Hallucinations: Causes, Types, Diagnosis, Treatment

Hallucinations

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What Are Hallucinations?

If you’re like most folks, you probably think hallucinations have to do with seeing things that aren’t really there. But there’s a lot more to it than that. It could mean you touch or even smell something that doesn’t exist.

There are many different causes. It could be a mental illness called schizophrenia, a nervous system problem like Parkinson’s disease, epilepsy, or of a number of other things.

If you or a loved one has hallucinations, go see a doctor. You can get treatments that help control them, but a lot depends on what’s behind the trouble. There are a few different types.

Common Causes of Hallucinations

Hallucinations most often result from:

  • Schizophrenia. More than 70% of people with this illness get visual hallucinations, and 60%-90% hear voices. But some may also smell and taste things that aren’t there.
  • Parkinson’s disease. Up to half of people who have this condition sometimes see things that aren’t there.
  • Alzheimer’s disease. and other forms of dementia, especially Lewy body dementia. They cause changes in the brain that can bring on hallucinations. It may be more likely to happen when your disease is advanced.
  • Migraines. About a third of people with this kind of headache also have an «aura,» a type of visual hallucination. It can look like a multicolored crescent of light.
  • Brain tumor. Depending on where it is, it can cause different types of hallucinations. If it’s in an area that has to do with vision, you may see things that aren’t real. You might also see spots or shapes of light. Tumors in some parts of the brain can cause hallucinations of smell and taste.
  • Charles Bonnet syndrome. This condition causes people with vision problems like macular degeneration, glaucoma, or cataracts to see things. At first, you may not realize it’s a hallucination, but eventually, you figure out that what you’re seeing isn’t real.
  • Epilepsy. The seizures that go along with this disorder can make you more likely to have hallucinations. The type you get depends on which part of your brain the seizure affects.

Continued

Hearing Things (Auditory Hallucinations)

You may sense that the sounds are coming from inside or outside your mind. You might hear the voices talking to each other or feel like they’re telling you to do something. Causes could include:

Seeing Things (Visual Hallucinations)

For example, you might:

  • See things others don’t, like insects crawling on your hand or on the face of someone you know
  • See objects with the wrong shape or see things moving in ways they usually don’t

Sometimes they look like flashes of light. A rare type of seizure called «occipital» may cause you to see brightly colored spots or shapes. Other causes include:

  • Irritation in the visual cortex, the part of your brain that helps you see
  • Damage to brain tissue (the doctor will call this lesions)
  • Schizophrenia
  • Schizoaffective disorder
  • Depression
  • Bipolar disorder
  • Delirium (from infections, drug use and withdrawal, or body and brain problems)
  • Dementia
  • Parkinson’s disease
  • Seizures
  • Migraines
  • Brain lesions and tumors
  • Sleep problems
  • Drugs that make you hallucinate
  • Metabolism problems
  • Creutzfeldt-Jakob disease

Smelling Things (Olfactory Hallucinations)

You may think the odor is coming from something around you, or that it’s coming from your own body. Causes can include:

Tasting Things (Gustatory Hallucinations)

You may feel that something you eat or drink has an odd taste. Causes can include:

  • Temporal lobe disease
  • Brain lesions
  • Sinus diseases
  • Epilepsy

Feeling Things (Tactile or Somatic Hallucinations)

You might think you’re being tickled even when no one else is around, or you may feel like insects are crawling on or under your skin. You could feel a blast of hot air on your face that isn’t real. Causes include:

  • Schizophrenia
  • Schizoaffective disorder
  • Drugs that make you hallucinate
  • Delirium tremens
  • Alcohol
  • Alzheimer’s disease
  • Lewy body dementia
  • Parkinson’s disease

Diagnosis and Treatment of Hallucinations

First, your doctor needs to find out what’s causing your hallucinations. He’ll ask about your medical history and do a physical exam. Then he’ll ask about your symptoms.

Continued

He may need to do tests to help figure out the problem. For instance, an EEG, or electroencephalogram, checks for unusual patterns of electrical activity in your brain. It could show if your hallucinations are due to seizures.

You might get an MRI, or magnetic resonance imaging, which uses powerful magnets and radio waves to make pictures of the inside of your body. It can find out if a brain tumor or something else, like an area that’s had a small stroke, could be to blame.

