Observatoire des droits humains (anglais seulement)

Why you can salvage moldy cheese but never spoiled meat − a toxicologist advises on what to watch out for

(Version anglaise seulement)

par Brad Reisfeld, Professor Emeritus of Chemical and Biological Engineering, Biomedical Engineering, and Public Health, Colorado State University

When 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 between harmless fermentation and dangerous spoilage is sharp. Consuming spoiled foods exposes the body to a range of microbial toxins and biochemical by-products, many of which can interfere with essential biological processes. The health effects can vary from mild gastrointestinal discomfort to severe conditions such as liver cancer.

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