While Most Food Poisoning is Caused by Viruses and Bacteria. Some Molds can be Dangerous and Cause Food Poisoning
According to the CDC, there are approximately 48 million incidences of food poisoning each year and 128,000 hospitalizations from foodborne infections.[1] Researchers have identified over 250 food borne diseases that lead to illness. Most commonly, foodborne diseases are attributed to norovirus (a virus commonly called the “stomach flu”),[2] Salmonella (of which there are more than 2200 strains!) [3], Campylobacter [4], Vibrio, and Clostridium perfingens,[5]. In other instances, cases of food poisoning are attributed to toxins or chemicals, and though these are much less common, they occur thousands of times every year.
Food Borne Toxins:Some Molds Can be Dangerous
These toxins can be synthesized chemically by companies or naturally by plants, bacteria, and fungi. “Chemical” toxins include melamine and certain pesticides,[6] whereas “natural” toxins can come from molds or certain poisonous fish.
Like bacteria, there are both beneficial and harmful molds. Many molds can enhance the flavor in foods like meat and cheeses, but harmful molds produce harmful toxins. Molds are multicellular fungi with the ability to spread easily. Fibrous threads penetrate the surface of foods and create a vast network throughout the food, but you usually just see visible growth on the surface.
Molds favor carbohydrate-rich foods like bread and strawberries. When you see fuzzy green dots on bread, know that the mold has likely infected the entire load. The recommended course of action is to throw away your moldy bread as soon as possible, for the mold easy can spreads to other items in your kitchen.
Because some molds can be dangerous, you should minimize mold growth in products you intend to consume. Always remember to:
- Keep your consistently clean refrigerator every few months.
- Replace funky smelling sponges and moldy dishcloths.
- Keep the humidity level in your home below 40%[7]
For hard cheeses, you can simply cut off at least one inch around the mold spot and continue to use. Hard salami and dry-cured hams normally have mold, so you can just scrub off the surface mold. Luncheon meats, on the other hand, need to be discarded for there is likely to be contamination throughout the product.
[1] https://www.cdc.gov/foodsafety/foodborne-germs.html
[2] https://www.cdc.gov/norovirus/
[3] https://www.cdc.gov/salmonella
[4] https://www.cdc.gov/campylobacter
[5] https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html
[6] https://www.foodsafety.gov/poisoning/causes/Molds/index.html
[7] https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index
[8] www.ronsimonassociates.com
[9] www.foodrecallsinamerica.com
