Can you eat syrup with mold?

Syrup is a common pantry staple used to sweeten foods and beverages. Like many foods, syrup can grow mold if stored improperly. But can you safely consume syrup after mold appears? Here is a thorough look at mold in syrup, including whether it’s safe to eat and how to prevent mold growth.

Quick Answers

– Small spots of mold are generally safe to consume once removed. But syrup with extensive mold growth should be discarded.

– Mold can produce toxins that pose health risks. Reheating does not destroy these toxins.

– To prevent mold, store syrup in clean, airtight containers in the refrigerator after opening.

– Look for any signs of mold, such as fuzzy growth, before using opened syrup.

– Discard syrup if mold covers over one square inch.

Is Syrup with Mold Safe to Eat?

The safety of consuming syrup with mold depends on the amount and type of mold present. Mold comes in many species, some of which produce hazardous toxins known as mycotoxins. Even a small amount of mycotoxin can cause health issues.

If the mold growth on syrup is limited to small spots, it is generally safe to consume the syrup. Simply scoop off the mold spots completely, along with a small amount of surrounding syrup. This helps remove any errant mold filaments.

However, if there is extensive mold growth throughout the syrup, it is best to discard the entire bottle. Widespread mold increases the likelihood that mycotoxins are present. The density of the mold also makes it difficult to remove every last spore.

Dangers of Mycotoxins in Syrup

Many molds, including some that commonly grow on syrup, produce secondary metabolites called mycotoxins. Research shows that mycotoxin exposure can lead to:

  • – Liver damage
  • – Kidney toxicity
  • – Infertility
  • – Cancer
  • – Birth defects
  • – Hormone imbalance
  • – Compromised immune function

Young children are especially susceptible to the hazardous effects of mycotoxins. Exposure during key developmental stages can lead to long-term health consequences.

Can Reheating Destroy Mycotoxins?

Unfortunately, mycotoxins are very stable compounds that are not easily destroyed. Simply reheating syrup containing mycotoxins is not sufficient to remove toxicity.

Most mycotoxins do not degrade until temperatures exceed 400°F (200°C). This is well above the temperatures used for cooking, baking, or making hot beverages. Any syrup added to hot foods or drinks would not get hot enough to destroy mycotoxins.

Likewise, boiling syrup on the stovetop does not guarantee mycotoxin elimination. While boiling can kill mold spores, the toxins often persist.

Preventing Mold Growth in Syrup

To avoid moldy syrup, the goal is to limit mold exposure and growth. Here are some tips for keeping syrup mold-free:

Properly Store Unopened Syrup

Unopened syrup bottles have a long shelf life, typically 1-3 years from the manufacturing date. To maximize freshness and prevent premature mold growth:

  • – Store syrup in a cool, dry place like the pantry.
  • – Avoid storage areas that may get hot like near appliances.
  • – Keep the bottle cap tightly sealed.
  • – Check the ‘best by’ date and opt for syrup with the latest date.

Refrigerate Syrup After Opening

Once opened, syrup is vulnerable to mold growth. Put opened syrup bottles in the refrigerator to inhibit mold:

  • – Cold temperatures slow mold growth.
  • – Cap the syrup tightly before refrigerating.
  • – Wipe the bottle rim clean before sealing to prevent mold from entering.
  • – Store for up to 6 months in the refrigerator.

Use Clean Utensils and Containers

Dirty utensils and containers can introduce mold spores to syrup and promote growth. To keep things clean:

  • – Use clean spoons or cups when dipping into syrup.
  • – Do not double dip with utensils exposed to saliva.
  • – Transfer syrup to small containers for storage rather than keeping it in an open bottle.
  • – Thoroughly wash containers before pouring syrup in them.
  • – Dry containers completely as moisture facilitates mold growth.

Keep an Eye on Opened Bottles

Promptly detect any mold growth by inspecting syrup bottles:

  • – Check for mold when first opening to use syrup.
  • – Look closely at the syrup surface, as well as the cap and rim areas.
  • – Examine syrup before each use.
  • – Return syrup to the refrigerator immediately after using.

How Much Mold in Syrup is Dangerous?

Dangers increase as the area of visible mold growth expands. Here are some guidelines on discarding moldy syrup:

  • – Discard syrup if mold covers a 1-inch (2.5 cm) area or more.
  • – Toss if mold is present throughout the syrup rather than just on the surface.
  • – Do not consume if you see dense patches of mold versus light speckling.
  • – When in doubt, throw it out.

With extensive mold growth, the probability of mycotoxin presence increases. Erring on the side of caution helps avoid health risks.

Look for Red Flags

Certain characteristics of mold growth are red flags for discarding all of the syrup:

  • Fuzzy mold – Dense mold with a hairy or downy texture often forms mycotoxins.
  • Black, green, or blue mold – Colored mold is more likely to be toxic compared to white mold.
  • Firm mold – Soft, slimy mold is easier to remove versus mold with a firm texture.
  • Spreading mold – Fast-growing mold that overtakes a syrup surface warrants disposal.

