When you start to delve deeper into the topic of food safety, you realize how widespread the “cut and eat” habit is, especially when it comes to fruits with a little mold. At first glance, it doesn't seem like a big deal. But what do we really know about this mold, informs Ukr.Media.
Mold is not just a stain
What we see on the surface is just the tip of the process. The visible mold spot is the spore-bearing part of the fungus. But its real structure is the thin, threadlike processes (hyphae) that grow into the flesh of the fruit. And these hyphae can extend much further than what is visible. Even if the fruit looks almost intact on the outside, its core may already contain toxic products of the fungus's vital activity.
One of the most famous of these toxins is aflatoxin. It is a dangerous substance that can damage the liver, affect the kidneys, and in the long term, increase the risk of developing malignant cell changes. But aflatoxin is not the only one. Other mycotoxins can form under different conditions and on different fruits. Their common feature is invisibility and stability.
Heat treatment will not help
One of the most common illusions is “I'll wash it, boil it, and everything will be fine.” The problem is that mycotoxins are not living microorganisms that can be destroyed by boiling. They are chemical compounds that do not break down at temperatures typical of home cooking. So a jam made from moldy berries, a baked apple with damage, or a washed soft fruit – all of these can contain residual toxins. And we have no way to identify them by eye or “taste” them.
Accumulation, not randomness
Many people start to worry: “I ate a pear, on which I later noticed mold – now I'm done?” No. One-time use is not a disaster. Our body has the resources to cope with minor threats. But what is important is something else: what we do constantly. If cutting mold from fruit is a habit, not an exception, then a threat appears. Because even small doses of toxins have the property of accumulating or imperceptibly disrupting the internal balance.
Why are fruits vulnerable?
Some products can be “saved.” For example, hard cheese with surface mold is a different story. It is dense, the mold does not penetrate deeply, and by cutting it with a margin, we can safely consume it. But fruits and berries are a soft environment, saturated with moisture, ideal for the growth of fungi. In such conditions, hyphae spread quickly and invisibly. This is especially true of grapes, peaches, strawberries, tomatoes, pears – that is, everything that has a soft structure.
If you see mold, throw out the entire fruit. Not just the damaged part. This is not an exaggeration, but a sound safety strategy.
One spoiled fruit is a risk to others
When we leave spoiled fruit on the table or in the refrigerator, we risk not only our own health, but also the safety of everything around us. Mold fungi release spores that spread through the air and can infect other products. One soft banana or a berry with a spot – and tomorrow you will see mold all over the container.
Therefore, it is worth periodically checking your fruit stocks, removing anything that is starting to spoil in a timely manner, and not leaving it “for compote.” Instead, freeze what you don't have time to eat. It's safer and more effective.
What to remember
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Visible mold is only part of the real problem.
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Cutting off the damage on the fruit does not mean getting rid of the toxins.
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Heat treatment does not neutralize mycotoxins.
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Even if the fetus appears “almost normal,” its internal structure may already be infected.
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A one-time incident is not a reason to panic. But the habit of “saving” fruit can have consequences.
And most importantly…
We all hate throwing away food. But when it comes to our health, the cost of saving is too high. Mold isn't just a cosmetic flaw. It's a signal that a product is no longer safe. Letting go is sometimes the most heartbreaking decision. And not just when it comes to fruit.
