A too mature melon can become a real danger: a virologist explains why it is important not to give in to certain bad practices.
On social networks, a video recently reacted Internet users. We see a creator of culinary content Transform a moldy melon in original recipe.
The scene challenged the Virologist Océane Sorelknown as the pseudonym @thefrenchvirologist, which immediately warned his subscribers.
“It’s Do not reproduce this recipe please! As I have already explained in several videos, the molds can be toxic And the danger can be much deeper than what mold stains reveal !! “she wrote.
Molds that make the melon dangerous
His recall is not trivial. Molds are not limited to what the eye perceives. They can infiltrate in food flesh, especially Those rich in water Like the melon, making their consumption dangerous.
According to the virologist, these microscopic fungi are capable of release toxinssome being allergens or carcinogenic. In the case of a juicy and fragile fruit, it is therefore not enough for Remove the damaged part To rule out the risk.
The expert explains that humidity and heat Ambient promote the proliferation of invisible spores that quickly colonize fruits and vegetables. A melon preserved for too longexposed to these conditions, becomes an ideal field for their development.
“Some molds can cause Allergic reactionsrespiratory problems or contain toxins, some, such as aflatoxins for example, are carcinogenic“she recalls in another video.
These details support the importance of not underestimate the appearance of moldsas discreet as they are.
Mus or firm vegetable fruits: knowing when to throw and when save
The question then arises: should we systematically throw a moldy fruit or vegetable ? It all depends on its texture, answers Océane Sorel. “All the Moving moldy fruits like peaches, cucumbers, strawberries or tomatoes “she specifies, must be eliminated without hesitation.
The water they contain allows mushrooms to take root deeply and makes contamination impossible to control. The melon, very rich in waterbetween naturally in this high -risk category.
On the other hand, firmer foods can sometimes be saved. Carrots, cabbage or peppers tolerate a different approach. “In this case, you have to cut around 2.5 cm around and keep the rest”indicates the specialist.
Their density limits the Progress of moldswhich makes it possible to dismiss the contaminated area and to keep a still healthy part. An important shade which does not apply in any case to tender fruits.
The rule is clear: for Water -signed foodslike the melon, no risk should be taken. Throwing them remains the only option to preserve your health. Because if the idea of saving a damaged fruit may seem economic and ingenious, the consequences of a food poisoning Or an exposure to fungal toxins remind us that in terms of mold, caution is still prevailing.
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An editor passionate about taste exploration, I like it as much to share my favorite recipes as to feasting on myself. Behind my pen? 100 % tested and approved content. When my heart does not …