When to Keep Syrup

In some cases, it may be safe to keep syrup with mold growth:

  • – If mold is confined to a small spot less than 1/4 inch (0.5 cm).
  • – If there are just a few, tiny flecks of mold dispersed in the syrup.
  • – If the mold is purely white or yellow with a soft texture.
  • – If the syrup contains high sugar levels, which inhibit mold toxin production.

However, scraping off mold and consuming syrup should only be done if mold is minimal. Do not attempt to salvage syrup with widespread mold.

How to Get Rid of Mold in Syrup

If caught early, it may be possible to remove small mold spots from syrup. Here are some tips for cleansing and sanitizing syrup:

Remove Visible Mold

– Scoop out mold spots using a clean utensil.

– Discard overly moldy syrup; do not try to salvage.

– With limited mold, scrape off an additional 1/4 inch (0.5 cm) around each spot to remove potential clinging spores.

Boil Syrup

– After removing mold, bring syrup to a boil on the stovetop.

– Boiling kills mold spores to prevent future growth.

– But it does not remove mycotoxins already present.

Replace Container

– Do not try to sanitize a heavily moldy syrup container.

– After boiling, transfer syrup to a clean glass or plastic container.

– Thoroughly wash and dry the new container first.

Use Fresh Utensils

– Avoid cross-contaminating the cleaned syrup.

– Use new, clean utensils to handle syrup after boiling.

– Discard any utensils that contacted moldy syrup.

Following these steps may make syrup safe for consumption after minor mold contamination. However, syrup with heavy mold growth should always be thrown away.

Can You Eat Food Cooked with Moldy Syrup?

It’s risky to use moldy syrup as an ingredient when cooking or baking. The quality and safety of the finished dish cannot be guaranteed.

Heating and cooking does not remove mycotoxins from contaminated syrup. So any toxins will end up in the food.

Likewise, mold spores can potentially survive cooking temperatures. While boiling helps kill spores, baking temperatures may not reach levels high enough.

Finally, the moldy taste of the syrup can carry through to foods. Off-flavors are possible even if active mold growth looks contained.

For these reasons, it is not recommended to cook or bake with syrup that had mold growth. Discard it and use fresh syrup instead.

Is Contaminated Food Safe After Cooking?

Research shows mycotoxins can withstand typical cooking temperatures:

Food Type Cooking Temperature Mycotoxin Survival
Baked goods Up to 400°F (200°C) Yes
Candy Up to 300°F (150°C) Yes
Processed syrups Up to 219°F (104°C) Yes

These temperatures may destroy mold spores but do not break down mycotoxins. Consuming foods containing mycotoxins from moldy ingredients can lead to illness.

Mold Toxins Persist After Cooking

Research has demonstrated mycotoxin stability despite cooking:

  • – Aflatoxins can survive baking, frying, boiling.
  • – Ochratoxin A endures baking, brewing, roasting.
  • – Fumonisins tested stable through extrusion cooking.

Unless contaminated syrup is discarded, expect mycotoxins to persist in finished recipes. Do not risk health by consuming foods prepared with moldy syrups or other ingredients.

Symptoms of Consuming Moldy Syrup

Signs of possible mycotoxin exposure from eating moldy syrup include:

  • – Nausea, vomiting, diarrhea
  • – Abdominal pain
  • – Headaches, dizziness
  • – Fever, chills
  • – Cough, sore throat
  • – Fatigue, body aches

Symptoms may appear within hours of ingestion. But it can sometimes take days or weeks for issues to manifest.

Long-term health effects may also slowly develop with repeated exposure to mycotoxins. These include impaired growth and nutrition, especially in children.

Seeking Medical Help

Seek prompt medical attention if you experience concerning symptoms after eating moldy syrup. Tell your doctor:

  • – Your symptoms and when they started
  • – How much syrup you ate and the extent of mold
  • – If anyone else consumed the syrup

Treatment focuses on supporting the body as it metabolizes and excretes mycotoxins. Intravenous fluids, anti-nausea medication, and liver protectants may be used.

Preventing Future Exposure

After possible mold exposure, take steps to prevent future issues:

  • – Check all food containers for signs of mold.
  • – Safely clean or dispose of moldy items.
  • – Store foods properly, refrigerating after opening.
  • – Adhere to expiration or ‘best by’ dates.
  • – Take note of any recurrent symptoms and report to your doctor.


Consuming syrup contaminated with mold can introduce health risks depending on the amount and type of mold present. While a small amount of mold growth may not pose an immediate hazard, extensive mold raises the probability of toxic mycotoxins.

Check syrup carefully before use and discard at the first signs of mold. Boiling can kill mold spores in syrup, but does not remove stubborn mycotoxins. Refrigerating syrup after opening helps prevent mold in the first place. Following safe food handling and storage practices keeps syrup safe and mold-free.

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