Mould on food is essentially a type of microscopic fungi that grows on edible items. As stated, molds are microscopic fungi that live on plant or animal matter.
Mould is a common issue that occurs when fungi spores land on food and begin to grow under suitable conditions, typically involving moisture and warmth. These fungi are filamentous, meaning they have a thread-like structure, and they reproduce by producing spores, which are often visible as the fuzzy or dusty patches we see on spoiled food.
There are thousands of different species of mould, and they can appear in various colours such as green, white, black, blue, or grey. While some moulds are used intentionally in food production (like in certain cheeses), many types of mould found growing on common foods can cause spoilage and may produce harmful toxins.
Understanding mould on food:
- It's a living organism: Mould is not just a stain; it's a growing colony of fungi.
- It grows from spores: Mould spreads via tiny spores that float in the air.
- It consumes food: Mould breaks down the food it grows on, changing its texture, flavour, and safety.
Here are some common places you might find mould and examples:
- Bread and Baked Goods: Often appears as fuzzy green, white, or black spots.
- Fruits and Vegetables: Can look powdery, fuzzy, or slimy, in various colours.
- Cheese: Some cheeses intentionally have mould (like blue cheese), but unwanted mould can grow on hard cheeses.
- Yoghurt and Sour Cream: Often appears as fuzzy spots on the surface.
Recognizing and understanding mould helps in making informed decisions about food safety and spoilage.
