BfR survey reveals public knowledge gaps regarding mold toxins

A survey conducted by the Federal Institute for Risk Assessment (BfR) reveals significant public knowledge gaps regarding mycotoxins, which are toxins produced by mold in food. A key finding is that cooking or baking does not destroy these toxins, yet many consumers remain unaware that heat does not neutralize their health risks.

The study, which surveyed 1,000 individuals, found that only 28.7% of participants expressed concern about the health risks of mold toxins. In contrast, 77.4% viewed microplastics as a significant danger. Furthermore, approximately 51% of respondents do not think about the dangers of mold at all, and 30.6% believe that moldy food can be made safe by simply cutting off the affected areas rather than discarding the entire item.

BfR President Prof. Andreas Hensel emphasized the importance of proper food handling to mitigate risks, such as storing food in clean, dry, and cool environments and disposing of moldy products completely. Mycotoxins can cause acute gastrointestinal issues, liver damage, or increased cancer risks depending on the type and amount consumed.