Foods can spoil depending on various factors from production to consumption. Molds, one of the microorganisms that cause deterioration, multiply depending on the appropriate temperature and humidity. Some molds cause changes in taste and odor, while others may show toxic properties. This toxic effect is caused by mycotoxins, besides their fatal toxicity, carcinogen, mutagen, inhibition of DNA-RNA and protein synthesis, and immunosuppressive effects can also be observed.
Certain molds make mycotoxins, the most common molds; Aspergillus, Penicillum, Alternaria, Fusarium etc. species.
Aspergillus, known as storage mold, which manifests itself in unsuitable conditions, aflatoxins have a toxic effect.
Products such as some grain products, spices, pistachios, hazelnuts, cocoa, especially fruits and vegetables may be contaminated with mold and may contain mycotoxins.
The mold itself is not actually poisonous, but does taste slightly musty when eaten. However, under certain conditions metabolic products known as ‘mycotoxins’ or fungal toxins are formed and can be toxic to both humans and animals. Known carcinogenic mycotoxins include aflatoxin B1 and ochratoxin A. Therefore, anyone who wants to avoid taking risks should throw away moldy food immediately. Livestock for fattening or moldy food should not be given to animals either, as mycotoxins can cause disease. They can also accumulate in the fat or offal of animals and thus enter our system when we eat them. Cold environments often slow down chemical and biological processes, so some foods should ideally be stored in the refrigerator.
The colored and visible part of the mold is the breeding workshop of the fungus. Round spores (conidia) are airborne or transmitted by humans. After finding a suitable substrate, the spores begin to sprout and turn into food. The tubular fungi then begin to grow almost invisibly and after a few days the spores come to the surface and the ‘mold’ becomes visible. This means that even if you remove the visible mold, the food is usually still contaminated. Therefore, moldy foods should be completely discarded.
Moldy foods that are recoverable include those with a lower moisture content: hard-shelled hard cheeses (like cheddar and Swiss) or hard vegetables like kale, bell peppers, and carrots. One of the things we do a lot, especially after the tomato paste is moldy, is to take the visible mold and continue to use it, the most important thing to remember is that the mycelial (filamentous – dispersed like a mesh) structure of the mold can have a wide network in foods whose structure is not hard, such as tomato paste.
When buying food, first of all, make sure that it is not moldy!
•Buy mold-sensitive foods (especially vegetables, fruits) as and when you need them. Store in a cool, dry place as hot and humid conditions encourage mold growth.
• Only buy fresh, intact fruits and vegetables and store them properly.
•Buy products with undamaged packaging.
•Always pay attention to the expiration date.
• Cut or processed food should be packaged and consumed quickly. Why is that? Why? If you say. Large surface area means food comes into contact with higher levels of oxygen, which promotes mold growth.
After purchasing fresh food, immediately store it in a place where the product can last for a long time, in the refrigerator or in the BioFresh compartment such as the vegetable section.
•Regularly clean your refrigerator shelves and items in contact with food such as bread boxes (eg using diluted vinegar) and allow them to dry thoroughly.
• Containers used to store food should always be thoroughly cleaned, as microorganisms are too small to be seen, and mold growth can continue even if it is invisible.
• It is not easy to remove mold from porous containers made of wood or clay. If mold regularly occurs on them,
must also be discarded.
