Mold in a refrigerator can make a person sick, which is a valid food safety concern. Mold is a fungus that reproduces by releasing tiny spores into the air. The cool, moist environment of a fridge provides an ideal habitat for these spores to grow into visible colonies on food or surfaces. The risk of illness depends on the specific type of mold and the toxins it produces.
The Primary Health Risk: Mycotoxins
The primary danger from consuming moldy food is not the mold itself, but the toxic compounds that some species produce, known as mycotoxins. These poisonous substances are secondary metabolites of fungi like Aspergillus and Penicillium, and they can be present in the food even if the visible mold growth is minimal. Aflatoxins and ochratoxins are two examples of mycotoxins that cause significant health concern, with the former being a potent carcinogen linked to liver damage. These toxins are highly stable and resist destruction by both refrigeration and cooking temperatures, often migrating deep into the food structure. While some molds, like those used to make blue cheese or cure salami, are safe and intentionally introduced, the molds that grow unexpectedly on refrigerated food should always be treated as potentially harmful.
Immediate Symptoms of Ingestion
Accidentally ingesting food contaminated with mycotoxins can lead to a range of immediate and acute physical reactions. The most common symptoms are gastrointestinal upset, including nausea, vomiting, diarrhea, and abdominal cramps. Mold exposure can also trigger allergic reactions in sensitive individuals. These symptoms include respiratory problems such as a runny nose, sneezing, coughing, and irritated eyes, which are caused by inhaling airborne spores. Any acute reaction should prompt a consultation with a healthcare professional.
When to Salvage and When to Discard Food
The decision to keep or discard moldy food depends on its moisture content and density. Porous or high-moisture foods allow mold to send roots deep below the surface, meaning the entire item is likely contaminated.
Foods to Discard
Soft foods must be discarded because the entire item is likely contaminated. This includes:
- Breads
- Soft cheeses (e.g., cottage cheese or cream cheese)
- Cooked leftovers
- Yogurt
- Soft fruits (e.g., peaches and strawberries)
- Jams and jellies (mycotoxins can diffuse throughout the product)
Foods to Salvage
Dense foods resist deep penetration by mold, making it possible to salvage the rest of the item. For hard cheeses, firm vegetables, and dry-cured salami, the mold can be safely cut away. Cut at least one inch around and below the mold spot, ensuring the knife does not touch the moldy area to avoid cross-contamination. If any doubt remains, discard the food item.
Preventing Mold Growth and Fridge Cleanup
Maintaining a clean refrigerator is the best way to control mold and prevent spores from spreading. The internal temperature should be consistently maintained at or below 40°F (4°C) to slow the growth of spoilage microorganisms. Avoid overcrowding the shelves, as this restricts cold air circulation and creates warm, damp pockets. Regular deep cleaning is required to eliminate existing mold spores clinging to interior surfaces. Wipe down all surfaces with a mixture of one tablespoon of baking soda dissolved in a quart of water; for visible mold on rubber door gaskets, use a diluted bleach solution (three teaspoons per quart of water). After cleaning, the interior must be thoroughly rinsed and dried completely, since residual moisture encourages new mold growth.