Safe Food Handling

Molds are microscopic fungi; they can be thoroughly observed with the aid of an inspection microscope. Molds live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and spore production is one of their general characteristics. Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again. The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.

Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under an inspection microscope, they look like skinny mushrooms. In many molds, the body consists of root threads that invade the food it lives on, a stalk rising above the food, and spores that form at the ends of the stalks.

Based on this article, molds are found in virtually every environment and can thrive indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high. Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.

While most molds prefer warmer temperatures, they can grow at refrigerator temperatures, too. Molds also tolerate salt and sugar better than most other food invaders. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats — ham, bacon, salami, and bologna.

Molds have branches and roots that are like very thin threads that can be seen under an inspection microscope. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria (but not invisible under an inspection microscope) growing along with the mold. Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make people sick.

Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. According to the Food and Agriculture Organization of the United Nations estimates that 25% of the world’s food crops are affected by mycotoxins, of which the most notorious are aflatoxins.

Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.

To protect food from being contaminated with molds, you should keep food covered to prevent exposure to mold spores in the air by using plastic wrap to cover foods you want to stay moist like fresh or cut fruits and vegetables, and green and mixed salads. Other tips that could help are to empty opened cans of perishable foods into clean storage containers and refrigerate them promptly, use leftovers within 3 to 4 days so mold doesn’t have a chance to grow and not leave any perishables out of the refrigerator more than 2 hours. Here is a link to the article