SHOULD YOU BIN OR SCRAPE? WHAT THE EXPERTS SAY

THE microscopic fungi we call mould (often one of the Penicilliums) are hardy organisms that can survive in cold, dry or acidic conditions. Their threads spread through everything from meat and fruit to bread, vegetables, cheese and jam, and have been described as the ‘culinary equivalent of dry rot’. So what do you do when you spot that green, white or brown fuzz?

FIRM FRUIT AND VEG: SCRAPE

With potatoes, carrots and turnips etc, cut an inch or more around and below the mould. Be careful not to contaminate the knife by touching the mould.

SOFT FRUIT AND VEG: BIN

In high-moisture foods, such as tomatoes,

cucumbers and peaches, mould can grow far below the surface. BREAD AND BAKED GOODS: BIN

Mould can produce invisible toxic chemicals (mycotoxins) which can infiltrate deep inside the loaf.

HARD OR SEMI-SOFT CHEESE: SCRAPE

With parmesan, Swiss cheese, Romano and cheddar, cut away an inch around the mouldy part.

SOFT, MOULDY OR SLICED CHEESES, YOGHURT, SOUR CREAM: BIN

Mould spreads easily through soft and porous cheeses, yoghurt and sour cream.

HOMEMADE OR READY-MADE SAUCES SUCH AS PESTO: BIN

Again mycotoxins in ‘wet’ foodstuff can spread to the bottom of the jar.

HARD SALAMI OR DRY-CURED HAM: SCRAPE

Cured and salty products shrug off mould. Just ensure surfaces are clear.

NUTS AND PEANUT BUTTER: BIN

These foods are high risk for Aspergillus, a mould which produces aflatoxin, a poison that causes liver cancer.