Unseen danger: How brown spots on fruit may jeopardize health
Summer and spring are seasons when fresh fruit shines on our plates—juicy, full of vitamins, and perfect for a refreshing treat. But beware! Not every piece of fruit is safe to eat. Brown spots on the skin may indicate the presence of patulin, a toxin produced by moulds, which can wreak havoc on our bodies. How do you recognize it and protect yourself?
The season for fresh fruit is a joy and a moment of healthy indulgence for many of us. Why give up on what's natural and delicious? The issue is that even the prettiest fruit can hide danger beneath its skin. Patulin is a silent enemy—a toxic substance that appears with mould growth, and its effects can lead to serious health issues, from allergies to organ damage. Unfortunately, eliminating it isn't as simple as cutting out a few brown spots. It's better to know the facts and learn how to deal with them.
Fruits with brown spots—why can they be dangerous?
Patulin is a potent mycotoxin produced by moulds that develop on rotting fruit, especially apples, pears, berries, or soft fruit. Its presence is associated with the risk of serious health consequences, ranging from digestive issues, allergies, and fungal infections to damage to the liver and respiratory system. Worse yet, patulin is suspected of being carcinogenic.
The problem is that mould can develop inside the fruit, not necessarily leaving large visible spots outside. Therefore, cutting out a few brown fragments is often insufficient, as the toxin penetrates further and remains active even during cooking or baking. As a result, consuming contaminated fruit can be highly hazardous. You could suffer from severe poisoning or other health problems, such as weakened immunity or allergies.
How to protect yourself from patulin? A few simple rules:
- Choose fruit wisely: Carefully inspect fruit before purchasing and avoid those with discolorations, spots, and signs of mould, even if they are tiny.
- Store properly: Keep fruit in a cool, dry place, away from moisture, as a humid environment promotes mould growth.
- Check regularly: Monitor the fruit you already have at home and remove those that start to spoil immediately.
- Maintain hygiene: Wash your hands, clean tools, and kitchen surfaces to prevent the spread of mould to other products.
Remember, fruit is an invaluable source of vitamins, but it should be eaten wisely. Brown spots or signs of decay are not just cosmetic defects but warnings that shouldn’t be ignored. It's better to discard a suspicious piece of fruit than risk your health.
