It seems that many moulds are actually fine. Not all of them taste great, but you can scrape them off without any ill effects in most cases when they're on things like cheese and salami. But what moulds are a problem?


Martin - Moulds that are a problem are those that produce mycotoxins. Things like Aspergillus flavus produces afflotoxin. This commonly occurs on nuts in particular, but generally speaking, that's the principal threat from mould - the production of toxins.


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