The article addresses a common dilemma: whether it is safe to consume mouldy bread. After finding mould on a loaf, the author consults three experts in food safety to understand the risks involved with eating mouldy bread and the best practices for deciding what to do with a loaf that has developed mould. The experts provide insights into the types of mould that commonly grow on bread and whether it is safe to simply remove the mould and eat the rest of the loaf.

The experts highlighted that while some types of mould can be harmless, there are also strains that can produce mycotoxins, which can be harmful if ingested. They caution that the presence of mould on bread can indicate that the entire loaf is likely compromised, especially if the mould is not superficial. As a result, throwing the whole loaf away is often considered the safest option to avoid potential health risks. The article emphasizes the importance of food safety and proper storage techniques, such as freezing bread to prevent mould development.

In conclusion, the author shares their personal reflections on their own habits regarding bread and mould, admitting to sometimes taking risks by eating bread with minor mould. However, the advice from the experts serves as a reminder of the potential health implications, urging readers to be more cautious with food that shows signs of spoilage. This article ultimately advocates for consumers to prioritize safety when it comes to food consumption, especially in the face of mouldy food.