About Alex Avery Expertise Questions regarding organic food, agriculture, pesticides, herbicides, environmental issues, food safety, bacterial infection, agricultural economics, crop biotechnology, wildlife conservation, erosion, global food issues.
Experience Director of research and education with the Center for Global Food Issues at Hudson Institute. Prior to joining Hudson in 1994, I was a McKnight research fellow at Purdue University, where I worked to develop drought-resistant sorghum varieties for the Sudan of Africa.
I have spoken to a wide variety of national and international audiences and have represented the Center at the United Nations World Food Summit in Rome. I have written numerous articles which were published in leading newspapers and am currently working on a book.
Organizations Center for Global Food Issues
Publications Washington Times, American Outlook, Global Food Quarterly, Des Moines Register, USA Today Magazine, Canada's Western Producer, New York Post and others.
Awards and Honors McKnight Research Fellowship at Purdue University
Question While making a lasagna I noticed that the mozzarella cheese that I was using had some mold on it. I just bought the cheese yesterday and already ate some of it. I am concerned that I may have consumed some mold without noticing it. It tasted fine, but I'm still unsure. Is there anything I should be worried about?
Answer Stephanie, You're most likely perfectly fine. Cheese is made from fungus/bacteria that ferment the kurds into cheese. Rarely are cheeses dangerous in the US. This is because essentially all cheese sold is made with pasteurized milk -- which kills harmful fungi/bacteria. Some times with "raw milk cheeses", there are pathogenic bacteria in the milk that can proliferate as the cheese is aged and the bacterial toxins (usually toxic proteins) build up unknowingly in the cheese. It can be lethal, which is why the FDA has essentially/nearly banned all aged raw milk cheeses in the US. Mozzarrela is NOT an aged cheese, its a "fresh", unaged cheese so this isn't an issue.
The mold you found on the mozzerella probably isn't that harmful. In fact, blue cheese is made with mold! If you aren't sick already, there isn't anything to be worried about.
As for the lasagna, you've baked it thoroughly and I assume that you didn't grate up lots of moldy, green/blue cheese into the lasagna. It should be perfectly safe too as long as you promptly refrigerated it after serving.
If the mozzarella is in block form, you can cut off the moldy surface and eat the cheese underneath. I do this often and have for years without any problems.
Hope this helps.
Alex Avery
Hudson Institute
Center for Global Food Issues
