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The most effective method for eliminating molds from foods is achieved by heating to 140 degrees F for 10 minutes. This temperature is sufficient to kill most types of molds and their spores, which can produce mycotoxins that are harmful if ingested. Mold spores can sometimes survive lower temperatures and even drying processes, so simply freezing or drying out the food may not eliminate the molds completely.

Freezing at 0 degrees F can slow down mold growth and may kill certain molds, but it does not guarantee complete eradication, as some types of spores can survive freezing conditions. Cooking to 165 degrees F for 15 seconds is effective for killing many pathogens but may not provide the same assurance of eliminating all types of mold present, especially if not held at that temperature long enough.

In summary, heating at the specified temperature and duration is a reliable method to effectively eliminate mold from food, ensuring safety from potential mycotoxin contamination.