When in doubt, throw it out

Notwithstanding that oft-repeated rhyme scientists use to guide food safety decisions, a UC Cooperative Extension specialist offered some more detailed advice in a newspaper article today that people can follow when they open a carton of yogurt or a hunk of cheese to find a spot of mold.

Ed Blonz of the Contra Costa Times contacted UC Davis dairy specialist emeritus John Bruhn when preparing to answer a reader question about moldy dairy products.

In a nutshell, Bruhn told the reporter:

• Creating an acidic atmosphere using a vinegar-soaked cloth or paper towel might help in controlling mold growth, but it's not always reliable
• If there is a spot of mold in a yogurt container, remove a tablespoon of the product with the mold
• With cheese, cut about 3/4 to 1 inch around the mold contamination

And I'll add . . . when in doubt, throw it out.

Moldy cheese can be salvaged.

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