Are any molds harmless?

By Susan Brewer, Ph.D., University of Illinois,
Department of Food Science and Human Nutrition

Some are, but others are dangerous.  For example, molds used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally by introducing spores into the cheese (blue veined cheese: Roquefort, blue, Gorgonzola, Stilton) or by inoculating the surface of the cheese (white surface mold: Brie, Camembert). Other cheeses have both an internal and a surface mold. These molds are safe to eat.
Source(s): Reinhardt, D. 2009. “Importance and Significance of Molds and Yeast.”  “The Basic Features, Habits, and Characteristics of Mold and Yeast.” 


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