Chocolate could cause neurological disorder if contaminated

Posted at Apr 27 2015 06:57 PM | Updated as of Apr 29 2015 02:48 AM

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Manila - A group of experts have recently found that chocolate products can be home to various types of molds that may cause neurological disorder.

Chocolates are proven to have numerous benefits to the human mind and body. Apart from these health benefits, they also serve as comfort food to chocolate lovers. They could uplift a person’s mood by boosting his energy. A recent study, however, shows that various types of molds and fungi may thrive in these sweet products.

“Doon sa pag-aaral na ginawa sa laboratory namin, nakita na ‘yung chocolate products, champorado, at chocolate cookies, karamihan 'yung nakita doon ay fungi, mold,” said Dr. Windell Rivera, a microbiologist.

According to Dr. Rivera, these molds can produce mycotoxins, which may result in neurological disorders, respiratory infections, and skin allergies. He also adds that molds and fungi thrive faster during hot seasons. Thus, extra caution is needed in handling chocolate products.

“Malaki talaga 'yung possibility na ma-transfer [molds]. Halimbawa, lilinisin na ng nanay 'yung isang lalagyan na na-contaminate ng molds, gaya ng, s'yempre ng, sponge, gagamitin niya sa ibang utensils… Malaki 'yung possibility na magkaroon ng cross contamination,” Dr. Rivera stressed.

Chocolates have become essential elements of our diet and culture; some of us just could not resist the gustatory delight that chocolate brings. We should, therefore, observe excellent kitchen cleaning practices so we can avoid sickness.