21/05/2026
🦠 SPOT THE MOULD! 🦠
This photo shows a common household mould called Penicillium — often recognised by its blue-green fuzzy patches growing on bread and baked goods. 🍞👀
Here’s the interesting part:
👉 Penicillium is the same family of mould that led to the discovery of penicillin, one of the world’s first antibiotics. But before you think “science experiment”... this mouldy bread is definitely NOT safe to eat 😅
Bread is porous, meaning mould spreads far deeper than what you can see on the surface. Some moulds can also produce harmful compounds called mycotoxins. Food safety experts recommend throwing the whole loaf away if mould appears.
💬 DID YOU KNOW?
Not all blue-green bread mould is actually the penicillin-producing type used in medicine — many varieties can still cause spoilage or illness.
👇 Let’s see who knows their mould facts!
Would you:
A) Cut the mouldy bit off and eat the rest
B) Throw the whole thing out
C️)Pretend you never saw it and risk it anyway 😂
