Food Fungus Growth
Many different types of molds, a type of fungus, grow on many different types of food. Fruits, vegetables, breads, cheese, beef and poultry products, jams and jellies among many other types of food can harbor mold in the right conditions. While some molds merely cause an inconvenience in the form of food spoilage, some molds contain dangerous compounds that can make a person sick if consumed.
Other People Are Reading
-
Types of Fungus
-
The group or organisms known as fungus include all molds. Molds most commonly inhabit foods around the kitchen after a number of days. The fungi cross a broad spectrum, from edible (in the case of mushrooms), to inedible and even dangerous. Some of the main types of fungi include aspergillus, penicillium, fusarium and cladosporium.
Growth Rate
-
Mold grows at varying rates depending on the conditions surrounding the food. Mold can show up on the same food in one day, or take as long as a week or more depending on whether the correct factors for optimal growth are present.
Do not think just because the item has only been opened for one day, that no mold is present, and thus it is safe to eat. Always check suspect foods for mold growth prior to eating. -
Factors Affecting Growth Rate
-
According to the Florida Solar Energy Center (FSEC) at the University of Central Florida, optimal mold growth requires four main factors. First is mold spores, which commonly exist in most environments. Second is optimal temperature. Foods left in room temperature will grow mold much faster than foods in a refrigerator.
Third is moisture level. Mold requires a high availability of water for growth. You will not find mold growing in extremely dehydrated foods very often. Finally is food nutrition. The makeup of the food determines whether or not mold will grow. Foods high in carbon allow mold the correct components to run cellular processes.
Prevention
-
Control the moisture present in the place where food gets stored. If you find that mold growth occurs rapidly at room temperature, try putting a dehumidifier in the area to bring the atmospheric water availability down.
Keeping a clean environment reduces the amount of nutrients available for mold to grow. In the case of food, reducing nutrients will not be possible, but you can control mold growth around the food with a little cleanliness.
During summer days and nights, the temperature in a house can rise and the humidity may increase, allowing for optimal mold growth. Use an air conditioner to reduce the temperature in the house and encourage air cycling.
Remember, with enough time, mold will almost always grow on foods left at room temperature. But with these prevention tips in the environment where the food is stored, you can lengthen the time the food can be used.
Illnesses
-
Not all fungi simply ruins food or causes it to taste bad. Some mold may cause illness and even produce poisons called mycotoxins. The previously mentioned aspergillus causes an illness called aspergillosis. According to the CDC, aspergillosis causes respiratory problems, and can result in difficulty breathing or heavy coughing.
Mycotoxins can exist even after the actual fungal organism has died off. The mycotoxin is a chemical produced by the fungus, and thus can still cause problems if ingested when no fungus is present.
Some molds may not cause any illness or harm if eaten, but should still be avoided. Typically, you can't tell simply by looking at the mold whether or not it is dangerous, so you should avoid ingesting all mold.
-
References
Resources
- Photo Credit fungus on ortaniques image by GeoM from Fotolia.com