Your doctor will treat the condition that’s causing the hallucinations. This can include things like:

  • Medication for schizophrenia or dementias like Alzheimer’s disease
  • Antiseizure drugs to treat epilepsy
  • Treatment for macular degeneration, glaucoma, and cataracts
  • Surgery or radiation to treat tumors
  • Drugs called triptans, beta-blockers, or anticonvulsants for people with migraines

Your doctor may prescribe pimavanserin (Nuplazid). This medicine treats hallucinations and delusions linked to psychosis that affect some people with Parkinson’s disease.

Sessions with a therapist can also help. For example, cognitive behavioral therapy, which focuses on changes in thinking and behavior, helps some people manage their symptoms better.

Sources

The Primary Care Companion to the Journal of Clinical Psychiatry: «Visual hallucinations: differential diagnosis and treatment.»

Current Psychiatry: «Hallucinations: Common features and causes.»

National Institute of Mental Health: «Schizophrenia.»

Alzheimer’s Association: «Hallucinations and Alzheimer’s.»

Annals of Emergency Medicine: «Olfactory and Gustatory Hallucinations Presenting as Partial Status Epilepticus Because of Glioblastoma Multiforme.»

Progress in Neurology and Psychiatry: «Causes, diagnosis and treatment of visceral hallucinations.»

Mental Health Foundation: “Hearing voices.”

Psychological Medicine: “Auditory hallucinations, not necessarily a hallmark of psychotic disorder.”

MentalHelp.Net: “Drug-Induced Psychotic Symptoms.”

Primary Care Companion to The Journal of Clinical Psychiatry: “Visual Hallucinations: Differential Diagnosis and Treatment.”

Mayo Clinic: “Phantosmia: What causes olfactory hallucinations?”

Current Psychiatry: “Hallucinations: Common features and causes.”

Brain: “Gustatory hallucinations in epileptic seizures. Electrophysiological, clinical and anatomical correlates.”

Industrial Psychiatry Journal: “Hallucinations: Clinical aspects and management.”

www.webmd.com

What Are Currants?

Westend61 / Getty Images

In the U.S., «currants» often mean Zante currants (a.k.a. dried Corinth grapes) that are more or less just small raisins. Fresh black, red, or white currants aren’t widely available, but worth seeking out if they’re grown near you.

Dried black currants are also made and sold. They look a lot like Zante currants, yet are even smaller. Many people think they taste way, way better, with a deeper, berry-rific flavor, and they are often used in scones, buns, and tarts.

Fresh Currants

Real currants are members of the Ribes family of flowering shrubs. These small berries are delicious when eaten fresh. They vary in color from deep dark purple to brilliant ruby red to an almost translucent white. All varieties have a bright acid kick to balance out their sweetness, and a fair amount of tannins that can make your mouth pucker. Use them fresh in fruit salads, particularly berry mixes, or to garnish desserts with their pretty color.

Fresh currants aren’t always easy to find in the U.S. Look for them at farmers markets and specialty stores—they are sold still on the stem, like on-the-vine tomatoes, often nestled in cardboard produce boxes like figs or berries. They’re in-season during the summer, much like berries, and will often be sold alongside blueberries or blackberries.

See also:  Other FAQs about Green Shield electromagnetic rodent repellers, Green Shield

How to Use Fresh Currants

Currants are quite common in French cooking. Fresh currants can be used like blueberries, and somewhat like blackberries or raspberries, in tarts and pies and other desserts, including blackcurrant sorbet or red currant tarts. Alternatively, use them in puddings, such as the famous Danish Red Currant Pudding.

Black currants are also delicious used with game, often cooked into a simple sauce and paired with duck or venison. White currants are more delicate and most often used, by those who can find them, fresh.

How to Store Currants

Like all berries, fresh currants have a relatively short life-span. They are best stored loosely wrapped or covered and chilled. Rinse fresh currants dry just before using them, and gently pat them thoroughly dry with a clean towel. As with all berries, don’t wash them ahead of time—the exposure to the extra moisture will just shorten their lifespan, causing them to mold or rot in the fridge.

