Can you still eat cured meat if it has developed white spots?

It is not recommended to consume preserved meat with white spots. These white spots are mostly colonies formed by mold growth, which may produce harmful substances such as aflatoxins. Consuming them can harm health, and even removing the spotted portions cannot completely eliminate the toxins. If symptoms such as nausea, vomiting, or abdominal pain occur after accidental consumption, prompt medical attention is advised.

During the preparation and storage of preserved meat, if the environment is too warm, overly humid, or improperly sealed, mold can easily grow. As mold develops, it spreads into the interior of the meat and produces highly toxic substances that are heat-resistant and difficult to destroy through ordinary cooking methods.

Eating preserved meat contaminated with mold toxins may cause acute gastrointestinal discomfort. Long-term intake increases the risk of liver damage and may lead to other health problems. Even if only a few white spots appear on the surface, it cannot be guaranteed that the interior remains uncontaminated; therefore, consuming such meat is not worth the risk.

To store preserved meat properly, keep it in a cool, well-ventilated, and dry place, sealed tightly to prevent moisture. It can also be refrigerated or frozen to extend shelf life. Use fresh ingredients and ensure thorough curing during preparation. If the preserved meat develops an unusual odor, becomes sticky, or shows signs of white spots or other abnormalities, it should be discarded immediately to avoid consumption.