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Define "mold."Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and produce spores. These spores can be transported by air, water, or insects. Unlike bacteria that are single-celled, molds are made up of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like thin mushrooms. In many molds, the body consists of root threads that invade the food it lives on; a stalk rising above the food; and spores that form at the ends of the stalks. The spores give mold the color that you see. When airborne the spores spread the mold from place to place. Molds also have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. 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. Mycotoxins are produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. Alfa toxin, probably the best-known and most intensively researched mycotoxin in the world, is an example of a mycotoxin. It is produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. However, not all molds are harmful. Some 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 P. roqueforti or Penicillium roqueforti 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 manufacturer these cheeses are safe to eat.
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