The three factors that cause bread to mold are the presence of spores, availability of a food source and optimal temperatures. Molds are microorganisms classified under kingdom Fungi.Know More
Molds are microscopic plants, which contain spores that can germinate under favorable conditions. Molds produce a varicolored fluffy growth on a wide variety of foods, including bread. They can use different substances for their nutritional needs, even walls and window sills. Molds thrive when exposed to appropriate temperatures that range from 77-86 degrees Fahrenheit.
Molds are known to produce toxic substances called mycotoxins. Food products containing visible mold growth are not recommended for consumption.Learn more about Food Spoilage
The most common type of mold that grows oranges and other citrus fruits is called penicillium digitatum. It is very aggressive and causes post-harvest fruit decay.Full Answer >
Although some molds cause no adverse reactions when they are eaten, others may cause respiratory issues or severe allergic reactions. Additionally, some molds produce dangerous mycotoxins that can make people ill, according to the USDA.Full Answer >
Bread with high moisture content grows mold the fastest. Thus, dark bread like rye, bran, oat and Boston loaves develop mold much faster than dense and dry variants. Moisture in the environment also plays a critical role in how quickly mold spots develop on any type of loaf.Full Answer >
Molds in bread and baked goods can produce toxins that cause illness, according to Foodsafety.gov. Such foods should be discarded immediately at the sight of mold, as porous foods may be contaminated below the surface.Full Answer >