Explain how mold contaminates food.

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.

Molds forms spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again. While most molds prefer warmer temperatures, they can grow at refrigerator temperatures. Molds also tolerate salt and sugar better than most other spoilage microorganisms. Therefore, molds can grow in refrigerated jams and jelly and on cured, salty meats, such as ham, bacon, salami, and bologna.

Source:
U.S. Department of Agriculture. 2002. Molds on Food: Are They Dangerous. Available at: www.fsis.usda.gov/oa/pubs/molds.pdf

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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