Molds

Unlike bacteria, molds are visible, exhibiting bloom on affected foods. This bloom can be white, black, or some other color. Molds thrive at room temperatures and need less moisture than bacteria. Breads are particularly susceptible to molds. Molds may tolerate high sugar and salt concentrations and may be seen on jams and jellies, and on salty meats such as ham, bacon, and salami. Read more »