Some foods are more susceptible to dangerous mold growth than others — and should be discarded at the first sign of contamination.
- Bread and pastries: Mold spreads invisibly throughout the loaf, even if only one spot is visible. Best to toss the whole thing.
- Soft cheeses (like cream cheese, ricotta, or cottage cheese): Once mold appears, the entire product is compromised.
- Soft fruits and vegetables (like peaches, tomatoes, or berries): Mold can penetrate deeply into their moist flesh. Discard completely.
- Dried fruits, legumes, and grains: Even when mold isn’t visible, certain fungi can develop in poor storage conditions and release toxins.
One exception: hard cheeses with intentional “noble mold,” such as Brie, Camembert, or Gorgonzola. These mold strains are safe and part of the fermentation process.
What You Should Do If You Find Mold
- Don’t just scrape it off. Mold roots can run deep, and removing only the top layer won’t remove the threat.
- Discard the food entirely, especially if it’s moist, soft, or has been open for a while.
- Inspect nearby foods, especially those stored together.
- Keep your pantry cool and dry. Good airflow and airtight containers go a long way in preventing mold growth.
A Final Word
Eating moldy food by mistake isn’t always dangerous — but it’s never a risk worth taking lightly. Some mold types can be relatively harmless; others produce toxins that build up silently and affect long-term health. To protect yourself and those around you, make it a habit to check your food before eating, store perishables properly, and when in doubt, throw it out.
Some foods are more susceptible to dangerous mold growth than others — and should be discarded at the first sign of contamination.
- Bread and pastries: Mold spreads invisibly throughout the loaf, even if only one spot is visible. Best to toss the whole thing.
- Soft cheeses (like cream cheese, ricotta, or cottage cheese): Once mold appears, the entire product is compromised.
- Soft fruits and vegetables (like peaches, tomatoes, or berries): Mold can penetrate deeply into their moist flesh. Discard completely.
- Dried fruits, legumes, and grains: Even when mold isn’t visible, certain fungi can develop in poor storage conditions and release toxins.
One exception: hard cheeses with intentional “noble mold,” such as Brie, Camembert, or Gorgonzola. These mold strains are safe and part of the fermentation process.
What You Should Do If You Find Mold
- Don’t just scrape it off. Mold roots can run deep, and removing only the top layer won’t remove the threat.
- Discard the food entirely, especially if it’s moist, soft, or has been open for a while.
- Inspect nearby foods, especially those stored together.
- Keep your pantry cool and dry. Good airflow and airtight containers go a long way in preventing mold growth.
A Final Word
Eating moldy food by mistake isn’t always dangerous — but it’s never a risk worth taking lightly. Some mold types can be relatively harmless; others produce toxins that build up silently and affect long-term health. To protect yourself and those around you, make it a habit to check your food before eating, store perishables properly, and when in doubt, throw it out.
