How Mold Affects Food

Mold produces chemicals that break down food.

Molds are microscopic, multi-celled fungi. Of the hundreds of thousands of estimated species of mold, most have tiny branches, thin roots and produce spores. These spores move throughout the environment by air, water and insects. When airborne or waterborne spores land on the food we eat, mold grows.

How Mold Grows

Mold spores are constantly floating through the air we breathe and the water we drink. These spores will grow into mold if they fall onto food and the right conditions exist. Mold needs moisture, nutrients and warmth for growth. Mold will not grow under extreme temperatures. Extreme heat kills mold. The mold feeds itself by producing chemicals, which break the food down. As the food rots, the mold grows.

On the Surface

Surface mold can be green, black, white, furry or fuzzy. Some cheeses, such as brie, camembert and blue cheese, are made with mold. These molds are safe to eat. When cheese shows signs of mold, it can often be salvaged by simply cutting away the moldy portion. But in most cases, once foods display visible signs of mold, it should be thrown out. This means the roots have burrowed deeply into the food.

Under the Surface

The roots of the mold are thin and threadlike and hard to see when they extend deep inside the food. If there is mold on the surface of the food, most likely the roots have infiltrated the insides. In some cases, toxins and other dangerous substances are present throughout the food as well. Mold can grow in refrigerated temperatures, as well as sugary and salty environments. Therefore, cured meats like ham, bologna and salami are not immune to the effects of mold. Neither are condiments such as mayonnaise, jam and jellies.

Risks of Moldy Food

Ingesting food with mold can cause allergic reactions and respiratory problems. Some molds produce poisonous substances called mycotoxins. These toxins cause illness.

Protect Food From Mold

Always keep food covered with plastic wrap to protect it from mold spores in the air. Never leave perishables unrefrigerated for longer than two hours. Transfer food from opened cans to clean, refrigerated containers. Throw away leftover food that has been in the refrigerator longer than four days.

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