Oh my God you're really trying to make it sound like it's just normal for a restaurant to have to scrape a thick layer of mold off a container of food and then keep using ithttps://twitter.com/SQIRLLA/status/1282426595349848069 …
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Mycotoxins are a major reason to stay away from "spontaneous blue cheese" The strains approved to make commercial blue cheese were chosen because they're relatively low-toxicity
I’m not talking about “spontaneous” blue cheese. If you don’t want to eat foods that have any invisible mold on them, you won’t be eating very much.
I didn’t say it can’t go bad. It’s also very different than jam.
Okay It's not normal or okay for jam to get moldy If/when you see it get moldy you have to throw the whole thing out
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