For longer storage, currants can be frozen just like other berries: lay them in a single layer on a baking sheet, freeze until frozen, transfer to sealable plastic bags and keep frozen for up to six months.

How to Preserve Currants

Red currants are commonly preserved, particularly as Red Currant Jelly or Strawberry Red Currant Preserves. Red currant preserves of all sorts are most commonly used with pork, lamb, or game, since they carry with them the significant acidic edge of the fresh fruits, making them the perfect foil for strongly flavored meats that benefit from a bit of sweetness with they’re served.

Currants can also be dried. The best way to dry them yourself is to use a dehydrator.

www.thespruceeats.com

What are cookies?


Written by a NortonLifeLock employee

Mention “cookies” and most people expect a chocolate chip treat to appear. When talking about computers, however, cookies aren’t on the dropdown menu. In fact, they’re not even physical objects. Yet they do a great deal of the work that makes it more convenient for you to browse the Internet — and they can be troublesome if you don’t know how to clear or delete cookies.

Meet the computer cookie

A computer “cookie” is more formally known as an HTTP cookie, a web cookie, an Internet cookie or a browser cookie. The name is a shorter version of “magic cookie,” which is a term for a packet of data that a computer receives and then sends back without changing or altering it.

No matter what it’s called, a computer cookie consists of information. When you visit a website, the website sends the cookie to your computer. Your computer stores it in a file located inside your web browser. (To help you find it, this file is often called “Cookies.”)

What do browser cookies do?

The purpose of the computer cookie is to help the website keep track of your visits and activity. This isn’t always a bad thing. For example, many online retailers use cookies to keep track of the items in a user’s shopping cart as they explore the site. Without cookies, your shopping cart would reset to zero every time you clicked a new link on the site. That would make it difficult to buy anything online!

A website might also use cookies to keep a record of your most recent visit or to record your login information. Many people find this useful so that they can store passwords on frequently used sites, or simply so they know what they have visited or downloaded in the past.

Different types of cookies keep track of different activities. Session cookies are used only when a person is actively navigating a website; once you leave the site, the session cookie disappears. Tracking cookies may be used to create long-term records of multiple visits to the same site. Authentication cookies track whether a user is logged in, and if so, under what name.

Are Internet cookies safe?

Under normal circumstances, cookies cannot transfer viruses or malware to your computer. Because the data in a cookie doesn’t change when it travels back and forth, it has no way to affect how your computer runs.

How to clear cookies in Chrome, Firefox, Safari and browsers

Computer cookies keep track of data for websites, but they also hold a host of personal information. Here’s how to delete them.

However, some viruses and malware may be disguised as cookies. For instance, “supercookies” can be a potential security concern, and many browsers offer a way to block them. A “zombie cookie” is a cookie that re-creates itself after being deleted, making zombie cookies tough to manage. Third-party tracking cookies can also cause security and privacy concerns, since they make it easier for parties you can’t identify to watch where you are going and what you are doing online.

Where to look to enable or delete cookies

Here’s how to find and manage your cookies in order to protect your privacy online:

  1. Open your browser. Because cookies are stored in your web browser, the first step is to open your browser. Popular browsers include Firefox, Chrome, Edge, Safari, and Internet Explorer.
  2. Find where cookies are stored. Each browser manages cookies in a different location. For example, in Internet Explorer, you can find them by clicking “Tools” and then “Internet Options.” From there, select “General” and “Browsing history” and “Settings.” In Chrome, choose “Preferences” from the Chrome menu in the navigation bar, which will display your settings. Then expand the “Advanced” option to display “Privacy and security.” From there, open “Content settings” and “Cookies.”
  3. Manage your cookies. Every browser gives you a range of options for enabling or deleting cookies. Internet Explorer, for instance, allows you to manage cookies under “Privacy” and “Advanced.” In Chrome, find where cookies are stored as outlined above, then select your management options under “Cookies.”

Banning all browser cookies could make some websites difficult to navigate. However, a setting that controls or limits third-party and tracking cookies can help protect your privacy while still making it possible to shop online and carry out similar activities.

us.norton.com

What Are PTSD Triggers?

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When you have posttraumatic stress disorder (PTSD), your symptoms can come and go. You might feel fine until you hear a car backfire loudly. Suddenly, you become very afraid. Images of your time fighting in a war flood back.

