吃了長(zhǎng)毛水果怎么辦

Whether you're the sort who devours blue cheese at every opportunity, or the one who avoids it at all costs, we can all agree on one thing – blue-green veins in fancy cheeses are expected, but blue-green fuzz on that package of strawberries in the fridge is cringe-worthy and gross. But is there really much difference? If it's okay to scarf down the cheese, do you really need to toss the berries?

無(wú)論你是那種一有機(jī)會(huì)就狼吞虎咽地吃藍(lán)奶酪的人，還是那種不惜一切代價(jià)避免吃藍(lán)奶酪的人，我們都可以在一件事上達(dá)成一致意見(jiàn)——花式奶酪中的藍(lán)綠色紋理是意料之中的，但冰箱里草莓包裝上的藍(lán)綠色絨毛是令人畏懼和惡心的。但真的有很大區(qū)別嗎?如果可以吃長(zhǎng)毛奶酪，那漿果可以不扔嗎?

While it's normal for certain foods to have mold on or in them – like the aforementioned cheeses, and dry-cured country hams – these molds are known to be either safe to eat (blue cheeses) or, in the case of ham, they can be safely washed off without affecting the meat. When it comes to mold on fruits though, it's a different story.

雖然某些食物上或里面有霉菌是正常的，比如上述奶酪和干腌鄉(xiāng)村火腿，但眾所周知，這些霉菌既可以安全食用(藍(lán)色奶酪)，也可以在不影響肉類(lèi)的情況下被安全地清洗掉。但說(shuō)到水果上的霉菌，情況就不同了。

Most experts agree that, if you eat a bite or two of a moldy apple before realizing your mistake, there's no need to panic. Dr. Rudolph Bedford, a gastroenterologist at Providence Saint John's Health Center in Santa Monica, told Women's Health, "It's very uncommon that you're going to get [really] sick from mold. The stomach is a harsh environment, so, for the most part, most bacteria and fungus won't survive."

大多數(shù)專(zhuān)家都同意，如果你在意識(shí)到錯(cuò)誤之前吃了一兩口發(fā)霉的蘋(píng)果，就沒(méi)有必要驚慌。圣莫尼卡普羅維登斯圣約翰健康中心的胃腸病專(zhuān)家魯?shù)婪?middot;貝德福德博士告訴《婦女健康》雜志，“你會(huì)因?yàn)槊咕鳾真的]生病是非常罕見(jiàn)的。胃是一個(gè)惡劣的環(huán)境，因此，在大多數(shù)情況下，大多數(shù)細(xì)菌和真菌都無(wú)法存活。”

That doesn't mean you shouldn't be careful though. Although it's rare, certain molds can be toxic and have the potential to make you really sick. And along with any visible mold on your fruit, there's probably another, invisible growth – bacteria – which can cause foodborne illness (via Cleveland Clinic).

但這并不意味著你不需要小心。雖然很罕見(jiàn)，但某些霉菌可能有毒，并有可能讓你真的生病。除了水果上的任何可見(jiàn)霉菌外，可能還有另一種看不見(jiàn)的生長(zhǎng)物——細(xì)菌——可以引起食源性疾病。

Soft fruits – think berries and stone fruits like peaches and apricots, among others – are especially prone to bacteria growth because of their high moisture content. That's why, while many hard, low-moisture products like hard cheese or carrots can usually still be safely eaten after carefully cutting the moldy section away, fruits can't. Dietitian Lillian Craggs-Dino notes "Fruit has a lot of moisture and this mold could also harbor bacteria. Toss the pack since the spores are airborne, and most likely the entire package is contaminated even though you don't see the fuzzy growth on all the fruit."

軟性水果——比如漿果和核桃，比如桃子和杏子——因?yàn)樗趾扛?，特別容易滋生細(xì)菌。這就是為什么很多硬的、低水分的產(chǎn)品，比如硬奶酪或胡蘿卜，在小心地把發(fā)霉的部分切掉之后，通常仍然可以安全食用，而水果就不行了。營(yíng)養(yǎng)學(xué)家莉蓮·克拉格斯-迪諾指出:“水果含有大量水分，這種霉菌也可能是細(xì)菌的溫床。扔掉包裝，因?yàn)殒咦邮峭ㄟ^(guò)空氣傳播的，很有可能整個(gè)包裝都被污染了，即使你看不到所有的水果上都有霉菌的生長(zhǎng)。”

Sure, it's hard to toss an entire package of fruit that just has a few moldy spots to it. But when it comes to mold and bacteria, it's better to err on the side of caution. John Ward, certified mold inspector and remediator in Ottawa, Canada, advises "The best advice I can give you is to use good judgment, and if you're still unsure about that punnet of berries, it's better to be safe than sorry and simply toss it away" (per Eat This, Not That!).

當(dāng)然，如果一整包水果上只有幾塊發(fā)霉的斑點(diǎn)，那就很難都扔掉了。但當(dāng)涉及到霉菌和細(xì)菌時(shí)，最好謹(jǐn)慎行事。加拿大渥太華的認(rèn)證霉菌檢查員和補(bǔ)救者約翰·沃德建議說(shuō):“我能給你的最好的建議是進(jìn)行良好的判斷，如果你仍然不確定那一籃子漿果，不用抱歉，最好干脆直接扔掉。”