Why Mold Grows on Food
Residents of Edmond, OK, are surely no strangers to the unwelcome phenomenon of bread mold, and that is because its spores proliferate in the environment. It is a fungus that does not need sunlight to quickly colonize a tasty loaf of whole wheat, rye or pumpernickel.
Bread: Mold’s Staff of Life
A remarkable opportunist, mold’s needs are simple. Moisture is vital to its existence. It grows more quickly in warm surroundings but can also present itself as fridge mold.
• Fresh loaves are often kept in a sealed bag that impedes air circulation and holds in moisture, and this assists the formation of bread mold.
• The darkness of a bread box or refrigerator provides a nurturing environment for mold.
• The starch in bread breaks down into sugars that provide high energy for fungus growth.
Avoiding Moldy Food
The speed at which mold can grow on foodstuffs can be surprising. Thousands of spores can grow within hours, and millions within days. Foods high in sugar including sauces, fruits, jams and jellies, cheeses and other dairy items are susceptible to mold growth.
To avoid the waste of food lost to mold, vigilance is needed. Take note of when packaged food is opened and partially used and try to finish it or freeze it for later use. Food containing preservatives will have longer shelf life, but it is important to avoid tucking it into the refrigerator door or pushing it to the back where it can be forgotten. Keep an eye on fresh fruits and eat them, cook them or freeze them as soon as possible. Starchy baked goods can also be frozen until needed.
Mold’s insatiable appetite can extend well beyond the kitchen. If a home experiences water infiltration or humidity over 45%, a problem more serious than bread mold can develop. Fortunately, mold remediation specialists are just a phone call away. And a fresh loaf of bread is as close as a trip to the grocery. For more information, visit http://www.SERVPROedmond.com/.