Certain triggers can set off your PTSD. They bring back strong memories. You may feel like you’re living through it all over again. Triggers can include sights, sounds, smells, or thoughts that remind you of the traumatic event in some way.

Some PTSD triggers are obvious, such as seeing a news report of an assault. Others are less clear. For example, if you were attacked on a sunny day, seeing a bright blue sky might make you upset. Knowing your triggers can help you better cope with your PTSD.

How Do You Develop Triggers?

When faced with danger, your body gets ready to fight, flee, or freeze. Your heart beats faster. Your senses go on high alert. Your brain stops some of its normal functions to deal with the threat. This includes your short-term memory.

With PTSD, your brain doesn’t process the trauma the right way. It doesn’t file the memory of the event as being in the past. The result: You feel stressed and frightened even when you know you’re safe.

The brain attaches details, like sights or smells, to that memory. These become triggers. They act like buttons that turn on your body’s alarm system. When one of them is pushed, your brain switches to danger mode. This may cause you to become frightened and your heart to start racing. The sights, sounds, and feelings of the trauma may come rushing back. This is called a flashback.

What Are the Different Types of Triggers?

Anything that reminds you of what happened right before or during a trauma is a potential trigger. They’re usually tied to your senses. You may see, feel, smell, touch, or taste something that brings on your symptoms. While triggers themselves are usually harmless, they cause your body to react as if you’re in danger.

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A number of things can trigger your PTSD. Some of the most common include:

Continued

People: Seeing a person related to the trauma may set off a PTSD reaction. Or someone may have a physical trait that’s a reminder. For example, if someone with a beard mugged you, other bearded men may bring back memories.

Thoughts and emotions: The way you felt during a traumatic event (afraid, helpless, or stressed) could cause symptoms.

Things: Seeing an object that reminds you of the trauma can cue your PTSD symptoms.

Scents: Smells are strongly tied to memories. For instance, someone who survived a fire might become upset from the smoky smell of a barbecue.

Places: Returning to the scene of a trauma is often a trigger. Or a type of place, like a dark hallway, may be enough to bring on a reaction.

TV shows, news reports, and movies: Seeing a similar trauma often sets off symptoms. This includes scenes from a television show or movie, or a news report.

Feelings: Some sensations, such as pain, are triggers. For survivors of assault, a touch on a certain body part may lead to a flashback.

Sounds: Hearing specific noises, songs, or voices may bring back memories of the trauma. For example, hearing a car backfire may remind a veteran of gunfire.

Tastes: The taste of something, like alcohol, may remind you of a traumatic event.

Situations: You may tie scenarios with the trauma. For instance, being stuck in an elevator might remind you of feeling trapped after a car accident.

Anniversaries: It’s often hard to go through a date marked by trauma without remembering it, as is the case for many survivors of the terrorist attacks on September 11, 2001.

Words: Reading or hearing certain words could cue your PTSD.

How Can You Recognize Triggers?

Some are obvious. Others are subtle. In fact, you may not realize something is a trigger until you have a reaction. It may seem like your PTSD symptoms come out of the blue. But they’re usually caused by an unknown trigger.

Feeling as if you’re in danger is a sign that you’ve experienced a PTSD trigger. A therapist can help you identify yours. He can also help you learn ways to cope.

Sources

Lori Zoellner, Ph.D., professor of psychology, University of Washington, Seattle.

JoAnne Difede, Ph.D., director of the Program for Anxiety and Traumatic Stress Studies, NewYork-Presbyterian and Weill-Cornell Medicine.

U.S. Department of Veterans Affairs: “PTSD: National Center for PTSD.”

Substance Abuse and Mental Health Services Administration: “Trauma-Informed Care in Behavioral Health Services.”

Frontiers in Integrative Neuroscience: “Emotion and Cognition Interactions in PTSD: A Review of Neurocongitive and Neuroimaging Studies.”

National Institutes of Mental Health: “Post-Traumatic Stress Disorder.”

www.webmd.com

Food Molds – Are Molds Dangerous


What Are Food Molds – Are Molds Dangerous?

Some of the following information is from the United States Department of Agriculture, Food Safety and Inspection Service (FSIS). Photo courtesy of the U.S. Environmental Protection Agency (EPA).

