Molds in and on foods
Molds, yeast bid economical threat to food producers.
FUNGI PRESENT A TREMENDOUS economical threat to American crops and foods. Fungi, including molds and yeast, can flourish in any environment containing moisture, sustenance, and air. Most molds grow in warm, humid conditions, but some strains will also prosper under refrigeration.
It's not just blue & fuzzy...it might be dangerous.
Though molds may appear harmless, some can actually be dangerous when consumed by humans. Some molds produce fungal toxins, called mycotoxins. Mycotoxins can subsist in foods for long periods of time. They can also be resistant to heat. So, cooking moldy foods may not make them safe.
Molds threaten foods otherwise considered safe.
Molds are sometimes hardier than bacteria. They can tolerate higher levels of sugar and salt. That's why one can find mold growth on jams, jellies, and syrups. Salted meats are also at risk. Bacon, ham, and salami are not immune to molds.
Molds may change a product's acidity.
Mold growth may consume the acid in foods, changing its pH. As acidity decreases, and pH levels rise, the product becomes further susceptible to bacterial growth. That's why a high-acidic food can become a low-acidic food, at risk for pathogenic (illness-causing) bacterial spoilage. Canned goods which show signs of mold should be discarded.