A toxicologist has warned that consuming mouldy food can expose the body to a range of microbial toxins and biochemical by-products, with effects ranging from mild stomach upset to liver cancer. Dr. [Name], a researcher specialising in how foreign chemicals from food spoilage affect the body, says there are no absolute guidelines on what is safe to eat, but knowing the risks can help avoid harm.
Grains and nuts are particularly vulnerable to fungi such as Aspergillus flavus and A. parasiticus, which produce aflatoxins. These mycotoxins can trigger DNA mutations and have been linked to liver cancer, especially in people with hepatitis B. Fusarium fungi on wheat, barley and corn produce trichothecenes and fumonisin B1, which damage cells and disrupt cell membranes, potentially harming the liver and kidneys. Any mouldy, discoloured or shrivelled grains or nuts should be thrown away.
Fruits can also harbour dangerous moulds. Penicillium expansum, a blue mould common on apples, pears and cherries, produces patulin, a toxin that can damage DNA, proteins and fats, and in large amounts injure the kidneys, liver and immune system. Even cutting off visible mould may not be safe, as microscopic hyphae can penetrate deep into soft fruit. For hard fruits, some experts say cutting away mould may be acceptable, but it is done at your own risk.
Cheese is a special case. Moulds like Penicillium roqueforti in blue cheeses and the white rind on Brie are safe and contribute to flavour. However, unwanted fuzzy or powdery moulds in unusual colours, such as greenish-black or reddish, may be toxic and should be discarded. The toxicologist advises that when in doubt, it is safest to throw mouldy food away.
