How many times have you looked at a moldy food and debated whether you should just cut off the mold, or toss the whole thing entirely? Some mold can be toxic and make you sick. Some can lead to allergic reactions, while others can cause respiratory problems. There can be serious risks, but that doesn’t mean you need to toss out every food that has mold on it.

Molds are fungi that are transported by air, water or insects. Although you can see the green or blue fuzzy dots on bread, cheese, meats, fruit and vegetables, they have branches and roots that can be growing very deep into the food. Under the right conditions, certain types of molds can produce poisonous toxins called mycotoxins that can make you sick. Although most molds prefer warm temperatures, they can easily grow in your fridge. They also love salty and sugary foods like cured meats and jams.

It’s a misconception that mold only grows on the surface of food. When food shows heavy mold growth, “root” threads have already gone deep into it. If the mold is a dangerous kind, poisonous substances are typically found in and around these threads and in some cases, toxins may have spread throughout the food.

So how do you know which foods to keep and which to toss? It depends on the type of food, and how severe the molding is.

What To Do If You Find Mold on Your Food

First things first, if you do find mold on food, don’t smell it, as this can cause respiratory trouble like coughing, wheezing or shortness of breath.

Next, determine how severe the molding is. If it’s covered in mold, toss out the entire food. Put it into a small paper bag or wrap it in plastic and toss it into a covered trash container where children and animals can’t get to it. If a food is covered in just a bit of mold, whether you should just cut the mold off and keep the rest or throw it out entirely depends on the type of food. Below are specific recommendations from the USDA’s Food Safety and Inspection Service (FSIS).

Finally, clean the refrigerator or pantry area where the food was stored. Also be sure to check items stored next to the moldy food that might have touched it. Mold spreads quickly especially in produce.

If You Find a Bit of Mold on These Foods, Here’s What To Do

Hard Cheese: Keep

For cheese in which mold is not part of its creation process (such as hard cheeses like Parmesan and Cheddar), mold generally can’t penetrate deep. Simply cut off at least one inch around and below the mold spot. After, re-cover the cheese with fresh wrap.

Cheese Made with Mold: It Depends

Some cheeses like blue cheese and Stilton or soft cheeses like Brie and Camembert are made with mold as part of their creation process. If mold that is not part of their processing grows on it, then steps should be taken to ensure safety. If the cheese is a soft cheese like Brie and Camembert and a mold that is not part of their processing grows, then discard it. However, if it is a hard cheese like Gorgonzola and Stilton, then cut off the mold at least one inch around and below the mold spot and handle it like hard cheese (above).

Jams and Jellies: Discard

Don’t scoop out the mold and use the rest. The mold found in jams and jellies could be one that produces dangerous poisons and can be deeper than you think.

Yogurt and Sour Cream: Discard

Foods that are high in moisture can be contaminated below the visible surface. They may also have bacteria growing along with the mold that you won’t be able to see.

Firm Fruits and Vegetables: Keep

If mold is found on firm fruit and vegetables, like cabbage, bell peppers, carrots and cabbage, then cut off one inch around and below the mold spot. Make sure the knife doesn’t touch the mold and end up cross-contaminating into other parts of the produce.

Soft Fruits and Vegetables: Discard

If mold is found on soft fruit like strawberries, peaches, cucumbers and tomatoes the food should be discarded. Because these fruits and vegetables are high in moisture, the mold can exist deep into it.

Bread: Discard

Mold can exist below the surface because it is so porous.

Cooked Grains and Pasta: Discard

Foods with high moisture like these can be contaminated below the surface. In addition, moldy foods like these may also have bacteria growing along with the mold.

Casseroles: Discard

Foods with high moisture like these can be contaminated below the surface. In addition, moldy foods like these may also have bacteria growing along with the mold.

Luncheon Meats, Bacon or Hot Dogs: Discard

Foods with high moisture like these can be contaminated below the surface. In addition, moldy foods like these may also have bacteria growing along with the mold.

How To Prevent and Minimize Mold Growth

The best way to control mold is to maintain a clean kitchen. Mold spores from food can build up in your fridge, dishcloths and other utensils. To help keep mold at bay and prevent unnecessary food waste:

• Clean the inside of your fridge every few months with one tablespoon of baking soda dissolved in a quart of water. Rinse with water and dry. Scrub visible mold on rubber casings using one tablespoon of bleach in one quart of water.
• Keep dishcloths, sponges, towels and mops clean. If you smell a musty odor it can indicate that mold is being spread around. Discard items that cannot be cleaned or laundered.
• Keep the humidity in the house below 40 percent.
• Buy small amounts of food and use quickly.
• When grocery shopping, examine the food before you buy it.
• When serving food, keep covered to prevent exposure from spores that may be in the air. Use plastic wrap to keep covered when not being served.
• Empty opened cans of perishable foods into clean storage containers and refrigerate as soon as possible.
• Don’t leave perishable food out of the fridge for more than two hours.
• Eat leftovers within three to four days.

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