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Whether food mold is found on bread, jam, cheese, or carrots, it doesn’t necessarily require the same rules of hygiene Answers with virologist Osean Sorel on Instagram.
It is not surprising for anyone. if you leave a fruit, vegetable or any other processed food exposed to light, heat or moisture for a little too long, it turns into a veritable breeding ground for mold. . As infectious disease virologist Osean Sorrell notes on his Instagram @thefrenchvirologist, the risks of food poisoning associated with ingesting mold should not be ignored. “These microscopic fungi can cause allergic reactions, respiratory problems or contain toxins, some of which, such as aflatoxins, are carcinogenic,” explained Wednesday, November 13 in the published video. But should everything be thrown in the trash at the first sign of decay?
A question of texture
Let’s start with cheeses. Some are less likely to be infected than others, Océane Sorel tells us. This will come from their texture. cheese is very difficult for fungi to dig very deep tunnels,” explains the virologist.
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On the other hand, this rule does not apply to very soft cheeses like Brie. These foods are actually porous and very moist, the expert emphasizes, which promotes mold. So, as soon as mold appears, “it’s garbage,” says Océane Sorel. And these products are far from the only ones that end up in the waste. In case of mold, you also have to throw away bread, super-permeable food or even jam with its moist texture.
As for fruits and vegetables, it’s all about the texture of the product. “We don’t eat them and throw them away because they are very moist, so the fungi can easily take root. More importantly, bacteria can use certain moldy parts to grow around them,” concludes the virologist. And added: “For ‘hard’ fruits and vegetables with a template, such as carrots, cabbage, peppers, you can cut about 2.5 cm and keep the rest.”
Basic rules of food hygiene
In the title of his publication, the specialist gives several tips to minimize the growth of mold on food. Starting with a few hygiene rules for surfaces that may hold food in the cupboard or fridge, it’s imperative to clean and disinfect them with diluted bleach and not vinegar, says Océane Sorel sponges, tea towels, towels and other damp cloths, “these favorite places for fungi,” according to the virologist.
Finally, to preserve your food better, cover it well, don’t forget to keep it out of the fridge for no more than two hours and eat leftovers within 3 days to prevent the food from growing;
Source: Le Figaro