What are food molds?

Molds are microscopic fungi that live on plant or animal matter.Mold grows from tiny spores that float around in the air. When some of these spores fall onto a piece of damp food, they grow into mold.

Food mold feeds itself by producing chemicals that make the food break down and start to rot. As the bread rots, the mold grows. There are thousands of different kinds of molds. One mold that grows on lemons looks like a blue-green powder. A mold that grows on strawberries is a grayish-white fuzz. A common mold that grows on bread looks like white cottony fuzz at first. If you watch that mold for a few days, it will turn black. The tiny black dots are its spores, which can grow to produce more mold.

No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (thread like) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.

Mold on Bread

Are Molds Dangerous?

Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce mycotoxins, poisonous substances that can make you sick.

What Are Mycotoxins? Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world’s food crops are affected by mycotoxins, of which the most notorious are aflatoxins.

What is Aflatoxin? Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.


Cheese Molds
: An exception is mold on hard cheese, as some cheeses are eaten only after they become moldy! Blue cheese gets its flavor from the veins of blue-green mold in it. When a blue cheese is formed into a wheel, holes are poked through it with thin skewers. Air gets into these holes, and a very special kind of mold grows there as the cheese ripens. If mold develops, cut away one (1) inch on each side of the cheese (throw away) and use the remainder as soon as possible.

According to the Mayo Clinic, some moldy cheeses are safe to eat after the mold has been sliced off, while others are toxic.

Hard and semisoft cheese, such as parmesan, Swiss, romano and cheddar, you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1-inch around and below the moldy spot.

With soft cheeses, such as brie, chevre (goat cheese), blue cheese, and ricotta, the mold that grows on these cheeses cannot be safely removed so they should be discarded. One reason is that the molds can more easily penetrate into the heart of soft cheeses than they can into harder cheeses. This causes spoilage from within that cannot be scraped away. The same goes for any cheese that has been shredded, crumbled or sliced. If mold is found on soft cheese (i.e. cottage cheese, cream cheese) the entire package should be discarded. Mold on soft cheeses are toxic.

Are Molds Only on the Surface of Food?

No – you only see part of the mold on the surface of food – gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.

Why Can Mold Grow in the Refrigerator?

While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats (ham, bacon, salami, and bologna).

Cleanliness is vital in controlling mold, because mold spores from contaminated food can build up in your refrigerator, dishcloths and other cleaning utensils.

Clean the refrigerator or pantry at the spot where the food was stored. Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.

Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.

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Keep dishcloths, towels, sponges and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can not clean or launder.

Keep the humidity level in the house as low as practical – below 40 percent, if possible.

How Can You Protect Food from Mold?

When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist (fresh or cut fruits and vegetables, and green and mixed salads).

Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly.

Don’t leave any perishables out of the refrigerator more than 2 hours.

Use leftovers within 3 to 4 days so mold does not have a chance to grow.

How Should You Handle Food with Mold On It?

Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:

Do not sniff the moldy item. This can cause respiratory trouble.

If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trash can that children and animals can not get into.

Clean the refrigerator or pantry at the spot where the food was stored.

Check nearby items the moldy food might have touched. Mold spreads quickly in fruits and vegetables.

Molds on Food

Luncheon meats, bacon, or hot dogsDiscard
Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Hard salami and dry-cured country hamsUse
Scrub mold off surface. It is normal for these shelf-stable products to have surface mold.

Cooked leftover meat and poultryDiscard
Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Cooked casserolesDiscard
Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Cooked grain and pastaDiscard
Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Hard cheese (not cheese where mold is part of the processing) – Use
Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the cheese). After trimming off the mold, re-cover the cheese in fresh wrap. Mold generally cannot penetrate deep into the product.

Cheese made with mold (such as Roquefort, blue, Gorgonzola, Stilton, Brie, Camembert) – Discard
Soft cheeses such as Brie and Camembert if they contain molds that are not a part of the manufacturing process. If surface mold is on hard cheeses such as Gorgonzola and Stilton, cut off mold at least 1 inch around and below the mold spot and handle like hard cheese (above). Molds that are not a part of the manufacturing process can be dangerous.

