Moldy garlic may cause food poisoning symptoms such as diarrhea and nausea, and some molds cause cancer. Allicin in garlic has a certain inhibitory effect on bacteria and molds, but garlic is also subject to mold. If improperly stored and kept, such as high temperature, moisture, etc., garlic placed for a long time is prone to microorganisms, in such conditions breeding mold, resulting in garlic mold. The metabolites of molds in garlic are toxic, and if consumed, although no obvious symptoms can be seen, harmful substances have actually been formed in the body, some of which may lead to the appearance of diarrhea, abdominal pain, nausea, vomiting and other food poisoning symptoms. The toxins secreted by molds such as Aspergillus flavus also cause cancer. Therefore, it is recommended to save garlic at room temperature, avoid storing it in a humid, high-temperature environment, and consume it as soon as possible after purchase.