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.

Molds produce mycotoxins, which can cause food intoxication. Over 300 have been identified, some of which are carcinogenic. Aflatoxin, a carcinogenic toxin made by the mold Aspergillus flavus, is the most potent liver carcinogen known. Foods likely to be infected with this type of mold are peanuts, peanut butter, grains (such as rice, wheat, corn, and sorghum), cassava, soybeans, nuts, cotton seed, unrefined oil, figs, and liver. Dairy cattle that consume moldy grains can pass the aflatoxin into their milk.

As a rule, foods that show signs of mold should not be eaten. The exceptions are cheeses such as Roquefort, bleu, Brie, and Camembert, whose flavor, texture, and color depend on specific molds. Other foods relying on molds during processing include soy sauce, tempeh, and certain types of Italian-style salami that are coated in a thin, white mold. Cheeses such as cheddars and Swiss can safely be trimmed 1 inch away from the mold. Soft cheeses like cottage cheese and cream cheese that have become moldy, however, should be thrown out, because the spores may have penetrated the cheese. Health, organic, or “natural” foods should be carefully monitored, because they are often preservative-free and are therefore at higher risk for mold growth.

Black spots in the refrigerator, often called “mildew,” are actually molds that can be cleaned by washing with a solution made by dissolving 1 tablespoon of baking soda in a quart of water. Musty smelling dishcloths, sponges, and mops should be thoroughly cleaned or replaced, because such odors indicate that mold has taken root.