It’s Still Good, Right?

April 25, 2017

Time for a sandwich!  Or it’s Sunday and you’ve decided to whip up some French Toast for breakfast.  So you grab that loaf of bread that’s been sitting on the counter for, uh, well how long has that been sitting there? 

That’s when you discover the fuzzy green mold spotted on part of the loaf.  No problem, you can just cut the moldy stuff off and have plenty left over for whatever you’re going to toss together, right?  WRONG! 

According to Marianne Garely, a senior technical information specialist for the United States Department of Agriculture, says, quote, "With soft food, it's very easy for the roots [of the mold], or the tentacles, or whatever creepy word you want to use, to penetrate [deeper into the food]."

That is creepy, and I don’t know about you, but I’m getting pretty grossed out right about now.  Sliced bread, however, isn’t as bad.  Gavely says that if one end of a long loaf is clean on the inside, it’s pretty safe.  (Huh?)

Her advice is to , when in doubt, throw it out.  Besides, bread is cheap. 

We can end this on a high note.  Foods that fall into the ‘Hard Food’ category are easier to save and eat.  Harder foods like carrots, hard cheeses, and salami.  That’s where you cut off an additional inch or so from the moldy part and you should be good to go. 

(That’s a pretty big ‘should’ if you ask me.) 

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