BfR informs about the risks of mold in food
Mar 18, 2026 - Foods
BfR informs about the risks of mold in food
The Federal Institute for Risk Assessment (BfR) has published a comprehensive question and answer catalog on mold in food. The aim is to educate consumers about health risks and provide practical advice on how to avoid them.
Mold is a natural part of our environment. It is almost everywhere and spreads via microscopically small spores found in the air. When these spores land on food and encounter favorable conditions – such as suitable temperature, appropriate pH level, and sufficient moisture – they can multiply rapidly. Particularly susceptible are carbohydrate-, fat-, and protein-rich foods in a humid and warm climate.
A central problem associated with mold infestation is so-called mycotoxins. These are toxic metabolic products of certain molds that can be harmful to health even in very small quantities. Depending on the type and intake, they can cause acute or long-term health damage. Although mycotoxins cannot be completely avoided, there are legally established maximum levels for various foods – including grains and nuts – to protect consumers.
The BfR emphasizes that careful storage and mindful handling of food are crucial to preventing mold growth. This includes, among other things, dry and cool storage conditions as well as avoiding moisture. Visibly moldy food should generally not be consumed.
In parallel, laboratory tests play an important role in ensuring food safety. Specialized laboratories regularly conduct analyses for mold and mycotoxins to identify potential contamination early and minimize risks.
With its new information offering, the BfR helps to raise awareness of this often underestimated issue and provides consumers with clear recommendations for action.
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