Sometimes a food still seems perfectly fine, but it has already started to go bad. This border between “it still works” and “you have to throw it away” is not always easy to spot. Some products develop mold faster than you might think, sometimes without immediately visible signs. To avoid a health risk, it is better to know the categories of food to throw away at the first sign of spoilage. Here are the explanations from our expert, dietician Raphaël Gruman.
Sliced bread
Sliced bread is one of the foods that mold quickly. The spots appear discreetly on the surface at first, then progress quickly.The danger increases in the event of repeated ingestion or in large quantities, especially for fragile people such as children, seniors, pregnant women or immunocompromised people. notes the dietician. The good news: Mold is generally easy to spot, which limits the risk of accidental consumption.
Cheeses
The animal origin of cheese can be worrying, but the risk must be qualified. “Cheese already results from a fermentation process where bacteria and fungi develop naturally, particularly in blue cheeses such as Roquefort or Bleu d’Auvergne.“recalls the nutrition expert.”But be careful, because this type of fungus can be a problem in immunocompromised people.” he warns.
Hard cheeses are generally safer because the mold stays on the surface – usually as a whitish film – and grows slowly.
Food leftovers
For leftovers, it all depends on the preparation, cooking and storage method. “A well-cooked dish placed in the refrigerator in an airtight container can be kept for 48 hours without any real danger.” assures Raphaël Gruman. “On the other hand, if the recipe contains eggs, raw fish or undercooked meat, caution is required.“. Vegetables, pasta or rice are better stored and can stay fresh for three to four days when stored correctly.
Mushrooms
Mushrooms should never be washed in advance, as they become waterlogged and deteriorate more quickly. “The ideal is to brush them before use to remove sand and soil residue. Stored well for a few days in the refrigerator, wrapped in a dry cloth to limit humidity, they generally keep for three to four days. advises the expert. The best rule is to rely on your sense of smell, touch and observation: if the texture becomes slimy or if a strong odor emerges, throw them away immediately.
Yogurts
A store-bought yogurt can be consumed after its expiration date, sometimes up to a month later, as long as its taste and appearance remain consistent. “If it stings or has mold on the surface, this indicates a leak in the lid and the product must be disposed of.“advises the dietitian.”For homemade yogurts, the deadlines are shorter: we avoid exceeding a week“.
Sauces and condiments
Industrial sauces often contain preservatives and acidifying agents, which extend their shelf life. “A mustard can lose a little of its spiciness but remain edible. This is not the case for preparations containing eggs, such as mayonnaise, which require increased vigilance. At the slightest trace of mold, we throw the whole pot away.” recommends the specialist.
Minced meat
Bacteria are naturally found on the surface of meat. “Once chopped, they disperse inside, hence the need to cook a chopped steak well.” recommends Raphaël Gruman. “For storage, do not exceed three days in the refrigerator. If you know that you will not consume it immediately, the freezer remains the best option to avoid any risk.“.
Generally speaking, our expert recommends relying on your senses: first visual (you look at the product) then olfactory (you smell it) and finally gustatory (you taste it). “And at the slightest doubt, we throw away” he concludes.