When you open your refrigerator and find a wedge of cheese flecked with green mold or a package of chicken that smells faintly sour, it can be tempting to gamble with your stomach rather than waste food.
But the line between harmless fermentation and dangerous spoilage is sharp. Consuming spoiled foods exposes the body to a range of microbial toxins and biochemical by-products, many of which can interfere with essential biological processes. The health effects can vary from mild gastrointestinal discomfort to severe conditions such as liver cancer.
I’m a toxicologist and researcher specializing in how foreign chemicals such as those released during food spoilage affect the body. Many spoiled foods contain specific microorganisms that produce toxins. Because individual sensitivity to these chemicals and the amount present in spoiled foods can vary widely, there are no absolute guidelines on what isafe to eat. However, it's always a good idea to know your enemies so you can take steps to avoid them.
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