A type of fungus that grows on food as fuzzy or discoloured patches and can spoil it or, in some cases, produce harmful toxins.
A type of fungus that grows on food as fuzzy or discoloured patches and can spoil it or, in some cases, produce harmful toxins. Mould is a fungus that grows on food as fuzzy, powdery or slimy patches in colours such as green, white, blue, grey or black. It spreads by releasing spores into the air, which then settle and grow wherever there is moisture and nutrients. Mould is a common cause of food spoilage, breaking down bread, fruit, vegetables, cheese and many other foods. While much mould simply spoils food and makes it unpalatable, some moulds produce toxic chemicals called mycotoxins that can be harmful if eaten. What you can see on the surface is often only part of the growth, because mould can send thread-like roots deep into soft, moist foods. This is why food-safety guidance advises discarding soft foods with mould rather than just scraping off the visible patch. Some moulds are deliberately used to make foods like blue cheese and certain salamis, and these are safe because they are controlled strains, but unexpected mould growth on food should be treated with caution. In an Australian food business, mould is managed mainly through good stock control, correct storage and cleaning. Store foods correctly, keep dry goods dry and perishables refrigerated, rotate stock so older items are used first, and check deliveries and stored food for signs of mould. Damp storage areas, condensation and poor ventilation encourage mould, so keeping premises dry, clean and well ventilated reduces the problem. As a general rule, soft or moist foods showing mould should be thrown out, because the growth can extend beyond what is visible. Some hard foods, such as hard cheeses, can sometimes be salvaged by cutting well away from the mould, but businesses should follow a cautious policy and discard anything questionable. Cleaning to remove mould from surfaces and equipment, and fixing sources of damp, prevents spores from spreading to fresh stock. A cafe finds fuzzy green patches on a few loaves in a bread crate stored in a humid corner. Rather than just trimming the visible mould, staff discard the affected soft bread because mould threads can reach deep into it. They also clean the crate and move bread storage to a drier, better-ventilated spot. Managing the damp and rotating stock stops the mould from returning and spreading to fresh loaves.
Frequently asked questions
Is it safe to just cut mould off food?
For soft or moist foods, no. Mould can send roots deep below the surface, so these foods should be discarded. Some hard foods like hard cheese can be salvaged by cutting well away from the mould, but discard anything questionable.
Is all mould on food dangerous?
Much mould simply spoils food, but some moulds produce harmful toxins called mycotoxins. Because you cannot tell by looking which is which, unexpected mould growth should be treated cautiously and the food discarded.
Why is mould used in some cheeses safe?
Blue cheeses and some other products use specific, controlled mould strains that are safe to eat and part of the intended food. This is different from unexpected mould appearing on food that was not meant to have it.
How does mould spread?
Mould releases spores into the air that settle and grow wherever there is moisture and food. Damp storage, condensation and poor ventilation encourage it, and spores can spread from spoiled items to fresh stock nearby.
How can a business prevent mould?
Store food correctly, keep areas dry and well ventilated, rotate stock, check deliveries and stored food, and clean regularly. Discard mouldy soft foods promptly and fix any sources of damp.
