We’ve all encountered it—a loaf of bread, a few days old, with a few blue or green specks of mould spotted on a slice. Your immediate reaction might be to cut off the mouldy section and eat the rest, throw away just the affected slice, or discard the entire loaf. But what is the safest choice?
To find out, I reached out to three experts who unanimously advise against eating any mouldy bread, even if only a small area is affected. Their insights might just change the way you handle your bread from now on.
Beth Winters, Technical Manager at The Food WorksSW, explains that the visible mould patches are simply the fungi’s reproductive spores. The real danger lies beneath the surface, where threadlike structures called hyphae can penetrate deep into the bread—far beyond what the naked eye can see.
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“Cutting off the mould doesn’t remove what’s already spread throughout the loaf,” Winters warns. “The entire loaf should be discarded immediately.” This view is supported by Saifur Rahman, Head Chef at Tower Tandoori. He adds that slicing mouldy bread can worsen contamination by spreading spores through the loaf. Unlike hard cheeses or cured meats, bread offers no safe margin to remove mould safely.
Some mould species produce mycotoxins, harmful substances that can’t be detected at home. Even handling or smelling mouldy bread can release spores that irritate your airways, making it risky to “test” bread by smell. Rahman advises, “It’s a low-value, high-risk gamble—replacement is always safer.”
Food author Ryan Allen highlights another risk: airborne spores can cross-contaminate other foods and kitchen surfaces. Bread bins, wooden boards, and even nearby fruit can harbor these spores if not cleaned well after mouldy bread disposal.
If you’re concerned about having consumed mouldy bread, Rahman reassures that healthy adults typically face minimal risks, perhaps mild nausea or brief diarrhea. However, people with asthma or mould allergies might experience mouth or throat irritation, sneezing, wheezing, or rashes. If you do eat mouldy bread accidentally, stop immediately, drink water, and monitor your health for any symptoms.
To prevent mould growth, experts recommend freezing bread immediately after purchase if you won’t consume it quickly. Freezing halts mould development altogether, preserving freshness and taste. For short-term storage, keep bread in a cool, dry place such as a bread bin or cupboard, ideally in its original packaging with excess air squeezed out. Always use clean, dry hands and utensils, and regularly clean the bread bin to remove crumbs that could encourage mould.
Ultimately, the consensus is clear: never take the risk of eating mouldy bread, no matter how small the visible spot. Discarding the entire loaf and following proper storage practices ensures your bread stays safe and enjoyable.