Hold the Mold, I’m on a Diet!

                                                                                         

Ever reach for a loaf of bread only to see that it’s turned a lovely shade of green? How disgusting is that? And let’s not talk about the mysterious food items tucked in the far reaches of the refrigerator. Actually, let’s talk about that. Disgusting as it is, it’s important to understand the dangers of moldy food as well as to learn how to prevent it from forming.

Just as mold grows in moist environments like basements and bathrooms, some types of mold thrive on food. While many molds prefer warm environments, some are well suited for surviving refrigerator temperatures. In addition, food-loving molds also are attracted to sugar and salt and are often found on cured meats and refrigerated jam.

What about the cheese? Some types of cheese, such as bleu cheese or gorgonzola, are made with mold. Yes, on purpose. In fact, these cheeses require mold as part of their creation. The strains of mold used in cheese making are safe to eat. Other molds, however, may not be. In fact, some strains of mold are dangerous and can cause allergic reactions and respiratory problems or make you sick.

Tiny spots of mold on food are often your first clue that it’s time to throw out the item in question. Have you ever been tempted to cut off the surface mold in order to minimize food waste? It’s not worth the risk. While the surface mold may be gone, the food may be unsafe. Mold is a type of fungus with threadlike roots that can extend deep within the food. Cutting away the surface mold does nothing to address the microscopic threads within. If the mold is a poisonous variety, toxins may already have infiltrated the food. In addition, where mold grows, it’s also likely that bacteria are also present which further spoils the food.

There are three instances where cutting off the mold is acceptable,

Hard salami and dry-cured country hams – Hard salami and dry-cured country hams often have a thin layer of surface mold which should be scrubbed of the surface before the food is consumed.

Hard cheese – Mold typically cannot penetrate far into hard cheeses. Cut off the mold (at least one inch in all directions), taking care not to allow the knife to touch the mold. Do not use the same wrapper as the wrapper is likely contaminated with mold.

Firm fruits and vegetables – Firm fruits and vegetables with low moisture content can be salvaged by cutting out the mold, at least one inch in all directions. Make sure to keep the knife from coming in contact with the surface mold. Otherwise, it could cross contaminate the food.

Like other mold invaders, prevention is the best policy. Keep your refrigerator fresh and clean by regularly cleaning it with a baking soda and water solution. Use one tablespoon of baking soda in one quart of water and scrub your refrigerator clean. Rinse with water and dry thoroughly. Use clean sponges and towels to ensure that you aren’t actually spreading mold as you clean.

Examine condiments and leftovers for signs of mold, throwing out anything questionable and any leftovers older than four days old. Do not sniff leftovers because sniffing mold could cause respiratory problems. If you do find moldy items, check nearby foods for contamination and then clean the area where the moldy food was found.

At the grocery store, carefully inspect food for signs of mold. Avoid bruised produce and any food item with mold growth, no matter how small the spot. At home when serving food, keep foods covered to prevent mold spores from landing in them and promptly return perishables to the refrigerator. Transfer canned goods into clean storage containers once opened and refrigerate them right away. Do not leave perishable food out for more than two hours.

Moldy food is unsightly and will turn your stomach. It will also make you sick. Do yourself and your family a favor and hold the mold!

About the author:

By: Mr. Mark Decherd

For more information and other articles by Mark Decherd go to:

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