You can definitely kill the mold from heat. People eat mold everyday, example: cheese, and that is eaten without cooking it. I would just cook that shit up, to hell with letting it go to waste. Besides, once it is cooked, you wont taste it so who cares!
Penicillin was originally derived from a infected cantaloupe.
Killing mold is not the problem, like you said people eat mold all that time. Certain mold types are extremely hazardous. I have had a fungal throat infection that would have come from SPORES which can SURVIVE COOKING TEMPS (Sterilization of dry heat is at 350 or so degrees for an hour, Steam 250 degrees or so.). Said infection in my throat led me to think I was going to die for a second cause I was coughing up blood every few minutes.
Cheese is a very specific culture of a very specific fungus, notice how many flavors of cheese there are from a few ingredients and some mold? That if nothing else should tell you that there is a lot of variation in which fungi can produce different chemicals.
Its not that there is a great chance of anything happening but the fact of the matter is it is not responsible to tell someone to do something that they may get hurt from. Let them come to their own conclusions and hurt themselves.
Outdoor growing you can still use potassium bi carb in conjunction with neem oil to give your plants a surface in which fungi spores will not germinate. Keeping your leaf surface above PH 7 means that the conditions do not exist on the plant for the fungi to germinate, or grow. I like to spray an application wait 5 days rinse plants with fresh water and reapply and again 7 days after that.