Can you get sick from eating moldy bread?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “Can you get sick from eating moldy bread”. Additionally, we will discuss different types of molds that can grow on bread, handling, and ways to prevent mold growth.
Can you get sick from eating moldy bread?
Yes, you can get sick from eating moldy bread. Mold can trigger allergic reactions, especially in people with a weakened immune system, and can cause harmful infections. It also gives the bread an off-flavor.
As it is impossible to know what type of mold is growing on your bread just by looking at it, so, it is better to assume that the bread is not safe for consumption and to discard it.
Although, many people may not have alarming effects after eating bread that has mold on it. However, some people can develop allergic reactions to it.
Moreover, in some rare cases, it can contain mycotoxins, which can potentially cause food poisoning if you ingest too much of them. Therefore, you should never knowingly eat or sniff it. (1-3)
Common symptoms of eating mold
If you have consumed moldy bread, you can develop symptoms within a few hours. The symptoms you should look for are the common food poisoning symptoms. These include:
Nausea, vomiting, abdominal pain, and diarrhea when ingested. The mechanism of toxicity is related to the direct toxic effects on GI mucosal surfaces.
Additionally, if you have consumed bread that contains even more dangerous kinds of mold, you may suffer from irritation in your mouth and throat. (4)
How does bread mold?
Contamination originates predominantly post baking by fungal spores being deposited from the bakery environment. Critical factors controlling the growth of undesirable fungi on foodstuffs are oxygen, temperature, pH, and water activity.
Mold is a member of the fungi family, which is different from plants and animals in a way that it uses other plants and animals as its food source. The most well-known member of the fungi family is mushrooms.
Although mold can grow on many types of foods, bread molds are common because bread provides a very desirable source of nutrients for mold growth.
Bread mold is usually visible to the human eye. It changes the color and texture of the bread. It appears on bread as a slightly fuzzy, blue, green, or white patch, especially if the bread is left uneaten for more than a few days.
Eating around the mold doesn’t work either. (1, 3)
What are the different types of bread mold?
The different types of molds are known to grow on bread are:
Rhizopus Stolonifer
Rhizopus stolonifer is the most common type of bread mold. It is also known as black bread mold. It may also grow on fruits and vegetables.
Initially, It will appear as a fuzzy green or blue patch on a surface. But, if left alone, these patches will develop a black center. This mold is not dangerous but may cause mild indigestion.
Penicillium
Penicillium will appear as white, blue, or gray patches. If ingested, the side effects tend to be mild. However, a few types of Penicillium are known to produce mycotoxins, which may lead to chronic illnesses with time.
Cladosporium
Cladosporium mostly affects people with allergies. If a person is continually being exposed to Cladosporium, he may report sneezing or wheezing.
Cladosporium shows up on the surface of the bread as a dark patch that can be green or black. What makes it noticeable is that it has a strong odor. Unless you have allergies, you likely won’t be harmed by consuming them. (2, 4)
How to slow down mold spoilage?
Various techniques can be employed to slow down mold spoilage in bread. These methods encompass maintaining good hygiene practices, incorporating mold inhibitors, pasteurizing after packing, or incorporating novel ingredients that inhibit mold growth.
In practice, the control of mold spoilage is typically achieved to an acceptable level in commercial settings. However, it is important to note that completely preventing mold spoilage using commercially viable techniques remains challenging. (2)
How to store bread?
To prevent mold growth on bread, you can keep it dry, as moisture encourages mold growth. If you see visible moisture inside the bread package, use a clean paper towel to dry the package before sealing it.
Generally, common mold spores can not survive baking, but bread can easily pick up spores from the environment after baking, for example, during slicing and packaging.
These spores can start to grow under the right conditions, such as in a warm and humid environment.
Keep bread covered, such as when serving it, to shield it from spores in the air. However, to avoid soggy bread and mold, don’t package fresh bread until it’s thoroughly cooled.
Vacuum-sealing is another type of bread packaging technique that removes oxygen which is needed for mold growth. Still, this bread is prone to contamination once you open the package. (1-3)
Can you refrigerate bread?
Yes. Though refrigeration slows mold growth, it also makes bread dry. Freezing bread stops the growth without altering the texture as much. Separate the slices with wax paper to make it easier to thaw only when you need.
Gluten-free bread is more susceptible to mold growth, as it typically has higher moisture content and restricted use of preservatives. For this reason, it is often sold frozen. (1-3)
Other FAQs about Bread that you may be interested in.
Can you eat crumpets without toasting them?
Can you eat croissants without heating?
Can you eat ciabatta bread without cooking?
Conclusion
In this article, we have answered the question, “ Can you get sick from eating moldy bread?”, types of bread molds, and storage and handling tips.
If you’ve enjoyed ”Can you get sick from eating moldy bread?”, take a look at ”Is it safe to eat over-proofed bread?” too.
References
- U.S. Department of Agriculture.Food Safety Information. Washington, DC.Molds on Food: Are They Dangerous? 2013.
- Legan, J. D. Mold spoilage of bread: the problem and some solutions. International Biodeterioration & Biodegradation, 32(1-3), 33–53. 1993.
- Axel, C., Zannini, E., & Arendt, E. K. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Critical Reviews in Food Science and Nutrition, 57(16), 3528–3542. 2016.
- Fung, F., & Clark, R. F. Health Effects of Mycotoxins: A Toxicological Overview. Journal of Toxicology: Clinical Toxicology, 42(2), 217–234. 2004.
