Even After Ipchu... Prolonged High Heat and Humidity, Food Mold Alert

Ulsan Health and Environment Institute, "Moldy Food Must Be Disposed of Entirely"

As hot and humid weather persists for a long time, there is a significant concern about the occurrence of mold in food.

The Ulsan City Health and Environment Research Institute urged caution to prevent mold from developing on food during the ongoing heatwave and high humidity.

According to the institute, storing carbohydrate-rich foods such as grains, legumes, and nuts in hot and humid environments makes them prone to mold growth, and moldy foods produce harmful mycotoxins like aflatoxins that are dangerous to human health.

Mycotoxins are heat-resistant and may remain in food even after cooking. Even if the moldy parts are removed, mycotoxins can spread throughout the entire food, so it is safer not to consume it and to discard it entirely.

The institute pointed out that when purchasing food, consumers should carefully check for mold occurrence, seal leftover food tightly after opening, and store it in the refrigerator or freezer. It is also important to store products carefully to avoid damage to the packaging. In particular, it is recommended to store peanuts, corn, and other foods with shells intact.

An institute official said, "Although the period of Ipchu (the beginning of autumn) has passed, daytime temperatures remain high and humidity is still elevated, so caution is needed in food storage," adding, "When purchasing food, buy only the necessary amount and consume it within the expiration date."

The institute conducted mycotoxin tests on 36 items including agricultural products supplied to group meal services, nuts, and children's favorite foods in the first half of the year, and all test results showed 'not detected,' indicating safety.

Ulsan Institute of Health and Environment Research.

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