Fungi flourishing on edibles can generate a number of microbial poisons and biochemical byproducts that could be detrimental.(Image credit: Delmaine Donson via Getty Images)
Discovering a segment of cheese dotted with verdant mold or a portion of fowl emanating a slightly acrid aroma upon opening the fridge might tempt one to risk stomach upset to avoid food wastage.
However, a distinct boundary separates safe fermentation from hazardous decomposition. Ingesting tainted edibles introduces a spectrum of microbial toxins and biochemical derivatives into the body, many capable of disrupting vital organic functions. The resulting health impacts span from slight digestive unease to critical ailments like hepatic cancer.
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Nuts and grains
When it comes to plant-derived products such as grains and nuts, fungi tend to be the primary cause of deterioration, producing indistinct mold spots in tones of green, yellow, black, or white, typically releasing a stale scent. Despite their coloration, many of these molds yield noxious chemicals referred to as mycotoxins.
Two prevalent fungi spotted on grains and nuts like maize, sorghum, rice, and groundnuts are Aspergillus flavus and A. parasiticus. These may generate mycotoxins identified as aflatoxins, forming molecules termed epoxides that might initiate mutations when binding with DNA. Repetitive aflatoxin exposure might harm the liver and has links to hepatic cancer, especially for individuals presenting further risk factors such as hepatitis B infection.
Fusarium molds are able to thrive on maize and related grains.
Fusarium constitutes another assortment of fungal invaders capable of developing as mold on grains like wheat, barley, and maize, notably in high humidity conditions. Afflicted grains could exhibit altered coloration or a pinkish/reddish tint and may release a musty aroma. Fusarium fungi generate mycotoxins classified as trichothecenes, potentially damaging cells and causing irritation to the digestive system. Furthermore, they produce fumonisin B1, a toxin disturbing the way cells construct and sustain their external sheaths. Over time, such impacts might compromise liver and kidney health.
Should grains or nuts present a moldy look, altered shade, or shriveled state, or emit an uncommon fragrance, it’s advisable to exercise additional caution and dispose of them. Aflatoxins, specifically, are identified as highly potent carcinogenic agents, meaning there is no safe threshold for exposure.
Fruits
Fruits may similarly nurture mycotoxins. Upon bruising or over-ripening, or given storage under damp conditions, mold can effortlessly establish itself and initiate the production of these detrimental constituents.
One significant contender is a blue mold referred to as Penicillium expansum, best known for infecting apples, although it also affects pears, cherries, peaches, and other fruits. This fungus yields patulin, a toxin obstructing essential enzymes within cells to hinder standard cell operations and giving rise to unstable molecules known as reactive oxygen species, potentially compromising DNA, proteins, and fats. In substantial doses, patulin may cause damage to major organs such as the kidneys, liver, digestive system, and immune system.
P. expansum’s blue and green kin, Penicillium italicum and Penicillium digitatum, frequently infest oranges, lemons, and similar citrus fruits. It’s uncertain whether they release dangerous toxins, although their flavor is disagreeable.
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It’s optimal to discard moldy fruits instead of trying to salvage the “sound areas.”
The inclination might be to merely sever the moldy portions of a fruit and consume the balance. However, molds have the capacity to dispatch minute, rootlike formations termed hyphae that dive into the fruit, potentially discharging poisons even in regions seemingly unaffected. This holds particularly true for softer fruits, where hyphae can proliferate more easily; in such cases, discarding moldy items is safest. While venturing at your own discretion, I, on occasion, opt to merely sever the moldy zones of firmer fruits.
Cheese
Cheese epitomizes the advantages inherent in controlled microbial propagation. In fact, mold constitutes a pivotal aspect of many favored cheeses. Blue cheeses like Roquefort and Stilton derive their unique, sharp flavor from chemicals originating from a fungus termed Penicillium roqueforti. And the tender, whitish exterior of cheeses such as Brie or Camembert influences both their savor and consistency.
