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I'm not quite certain which category I should be using for this question.?
When you are peeling yellow cooking onions there is often a fungus/mold between the layers of dried rings...does anyone know what this green-black mould is....is it dangerous. Serious question....I always throw it away..but what will it do if you actually ingest it.
No pejon I don't throw the whole onion away LOL
maybe the cooking section...but I was really looking for a section on fungal diseases of plants or something..didn't think cooks would know which mould it was.
Aspergillus niger
Aspergillus niger is a fungus and one of the most common species of the genus Aspergillus. It causes black mold on certain types of fruit and vegetables, and is a common contaminant of food. It is one of the common molds known to produce aflatoxin.
A. niger is less likely to cause disease than some other Aspergillus species, but if large amounts of the spores are breathed in, the serious lung disease aspergillosis can occur. Aspergillosis is particularly frequent among horticultural workers breathing in peat dust which can be rich in Aspergillus spores. It is less harmful, though not entirely free from risks, if eaten and digested. Personal note: Cut off dark discoloration and use the rest of the onion.
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