Onions are integral to everyday cooking. You will find them in everything from fresh salads and sandwiches to curries. They are practically a kitchen staple. But sometimes, when you reach for an onion, you may notice black, green, or fuzzy mould on its surface.
Why? It turns out that mould may not be limited to the surface. Cooking, frying or boiling should not be used to ‘neutralise’ mould contamination. Dr Kumar advised people with allergies, asthma, or impaired immunity and other respiratory sensitivities to be careful when handling or smelling mouldy food, since the mould spores may cause respiratory or allergic reactions.
He said, “It may look as though it is just growing on the surface; mould can form microscopic root-like structures that grow deeper into the food. Dr Kumar said, “Heat may kill most mould-related toxins and other substances which may have formed in the food, but will not necessarily kill all such toxins.
You may assume that cooking onions at a high temperature will destroy the mould and make them safe to eat. But the expert cautioned that onions cooked with mould on them are not necessarily safe to eat.
