Search results
Results from the WOW.Com Content Network
Here's why mold grows on food, what happens when you eat it, and tips to keep food mold-free. What is mold? Molds are microscopic fungi, Josephine Wee, Ph.D., an assistant professor of food ...
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
Aspergillus niger can cause black mold infections in certain legumes, fruits, and vegetables such as peanuts, grapes, and onions, leading to the fungus being a common food contaminant. This filamentous ascomycete has a tolerance to changes in pH , humidity , and heat, thriving in a temperature range from 15 to 53 °C (59 to 127 °F). [ 45 ]
The mold lives in soil, surviving off dead plant and animal matter, but spreads through the air via airborne conidia. [24] This fungus grows in long branched hyphae and is capable of surviving on numerous food sources including corn and peanuts. [25] The fungus and its products are pathogenic to a number of species, including humans. [24]
Photos collected by Hots&Cots and provided exclusively to NBC News reveal what the group says is mold covering the ceiling of an Army dining room in Korea, a roach on a counter at a Texas Air ...
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.85, with a moisture content ranging from 15% - 40% and are edible without rehydration. [1] These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth .
Mold had been used as a common name for now non-fungal groups such as water molds or slime molds that were once considered fungi. [ 6 ] [ 7 ] [ 8 ] Molds cause biodegradation of natural materials, which can be unwanted when it becomes food spoilage or damage to property.
Preservatives can expand the shelf life of food and can lengthen the time long enough for it to be harvested, processed, sold, and kept in the consumer's home for a reasonable length of time. One of the age old techniques for food preservation, to avoid mold and fungus growth, is the process of drying out the food or dehydrating it.