Moulds occur virtually everywhere in nature and therefore also end up on plants that we consume directly or process further. Under suitable conditions, they can produce toxins, amongst other things to defend themselves against natural predators. In total, scientists are currently aware of around 650 different mycotoxins produced by some 400 species of mould. Depending on the frequency and amount of intake, these can cause acute symptoms in humans, such as gastrointestinal problems, but may also lead to liver damage or increase the cancer risk.
Wissenschaftsbericht (in German)
https://www.bfr.bund.de/wissenschaftsbericht/wahrnehmung-von-mykotoxinen-schimmelpilzgiften-in-lebensmitteln/
The survey, which took place in April this year, shows that only a small proportion of the population (29 per cent) is concerned about potential health risks posed by mould, whilst the majority (51 per cent) do not give it any thought at all. According to the survey, microplastics or heavy metal residues in food are issues that tend to cause consumers more concern in terms of potential health risks.
Despite this comparatively low perception of risk, almost all respondents behave in line with the BfR’s recommendations when it comes to avoiding mycotoxins: around 96 per cent of respondents stated that they store food in a clean, dry and cool place; 95 per cent said they dispose of mouldy food immediately and do not leave it lying around uncovered. More specific protective measures, such as regularly shaking out stored flour and grain, are, however, less well-known – only 17 per cent said they took such action.
There is room for improvement when it comes to dealing with food that has already gone mouldy. Here, just under a third of respondents stated that, in the case of mouldy fresh fruit or vegetables, they only remove the affected parts and consume the rest. The BfR, however, recommends disposing of mouldy food completely, as the mould may have already penetrated deep into the food, even if it is not visible on the surface. This applies in particular to foods with a high water content, such as fruit and vegetables, but also to bread, for example.
Many people are also unaware that mycotoxins can occur in food that does not show visible signs of mould. This applies in particular to processed foods, such as plant-based drinks or dried spices. To protect consumers as effectively as possible from the health risks posed by this ‘invisible’ contamination, EU-wide maximum levels for many mycotoxins in food have been established, and compliance with these is regularly monitored by the authorities.
Topic page: Health risk assessment of Mycotoxins and Plant toxins in Food
https://www.bfr.bund.de/en/food-safety/assessment-of-substance-risks-in-foods/health-assessment-of-contaminants-in-food/health-risk-assessment-of-mycotoxins-and-plant-toxins-in-food/
FAQ: Mould in foods: health risks and how to avoid them
https://www.bfr.bund.de/en/service/frequently-asked-questions/topic/mould-in-foods-health-risks-and-how-to-avoid-them/
Opinion: Mycotoxins in plant-based drinks (soy, almond and oat): the BfR updates its assessment of their health risks based on newly collected data
https://www.bfr.bund.de/en/opinions/mycotoxins-in-plant-based-drinks-soy-almond-and-oat-the-bfr-updates-its-assessment-of-their-health-risks-based-on-newly-collected-data/