HUMAN NUTRITION

Detailed explanation-1: -Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.

Detailed explanation-2: -Bread and baked goods: Mold can easily grow below the surface. Cooked food: Includes casseroles, meat, pasta and grains. Jam and jellies: If these products are moldy, they may contain mycotoxins. Peanut butter, legumes and nuts: Products processed without preservatives are at a higher risk of mold growth.

Detailed explanation-3: -They grow from tiny spores that float around in the air. When some of these spores fall onto a piece of damp food or other materials, they grow into molds.

Detailed explanation-4: -Food mould is microscopic fungi. They reproduce by releasing spores into the air, and when they fall on to food that’s starting to turn, they can grow. Mould is made up of a hair-like branching structure called mycelium, which works its way through food rather like plant roots.