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A small number of molds can produce poisonous substances called mycotoxins, or cancer-causing poisons called aflatoxins. Some molds that do not produce toxins can still cause allergic reactions or respiratory problems <ref name="usda"></ref>. Their effects can be accumulative, rather than immediately toxic as in the case of pathogenic bacteria. As a general rule of thumb, pigmented molds (non-white/grey) are more likely to produce poisonous substances (especially black mold which could be ''Aspergillus''), however, there are exceptions to this guideline <ref name="Bryan">[http://suigenerisbrewing.blogspot.com/2016/08/fact-or-fiction-can-pathogens-survive.html "Fact or Fiction? Can Pathogens Survive in Beer - Mould Edition." Bryan of Sui Generis Blog. 08/11/2016. Retrieved 08/11/2016.]</ref>. Some mycotoxins can survive boiling temperatures in wort to varying degrees, so if mold develops during processes such as kettle souring, it is possible for some percentage of mycotoxins to survive the wort boiling process and fermentation (one study showed that 20-30% of two mycotoxins were removed during boiling and fermentation) <ref>[http://www.sciencedirect.com/science/article/pii/S0168160507003984 Stability of mycotoxins during food processing. Lloyd B. Bullerman, Andreia Bianchini. 2007.]</ref>. Only mold that is growing on the beer itself is considered potentially dangerous; mold growing in airlocks or outside of vessels should not be a cause for concern as long as they do not come into contact with the beer itself.
Identifying mold based on what it looks like is not a reliable way to determine if a mold is a cause of concern for health <ref name="Bryan"></ref>. If mold is present in beer, it might be possible for commercial breweries to remove the mold and send it to a lab to check if it is a toxic mold before allowing the beer to be consumed. Some homebrewers may decide to risk taking a chance that the mold will not cause illness, however, we recommend discarding beer that has come into contact with the mold, especially if serving to others. Mold growing on soft Soft fruits and vegetables with high moisture content that grow mold on the surface can also be contaminated with mycotoxins or aflotoxins below the surface, therefore beer or wort that has mold growing on its surface could also be contaminated even if the mold was just growing only on below the surface <ref name="usda"></ref>.
See the [http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/molds-on-food-are-they-dangerous_/ct_index USDA website], [http://ucfoodsafety.ucdavis.edu/files/26438.pdf this UC Davis Food safety sheet], and [http://suigenerisbrewing.blogspot.com/2016/08/fact-or-fiction-can-pathogens-survive.html "Fact or Fiction? Can Pathogens Survive in Beer - Mould Edition.," by Bryan of Sui Generis Blog] for more information on the health concerns of mold that grows on food.