/science/article/pii/S0026265X22010207#:~:text=Mycotoxins are bioaccumulated in human,all liver samples is demonstrated.
Thanks for the link. That was interesting. If I read that correctly, it seems to prove that enniatin B has been found in human livers. That compound appears to linger in the tissue long enough that it can be detected, but I didn’t notice any reference to that level being safe or unsafe. I guess it’s up to other studies to explore the LD50 now that we know it can be found in the liver.
It does. These people have no fucking clue what they are talking about.
Wait. Your parents just …let you waste cheese like that? I would have gotten my ass kicked if I threw out that contaminated cheese. The risk of being scolded significantly outweighs the risk of getting sick.
I think it’s obvious it is a gamble, in fact I’ve said in my first paragraph that it’s true, one can get sick.
But, so far I’m yet to win the lottery, and I’ve never given something I’ve chucked the mold off to anyone without informing them.
I believe people have the right to make their informed decisions. We all take risks on a million things in our lives.
I agree with you that informed risks can be reasonable, I don’t leave the house with a helmet. I just don’t think it was clear enough from your original post that doing that is risky.
I’m a food service manager, and I have to train people all the time that “looks fine” does not mean “is fine”. There’s food I 100% would never serve at work but would eat myself. I feel like the distinction between what’s foodsafe and what you personally feel comfortable with needs to be stressed.
Fair enough
Yes! Using all of one’s senses is crucial. I for one won’t eat those strawberries that scream when you bite into them.
The issue is less that it will make you sick and more that you’re likely eating a potent carcinogen. Many of the molds that commonly grow on food produce aflatoxins.