WEBVTT

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Eating habits that seem economical
but are dangerous to people. 

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Many families have a habit of continuing
to use food when only a mild mold or strange odor appears. 

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However, according to medical experts,
not all foods are safe to keep the 

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healthy part and remove the spoiled part. 

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Mold and toxins hidden in food 

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In cereals, nuts and fruits, mold is a
common cause of damage. 

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Species such as Aspergillus flavus,
Aspergillus parasiticus can produce Aflatoxin, 

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toxins are classified by the World
Health Organization WHO as a major 

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carcinogen, especially liver cancer. 

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Aflatoxin is heat-resistant and is not destroyed when cooked. 

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Soft fruits when moldy also pose a high risk. 

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Penicillium x-pan xam mushrooms produce
patulin, a toxin that affects enzymes, 

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causing damage to DNA and liver, kidneys
if the tongue accumulates for a long time. 

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It is noteworthy that the fungus fiber
can spread deep inside even if the 

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surface is only slightly moldy, so
cutting off the damaged part is often not safe. 

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Bacteria in meat and protein-rich foods 

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For poultry meat and skin,
bacteria are the main threat. 

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Salmonella, Escherichia coli,
Campylobacter jejuni can cause acute 

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diarrhea, severe infections, and even
neurological or kidney failure complications. 

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Some bacteria create heat-resistant
toxins that are not completely destroyed when cooked. 

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Especially dangerous is Glossridium
botulinum in canned or improperly stored foods. 

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Botulinum toxin can cause muscle
paralysis and death with very small doses. 

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Experts recommend that when food shows
signs of mold, strange odors, or 

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discoloration, the safest option is
to completely remove it. 

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The habit of saving incorrectly can make
the body pay a heavy price for long-term health.