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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 ...
Avoid a scary and potentially deadly scenario by making sure your feline friend avoids nibbling on these common foods toxic to cats. The post 15 Common Foods That Are Toxic to Cats appeared first ...
Molds with mycotoxins, or toxic substances, are the most harmful. "They can cause severe illness if ingested in large doses or over time," Gavin says. Gavin says these include:
Prevention of mold exposure from food is generally to consume food that has no mold growths on it. [48] Also, mold growth in the first place can be prevented by the same concept of mold growth, assessment, and remediation that prevents air exposure. Also, it is especially useful to clean the inside of the refrigerator and to ensure dishcloths ...
The molds can colonize and contaminate food before harvest or during storage, especially following prolonged exposure to a high-humidity environment, or to stressful conditions such as drought. Aflatoxin contamination is increasing in crops such as maize as a result of climate change creating better conditions for these molds.
An "incident" of chemical food contamination may be defined as an episodic occurrence of adverse health effects in humans (or animals that might be consumed by humans) following high exposure to particular chemicals, or instances where episodically high concentrations of chemical hazards were detected in the food chain and traced back to a particular event.
This is why the mold that pops up on your breakfast muffin may look different than the furry layer that grows on your lunch meats, explains Elena Ivanina, DO, gastroenterologist, Lenox Hill ...
Currently, the chronic effects of low-dose exposure are unknown. The U.S. Food and Drug Administration has established a level of 1 ppm (parts per million) restriction of vomitoxin. [citation needed] Companion animals: Dogs and cats are restricted to 5 ppm and of grains and grain byproducts and the grains are not to exceed 40% percent of the diet.