CSIRO identifies foods that are safe to eat when mould is cut off
WE all know the feeling. You’ve just arrived home after a long day at work, craving a crumpet with honey and a cosy cup of tea, only to find that the crumpets are mouldy.
The thought flashes through your mind ... “It’s OK isn’t it? I can just cut the mould off, and the crumpet will be as good as new?”
Well now there’s a definitive answer to the question people have asked for decades. The CSIRO have released a report revealing which mouldy foods can be salvaged and which ones can’t.
Firstly, what is mould and why can it be harmful?
Moulds are fungi, related to mushrooms and yeasts. There are several types of mould and some of those moulds make and release poisons called mycotoxins into food that could, over time, make you very ill. The moulds we are most likely to find in our food are Penicillium, Aspergillus, and on fruits Botrytis.
Ongoing exposure to these toxins increases the chances of suffering from a range of health issues including kidney, liver and immune system damage and increased risk of cancers and neurological symptoms, reports the CSIRO.
Moulds are microscopic single-celled organisms and can only been seen with the naked eye when they duplicate to form a matrix, called a mycelium. But the extent of the spread of the mycelium is not always visible, hence the problem in identifying ‘safe’ foods to eat.
You can cut mould off hard cheeses and deli meats and safely eat them. Source: ThinkStock
Which foods are safe to eat?
The CSIRO states that a good rule of thumb to judge whether a food can be saved is its moisture content or firmness. Foods with high moisture content can have invisible toxins growing below the surface, producing mycotoxins.
Foods you can’t save: cooked casseroles, soft fruit and vegetables, pastes/sauces, soft cheeses, breads and cakes.
Foods you can save (if you cut the mould off): cheddar cheeses, salami and other deli meats and hard vegetables like carrot.
THE CSIRO’S FOOD SAFETY TIPS
1. The ‘use-by date’ is the date after which food should not be consumed because of health and safety reasons (even if the packed was unopened).
2. The ‘best-before date’ indicates the end of the period in which the food is in peak condition and is applied to foods which are not regarded as high risk for food poisoning.
3. Check your refrigerator is at or below 5 degrees celsius.
4. Avoid overloading the refrigerator as space between the items allows cold air flow.
5. Do not buy swollen chilled food packages. This indicates bacteria have grown in the food.
For more CSIRO food safety tips click here.


