Although some molds cause no adverse reactions when they are eaten, others may cause respiratory issues or severe allergic reactions. Additionally, some molds produce dangerous mycotoxins that can make people ill, according to the USDA.Continue Reading
Different types of mold may look like green dots, gray fur, white dust or round, velvet-like patches on food. The USDA does not recommend cutting the moldy portion off food because the visible mold is only a small portion of the plant itself. The invisible roots typically thread deep into the food, sometimes affecting the entire dish. The growth of mold can be minimized by keeping dishcloths and sponges disinfected and cleaning the refrigerator with baking soda every few months to eliminate mold spores.
Hard varieties of cheese such as cheddar are safe as long as an extra one inch of cheese is cut off all the way around the mold. Shredded cheeses, crumbled cheeses and soft varieties such as cottage cheese should be discarded when mold appears. In addition to the danger presented by the mold itself, harmful bacteria such as E. coli, salmonella and brucella can grow in the same conditions. The Mayo Clinic advises individuals to discard any type of moldy cheese that they are unsure about.Learn more about Food Spoilage
According to the MadSci Network at Washington University, the type of bread that grows mold the fastest depends on the “water activity” present in the bread. The water activity is what helps scientists to determine the shelf life of a product.Full Answer >
The most common type of mold that grows oranges and other citrus fruits is called penicillium digitatum. It is very aggressive and causes post-harvest fruit decay.Full Answer >
The three factors that cause bread to mold are the presence of spores, availability of a food source and optimal temperatures. Molds are microorganisms classified under kingdom Fungi.Full Answer >
Milk provides an environment that is particularly favorable for the growth of microorganisms, resulting in the rapid growth of mold, yeast and bacteria. Milk that is freshly drawn is around 38 degrees Celsius and needs to be cooled to 16 degrees to reduce bacterial growth and retard enzyme activity.Full Answer >