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Food is sometimes contaminated with mould when sold at grocery stores, especially when products are close to or past their best-before date, have been stored improperly, or have damaged packaging. This can happen anywhere along the supply chain, from production and transport to storage in the store or at home. Mould thrives in warm, humid environments and on foods with high moisture content, so items left unrefrigerated for too long or kept in poorly sealed containers are particularly vulnerable. Mould can appear as fuzzy spots, discoloured patches, or an unusual texture on items such as bread, cheese, fruits, vegetables, and ready-to-eat meals, and it may also be accompanied by an off smell or a sour, musty odour. In addition to affecting taste and appearance, certain types of mould can produce mycotoxins, which may pose health risks if consumed in significant amounts over time, potentially contributing to digestive issues, allergic reactions, or other long-term health concerns. While not every mouldy food will contain harmful levels of mycotoxins, regularly checking expiry dates, inspecting packaging for damage, and storing food according to label instructions can help reduce the risk of exposure.