Why you can salvage moldy cheese but never spoiled meat − a toxicologist advises on what to watch out for

When food turns, your senses usually know — the sour smell, the off-color, the unsettling fuzz. But beneath those signs of spoilage, something more dangerous may be at work. Toxicologist J. V. Rogers explains how molds and bacteria on everyday foods can release potent toxins that damage organs, disrupt cells, and sometimes cause lasting illness. From nuts and fruit to cheese and meat, the message is simple but sobering: trust your senses, not your appetite, when freshness is in doubt. Brad Reisfeld with The Conversation has the full story that include pictures and exceptions to when cutting it off is a reasonable plan.

Brad Reisfeld

The Conversation

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