Dr. Ksenia Kuznetsova, from the Department of Food Safety at the Russian University of Biotechnology, explained that some types of mold are used in the food industry, where they are cultivated for specific production purposes.
According to her, some mold species, such as Penicillium, are used in cheeses such as Roquefort, Brie, and Gorgonzola, and noble mold is used in winemaking. It should be noted that the mold species used in the food industry are subject to technological controls and are safe for healthy people.
Edible Roquefort cheese
“However, the mold that forms on various foods such as bread, nuts, fruits, and jams during storage often produces toxins that can cause poisoning, allergies, or even increase the risk of cancer,” she says. “For example, peanuts, corn, and spices can form aflatoxins—carcinogens that damage the liver. Ochratoxin A, which grows in grains, coffee, and dried fruits, damages the kidneys. Apples and pears also produce patulin, which can cause mutations in the body.”
According to her, the danger of mycotoxins lies in their heat-resistant nature, meaning they do not decompose when cooked or grilled. Therefore, if mold accidentally appears in hard cheeses, such as Parmesan, the affected area and 2-3 cm around it can be cut off, and the rest is safe to eat, but with caution for children and pregnant women. As for soft cheeses (ricotta, cottage cheese, cream cheese), even a small spot of mold should be discarded entirely.
She says: "If mold forms on 'soft' foods (bread, yogurt, fruit, meat), it should not be eaten under any circumstances because the mold penetrates deeply, even if it is only visible on the surface. Unfortunately, it is impossible to determine whether a type of mold is toxic without testing it. Therefore, it is best to be cautious and avoid eating spoiled products."