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

Molds and bacteria can produce dangerous toxins − and they don’t taste very good, either.

By: Brad Reisfeld, Colorado State University, The Conversation

Outlets: The Conversation

Published: October 28, 2025

Words: 1,364

Last Updated: 3 weeks, 6 days ago

Body Text Preview

By Brad Reisfeld, Colorado State University

When you open the refrigerator and find a wedge of cheese flecked with green mold, or a package of chicken that smells faintly sour, it can be tempting to gamble with your stomach rather than waste food.

But the line between harmless fermentation and dangerous spoilage is sharp. Consuming spoiled foods exposes the body to a range of microbial toxins and biochemical by-products, many of which can interfere with essential …

Create a free account to access this story and more

Join Plucky Wire to access full stories, collaborate with newsrooms, and discover content from networks around the world.

Email Us