Will mold on syrup make you sick?

Mold that grows on syrup can potentially make you sick if ingested. However, the risk depends on the type and extent of mold growth.

Can mold grow on syrup?

Yes, mold can grow on syrups like maple syrup, corn syrup, and other sugary syrups. Syrup’s high sugar content makes it vulnerable to mold growth when exposed to air and moisture.

Molds are microscopic fungi that thrive on sugary and starchy foods. They produce thread-like filaments called hyphae that grow and spread to form the fuzzy mold growths we see.

Common molds that can grow on syrup include:

  • Penicillium – blue, gray, or green mold
  • Aspergillus – green, black, or yellow mold
  • Cladosporium – olive-green, brown, or black mold
  • Alternaria – dark brown or black mold
  • Fusarium – white, pink, orange, or purple mold

Mold needs moisture, oxygen, and a food source to grow. That’s why keeping syrup containers tightly sealed and stored in a cool, dry place prevents mold growth.

What does mold on syrup look like?

Mold on syrup appears as fuzzy splotches on the syrup’s surface. It may be white, gray, green, black, brown, or another color depending on the mold type.

At first, you may notice only a few small mold spots. But over time, mold can spread to cover large areas if left unchecked.

The mold may form thin, filament-like strands or powdery spore clumps on the syrup’s surface. It can appear dry and velvety or wet and slimy.

Syrup containing mold may also develop an unpleasant musty, earthy, or bitter taste.

Can you get sick from eating moldy syrup?

Yes, it’s possible to get sick from eating moldy syrup. However, the risks depend on factors like:

  • Type of mold – Some types of mold produce dangerous mycotoxins that can cause illness.
  • Amount of mold – More extensive mold growth increases risk.
  • Your health – People with weakened immune systems are more vulnerable to mold.

Eating small amounts of some mold types may cause no illness in healthy adults. But it’s difficult to identify mold types visually, so it’s better to avoid eating moldy syrup.

What are the symptoms of illness from moldy syrup?

Possible symptoms of illness caused by eating moldy syrup include:

  • Nausea, vomiting, diarrhea
  • Abdominal pain
  • Headache, fever
  • Sore throat, cough
  • Nasal congestion, wheezing

In severe cases, mold exposure can lead to allergic reactions or respiratory distress. People with compromised immune function are at higher risk of infection.

Symptoms usually appear within a few hours or days after ingesting contaminated syrup. But timing and severity varies based on the amount consumed, your sensitivity, and mold type.

What types of mold are most dangerous?

Mold types in the Aspergillus, Penicillium, Fusarium, and Stachybotrys genera are among the most concerning molds that can grow on syrup.

These molds can produce mycotoxins that have immunosuppressive, neurotoxic, carcinogenic, or other damaging health effects if consumed.

For example, aflatoxins made by Aspergillus molds are potent carcinogens linked to liver cancer and other health problems. T-2 toxin from Fusarium molds impairs protein synthesis and weakens the immune system.

Aspergillus

Aspergillus molds produce carcinogenic aflatoxins and can cause a dangerous condition called aspergillosis in those with weakened immune systems.

Penicillium

Penicillium molds can cause allergic reactions and produce ochratoxin A, patulin, and other mycotoxins harmful if ingested.

Fusarium

Toxins from Fusarium molds suppress the immune system and have been associated with vomiting, diarrhea, and fever if large amounts are consumed.

Stachybotrys

Stachybotrys molds release trichothecene mycotoxins that can damage cells. They are also associated with flu-like symptoms if inhaled in large quantities.

Is a small amount of mold safe to eat?

There is no safe amount of mold consumption according to the USDA. Even small amounts of mold can trigger allergic reactions or have cumulative health effects over time.

Infants, children, pregnant women, older adults, and those with weakened immune systems are most at risk from mold exposure. For vulnerable groups, any mold ingestion should be avoided.

Healthy adults may be able to tolerate small exposures with minimal risks. But it’s impossible to determine a “safe” level of mold since concentrations vary in different spots.

The safest approach is to discard any visibly moldy syrup to avoid potential adverse health effects.

How to prevent mold growth on syrup

You can prevent mold growth on syrup by:

  • Storing syrup in airtight containers
  • Keeping syrup bottles out of direct sunlight
  • Refrigerating syrup after opening
  • Checking for signs of mold periodically
  • Cleaning bottle rims and caps before re-sealing
  • Using clean utensils to remove syrup
  • Discarding syrup if mold, film, or fermentation develops

Also, avoid introducing moisture or double-dipping with utensils when removing syrup from the bottle.

How to remove mold from syrup

If you spot mold growth in an unopened syrup bottle, you may be able to salvage the syrup. Here’s how:

  1. Remove the cap and examine the mold carefully. Look for any deep growth into the syrup.
  2. If mold is only surface level, skim off all visible mold with a clean utensil.
  3. Pour the syrup into a clean container, being careful not to splash mold spores.
  4. Check thoroughly for any remaining mold and repeat skimming if needed.
  5. Use, freeze, or refrigerate the syrup within 1-2 days.

However, if the mold penetrates deep into the syrup, grows back quickly after skimming, or if you’re unsure about any mold – it’s best to discard the syrup.

Can you salvage moldy syrup by boiling, freezing, or heating?

No, boiling, freezing, heating, or processing moldy syrup is not recommended. These methods cannot destroy mold toxins.

Heating syrup may kill mold spores, but not mycotoxins already formed by mold. Boiling also cannot penetrate deep into contaminated syrup.

Freezing stops mold growth, but does not eliminate toxins. Mold can also resume growing after thawing.

For these reasons, it’s safest to throw out syrup if mold grows below the surface layer.

Should you taste test moldy syrup?

No, you should never taste or sample syrup you suspect may contain mold. Consuming even a small amount of moldy syrup can cause adverse health effects.

Instead, inspect the syrup visually and use your judgment. Err on the side of caution if mold penetration is unclear.

Discarding questionable syrup eliminates the risks associated with consumption. When in doubt, throw it out.

Conclusion

Mold that grows on the surface of syrup may be safe to consume after thorough skimming, but interior mold growth can produce harmful toxins. Use proper syrup storage methods like refrigeration and airtight containers to prevent mold. Any syrup showing significant mold growth should be discarded, as boiling or freezing cannot destroy toxins. When handling syrup mold, caution is advised – especially for vulnerable groups like children, who should avoid mold exposure from syrup.

Mold type Potential health risks
Aspergillus Carcinogenic effects, lung infections
Penicillium Allergic reactions, mycotoxin poisoning
Fusarium Immune suppression, vomiting/diarrhea
Stachybotrys Flu-like symptoms, cell damage
Symptoms Onset
Nausea, vomiting, diarrhea Within hours
Abdominal pain Within days
Headache, fever Within days
Cough, wheezing Within days

Leave a Comment