Molds are microscopic fungi that live
on plant or animal matter. Nobody knows exactly how
many species of fungi or mold exist, but estimates range
from tens of thousands to perhaps 300,000 or more. Most
are filamentous (threadlike) organisms and the production
of spores is characteristic of fungi in general. Mold
spores can be transported by air, water, or even insects.
When airborne, the spores spread the
mold from place to place like dandelion seeds blowing
across a meadow. Molds have branches and roots that
are like very thin threads. 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 often have invisible
bacteria growing along with the mold.
You only see part of the mold on the
surface of any food -- gray fur on forgotten bologna,
fuzzy green dots on bread, white dust on Cheddar, coin-size
velvety circles on fruits, and furry growth on the surface
of jellies. When a food shows heavy mold growth, “root”
threads have invaded it deeply. In dangerous molds,
poisonous substances are often contained in and around
these threads. In some cases, toxins may have spread
throughout the food.
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.
Cleanliness is vital in controlling mold. Mold spores
from affected food can build up in your refrigerator,
dishcloths, and other cleaning utensils.
* Clean the inside of the refrigerator every few months
with 1 tablespoon of baking soda dissolved in a quart
of water. Rinse with clear water and dry. Scrub visible
mold (usually black) on rubber casings using 3 teaspoons
of bleach in a quart of water.
* Keep dishcloths, towels, sponges, and mops clean and
fresh. A musty smell means they’re spreading mold around.
Discard items you can’t clean or launder.
* Keep the humidity level in the house below 40%.
Examine food well before you buy it. Check food in glass
jars, look at the stem areas on fresh produce, and avoid
bruised produce. Notify the store manager about mold
on foods! Fresh meat and poultry are usually mold free,
but cured and cooked meats may not be. Examine them
carefully.
