We now know a lot about molds that our parents and grandparents were not aware of - molds ARE dangerous - and cannot usually be handled by just spooning the top off jam - or cutting off the edge of bread.
But I still have not found any definitive info on uncooked meat and fish
The FDA page
Molds On Food: Are They Dangerous?
only mentions salted meats (and says they can be eaten after removing surface mold) - but does say to discard cooked meat.
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But what about fresh meat and fish? We've seen pictures of horrible green and blue molds on meat hanging for aging. Presumably this is just hacked off and we are fed what lies beneath.
But what's the real dope on this? Is moldy meat and fish 'safe' when you cut off the green and blue and whatever color?
(Incidentally - I did succeed in getting straight info from Cornell Univ that maple syrup with mold on the surface means one should discard the ENTIRE lot!)
But I still have not found any definitive info on uncooked meat and fish
The FDA page
Molds On Food: Are They Dangerous?
only mentions salted meats (and says they can be eaten after removing surface mold) - but does say to discard cooked meat.
---
But what about fresh meat and fish? We've seen pictures of horrible green and blue molds on meat hanging for aging. Presumably this is just hacked off and we are fed what lies beneath.
But what's the real dope on this? Is moldy meat and fish 'safe' when you cut off the green and blue and whatever color?
(Incidentally - I did succeed in getting straight info from Cornell Univ that maple syrup with mold on the surface means one should discard the ENTIRE lot!)
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