Which of the following can cause foodborne illness if mold toxins are present?

Heating food does not eliminate the risks associated with mold toxins, which are often referred to as mycotoxins. Mycotoxins can withstand high temperatures and remain harmful even after cooking. For instance, some molds produce these toxins while growing on food, and if those food items are then cooked or heated, the mycotoxins can persist, leading to potential foodborne illness.

In contrast, while freezing may slow down the growth of mold and other pathogens, it does not actually kill the toxins already present. Similarly, cooking and cleaning can remove some contaminants but may not neutralize or rid food of mycotoxins. Thus, understanding the resilience of these toxins highlights the importance of proper food storage, handling, and prevention methods to ensure food safety.