Mold was instrumental in the discovery of an important antibiotic: penicillin. So does that mean mold is good for you? Absolutely not, in most cases.
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce "mycotoxins" – poisonous substances that can make you sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, you need tdelve beneath the surface of food to where molds take root.
What Are Molds?
Unlike bacteria that are one-celled organisms, molds are made of many cells and can sometimes be seen with the naked eye. Under a 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
- Spores that form at the ends of the stalks
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.
Molds have branches and roots that are like very thin threads. The roots might be difficult to see when the mold is growing on food and might be very deep in the food. Foods that are moldy can also have invisible bacteria growing along with the mold.
Can't I Just Cut Off the Moldy Part?
No. You might only see part of the mold on the surface of 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. But 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 might have spread throughout the food.
Where Do Molds Grow?
Molds are found in virtually every environment and can be detected – both 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.
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 form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again.
When Mold Grows…
Buying small amounts and using food quickly can help prevent mold growth. But when you see moldy food:
- Don't sniff the moldy item. This can cause respiratory trouble.
- If food is covered with mold, discard it. Put it into a small paper bag or wrap it in plastic and dispose in a covered trashcan that children and animals can't get into.
- Clean the refrigerator or pantry at the spot where the food was stored.
- Check nearby items that the moldy food might have touched. Mold spreads quickly in fruits and vegetables.
Keep Mold from Growing
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 one 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 three 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 percent.
- When serving food, keep it covered to prevent exposure to mold spores in the air. Use plastic wrap to cover foods you want to stay moist – fresh or cut fruits and vegetables, and green and mixed salads.
- Empty opened cans of perishable foods into clean storage containers and refrigerate them promptly. Don't leave any perishables out of the refrigerator more than two hours.
- Use leftovers within three to four days so mold doesn't have a chance to grow.
The Few Exceptions
Molds are used to make certain kinds of cheeses and can be on the surface of cheese or be developed internally. Blue veined cheese such as Roquefort, blue, Gorgonzola, and Stilton are created by the introduction of specific mold spores. Cheeses such as Brie and Camembert have white surface molds. Other cheeses have both an internal and a surface mold. The molds used to manufacture these cheeses are safe to eat.
Some salamis – San Francisco, Italian, and Eastern European types – have a characteristic thin, white mold coating that is safe to consume. However, they shouldn't show any other mold. Dry-cured country hams normally have surface mold that must be scrubbed off before cooking.
|
