Thursday, June 23, 2011

Moldy Foods: When Are They Safe?



I'm always a bit "iffy" about moldy foods. If you are a cheese lover like me, you've probably faced the same dilemma: when is it safe to eat?
I found these great tips to distinguish the good from the bad. Check them out! 


1. Hard salami and dry-cured country hams
The USDA says: It is normal for these shelf-stable products to have surface mold. Use. Scrub mold off surface.
2. Hard cheese
The USDA says:
 Use. Cut off at least 1 inch around and below the mold spot. Mold generally cannot penetrate deep into the product.
3. Cheese made with mold
The USDA says:
 Discard soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. Molds that are not a part of the manufacturing process can be dangerous. (Can’t tell? Discard.)
4. Firm fruits and vegetables
(such as cabbage, bell peppers, carrots, etc.)
The USDA says: Use. Cut off at least 1 inch around and below the mold spot. Small mold spots can be cut off FIRM fruits and vegetables with low moisture content. It’s difficult for mold to penetrate dense foods.

2 comments:

  1. Great post. For salamis, dry-cured hams, chorizo etc, what I grew up doing was to get a damp towel and clean their surfaces until you see no more mold. For hard cheeses, they are kept very well in a bowl with extra virgin olive oil. Not only will they not dry out too much, nor will they get mold. Make sure you cover the bowl though with a towel. Use the olive oil in anything you are cooking with cheese.

    ReplyDelete
  2. I also consider the "ewwwwwww-factor". If it looks super nasty to me, it's going in the trash. I don't care if the USDA says it's safe. ;)

    Also, I will NOT be sharing this article with my husband as his motto is "it's still good". He'll try to keep everything in the fridge if he reads this!

    ReplyDelete