Soft cheese (such as cottage, cream cheese, Neufchatel, chevre, Bel Paese, etc.) – Discard
Foods with high moisture content can be contaminated below the surface. Shredded, sliced, or crumbled cheese can be contaminated by the cutting instrument. Moldy soft cheese can also have bacteria growing along with the mold.

Yogurt and sour creamDiscard
Foods with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.

Jams and jelliesDiscard
The mold could be producing a mycotoxin. Microbiologists recommend against scooping out the mold and using the remaining condiment.

Fruits and vegetables, firm (such as cabbage, bell peppers, carrots, etc.) – Use
Cut off at least 1 inch around and below the mold spot (keep the knife out of the mold itself so it will not cross-contaminate other parts of the produce). Small mold spots can be cut off fruits and vegetables with low moisture content. It is difficult for mold to penetrate dense foods.

Fruits and vegetables, soft (such as cucumbers, peaches, tomatoes, etc.) – Discard
Fruits and vegetables with high moisture content can be contaminated below the surface.

Bread and baked goodsDiscard
Porous foods can be contaminated below the surface.

Peanut butter, legumes and nutsDiscard
Foods processed without preservatives are at high risk for mold.

Are Any Food Molds Beneficial?

Yes, molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of P. roqueforti or Penicillium roqueforti spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.

Sources:

From The University of Illinois, College of Agricultural, Consumer and Environmental Sciences, Horticulture Solutions Series.

Science Explorer, published by Owl Books, Henry Holt & Company, New York, 1996 & 1997.

Food Safety Focus, USDA’s Meat and Poultry Hotline.

LSU AgCenter, Louisiana

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Comments and Reviews

9 Responses to “Food Molds – Are Molds Dangerous”

FrankE

I Had Just Purchased A Package Of Assorted Peppers [Red,Yellow/Banana,An Orange] The Other Day, [Saturday, March 11]. When I Took Them Out Of The Package Today and Cut Them Open To Use Them, I Saw The Middle Of Them That Had Fuzzy Middle On The Seeds. I Sliced A Few Off On The Sides, Thinking It’s “Safe” To ‘Mixed’ Them In My Ground Meat. Was That “Best” For Me To Do! Why Was They So Fuzzy In The Middle When They Supposed To Have Been Fresh and Package?

I Had Them On The Top Shelf In The Refrig. How Should I “Store” Those [Assorted Color] Peppers Next Time. Should I Bring Them Back For A Refund? So I Threw The Rest Of Them Away, In A Plastic Bag [Then Bring Them To A Recycling Area To Have Them Use It For Mulch.]

I Would Like To Thank You For Your Comments and Suggestions With This Matter Of Mine.

Thanks, this was very helpful!

Near the bottom, you say “Fruits and vegetables, soft (such as cucumbers, peaches, tomatoes, etc.) – Discard”. The word “Discard” is in green, where everywhere else in the list it’s red. This might be confusing, people skimming the list quickly may even think “Fruits and vegetables, soft” are in the “Use” rather than “Discard” category. That was my first impression.

Linda Stradley

Thank you for pointing that out. I made the change.

I have a 30 day cake starter going and today it had some mold on it. Is this harmful or just part of the fermentation
process. Can I still use it? Thanks

Linda Stradley

Please throw this away.

Jesper

Hi, I have had a black mold that was on a food item that was in a bowl and wrapped in plastic in my fridge. I have thrown it away and cleaned the fridge out. The smell still remains and anything that goes in there comes out smelling of the mold. Is it dangerous? How urgently should I try again? Thanks in advance.

I was bought a cake for my birthday. It’s a LARGE sheet cake. It was refrigerated from June 4- 7 then I took it home and didn’t put it in fridge. There is now some mold on the exposed end of the cake. Cover has remained locked over it. Its 18 in long and about 9 was eaten. Mold only visibly covers the exposed end. Wondering if the unbothered section not cut into yet might be safe.

Hey there
Should Feta Cheese with brown spots be thrown away ??

Adele

Why would a packaged breakfast bar containing water and rice syrup become moldy? I purchase by the dozen and shelf them as stated on package. Some are perfect. Sometimes one I open has mold. Is this product not baked properly? Or is the water damaging to the other ingredients? Thank you

whatscookingamerica.net

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