Most people, at some point in their lives, have pulled off a lid to discover an unpleasant bloom of mold growing on top of their food. When this happens, is it safe to scrape the mold off and eat the food anyway? What is mold, anyway? What can be the consequences of mold ingestion? In today’s blog, we answer all of those frequently asked questions about mold on food, and more.
What are molds?
Molds are microscopic fungi that live on plant or animal material. It is not known how many species of fungi exist, exactly, but estimates range from tens of thousands to perhaps 300,000 or more. Most fungi are filamentous (threadlike) organisms which resemble tiny mushrooms underneath a microscope. Most molds have the following structure:
- Root threads which invade the food they live on,
- A stalk rising above the food, and
- Spores that form at the ends of the stalks.
The spores are usually what give mold its visible color. When air moves through the spores, they become airborne, much like dandelion seeds blowing across a meadow. Once they land, if conditions are suitable, they start the growth cycle again. Water and insects can also transport spores.
Where are molds commonly found?
Molds are found in virtually every environment, both indoors and outdoors, and can be detected year-round. Outdoors, it can be found in shady, damp areas, or places where leaves or other vegetation are decomposing. Indoors, it can be found where humidity levels are high.
While most molds prefer warmth and humidity, they can grow inside the refrigerator, 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.
Are some molds dangerous?
Some molds can cause allergic reactions and respiratory problems. And a few molds, in certain conditions, produce “mycotoxins,” poisonous substances that can cause illness. Mycotoxins are found primarily in grain and nut crops, but can also be found on celery, grape juice, apples, and other produce.
The United Nations’ Food and Agriculture Organization (FAO) estimates that 25% of the world’s food crops are affected by mycotoxins. Some of the most common molds include Alternaria, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Neurospora, Oidium, Penicillium, Rhizopus, and Thamnidium.
A rarer, but more notorious, mycotoxin is called aflatoxin. This is a cancer-causing poison produced on foods and feeds, particularly corn and peanuts. Aflatoxins have been associated with various diseases in livestock, domestic animals, and humans throughout the world. It is one of the most intensively researched mycotoxins, and many countries try to prevent or control its exposure by regulating and monitoring its presence on commodities intended for consumption.
Is mold only on the surface of food?
No. When a food shows heavy mold growth, like fuzzy green dots or white fuzz, it has usually been invaded by the mold’s “root” threads. These threads are very thin and usually can’t be seen by the naked eye. Not only can the mold itself be toxic, it can also serve as a visible indication of much more dangerous bacteria, like E. coli.
Can you kill mold by cooking or boiling it?
Sometimes, but not always. While most molds are killed by temperatures of 60-70°C (140-160°F), some molds are heat-resistant. Additionally, while heat can often reduce or eliminate the mold presence, the toxic substances that the mold produced (a.k.a. mycotoxins) will remain behind.
How can you minimize mold growth on food?
In order to control mold in your environment, it’s important to clean often. Here are a few tips for controlling mold:
- Wash dishcloths regularly.
- If you use washable sponges, wash them frequently. If you prefer disposable sponges, replace them regularly.
- Clean the inside of your refrigerator every few months. Use a tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry.
- If you spot visible mold in the refrigerator or bathroom, scrub it with a cleaning agent designed specifically for mold, or use 3 teaspoons of bleach in a quart of water.
- If you use washable mop heads, wash them often.
- Hang up wet towels as soon as you are done using them. Don’t let wet towels or laundry lay on the floor.
What steps can I take to avoid consuming mold?
- When buying perishable items, buy an amount that your family can consume within a week.
- When buying pre-packed food which you cannot fully examine—like a pint of strawberries—check the date to see when the item was packed.
- Refrigerate food as soon as possible, and keep it refrigerated. Once you are done preparing a meal, place the ingredients back in the fridge before doing anything else. Ideally, food should never be unrefrigerated for more than 2 hours.
- Follow the FIFO principle: “First In, First Out.” In other words, food which you purchased last week should be eaten before anything new is opened.
What should I do if I find mold on food?
- If you can see visible mold on an item, don’t sniff it. Inhaling the spores might trigger an allergic reaction.
- Wrap the food item in plastic so that the spores can’t spread through the rest of the trash can and into your home.
- Clean the spot where the food was stored, and check nearby items that the food might have touched.
Understanding mold, food, and date codes
We hope that this article has helped answer every question you may have had about mold on food! For more information on food safety, food packaging, and food date coding, feel free to check out our blog. Our article “Understanding Food Date Codes” can also help you understand the codes that appear on the food products you purchase, so you can help keep yourself and your family members safe. Finally, if you are a small business owner interested in marking and coding your products, browse our line of marking and coding equipment. From all of us at SSI Packaging, have a safe and productive spring!