Why you can salvage moldy cheese but never spoiled meat − a toxicologist advises on what to watch out for
- Written by Brad Reisfeld, Professor Emeritus of Chemical and Biological Engineering, Biomedical Engineering, and Public Health, Colorado State University
Molds on foods produce a range of microbial toxins and biochemical byproducts that can be harmful.JulieAlexK/iStock via Getty ImagesWhen 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...
