Share Link:
Mold can appear in any home from time to time. And if we take its appearance on the wall seriously, then if there is mold on the products, we can simply cut off the spoiled part, eating the rest. Scientists say that in some cases it is dangerous to do this: many types of mold release mycotoxins that cause serious conditions and can provoke illness.
We will describe in detail the difference between the so-called noble mold on products and dangerous fungi, which must be disposed of immediately.
Useful and harmful mold - what's the difference?
According to experts, the difference between noble and dangerous mold on products is about the same as between ceps and toadstools. So how are they different anyway?
noble mold:
- varieties of beneficial fungal cultures Penicillium, Botrytis cinerea , which add flavor to cheeses, salami, wine and other foods;
- mold growth is controlled by specially set parameters;
- proven production technology;
- health benefits: these types of mold normalize bowel function and reduce the risk of developing cardiovascular pathologies, are natural food preservatives.
Dangerous mold:
- varieties of mold fungi that have varying degrees of impact on the body - from allergic reactions to dangerous poisoning;
- it is impossible to assess the degree of danger by eye;
- almost all mold that appeared on products outside the conditions of special production, that is, in domestic conditions.
Noble mold: 5 famous products
Some products only get better because of mold. Molds help them ripen, reveal their taste and add zest to it.
Cheeses with mold
These cheeses are characterized by 3 types of mold - blue, white and red. The blue mold is transported inside the cheese for maturation, while the white and red molds, under certain conditions, must grow on the surface of the product.
It should be borne in mind that mold that spontaneously appeared on hard cheeses can be dangerous. In addition, with improper storage, even on an initially moldy product, extraneous dangerous mold can grow.
Benefits: these cheeses are rich in proteins, phosphorus, amino acids, and the calcium contained in the cheese is better absorbed due to mold.
With caution, blue cheese should be used by children, pregnant women (it can cause allergies and adversely affect the fetus) and people who have problems with the gastrointestinal tract.
Soy sauce
Fermentation of soybeans in the manufacture of sauce occurs under the influence of fungi of the genus Aspergillus fumigatus . In ancient times, Europeans who wanted to make such a sauce did not succeed precisely because of a misunderstanding of the role of this fungus in the Asian recipe.
Benefits: rich in amino acids, minerals.
Children under 5 years of age and pregnant women should use this sauce with caution: it can cause allergies and adversely affect the fetus.
Salami
The mold that covers the salami performs several functions at once: it gives the sausage a peculiar taste, helps to maintain the weight of the product (the meat does not dry out so quickly), acts as a natural preservative and indicates that the sausage has passed the entire ripening process successfully.
Benefits: natural ingredients.
Wine
Tokay wines and some expensive French wines are made from grapes with gray mold. As winemakers say, "noble rot gives nobility to wine." Mold helps the grapes get rid of excess moisture and increase the concentration of sugar and acid. This is a prerequisite for the production of noble sweet wines.
Lemon acid
The citric acid we buy in supermarkets has nothing to do with lemons. It is made using black mold (Aspergillus niger) . The mold is "fed" with glucose and sucrose, and it produces acid.
Moldy Products: Save or Throw Away?
You should not check for yourself the degree of toxicity of the mold that you found on the products: there is a risk of getting an allergic reaction or serious poisoning.
But still, which products with mold can still be saved, and which ones are better to get rid of as soon as possible?
Should be thrown away:
Be sure to throw away foods that have a relatively soft, moist consistency in which mold feels good and develops quickly. If you find a small clean area on a moldy product, most likely, the mycelium, which is still invisible to the eye, has already hit it completely.
Here we include:
- meat products (sausage, sausages, bacon, ham, any cooked meat);
- dairy products (yogurt, cottage cheese, sour cream, cheese slices and grated cheese);
- soft cheeses with mold. Usually foreign mold looks different from the "native". If you notice such a neighborhood, know that it is dangerous;
- cooked meals (casseroles, salads, pasta);
- soft fruits, vegetables, berries;
- jam;
- bread.
Can be saved:
On hard surfaces, mold does not spread as quickly, and the infected part of the product can be cut off.
Here we include:
- hard cheeses: it is better to remove the mold from parmesan or cheddar along with a centimeter layer of cheese, then you need to thoroughly wash the knife so as not to bring the mycelium into the rest of the product, and wrap the cheese in a new film or paper;
- hard vegetables and fruits: mold is difficult to cope with carrots or cabbage, so cutting off the top layer, you can use these vegetables;
- dried meat and sausages: the mold that appears on the surface of such products is not dangerous for the inner layer of meat, but, of course, it cannot be eaten.
Beware, it can be toxic!
There are foods that are more likely than others to develop the most toxic molds.
Therefore, spoiled apples (especially apple juice) and nuts (especially peanuts) should be treated with great care. Mold can hide even in healthy-looking nuts, because the consistency of peanuts is actually not so hard due to the content of vegetable fats.