The warm and humid weather in spring promotes mould growth. If food shows signs of mould, it is actually no longer safe for consumption because the hyphae of the mould may have already invaded deeply into the food. Mould not only can cause food spoilage and affect product quality, but can also produce toxins that cause foodborne illnesses. Removing the mouldy parts of food may help to remove the toxins present, but there is no guarantee that all moulds and toxins will be removed.
Proper food storage can reduce food contamination by mould growth and reduce waste. Consumers should:
- Avoid overstocking
- Place leftovers or opened but uneaten food into clean storage containers for refrigeration, and consume them as soon as possible
- Keep food that does not require refrigeration, like dried food, in a cool and dry place