Mould in Monsoon Kitchen: When to Toss or Trim (Video)

Transcript

Mould on food? The one rule you need to know

Mould on food? The one rule you need to know

Mould in Monsoon Kitchen

Mould spreads fast in the rains. Stay tuned for the single rule that will keep your pantry safe.

Why mould spikes

Mould spores float all year, waiting for warmth, moisture, and food. In monsoon humidity stays high day and night, so anything that can absorb water, bread, flour, grain, becomes a perfect landing pad.

Bread: discard whole

Bread is soft and full of air pockets, so mould threads spread far beyond the green spot. If one slice shows mould, the whole loaf, or packet, should be tossed. Toasting or cutting off the crust doesn't make it safe.

Mould roots

The fuzzy dot you see is just the flower. The roots, thin hyphae, are already spreading through the rest of the loaf.

Dry staples: toss

Even dry foods get soggy in the rains. Atta, suji, rice, daal absorb moisture, clump, and may show green or grey specks. Once you see or smell mould, discard the whole container, you can't sieve out spores or toxins.

Nuts & spices: bin

Some moulds on damp peanuts, maize, chillies, and tree nuts produce aflatoxin, a liver-harmful toxin you can't see or taste. Roasting won't destroy it. If nuts look shriveled, discoloured, bitter, or powdery, toss the whole batch.

Trim safe distance

If you decide to keep a firm vegetable or hard cheese, cut at least two and five centimeters, about one inch, around any mould spot to stay safe.

Keep dry food dry

Store atta, rice, daal, and nuts in airtight steel or glass jars, not cloth bags. Buy only what you’ll use in a month; a dry spoon prevents new mould patches. Keep jars away from the stove, sink, and damp walls.

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Read the full guide

The full guide is on thecareonline.com. General information only, so check with your doctor for your own case.