Got mold. Is it still good?

Wonder if you need to throw out something with a spot of mold on it?

Some foods can be saved even with fungal growth.

The following guidelines are from M. Susan Brewer, Ph.D., R.D., a specialist in food safety. Her articles and works are found in many state university extension services publications lists.

If the food shows even a tiny mold spot, follow these guidelines:

1. Hard or firm foods with tiny mold spots can be trimmed; cut away the area around the mold (at least an inch) and re-wrap in clean wrap. Make sure that knife does not touch the mold.

Basically, the list includes hard cheeses, fruits, and veggies.

TRIM:

• Apples,
• Bell peppers
• Broccoli
• Brussels sprouts
• Cabbage
• Carrots
• Cauliflower
• Cheese, hard (such as cheddar, Swiss, etc.)
• Garlic
• Onions
• Pears
• Potatoes
• Turnips
• Zucchini

2. Soft foods such as cheese slices, cream cheese, sour cream and yogurt should be thrown away.

TOSS:

• All leftovers
• Bacon
• Bananas
• Berries
• Bread
• Cakes
• Corn-on-the-cob
• Cottage cheese
• Cucumbers
• Ham
• Hot dogs
• Jam
• Jelly
• Juice
• Lettuce other leafy vegetables
• Lunch meats
• Meat pies
• Melons
• Nuts
• Pastry
• Peaches
• Peanut butter
• Rice
• Rolls
• Soft cheeses, (Mozzarella, Brie, Etc.)
• Sour cream
• Spinach
• Syrups
• Tomatoes
• Whole grains
• Yogurt

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Tagged as: fruit, mold, vegetables