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This is why you should never pick mould off bread

We’ve all done it. By Lyndsey Matthews
mould off bread

We’ve all been there. You’re about to cut into a loaf of bread and there it is. A fuzzy blue spot of mould lurking on the surface of that baguette you just bought yesterday. While most of us were taught to just cut around the mould and eat the rest in order to not waste food, it’s time to stop that bad habit.

“We don’t recommend cutting mould off of bread, because it’s a soft food,” Marianne Gravely, a senior technical information specialist for the United States Department of Agriculture told NPR. “With soft food, it’s very easy for the roots [of the mould], or the tentacles, or whatever creepy word you want to use, to penetrate [deeper into the food].” Basically, the mould spore’s roots go much farther into bread than our eyes can see. Gross, right?

Related: How to keep your cheese from going mouldy 

There might be some wiggle room when it comes to sliced bread that comes in a bag, according to Gravely. If you can tell that one end of a long loaf is clean on the inside and exterior, it’s safe to keep. But if you’re not sure, just toss it out.

“I have seen mould spread from one slice to the next,” Gravely told NPR. “I’m sure some people would really want to press the situation, but bread is cheap. Go buy some more.” Bread isn’t the only food that you can’t just cut off the mouldy bits and eat the rest. Jam, soft fruits and lunch meat also should be thrown away once mould is spotted on any part of it.

There is some good news though. Harder foods like salami, carrots and hard cheeses can be salvaged by cutting off the visible mould since its roots can’t move as quickly through their tough surfaces. Just to be safe, Gravely recommends cutting off an additional inch of food around the mould.

From: Delish US

PHOTO: iStock/dtimiraos

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