Beware of the brown spots: The hidden dangers in fresh fruits
Fruits can contain a dangerous toxin known as patulin. Be mindful of brown spots, as these may signal its presence. This toxin poses a serious health risk.
Key information
- Patulin is a toxin produced by mould, often found in fruits with brown spots.
- It can cause allergies, infections, and digestive illnesses.
- Patulin is not eliminated through cooking, so affected fruits should be discarded.
Spring and summer are when we most often choose fresh fruits. While they form a vital part of a balanced diet, some can be harmful. It's best to avoid fruits with brown spots. These spots can indicate the presence of patulin, a toxin produced by mould.
The newspaper underscores that patulin is hazardous to health, potentially leading to allergies, fungal infections, and diseases of the respiratory and digestive systems. Additionally, it is considered a potentially carcinogenic substance.
Brown spots on fruits serve as a warning. Even if small, mould can develop inside the fruit. Simply cutting out the spots is insufficient—fruits showing signs of contamination should be disposed of, as patulin is not destroyed by heat.
Protection against patulin
To avoid ingesting patulin, it's wise to follow a few guidelines. The most basic is to thoroughly inspect fruits before buying them. It's advisable to carefully check the quality and avoid fruits showing any signs of spoilage.
Ensure fruits and vegetables are stored correctly to prevent rapid spoilage. Cool, dry places are ideal, while damp conditions should be avoided as they promote mould growth. Make a habit of regularly checking purchased fruits to discard those that are beginning to spoil.
Fruits are a substantial source of vitamins, yet caution is necessary in their consumption. Brown spots are a warning not to be ignored. By selecting undamaged fruits, we can effectively protect ourselves from potential harm.