Conversely, unwelcome molds manifest with a fuzzy or powdery semblance and may exhibit unusual colors. Greenish-black or reddish molds, occasionally stemming from Aspergillus species, possess potential toxicity and warrant disposal. Likewise, species like Penicillium commune generate cyclopiazonic acid, a mycotoxin disrupting calcium flow through cell membranes, potentially compromising muscle and nerve performance. At elevated quantities, it might induce tremors or further nervous system indications. Fortunately, instances such as these remain infrequent, and compromised dairy items typically declare their presence via a piercing, acrid, or stale scent.
Mold represents a crucial element in blue cheeses, conferring a distinct, pungent flavor.
Generally, it’s advised to cast aside soft cheeses such as ricotta, cream cheese, and cottage cheese immediately upon detecting any mold. Since these cheeses encompass heightened moisture content, the mold’s tendrils can propagate rapidly.
Hard cheeses, including cheddar, Parmesan, and Swiss, exhibit reduced porosity. Therefore, eliminating at least one inch surrounding the moldy region presents a safer option, ensuring diligence to avoid mold contact with the knife.
Meat
While molds constitute the principal concern for plant and dairy spoilage, bacteria remain the key contributors to meat deterioration. Obvious indicators of meat spoilage are a slippery texture, a change in hue often toward greenish or brownish, and an acidic or foul scent.
Certain noxious bacteria do not trigger noticeable alterations in aroma, aspect, or consistency, rendering it challenging to ascertain meat safety solely through sensory evaluations. Still, this unpleasantness arises from compounds like cadaverine and putrescine, which form as meat disintegrates and have the potential to induce nausea, vomiting, abdominal distress, including headaches, flushes, or drops in blood pressure.
Compromised meats teem with bacterial risks. Escherichia coli, a frequent beef contaminant, generates shiga toxin that suppresses some cells’ aptitude to produce proteins and has potential to trigger a severe kidney condition identified as hemolytic uremic syndrome. Poultry commonly bears the bacterium Campylobacter jejuni, releasing a toxin that invades gastrointestinal cells, typically leading to diarrhea, abdominal discomfort, and fever. Furthermore, it has capacity to incite the organism’s immune system into attacking its own nerves, potentially sparking an uncommon ailment called Guillain-Barré syndrome, leading to temporary paralysis.
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Salmonella, observed in eggs and inadequately cooked fowl, constitutes a prevalent mode of foodborne sickness, inducing diarrhea, nausea, and abdominal discomfort. It discharges poisons within the small and large intestine walls, fostering substantial inflammation. Clostridium perfringens attacks the gut too, although its poisons operate through compromising cell sheaths. And Clostridium botulinum, liable to be present in inappropriately stored or sealed meats, generates botulinum toxin, among the most compelling biological venoms, displaying lethality even at minute volumes.
For meat, comprehensive freedom from bacteria is unattainable; the prolonged duration it remains in refrigeration — or, worse, resting on a counter or in a shopping bag — heightens bacteria multiplication. Alas, thorough cooking does not eradicate the problem entirely. Most bacteria are eliminated at meat-appropriate temperatures — between 145 and 165 degrees Fahrenheit (63-74 C) — still, several bacterial poisons resist heat and survive the cooking procedure.
This edited article is republished from The Conversation under a Creative Commons license. Read the original article.
Brad ReisfeldProfessor Emeritus of Chemical and Biological Engineering, Biomedical Engineering, and Public Health, Colorado State University
Brad Reisfeld fills the role of Professor Emeritus at Colorado State University, affiliated with the Department of Chemical and Biological Engineering, the School of Biomedical Engineering, and the School of Public Health. His investigations primarily address quantitative systems pharmacology and toxicology. He holds board certification in toxicology and bears the distinction of being a Fellow of the Academy for Toxicological Sciences.
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Why do avocados turn brown with such haste — and is it alright to eat them in this condition?
An expert on communicable diseases clarifies which microbes might be concealed within pools — and ways to steer clear of them
Why does medication possess such an awful taste?
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